Deconstructive Oxygenation of Unstrained Cycloalkanamines.

A deconstructive oxygenation of unstrained primary cycloalkanamines has been developed for the first time using an auto-oxidative aromatization promoted C(sp3 )-C(sp3 ) bond cleavage strategy. This metal-free method involves the substitution reaction of cycloalkanamines with hydrazonyl chlorides and subsequent auto-oxidative annulation to in situ generate pre-aromatics, followed by N-radical-promoted ring-opening and further oxygenation by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) and m-cholorperoxybenzoic acid (mCPBA). Consequently, a series of 1,2,4-triazole-containing acyclic carbonyl compounds were efficiently produced. This protocol features a one-pot operation, mild reaction conditions, high regioselectivity and ring-opening efficiency, broad substrate scope, and is compatible with alkaloids, osamines, and peptides, as well as steroids.

Stability and stabilization of (-)-gallocatechin gallate under various experimental conditions and analyses of its epimerization, auto-oxidation, and degradation by LC-MS.

BACKGROUND: (-)-Gallocatechin gallate (GCG) shows multi-bioactivities. Its stability, however, has not been investigated systematically yet. Therefore, the objective of this study was to characterize the stability of GCG and to find ways to stabilize it in biological assays. Furthermore, the epimerization of the compound, its auto-oxidation and degradation were also analyzed by liquid chromatography mass spectrometry (LC-MS). RESULTS: The stability of GCG was concentration-dependent and was sensitive to pH, temperature, bivalent cations, and dissolved oxygen level. The results also showed that GCG was not stable in common buffers (50 mmol L-1 , pH 7.4, 37 °C) or in cell culture medium DMEM/F12 under physiological conditions (pH 7.4, 37 °C). Our experiments indicated that nitrogen-saturation and the addition of ascorbic acid (VC) could stabilize GCG in biological assays. In addition, LC-MS determination indicated that GCG was able to be epimerized to its epimer (-)-epigallocatechin gallate (EGCG). Meanwhile it was also able to be auto-oxidized to theasinensin and compound P2 and degraded to gallocatechin and gallic acid in pure water at 100 °C. CONCLUSION: The stability of GCG should be seriously considered in research on the bioactivity of it to avoid possible artifacts. Nitrogen-saturation and use of VC are good ways to make GCG stable in biological assays. © 2019 Society of Chemical Industry.

Stabilization of rice bran milling fractions using microwave heating and its effect on storage.

Rice bran tends to become rancid during storage if it is not stabilized. In commercial rice mills, bran is removed in phases using battery of polishers and different fractions of rice bran are produced. The stabilization reduces peroxidase, lipases, lipoxygenase and auto-oxidation enzymatic activities. The bran fractions were stabilized by continuous microwave heating at different treatment combinations (850, 925 and 1000 W; 3, 4.5 and 6 min) and stability of bran fractions were analysed in terms of Free Fatty Acid (FFA), Acid value (AV) and Peroxide value (PV) for 90 days at the interval of 15 days. As power and exposure time increases the FFA, AV and PV are found to be low during storage period. The rancidity level was high in last milling bran fraction and as milling progressed, the rancidity level also increased and it was similar throughout the storage. The bran fractions processed at 925 W to 3 min found to be the suitable condition for stabilization of rice bran milling fractions.

Zea mays, Stigma maydis prevents and extenuates acetaminophen-perturbed oxidative onslaughts in rat hepatocytes.

CONTEXT: Zea mays L. (Poaceae) Stigma maydis is an underutilized product of corn cultivation finding therapeutic applications in oxidative stress-related disorders. OBJECTIVES: This study investigated its aqueous extract against acetaminophen (APAP)-perturbed oxidative insults in rat hepatocytes. MATERIALS AND METHODS: Hepatotoxic rats were orally pre- and post-treated with the extract (at 200 and 400 mg/kg body weight) and vitamin C (200 mg/kg body weight), respectively, for 14 days. Liver function, antioxidative and histological analyses were thereafter evaluated. RESULTS: The APAP-induced marked (p < 0.05) increases in the activities of alkaline phosphatase, alanine aminotransferase, aspartate aminotransferase, gamma glutamyl transferase and the concentrations of bilirubin, oxidized glutathione, protein carbonyls, malondialdehyde, conjugated dienes, lipid hydroperoxides and fragmented DNA were dose-dependently extenuated in the extract-treated animals. The extract also significantly (p < 0.05) improved the reduced activities of superoxide dismutase, catalase, glutathione reductase and glutathione peroxidase as well as total protein, albumin and glutathione concentrations in the hepatotoxic rats. These improvements may be attributed to the bioactive constituents as revealed by the gas chromatography-mass spectrometric chromatogram of the extract. The observed effects compared favourably with vitamin C and are informative of hepatoprotective and antioxidative attributes of the extract and were further supported by the histological analysis. CONCLUSION: The data from the present findings suggest that Stigma maydis aqueous extract is capable of preventing and ameliorating APAP-mediated oxidative hepatic damage via enhancement of antioxidant defence systems.

Dioxygen-Mediated Decarbonylative C-H Alkylation of Heteroaromatic Bases with Aldehydes.

An operationally simple and economical method for the direct alkylation of heteroaromatic bases employing readily available aldehydes as alkyl radical precursors and molecular oxygen as a reagent is presented. This simple transformation demonstrates a broad substrate scope with respect to aldehydes and nitrogen heterocycles, enabling the introduction of several medicinally important yet challenging alkyl moieties, such as ethyl, isopropyl, tert-butyl, and cyclohexyl to the different classes of heterocyclic bases in good to excellent yields.

Expression, purification and characterization of non-heme iron-dependent mono-oxygenase OzmD in oxazinomycin biosynthesis.

Oxazinomycin is a C-nucleoside natural product characterized by a 1,3-oxazine ring linked to ribose via a C-C glycosidic bond. Construction of the 1,3-oxazine ring depends on the activity of OzmD, which is a mononuclear non-heme iron-dependent enzyme from a family of enzymes that contain a domain of unknown function (DUF) 4243. OzmD catalyzes an unusual oxidative ring rearrangement of a pyridine derivative that releases cyanide as a by-product in the final stage of oxazinomycin biosynthesis. The intrinsic sensitivity of the OzmD substrate to oxygen along with the oxygen dependency of catalysis presents significant challenges in conducting in vitro enzymatic assays. This chapter describes the detailed procedures that have been used to characterize OzmD, including protein preparation, activity assays, and reaction by-product identification.

Reactive oxygen species in biological systems: Pathways, associated diseases, and potential inhibitors-A review.

Reactive oxygen species (ROS) are produced under normal physiological conditions and may have beneficial and harmful effects on biological systems. ROS are involved in many physiological processes such as differentiation, proliferation, necrosis, autophagy, and apoptosis by acting as signaling molecules or regulators of transcription factors. In this case, maintaining proper cellular ROS levels is known as redox homeostasis. Oxidative stress occurs because of the imbalance between the production of ROS and antioxidant defenses. Sources of ROS include the mitochondria, auto-oxidation of glucose, and enzymatic pathways such as nicotinamide adenine dinucleotide phosphate reduced (NAD[P]H) oxidase. The possible ROS pathways are NF-κB, MAPKs, PI3K-Akt, and the Keap1-Nrf2-ARE signaling pathway. This review covers the literature pertaining to the possible ROS pathways and strategies to inhibit them. Additionally, this review summarizes the literature related to finding ROS inhibitors.

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.

BACKGROUND: The nature of the relationship between differential scanning calorimetry thermal properties and the oxidation and hydrolysis compounds formed during a real auto-oxidation process in virgin olive oils has not been evaluated so far, as these samples are difficult to find. In this work, 21 samples of virgin olive oil, stored under ideal conditions since their years of production (production range 1991-2005) to develop the natural auto-oxidation process, were analysed in order to evaluate this relationship. RESULTS: Oils stored the longest time showed the highest hydrolytic degradation while the others exhibited higher contents of oxidised fatty acids and triacylglycerols, instead. Thermal properties of transitions were differently influenced by degradation compounds with the onset of both the cooling and heating profiles particularly influenced by diacylglycerols and oxidised lipids. Chemical data and thermal properties were correlated by using principal component analysis. Twenty-three variables were selected for the analysis with the first component fully segregating samples into two groups according to the year of storage and the level of hydrolysis and/or oxidation, on the basis of selected thermal properties obtained by cooling and heating transitions. CONCLUSIONS: These preliminary findings showed that differential scanning calorimetry could be considered an useful tool to evaluate lipid degradation in virgin olive oils, indicating its value as a support to chemical techniques.

Probing the Kinetic Origin of Varying Oxidative Stability of Ethyl- vs. Propyl-spaced Amines for Direct Air Capture.

Amine-based adsorbents are promising for direct air capture of CO2 , yet oxidative degradation remains a key unmitigated risk hindering wide-scale deployment. Borrowing wisdom from the basic auto-oxidation scheme, insights are gained into the underlying degradation mechanisms of polyamines by quantum chemical, advanced sampling simulations, adsorbent synthesis, and accelerated degradation experiments. The reaction kinetics of polyamines are contrasted with that of typical aliphatic polymers and they elucidate for the first time the critical role of aminoalkyl hydroperoxide decomposition in the oxidative degradation of amino-oligomers. The experimentally observed variation in oxidative stability of polyamines with different backbone structures is explained by the relationship between the local chemical structure and the free energy barrier of aminoalkyl hydroperoxide decomposition, suggesting that its energetics can be used as a descriptor to screen and design new polyamines with improved stability. The developed computational capability sheds light on radical-induced degradation chemistry of other organic functional materials.

Using plant-based compounds as preservatives for meat products: A review.

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.

Presence of free gallic acid and gallate moieties reduces auto-oxidative browning of epicatechin (EC) and epicatechin gallate (ECg).

Auto-oxidation of flavan-3-ols leads to browning and consequently loss of product quality during storage of ready-to-drink (RTD) green tea. The mechanisms and products of auto-oxidation of galloylated catechins, the major flavan-3-ols in green tea, are still largely unknown. Therefore, we investigated auto-oxidation of epicatechin gallate (ECg) in aqueous model systems. Oxidation products tentatively identified based on MS included δ- or γ-type dehydrodicatechins (DhC2s) as the main contributors to browning. Additionally, various colourless products were detected, including epicatechin (EC) and gallic acid (GA) from degalloylation, ether-linked ε-type DhC2s, and 6 new coupling products of ECg and GA possessing a lactone interflavanic linkage. Supported by density function theory (DFT) calculations, we provide a mechanistic explanation on how presence of gallate moieties (D-ring) and GA affect the reaction pathway. Overall, presence of gallate moieties and GA resulted in a different product profile and less intense auto-oxidative browning of ECg compared to EC.

Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions.

The sensory quality of tea is influenced by water quality, with natural spring water (NSW) gaining much attention for its natural and healthy qualities. The effects of NSW on the sensory attributes, physicochemical composition, and antioxidant capacity of Chinese tea were investigated. Tea brewed with pure water was the most resistant to oxidation and darkening. NSW with low total dissolved solids (TDS) was most suitable for brewing unfermented or mildly fermented teas, improving their sensory quality. The simulated green tea infusion system was used to investigate further the dramatic darkening of tea infusions in NSW. Exposure of infusions to air promoted the degradation, epimerization, and oxidative polymerization of catechins, and further formed theabrownins which darkened the tea infusions. These findings enabled tea consumers to choose the most suitable NSW for brewing Chinese teas and illustrated the darkening mechanism of tea infusion in high pH/TDS water.

Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system.

This study examined the effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on lipid oxidation induced by oxyhemoglobin (oxyHb) in washed turkey muscle (WTM) model. To explore the reasons for observed effects, the pro-oxidant abilities of Hb derivatives (e.g., metHb, oxyHb, hemin, Fe2+, and Fe3+), pH change, and antioxidation of Hb in the presence of NaCl or STPP were also analyzed. The observed lipid oxidation capacity in WTM followed the order metHb > hemin > oxyHb > Fe2+ > Fe3+. Added Fe2+ accelerated auto-oxidation of oxyHb and oxyHb-mediated lipid oxidation. Hb auto-oxidation to metHb increased as the pH decreased from 6.6 to 5.0. NaCl promoted oxyHb-mediated lipid oxidation due to NaCl causing decreased pH value and increased formation of metHb. STPP inhibited oxyHb-mediated lipid oxidation and weakened the pro-oxidative effect of NaCl. This could be attributed to STPP increasing the pH, inactivating free iron, and inhibiting formation of metHb.

A Case of Cyanosis With Saturation Gap: Dapsone-Induced Methemoglobinemia.

Dapsone is an antibiotic used in the management of dermatologic infections and opportunistic infection prophylaxis in developed countries. Methemoglobinemia (MetHb) is a known complication of dapsone use that can result in cyanosis. MetHb is an aberrant form of hemoglobin produced physiologically by auto-oxidation. An impairment in the process of auto-oxidation due to genetic defects or the use of drugs/toxins causes its levels to rise. Management involves timely recognition and the use of methylene blue (MB) or ascorbic acid. We describe the diagnosis and management of a patient with acquired MetHb as a result of dapsone use.

Heme Proteins and Kidney Injury: Beyond Rhabdomyolysis.

Heme proteins, the stuff of life, represent an ingenious biologic strategy that capitalizes on the biochemical versatility of heme, and yet is one that avoids the inherent risks to cellular vitality posed by unfettered and promiscuously reactive heme. Heme proteins, however, may be a double-edged sword because they can damage the kidney in certain settings. Although such injury is often viewed mainly within the context of rhabdomyolysis and the nephrotoxicity of myoglobin, an increasing literature now attests to the fact that involvement of heme proteins in renal injury ranges well beyond the confines of this single disease (and its analog, hemolysis); indeed, through the release of the defining heme motif, destabilization of intracellular heme proteins may be a common pathway for acute kidney injury, in general, and irrespective of the underlying insult. This brief review outlines current understanding regarding processes underlying such heme protein-induced acute kidney injury (AKI) and chronic kidney disease (CKD). Topics covered include, among others, the basis for renal injury after the exposure of the kidney to and its incorporation of myoglobin and hemoglobin; auto-oxidation of myoglobin and hemoglobin; destabilization of heme proteins and the release of heme; heme/iron/oxidant pathways of renal injury; generation of reactive oxygen species and reactive nitrogen species by NOX, iNOS, and myeloperoxidase; and the role of circulating cell-free hemoglobin in AKI and CKD. Also covered are the characteristics of the kidney that render this organ uniquely vulnerable to injury after myolysis and hemolysis, and pathobiologic effects emanating from free, labile heme. Mechanisms that defend against the toxicity of heme proteins are discussed, and the review concludes by outlining the therapeutic strategies that have arisen from current understanding of mechanisms of renal injury caused by heme proteins and how such mechanisms may be interrupted.

Unravelling discolouration caused by iron-flavonoid interactions: Complexation, oxidation, and formation of networks.

Iron-flavonoid interactions in iron-fortified foods lead to undesirable discolouration. This study aimed to investigate iron-mediated complexation, oxidation, and resulting discolouration of flavonoids by spectrophotometric and mass spectrometric techniques. At pH 6.5, iron complexation to the 3-4 or 4-5 site instantly resulted in bathochromic shifting of the π â†’ π* transition bands, and complexation to the 3'-4' site (i.e. catechol moiety) induced a π â†’ dπ transition band. Over time, iron-mediated oxidative degradation and coupling reactions led to the formation of hydroxybenzoic acid derivatives and dehydrodimers, respectively resulting in a decrease or increase in discolouration. Additionally, we employed XRD, SEM, and TEM to reveal the formation of insoluble black metal-phenolic networks (MPNs). This integrated study on iron-mediated complexation and oxidation of flavonoids showed that the presence of the C2-C3 double bond in combination with the catechol moiety and either the 4-carbonyl or 3-hydroxyl increased the intensity of discolouration, extent of oxidation, and formation of MPNs.

Roles of Sulfites in Reverse Osmosis (RO) Plants and Adverse Effects in RO Operation.

More than 60 years have passed since UCLA first announced the development of an innovative asymmetric cellulose acetate reverse osmosis (RO) membrane in 1960. This innovation opened a gate to use RO for commercial use. RO is now ubiquitous in water treatment and has been used for various applications, including seawater desalination, municipal water treatment, wastewater reuse, ultra-pure water (UPW) production, and industrial process waters, etc. RO is a highly integrated system consisting of a series of unit processes: (1) intake system, (2) pretreatment, (3) RO system, (4) post-treatment, and (5) effluent treatment and discharge system. In each step, a variety of chemicals are used. Among those, sulfites (sodium bisulfite and sodium metabisulfite) have played significant roles in RO, such as dechlorination, preservatives, shock treatment, and sanitization, etc. Sulfites especially became necessary as dechlorinating agents because polyamide hollow-fiber and aromatic thin-film composite RO membranes developed in the late 1960s and 1970s were less tolerable with residual chlorine. In this review, key applications of sulfites are explained in detail. Furthermore, as it is reported that sulfites have some adverse effects on RO membranes and processes, such phenomena will be clarified. In particular, the following two are significant concerns using sulfites: RO membrane oxidation catalyzed by heavy metals and a trigger of biofouling. This review sheds light on the mechanism of membrane oxidation and triggering biofouling by sulfites. Some countermeasures are also introduced to alleviate such problems.

Comment on "Arsenite biotransformation by Rhodococcus sp.: Characterization, optimization using response surface methodology and mechanistic studies", Science of the Total Environment, 687, 577-589(2019).

Kumari et al. investigated the arsenic resistance and arsenic biotransforming ability in three bacterial species, mainly Rhodococcus sp.. But in the use of response surface methodology to optimize key parameters that affect the removal of arsenic, the effects of dissolved oxygen and the effect of HA addition on the adsorption or oxidation of arsenic by bacteria were ignored. We therefore recommend taking the impacts of the above-mentioned factors on the removal of arsenic into examination.

Auto-oxidation of Ent-beyer-15-en-19-al isolated from the essential oil of the heartwood of Erythroxylum monogynum Roxb.: formation of 15,16-epoxy-ent-beyeran-19-oic acid and other products.

Chemical investigation of the essential oil obtained from the heartwood of Erythroxylum monogynum Roxb. yielded three beyerene type diterpenoids ent-beyer-15-ene (1), ent-beyer-15-en-19-ol (erythroxylol A) (2) and ent-beyer-15-en-19-al (3). Ent-beyer-15-en-19-al (3) was found to be unstable at room temperature, giving rise to hitherto unknown 15,16-epoxy-ent-beyeran-19-oic acid (4). This conversion involves the auto-oxidation of a C-4 axial aldehyde group of an ent-beyer-15-ene diterpenoid with the concurrent epoxidation of the C-15 double bond. This is the first report of the auto-oxidation of an aldehyde group to a carboxylic acid group with the concurrent epoxidation of a double bond in the same compound. Further investigation of this observation under controlled conditions resulted in the isolation and identification of ent-beyer-15-en-19-oic acid (5), two new epoxy hydroperoxides, 15,16-epoxy-19-nor-ent-beyeran-4α-hydroperoxide (6a), 15,16-epoxy-18-nor-ent-beyeran-4ß-hydroperoxide (6b), and two new hydroperoxides, ent-beyer-19-nor-15-en-4α-hydroperoxide (7), ent-beyer-18-nor-15-en-4ß-hydroperoxide (8) and ent-beyer-18-nor-15-en-4ß-ol (9). Identification of these compounds was carried out by the extensive usage of spectroscopic data including 1D and 2D NMR. The acid 5 and the alcohol 9 have been reported previously as natural products from Elaeoselinum asclepium and Erythroxylum monogynum. The mechanistic basis of this auto-oxidation reaction is discussed.

Oxidation of sitosterol and campesterol in foods upon cooking with liquid margarines without and with added plant sterol esters.

Plant sterol (PS) oxidation products (POP) derived from sitosterol and campesterol were measured in 15 foods cooked with liquid margarine without (control) and with added 7.5% PS. POP were analyzed using a GC-MS method. PS liquid vs. control margarine resulted in a higher median POP content per food portion (1.35mg, range 0.08-13.20mg versus 0.23mg, 0.06-0.90mg), a lower PS oxidation rate (0.63 vs. 1.29%) and lower oxidation susceptibility of sitosterol vs. campesterol. POP formation was highest in shallow-fried potatoes with PS liquid margarine (64.44mg per portion food plus residual fat). Mean relative abundances of epoxy-, 7-keto-, 7-hydroxy- and triol-PS derived from sitosterol and campesterol were 40.0, 34.4, 21.5 and 4.0% with control vs. 44.1, 23.8, 29.6 and 2.4% with PS liquid margarine. In conclusion, PS liquid margarine increased POP content in foods with a POP profile characterized by a higher ratio of epoxy- to 7-keto-derivatives.