ethyl-ferulate and ferulic-acid

Ferulic acid and related hydroxycinnamic acids, used as antioxidants and preservatives in the food, cosmetic, pharmaceutical and biotechnology industries, are among the most abundant phenolic compounds present in plant biomass. Identification of novel compounds that can produce ferulic acid and hydroxycinnamic acids, that are safe and can be mass-produced, is critical for the sustainability of these industries. In this study, we aimed to obtain and characterize a feruloyl esterase (

Topics: Carboxylic Ester Hydrolases; Coumaric Acids; Lactobacillus acidophilus; Plants

Factors affecting ferulic acid, ethyl ferulate and taste-active pyroglutamyl (pGlu) peptides levels in sake were analyzed using small-scale sake brewing tests on eighteen rice samples with differing cultivar variety, cropped year and area, and polishing rate. Ferulic acid concentration in sake was highly positively correlated with its content in rice (r = 0.782**, double asterisk indicates 1% significance level), feruloylesterase (FE) activity (r = 0.804**) and feruloylated saccharide forming activity (FSFA) (r = 0.619**) in the rice koji. The results suggested that ferulic acid in rice induced FE activity and FSFA, and these two enzymes accelerated the formation of ferulic acid in sake mash. The concentration of bitter-tasting peptides in sake was highly positively correlated with crude protein content in rice (r = 0.786**), and negatively correlated with acid carboxypeptidase (ACP) activity to (pGlu)LFGPNVNPWH (r = -0.612**), fermentation length (r = -0.820**), and pyroglutamyl leucine ((pGlu)L) concentration in sake (r = -0.502*; 5% significance level). The observation suggested that bitter-tasting peptides are initially formed in sake mash in accordance with protein content in rice, and are then hydrolyzed to smaller peptides, such as (pGlu)L. An ACP specific to the hydrolysis of bitter-tasting peptides was suggested by the observation that ACP activity to (pGlu)LFGPNVNPWH was significantly correlated (-0.612**) to their formation whereas an ACP to Cbz-Glu-Tyr was not (r = 0.220). It was suggested that (pGlu) oligo-peptide ethyl esters were formed during the decomposition of bitter-tasting peptides to which the ACP to (pGlu)LFGPNVNPWH might contribute.

Topics: Alcoholic Beverages; Caffeic Acids; Coumaric Acids; Fermentation; Hydrolysis; Oryza; Peptides; Taste

Epidemiological studies indicate that the daily intake of antioxidants from a traditional Asian diet reduces the risk of developing age-related macular degeneration. Many of the phytochemicals that are abundant in whole grains exhibit a wide variety of biological activity such as antioxidant, anti-inflammatory, and neuroprotective effects. Ferulic acid (FA) is a phenolic acid found in vegetables and grains that has therapeutic potential for diabetes mellitus, Alzheimer's disease, and other diseases. We investigated the retinal protective effect of FA in a sodium iodate (NaIO

Topics: Administration, Oral; Animals; Caffeic Acids; Cell Line; Cell Survival; Coumaric Acids; Electroretinography; Epithelial Cells; Humans; Hydrogen Peroxide; Iodates; Lipopolysaccharides; Mice; Mice, Inbred C57BL; Protective Agents; Retina; Retinal Degeneration; Tomography, Optical Coherence

The enzymes responsible for acceleration of ferulic acid and ethyl ferulate formation in sake mash were studied. Ferulic acid and ethyl ferulate are formed during the sake brewing process from feruloylated glucuronoarabinoxylan. Cellulase reagent from genus Trichoderma was used instead of rice koji, because rice koji for sake brewing produces extremely low levels of xylan-degrading enzymes. A combination of the reagent with rice koji enzymes accelerated the formation of ferulic acid from α-rice powder. Addition of the reagent to sake mash increased ferulic acid and ethyl ferulate formation. The enzyme responsible for the accelerated formation was purified using a newly developed assay method and α-rice powder as a substrate. During the assay procedure, feruloylated oligosaccharide was converted to ferulic acid by feruloylesterase for HPLC analysis. Analysis of the N-terminal amino acid sequence of the purified samples was successfully conducted after pyroglutamyl aminopeptidase de-blocking. Purified enzymes were identified as members of the glycoside hydrolase family 10 (GH10) and family 11 (GH11) xylanases by BLASTP database research. The GH10 xylanase showed higher specific activity for α-rice powder and insoluble wheat arabinoxylan compared with GH11 xylanase; the GH11 xylanase showed higher specific activity for the other xylan substrates, especially glucuronoarabinoxylan. The GH10 xylanase showed higher accelerating activity than the GH11 xylanase in the sake mash. The results of this study provides useful knowledge on ferulic acid and ethyl ferulate formation in sake mash, the relative levels of these compounds and their influence on the sensory quality of sake.

Topics: Alcoholic Beverages; Caffeic Acids; Coumaric Acids; Kinetics; Oryza; Trichoderma; Xylans

Using an HIV-1 Reverse Transcriptase (RT)-associated RNase H inhibition assay as lead, bioguided fractionation of the dichloromethane extract of the Ocimum sanctum leaves led to the isolation of five triterpenes (1-5) along with three 3-methoxy-4-hydroxy phenyl derivatives (6-8). The structure of this isolates were determined by 1D and 2D NMR experiments as well as ESI-MS. Tetradecyl ferulate (8) showed an interesting RNase H IC

Topics: Amides; Anti-HIV Agents; Binding Sites; Caffeic Acids; Coumaric Acids; DNA-Directed DNA Polymerase; Esters; HIV Reverse Transcriptase; Plant Extracts; Ribonuclease H, Human Immunodeficiency Virus; Structure-Activity Relationship; Triterpenes

The antioxidant activity of ferulic acid (

Topics: Acrolein; Antioxidants; Caffeic Acids; Coumaric Acids; Molecular Structure; Oxidation-Reduction; Structure-Activity Relationship

Steryl ferulates (SFs) are a subclass of bioactive lipids contributing to the health-promoting effects of whole grains. Most related studies focus on γ-oryzanol, a SF mixture from rice, since individual steryl ferulates are not commercially available. There is little evidence that individual SFs may vary in their bioactivity. The aim of this study was to evaluate the antioxidant activity of eight individual SFs by determining their radical scavenging capacity. Additional molecular properties of the individual SFs were determined by molecular simulation in order to identify correlations with their antioxidant activities. Our study demonstrates that individual SFs exhibit 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and superoxide anion radical scavenging abilities with subtle differences that were highly dependent on the kind of reaction taking place. The grouping of SFs by principle component analysis was mainly attributed to molecular properties, not antioxidant activities. Solvation energy was significantly correlated with some experimental observations. To our knowledge, this is the first study to evaluate the antioxidant activity of eight individual steryl ferulates from different sources. Results of this work will provide better insight into the antioxidant activity of SFs and the health benefits of whole grains.

Topics: Algorithms; Antioxidants; Biphenyl Compounds; Coumaric Acids; Dietary Fiber; Edible Grain; Electron Spin Resonance Spectroscopy; Molecular Structure; Oryza; Oxidation-Reduction; Phenylpropionates; Phytosterols; Picrates; Plant Extracts

Formation of ethyl ferulate (EF) and ferulic acid (FA) under sake mash conditions was studied using feruloylated oligosaccharide (FO), prepared from rice grains, as the substrate for rice koji enzyme. EF and FA were produced from FO over six times faster than from alkyl ferulates however, under the same ethanol concentration, only small differences were observed between the EF/FA ratios when either FO or methyl ferulate were used as substrates. Esterification and hydrolysis of FO or methyl ferulate showed similar pH dependencies and similar EF/FA ratios for each substrate in all of the pH ranges tested. Ethanol concentration clearly affected the EF/FA ratio; the ratio increased as ethanol concentration increased. Formation of EF and FA in the sake mash simulated rice digest was accelerated by addition of exogenous FO. These results indicated that supply of FO to sake mash is a crucial step for EF and FA formation, and ethanol is an influencing factor in the EF/FA ratio. The rice koji enzyme reaction suggested that EF and FA are formed through a common feruloylated enzyme intermediate complex by transesterification or hydrolysis, and these reactions occur competitively.

Topics: Alcoholic Beverages; Caffeic Acids; Coumaric Acids; Esterification; Ethanol; Hydrogen-Ion Concentration; Hydrolysis; Oligosaccharides; Oryza

Besides ferulate dimers, higher oligomers of ferulic acid such as trimers and tetramers were previously demonstrated to occur in plant cell walls. This paper reports the identification of two new triferulic acids. 8-O-4/8-5(cyclic)-triferulic acid was synthesized from ethyl ferulate under oxidative conditions using copper(II)-tetramethylethylenediamine [CuCl(OH)-TMEDA] as a catalyst, whereas 8-8(cyclic)/5-5-triferulic acid was isolated (preparative size exclusion chromatography, reversed-phase HPLC) from saponified insoluble maize fiber. Structures of both trimers were unambiguously elucidated by high-resolution LC-ToF-MS/MS and one- ((1)H) and two-dimensional (HSQC, HMBC, COSY, NOESY) NMR spectroscopy. The newly described trimers were identified by LC-MS/MS in alkaline hydrolysates of insoluble fibers from maize, wheat, and sugar beet, indicating that ferulic acid cross-links between cell wall polymers are more diverse than previously recognized. Saponification experiments also suggest that the newly identified 8-O-4/8-5(cyclic)-triferulic acid is the naturally occurring precursor of the previously identified 8-O-4/8-5(noncyclic)-triferulic acid in plant cell walls.

Topics: Amaranthus; Beta vulgaris; Caffeic Acids; Cell Wall; Chromatography, Gel; Coumaric Acids; Dietary Fiber; Magnoliopsida; Plant Cells; Tandem Mass Spectrometry; Triticum; Zea mays

The enzymatic oxidation of ferulic acid (FA) and ethyl ferulate (EF) with Myceliophthora thermophila laccase, as biocatalyst, was performed in aqueous medium using an eco-friendly procedure to synthesize new active molecules. First, the commercial laccase was ultrafiltrated allowing for the elimination of phenolic contaminants and increasing the specific activity by a factor of 2. Then, kinetic parameters of this laccase were determined for both substrates (FA, EF), indicating a higher substrate affinity for ethyl ferulate. Additionally, enzymatic oxidation led to the synthesis of a FA-major product, exhibiting a molecular mass of 386 g/mol and a EF-major product with a molecular mass of 442 g/mol. Structural analyses by mass spectrometry allowed the identification of dimeric derivatives. The optical properties of the oxidation products showed the increase of red and yellow colours, with FA-products compared to EF-products. Additionally, enzymatic oxidation led to a decrease of antioxidant and cytotoxic activities compared to initial substrates. Consequently, this enzymatic procedure in aqueous medium could provide new compounds presenting optical, antioxidant and cytotoxic interest.

Topics: Antioxidants; Caffeic Acids; Cell Survival; Cells, Cultured; Chromatography, High Pressure Liquid; Coumaric Acids; Food Coloring Agents; Food Preservatives; Fungal Proteins; Green Chemistry Technology; Human Umbilical Vein Endothelial Cells; Humans; Laccase; Mass Spectrometry; Oxidation-Reduction; Recombinant Proteins; Sordariales; Spectrophotometry, Ultraviolet; Substrate Specificity; Ultrafiltration

Chitosan and its derivatives functionalized by laccase-catalyzed oxidation of ferulic acid (FA) and ethyl ferulate (EF) were characterised for their physico-chemical, antioxidant and antibacterial properties. The enzymatic grafting of oxidised phenols led to FA-coloured and EF-colourless chitosan derivatives with good stability of colour and grafted phenols towards the chemical treatment by organic solvents. The efficiency of FA-products grafting onto chitosan was higher than that of EF-products. Moreover, the enzymatic grafting of phenols onto chitosan changed its morphological surface, increased its molecular weight and its viscosity. Furthermore, the chitosan derivatives presented improved antioxidant properties especially for FA-chitosan derivative when compared with chitosan with good antioxidant stability towards thermal treatment (100°C/1h). Chitosan and its derivatives showed also similar antibacterial activities and more precisely bactericidal activities. This enzymatic procedure provided chitosan derivatives with improved properties such as antioxidant activity, thermal antioxidant stability as well as the preservation of initial antibacterial activity of chitosan.

Topics: Anti-Bacterial Agents; Antioxidants; Caffeic Acids; Catalysis; Chemical Phenomena; Chitosan; Coumaric Acids; Laccase

Formation mechanism of ethyl ferulate (EF) in sake and mirin mash conditions was investigated to understand EF level control in the manufacturing process. Rice koji formed EF from ferulic acid (FA) and ethanol and decomposed EF to FA. This did not occur in sake yeast and chemical esterification was rare. Esterification of FA and hydrolysis of EF by rice koji might be due to feruloyl esterase(s). The rice koji enzyme showed normal Michaelis-Menten kinetics for FA in ethyl esterification and for EF in hydrolysis, but not for ethanol in the esterification reaction. Substrate specificity of the rice koji enzyme for hydroxycinnamic acids suggested that the main enzyme involved might be similar to type A feruloyl esterase. We studied the rice koji enzyme properties, short-term digestion of steamed rice grains with exogenous ethanol and small scale mirin making with pH adjustment. Our results suggested differences in the esterification and hydrolysis properties of the enzyme, in particular, different pH dependencies and different behaviors under high ethanol conditions; these factors might cause the differing EF levels in sake and mirin mashes.

Topics: Alcoholic Beverages; Caffeic Acids; Carboxylic Ester Hydrolases; Coumaric Acids; Esterification; Ethanol; Oryza; Saccharomyces cerevisiae; Steam

The anticancer activities of alkyl esters and NO-donors of ferulic acid (FA) and caffeic acid (CA) were assessed by a high-throughout screening (HTS) method, and the structure-activity relationships were described. CA alkyl esters had better anticancer activities than FA alkyl esters with the same alkyl substituent. Mono-nitrates and phenylfuroxan nitrates were more potent than the dual nitrates. Phenylsulfonylfuroxan nitrates of FA, especially compounds 8b-8d, exhibited more potent activities in anticancer.

Topics: Antineoplastic Agents; Caffeic Acids; Cell Line, Tumor; Cell Proliferation; Coumaric Acids; Dose-Response Relationship, Drug; Drug Screening Assays, Antitumor; HeLa Cells; High-Throughput Screening Assays; Humans; Molecular Structure; Stereoisomerism; Structure-Activity Relationship

The taste-active hydrophobic compounds in a charcoal-untreated sake sample were subjected to a taste dilution analysis (TDA). All of the high-TDA factor fractions showed a bitter or astringent taste in common, but their taste characters were different. The taste-active compounds of the high-TDA factor fractions were purified by taste-guided fractionation, using RP-HPLC and an instrumental analysis. From each of the seven fractions, ferulic acid, ethyl ferulate, tryptophol, three previously reported bitter-tasting peptides, and two novel ethyl esters of the peptides of 10 amino acid residues were identified. All the identified compounds had a similar taste character to that of the TDA fractions analyzed. Ethyl ferulate and the ethyl ester of the peptides showed a moderately bitter taste. The concentration of the identified compounds in seven jyunmai-type sake samples was determined. This concentration was decreased dose dependently by a charcoal treatment which is commonly applied in the final step of sake manufacture, notably with the compounds of high hydrophobicity.

Topics: Alcoholic Beverages; Caffeic Acids; Charcoal; Chemical Fractionation; Chromatography, High Pressure Liquid; Chromatography, Reverse-Phase; Coumaric Acids; Esters; Hydrophobic and Hydrophilic Interactions; Indoles; Magnetic Resonance Spectroscopy; Mass Spectrometry; Peptides; Taste

In the present work we have evaluated synthesis of ethyl ferulate by the esterification reaction of ferulic acid and ethanol catalyzed by a commercial lipase (Steapsin) immobilized onto celite-545 in a short period of 6h in DMSO. The immobilized lipase was treated with cross-linking agent glutaraldehyde (1%; v/v). The optimum synthesis of ethyl ferulate was recorded at 45°C, pH 8.5 and 1:1 ratio of ethanol and ferulic acid. Co(2+), Ba(2+)and Pb(2+) ions enhanced the synthesis of ethyl ferulate Hg(2+), Cd(3+)and NH(4+) ions had mild inhibitory effect. The celite-bound lipase produced 68 mM of ethyl ferulate under optimized reaction conditions.

Topics: Caffeic Acids; Coumaric Acids; Diatomaceous Earth; Enzyme Activation; Enzyme Stability; Enzymes, Immobilized; Esterification; Ethanol; Lipase

1,3-Diferuloyl-sn-glycerol is found ubiquitously throughout the plant kingdom, possessing ultraviolet adsorbing and antioxidant properties. Diferuloyl glycerol was synthesized and isolated as a byproduct in up to 5% yield from a pilot plant scale packed-bed, biocatalytic transesterification of ethyl ferulate with soybean oil or mono- and diacylglycerols from soybean oil. The yield of the diferuloyl glycerol byproduct was directly proportional to the overall water concentration of the bioreactor. The isolated diferuloyl glycerol exhibited good ultraviolet adsorbing properties, 280-360 nm with a lambda(max) 322 nm, and compared well to the efficacy of commercial sunscreen active ingredients. The antioxidant capacity of diferuloyl glycerol (0.25-2.5 mM) was determined by its ability to scavenge 2,2-diphenyl-1-picrylhydrazyl radicals and was comparable to that of ferulic acid. At current pilot plant scale production capacity, 120 kg diferuloyl glycerol byproduct could be isolated per year.

Topics: Antioxidants; Bioreactors; Biphenyl Compounds; Caffeic Acids; Coumaric Acids; Glycerol; Glycine max; Picrates; Soybean Oil; Spectrum Analysis; Sunscreening Agents; Ultraviolet Rays

It is an important therapeutic strategy to protect mitochondria from oxidative stress, especially during ischemia-reperfusion. In the present study, an attempt has been made to evaluate the protective effects of caffeic acid phenethyl ester (CAPE) and its related phenolic compounds on mouse brain and liver mitochondria injury induced by in vitro anoxia-reoxygenation. Added before anoxia or reoxygenation, CAPE markedly protected coupled respiration with the decrease in state 4 and the increases in state 3, respiratory control ratio (RCR) and ADP/O ratio in a concentration-dependent manner. CAPE effectively protected mitochondria by inhibiting the mitochondrial membranes fluidity decrease, the lipoperoxidation and the protein carbonylation increase, which indicated its protective action against the mitochondrial oxidative damage. Meanwhile, CAPE blocked the enhanced release of cardiolipin (CL) and cytochrome c (Cyt c). The related phenolic compounds like caffeic acid (CA), ferulic acid (FA) and ethyl ferulate (EF) also had different-degree protective effects. CAPE and CA were more potent than FA and EF. Their structural differences played the key role in their activity levels. These results suggest that CAPE and its related phenolic compounds protect mitochondria mainly correlated to their antioxidative activities and may be of interest for the prevention and therapy of ischemia-reperfusion injuries.

Topics: Anaerobiosis; Animals; Anisotropy; Antioxidants; Brain; Caffeic Acids; Coumaric Acids; Cytochromes c; Dose-Response Relationship, Drug; Male; Mice; Mitochondria; Mitochondria, Liver; Mitochondrial Membranes; Molecular Structure; Oxygen; Phenylethyl Alcohol; Thiobarbituric Acid Reactive Substances

Using Novozym 435 as catalyst, the syntheses of ethyl ferulate (EF) from ferulic acid (4-hydroxy 3-methoxy cinnamic acid) and ethanol, and octyl methoxycinnamate (OMC) from p-methoxycinnamic acid and 2-ethyl hexanol were successfully carried out in this study. A conversion of 87% was obtained within 2 days at 75 degrees C for the synthesis of EF. For the synthesis of OMC at 80 degrees C, 90% conversion can be obtained within 1 day. The use of solvent and high reaction temperature resulted in better conversion for the synthesis of cinnamic acid derivatives. Some cinnamic acid esters could also be obtained with higher conversion and shorter reaction times in comparison to other methods reported in the literature. The enzyme can be reused several times before significant activity loss was observed.

Topics: Acrylic Resins; Caffeic Acids; Chromatography, High Pressure Liquid; Cinnamates; Coumaric Acids; Enzyme Stability; Enzymes, Immobilized; Ethanol; Fungal Proteins; Hexanols; Lipase; Temperature; Time Factors; Water

Horseradish peroxidase was used to synthesize diferulates by a procedure in which ethyl ferulate was used as substrate. Four different forms were obtained, of which two dominant were the 5-5' and 8-5' diferulate. Fluorescence emission spectra of the diferulates (excited at 284 nm) indicate that they contain two chromophores, as opposed to the substrate molecule. Fluorescence excitation spectra with emission at 417 nm further demonstrate the difference between the synthesized diferulates and starting substrates.

Topics: Caffeic Acids; Cell Wall; Coumaric Acids; Horseradish Peroxidase; Indicators and Reagents; Lignin; Models, Chemical; Plants; Spectrometry, Fluorescence

Cinnamic, p-coumaric and ferulic acids were isolated from pineapple stems (Ananas comosus var. Cayenne). Twenty-four kinds of esters were prepared from these acids, alcohols and the components of Alpinia. Isopropyl 4-hydroxycinnamate (11) and butyl 4-hydroxycinnamate (12) were found to have almost the same effectiveness in antifungal activity against Pythium sp. at 10 ppm as that of the commercial fungicide iprobenfos (kitazin P).

Topics: Anti-Infective Agents; Antifungal Agents; Cinnamates; Coumaric Acids; Esters; Fruit; Magnetic Resonance Spectroscopy; Plant Extracts; Plant Stems; Propionates; Pythium; Structure-Activity Relationship