Conventional lignin, a dehydrogenated polymer derived primarily from hydroxycinnamic alcohol monomers, exhibits relatively low antioxidant and ultraviolet (UV)-blocking activities due to its structural imperfection. Herein, we demonstrated that the dehydrogenated polymer of ferulic acid (an unconventional lignin precursor) (FAL) had excellent antioxidant and UV-blocking properties. Structural characterization showed that FAL contains abundant dihydrobenzofuran and butyrolactone structures, free phenolic hydroxyl groups, and cinnamic acid end groups. Such structural characteristics endow FAL with much higher antioxidant activity and broader and stronger UV absorptivity (especially UVA) than conventional lignins. Our investigation showed that FAL could significantly improve the UV-blocking property of commercial SPF30 and SPF50 and render a relatively light color. These versatile properties make the FAL a potential ingredient for application in sunscreen products. This work is enlightening not only for exploring better antioxidant and UV-blocking polymers from the dehydrogenated polymers of phenolic compounds but also for biosynthesizing more advantageous lignin in plants.
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http://dx.doi.org/10.1016/j.ijbiomac.2024.137694 | DOI Listing |
Food Chem Toxicol
January 2025
Zoology Department, Faculty of Science, Damietta University, New Damietta 34517, Egypt. Electronic address:
Maternal obesity predisposes offspring to type 2 diabetes (T2D) through a direct chronic effect of lipids on pancreatic β-cell neogenesis. β-cells produce FABP3 to bind and metabolize fatty acids. Ferulic acid (FA) is a natural product that may inhibit fatty acids' binding to FABP3, preventing their toxicity.
View Article and Find Full Text PDFJ Food Sci
January 2025
School of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou, Fujian, China.
Polyphenols are known to interact with starch to form the V-type inclusion complex or the noninclusive complex. It is hypothesized that the addition of polyphenols could improve the properties of Chinese yam (Dioscorea opposita Thunb.) starch, and the properties of the complexes could be regulated by controlling the additive amount of polyphenols.
View Article and Find Full Text PDFJ Food Sci
January 2025
Faculty of Health Sciences, Nutrition and Dietetics Department, Istanbul Aydin University, Istanbul, Turkey.
Although the gluten-free market is expanding and offers a variety of products, there are still some deficiencies in the nutritional and sensory quality of these products. Therefore, this study explores the bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein (GLP) isolate, two novel ingredients introduced together for the first time in this context. The incorporation of GLP isolate aims to enhance the protein content, while artichoke leaves are evaluated for its potential to improve phenolic content and antioxidant activity.
View Article and Find Full Text PDFPharmacol Res
January 2025
Department of Biochemistry, Imo State University, Owerri, Nigeria.
Phenolic acid-rich fraction from Anisopus mannii (PhAM) contains abundance of ferulic acid, gallic acid, protocatechuic acid, and syringic acid. Among other glycolytic enzymes, in vitro, PhAM counteracted the binding of sodium orthovanadate to phosphofructokinase 1 (PFK-1), improving its activities. In a rat model of diet-induced diabetes, PhAM monotherapy reduced HbA1c by an average of 0.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China. Electronic address:
The study was conducted to explore the relationship between arabinoxylan (AX) structure and microbial fermentation characteristics, and reveal molecular mechanism of AX on regulating immune function of the host. Results indicated that the group of wheat bran AX showed greater activity of feruloyl esterase, production of short chain fatty acids and ferulic acid compared with the blank group (P < 0.05).
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