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Citrus Phytochemicals
Designer Foods
Functional Foods
Hypernutritious Foods
Nutraceuticals
Phytochemicals• Naturally occurring biologically
active components • Found in plant
Phytonutrient• Plant chemical with known nutrient
properties• Consumed as part of a usual diet
Biologically active or Protect against DiseaseHealth Canada, 1998
Bioactive Compounds“Extranutritional ” constituents that typically are naturally occurring in small quantities in plant products and lipid rich foods.
Kitts, 1994 Can J. Physiol Pharmacology 1994
Nutraceutical• Product isolated or purified from foods • Sold in medicinal forms - pill, powder, capsule
Functional Food• A conventional food• Consumed as part of a usual diet• Provide health benefit beyond basic
nutrition
Biologically active or Protect against DiseaseHealth Canada, 1998
Chemopreventive agents• Micronutrients
–vitamins, beta carotene, molybdenum, calcium
• Phytochemicals• Synthetics
–vitamin derivatives–piroxicam–tamoxifen
Phytochemicals• Carotenoids• Indole• Saponins
• Coumarins• Dietary Fiber• Isoflavones• Protease
inhibitors
Phytochemicals
• Organosulfides• Isothiocynates• Indoles• Dithiolthiones
• Polyphenols• Flavonoids• Tannins• Folic acid
Contd.
Chemopreventive agents(Based on their mechanisms of action)
• Blocking agents• Suppressing agents
CANCER CHEMOPREVENTIVE AGENTS
1. BLOCKING AGENTS -- prevent carcinogensfrom reaching or reacting with the DNA, thegenetic information.
2. SUPPRESSIVE AGENTS -- inhibit the expression of cancer in cells that have already been exposed to a carcinogen.
Cancer Producing Compounds
Blocking Agents
Cells Attacked By Cancer Producing Compounds
Suppressing Agents
Cancer Wattenburg, 1993
Chemopreventive agents• Blocking agents
– Flavonoids– Indoles– Isothiocynates– Diallyl sulfides– D-limonene
MECHANISM OF ACTION (BLOCKING AGENTS)
1. Inhibit the formation of the active carcinogen.
2. Increase the rate at which the activecarcinogen is inactivated.
3. Act as scavengers for the active forms of carcinogens.
Chemopreventive agents• Suppressing agents
–D-limonene–Diallyl sulfides– vitamin D–vitamin A and retinoids–monoterpenes–carotenoids– polyphenols
Anticarcingenic mechanisms
• Antioxidant effects• Increased activity of enzymes that
detoxify carcinogens• Effect on cell differentiation• Blocked formation of nitrosamines• Altered estrogen metabolism• Decreased cell proliferation• Maintenance of normal DNA repair
THREE-PHASE MECHANISM FOR CHEMICAL CARCINOGENESIS
1. INITIATION - normal cells to latent tumor cells.
2. PROMOTION - latent tumor cells to carcinoma in situ.
3. PROGRESSION - carcinoma in situ to invasive carcinoma.
Initiation
Promotion
Phase I enzymes
Oxidative damageFree radicals
Lycopene , Lutein,Zeaxanthin and Beta carotene
Procarcinogens
CarcinogensElectrophiles
DNA Damage
Phase II enzymesGlutathione S-transferase
LimonoidsFlavonoids
Tumor
• Carotenoids–Lycopene -Prostate Cancer–Beta carotene–Lutein and zeaxanthin-Blindness–Beta cryptoxanthin
Health Promoting Compounds
Carotenoid Concentrations• Lycopene- Grapefruit
–3362 ug/100 g wet wt (Mangels et al.,1993)
–350 ug/100 g wet wt (Gross et al., 1987)
Carotenoid Concentrations (ug/100g)
Carotenoids Oranges PinkGrf
WhiteGrf
Mandarins Lemons
Beta Carotene 39 1310 14 38 3
AlphaCarotene
20 0 1 20 0
Lutein +Zeaxanthin
14 0 10 20 12
Lycopene 0 3362 0 0 0
BetaCryptoxanthin
149 0 0 106 0
Clinton, 1998. Nutrition Reviews 56(2):35-51.
Food Lycopene content mg/100gTomato (fresh) 0.88-4.20
Grapefruit (raw pink) 3.36Tomato (cooked) 3.7Tomato (sauce) 6.2
Tomato Paste 5.40-150.00Tomato soup, condensed 7.99
Tomato Powder, drum or spray dried
112.63-126.49
Tomato Juice 5.00-11.60
Guava (fresh) 5.4Watermelon 2.3
Papaya (fresh) 2.00-5.30Ketchup 9.90-13.44
Lycopene Variation Among Texas Grapefruits
Star R
uby I-4
8
Rio Red
Ray R
uby
Hend
erson
Ruby
Red
Thom
son P
ink
Marsh W
hite
Dunca
n White
0
2
4
6
8
10
12
14ppm
Beta carotene
Star Rubya
I-48b
Hendersonbc
Rio Redcd
Ray Rubyd
Ruby Rede
Thomsonf
Marshg
Duncang
0
2
4
6
8
10ug/g fresh wt
Texasa
Floridab
02468
10121416
Beta carotene
Lycopene
Florida
Texas
LIMONOIDS WITH ANTICANCER ACTIVITY
• Limonin• Limonin 17-ß-D-glucopyranoside• Limonin carboxymethoxime• Deoxylimonin
INACTIVE LIMONOIDS
• Limonol• Deoxylimonic acid• Ichangensin• 17,19-didehydrolimonoic acid• Nomilinic acid 17-ß-D-glucopyranoside
LIMONOIDS WITH PARTIAL ACTIVITY
• Nomilin• Nomilin 17-ß-D-glucopyranoside• Obacunone
EPIDEMILOGICAL EVIDENCE
1. oral cavity. 5. pancreas.2. larynx. 6. lung.3. esophagus. 7. colon.4. stomach. 8. rectum.
LIMONOID GLUCOSIDES
1. Tasteless.2. Soluble in water.3. Human consumption (already pre-
sent in citrus and citrus products in relatively high concentrations).
4. Can be prepared from by-productsof juice processing plants (seedsand citrus molasses).
Limonoid Concentrations
• Limonoid glucosides–Limonin 17-beta D-glucopyranoside
(54-180 ppm)–Oranges-320 ppm–Grapefruit -195 ppm–Lemon-90 ppm
• LG 1000
PHASE I
PHASE II
GSH GSH-CONJUGATIONPRODUCT
GSH-CONJUGATIONPRODUCT
P-450
OXIDATION REDUCTION HYDROLYSIS
ULTIMATE CARCINOGEN
GST
EXCRETION
DNA DAMAGE
TUMOR
ROLE OF METABOLISM IN CHEMICAL CARCINOGENESIS
PROCARCINOGENS
NO2
NO2ClGSH +GST
NO2
NO2GS HCl+
GST-catalyzed Conjugation of CDNB to GSH
1-chloro-2,4-dinitrobenzene Dinitrophenyl glutathione
INSOLUBLE SOLUBLE
Toxic Less toxic
GST in Liver for Aglycone Groups
Treatment
oil AglMix Nomilin Limonin
Sp
Act
(µ
mol
/min
/mg
prot
ein)
0.0
0.2
0.4
0.6
0.8
GST in Intestine for Aglycone Groups
Treatmentoil AglMix Nomilin Limonin
Sp
Act
(µ
mo
l/min
/mg
pro
tein
)
0.0
0.1
0.2
0.3
0.4
0.5
0.6
GST in Intestine for Glucoside Groups
Treatment
Water GluMixA GluMixB Naringin
Sp
Act
(µm
ol/m
in/m
g p
rote
in)
0.0
0.1
0.2
0.3
0.4
0.5
Isolation, Purification and Characterization of Putative Bioactive
Compounds
Isolated Citrus Bioactive Compounds
Limonoid Aglycone Limonoid Glucosides
Limonoids and FlavonoidsIsolation and
CharacterizationBioactive
Compounds
Flavonoids
Limonoids
Cell Culture
Phase II EnzymesGST and
QR
Phase I EnzymesCYP450’s
Animal Studies
Colon Cancer
Colon Cancer
Experimental Diets Significantly Reduced Total ACF Number
0
50
100
150
200
Basal Diet GFPP IGFPP Naringin Limonin
TOTA
L A
CF
b
p<0.05a
Experimental Diets Significantly Reduced High Multiplicity ACF
0
2
4
6
8
10
12
14
Basal Diet GFPP IGFPP Naringin Limonin
HM
AC
F
b
p<0.05
a
ObjectiveTo investigate the possibilities of various citrus limonoids and flavonoids to reduce plasma cholesterol
LDL/HDL Cholesterol Ratio Comparison
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
C 1 Lim LG Ng Ngn Pulp C 2
Perc
enta
ge o
f H
amst
er P
lasm
a L
DL
/HD
L
a
b cd ddd
Jun Yu
Total Antioxidant capacity
• ORAC- Oxygen Radical Absorbance Capacity can be measured by COBAS FARA II analyzer
ORAC of commercial orange juice and vitamin C from juice
Wang et al., 1996. J. Agric. Food Chem. 14(3):701-705.
Juice Vit. C Juice Vit. C Juice Vit. C Juice Vit. C Juice Vit. C0
5
10
15
20ORAC (micromoles Trolox eq./ml)
Grape Grapefruit Tomato Orange Apple
Antioxidant Activity of Fruits
Wang et al., 1996. J. Agric. Food Chem. 14(3):701-705.
Strawberry Plum Orange Grapefruit Grapefruit Tomato Grape Grape0
20
40
60
80
100
120
140
160ORAC (micromoles of Trolox equvivalents/g of dry matter)
Pectin• Used traditionally for jelly
preparation• Modified pectin can prevent prostate
cancer • Pectin can reduce levels of serum
cholesterol
How much we need?
• To consume about 6g of pectin only about 170 g of grapefruit pulp is sufficient (Baker, 1994)
Apples 0.71-0.84Apricots 0.71-1.32Bananas 0.59-1.28Beans 0.27-1.11Blackberries 0.68-1.19Carrots 1.17-2.92Cherries 0.24-0.54Dewberries 0.51-1.00Grapes 0.09-0.28Grapefruit 3.30-4.50Lemons 2.8-2.99Loganberries 0.59Oranges 2.34-2.38Raspberries 0.97Squash 1.00-2.00
Pectin Content in Different Fruits (% fresh wt)
Baker, 1997
Dietary Fiber
Dietary fiber denotes all plant cell wall components that cannot be digested by an animal’s own enzymes.
• Pectin• gums• lignin • Cellulose• Hemicellulose• pentosans
Citrus Pectin Health Benefits• Modified Citrus Pectin (MCP) prevent
cancer metastasis, inhibiting cancer cell proliferation
• Hypoglycemic Effect• Hypocholesterolemic Effect• Hemostasis• Modulate human immune function• Detoxification
Steps in the process of tumor dissemination
Schematic representation of aggregation of tumor cell to normal cell and pectin function
Raz and LOtan, 1987
Probable mechanism of pectin hypocholesterol effect
Farnandez, et al., 1990
Pectin HypocholesterolemicAction
Pectin HemostasisFunction
Pectin can shorten the coagulation time of blood and act as an antagonist of heparin when injected intravenously.
Pectin sulfate can behave as strong anticoagulant.
Parts of the citrus fruit which contain pectin
Components of Pectin• Molecular Weight• Polygalacturonic Acid• Galacturonic Acid Content• Methoxyl Esters• Neutral Sugar Content• Ions• Proteins
Structure of Pectin
•••••
•••••
•••••••
Linear galacturonan
Side ChainRhamnogalacturonan
Structure of Pectin
Fibroblast Growth Factor Signaling System
Factor-Receptor
• Cell needs to communicate to each other.
FGFR FGF
FGFR
FGF FGFR
FGF
FGFR FGF
Stimulation
Inhibition
No StimulationNo Inhibition
Inhibitors (Heparin Mimics)
• Suramin• Suramin analogs• pentosan polysulfate• Carrageenans• Dextran• Dextran derivatives
FPLC Elution Profile
Variation of Pectin Content and Composition in Different Citrus Species
0.00
1.00
2.00
3.00
4.00
5.00
6.00
lem tan org gra
F/A L
Ext
ract
ion
Rat
e (%
of f
resh
wei
ght)
Pectin Extraction Rate in Different Citrus Species
d a b cb bba
Changes of Pectin Content and Composition Due to
Harvest Season
0
1
2
3
4
5
6
Aug Sep Nov Jan Mar May
F A L
Pectin Extraction Rate
Ext
ract
ion
Rat
e (%
of f
resh
wei
ght)
0
20
40
60
80
100
120
140
160
180
200
Aug Sep Nov Jan Mar May
F A L
mg/
g of
Pec
tin W
eigh
t
Variation of Pectin Sugar Content
0
10
20
30
40
50
60
70
Aug Sep Nov Jan Mar May
rhamnose arabinose xylosemannose galactose glucose
Perc
enta
ge (%
of t
otal
sug
ar w
t.)
Harvest Month
Variation of pectin sugar composition
In Vitro Effects of Citrus Pectin on the
FGF Signaling System
Spec
ific
boun
d (%
of c
ontro
l)
Pectin Concentration (µg/ml)
Pectin Inhibit FGF-1 Binding to FGFR1
-20
0
20
40
60
80
100
0 3 30 300
0
20
40
60
80
100
120
0 0.001 0.01 0.1 1 10
Pectin Added Heparin Only
% o
f Max
imum
Bin
ding
Heparin Concentration (µg/ml)
Pectin Inhibit FGF-1 Binding to FGFR1
-0.2
0
0.2
0.4
0.6
0.8
1
Lemon Grapefruit Tangerine Orange
Citrus Species
Flavedo/Albedo Lamella
Inhibition activities of pectin
Inhi
bitio
n A
ctiv
ity
c a a aa a bb
0
0.2
0.4
0.6
0.8
1
AUG SEP NOV JAN MAR MAY
F A L
Inhibition activities of pectin
Inhi
bitio
n A
ctiv
ity
aa a ab
aa a a a b ab a a b a a bca a ab
Foods with cancer preventative properties
Incr
easi
ng im
port
ance
GarlicCabbageLicorice
Soybeans GingerUmbelliferae
(carrots, celery, parsnips)
Onions Tea TurmericCitrus (orange, lemon, grapefruit)
Whole Wheat Flax Brown RiceSolanacae (tomato, eggplant, peppers)
Cruciferous (broccoli, cauliflower, Brussels sprouts)
Oats Mints Oregano CucumberRosemary Sage Potato Thyme Chives
Cantaloupe Basil Tarragon Barley Berries
Case Control and Cohort Studies of All Types of Cancer Fruit No. of studies
Inverse PositiveVegetables 55 9
Fruits 29 5
Tomatoes 35 10
Carrots 50 7
Citrus Fruit 26 6
Exploring Potential Drug Interaction with Texas Rio Red Grapefruit
Variation of Furocoumarins in Different Varieties
• 9 different varieties are analyzed for the quantitative and qualitative differences in Furocoumarins.
• Bottom line: Optimization of furocoumarin levels.
Analytical HPLC Profile of Grapefruit Juice
Minu tes0 1 0 2 0 3 0 4 0 50 60
mAU
0
1000
2000
3000
mAU
0
1000
2000
3000UV6000-240nm
Retention Time
Bergamottin
DHB
Paradisin A
Minutes0 10 2 0 30 4 0 50 6 0
mA
U
0
1000
2000
3000
mA
U
0
1 0 0 0
2 0 0 0
3 0 0 0
UV6000-240nmReten t ion T ime
DHBParadisin A
Bergamottin
WHITE GFJ
RED GFJ
Varieties Used for this Study…
Rio RedStar RubyRay RedHendersonRuby Red
Thompson PinkDuncanMarsh WhitePumello
Variation of DHB in different Varieties
0123456789
Rio Red
Star Ruby
Ray Red
Henderson
Ruby RedT Pink
Duncan
Marsh white
Pumello
µg/ml
Variation of Bergamottin in different Varieties
00.5
11.5
22.5
33.5
4
Rio Red
Star Ruby
Ray Red
Henderson
Ruby RedT Pink
Duncan
Marsh white
Pumello
µg/ml
Variation of GF-I-1 in different Varieties.
00.10.20.30.40.50.60.70.8
Rio Red
Star Ruby
Ray Red
Henderson
Ruby RedT Pink
Duncan
Marsh white
Pumello
µg/ml
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