TY  - JOUR
AU  - Takahama, Umeo
AU  - Hirota, Sachiko
AU  - Morina, Filis
PY  - 2020
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1392
AB  - In Japan, adzuki bean is cooked with rice. During the cooking, the colour of rice becomes pale red. It is postulated that the red pigment is produced from procyanidins and that the ingestion of red rice causes the production of nitric oxide ((NO)-N-center dot) in the stomach by reacting with salivary nitrite. The increase in colour intensity accompanied the decrease in the amounts of procyanidins, suggesting the conversion of procyanidins into the red pigment during the cooking. In addition, the red pigment combined with rice strongly. The red-coloured rice produced (NO)-N-center dot by reacting with nitrite in artificial gastric juice, and the amounts were dependent on the contents of procyanidins and the equivalents. It is suggested that although adzuki procyanidins were oxidised during cooking with rice, procyanidins and the equivalents bound to rice still have the ability to produce bioactive (NO)-N-center dot in the stomach using nitrite in mixed whole saliva.
PB  - Taylor & Francis Ltd, Abingdon
T2  - International Journal of Food Sciences and Nutrition
T1  - Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice
EP  - 73
IS  - 1
SP  - 63
VL  - 71
DO  - 10.1080/09637486.2019.1605338
ER  - 

@article{
author = "Takahama, Umeo and Hirota, Sachiko and Morina, Filis",
year = "2020",
abstract = "In Japan, adzuki bean is cooked with rice. During the cooking, the colour of rice becomes pale red. It is postulated that the red pigment is produced from procyanidins and that the ingestion of red rice causes the production of nitric oxide ((NO)-N-center dot) in the stomach by reacting with salivary nitrite. The increase in colour intensity accompanied the decrease in the amounts of procyanidins, suggesting the conversion of procyanidins into the red pigment during the cooking. In addition, the red pigment combined with rice strongly. The red-coloured rice produced (NO)-N-center dot by reacting with nitrite in artificial gastric juice, and the amounts were dependent on the contents of procyanidins and the equivalents. It is suggested that although adzuki procyanidins were oxidised during cooking with rice, procyanidins and the equivalents bound to rice still have the ability to produce bioactive (NO)-N-center dot in the stomach using nitrite in mixed whole saliva.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "International Journal of Food Sciences and Nutrition",
title = "Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice",
pages = "73-63",
number = "1",
volume = "71",
doi = "10.1080/09637486.2019.1605338"
}

Takahama, U., Hirota, S.,& Morina, F.. (2020). Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice. in International Journal of Food Sciences and Nutrition
Taylor & Francis Ltd, Abingdon., 71(1), 63-73.
https://doi.org/10.1080/09637486.2019.1605338

Takahama U, Hirota S, Morina F. Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice. in International Journal of Food Sciences and Nutrition. 2020;71(1):63-73.
doi:10.1080/09637486.2019.1605338 .

Takahama, Umeo, Hirota, Sachiko, Morina, Filis, "Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice" in International Journal of Food Sciences and Nutrition, 71, no. 1 (2020):63-73,
https://doi.org/10.1080/09637486.2019.1605338 . .

TY  - JOUR
AU  - Morina, Filis
AU  - Hirota, Sachiko
AU  - Takahama, Umeo
PY  - 2020
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1299
AB  - Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by alpha-amylase in the intestine.
PB  - Taylor & Francis Ltd, Abingdon
T2  - International Journal of Food Sciences and Nutrition
T1  - Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean
EP  - 725
IS  - 6
SP  - 715
VL  - 71
DO  - 10.1080/09637486.2020.1719389
ER  - 

@article{
author = "Morina, Filis and Hirota, Sachiko and Takahama, Umeo",
year = "2020",
abstract = "Combining high-carbohydrate food with polyphenol-rich food is a possible way of producing slowly digestible starch with beneficial health properties. In Japan, non-glutinous and glutinous rice are cooked with adzuki bean and the colour of the cooked rice is pale red. In this article, we show that (1) the red colour of rice could be attributed to the oxidation of adzuki bean procyanidins, (2) pancreatin-induced starch digestion of the red-coloured non-glutinous rice was slower than white rice and (3) the digestion of amylose and potato starch but not amylopectin became slower by heating with procyanidin B2. Furthermore, the rate of starch digestion of red-coloured rice was not affected by nitrite treatment under simulated gastric conditions. The above results show that procyanidins could bind to amylose independent of the starch source by heating and could suppress starch digestion by alpha-amylase in the intestine.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "International Journal of Food Sciences and Nutrition",
title = "Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean",
pages = "725-715",
number = "6",
volume = "71",
doi = "10.1080/09637486.2020.1719389"
}

Morina, F., Hirota, S.,& Takahama, U.. (2020). Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean. in International Journal of Food Sciences and Nutrition
Taylor & Francis Ltd, Abingdon., 71(6), 715-725.
https://doi.org/10.1080/09637486.2020.1719389

Morina F, Hirota S, Takahama U. Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean. in International Journal of Food Sciences and Nutrition. 2020;71(6):715-725.
doi:10.1080/09637486.2020.1719389 .

Morina, Filis, Hirota, Sachiko, Takahama, Umeo, "Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean" in International Journal of Food Sciences and Nutrition, 71, no. 6 (2020):715-725,
https://doi.org/10.1080/09637486.2020.1719389 . .

TY  - JOUR
AU  - Morina, Filis
AU  - Takahama, Umeo
AU  - Yamauchi, Ryo
AU  - Hirota, Sachiko
AU  - Veljović-Jovanović, Sonja
PY  - 2015
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/847
AB  - Foods of plant origin contain flavonoids. In the adzuki bean, (+)-catechin, quercetin 3-O-rutinoside (rutin), and quercetin 7-O-beta-D-glucopyranoside (Q7G) are the major flavonoids. During mastication of foods prepared from the adzuki bean, the flavonoids are mixed with saliva and swallowed into the stomach. Here we investigated the interactions between Q7G and (+)-catechin at pH 2, which may proceed in the stomach after the ingestion of foods prepared from the adzuki bean. Q7G reacted with nitrous acid producing nitric oxide ((NO)-N-center dot) and a glucoside of 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone. (+)-Catechin reacted with nitrous acid producing (NO)-N-center dot and 6,8-dinitrosocatechin. The production of the dinitrosocatechin was partly suppressed by Q7G, and the suppression resulted in the enhancement of Q7G oxidation. 6,8-Dinitrosocatechin reacted further with nitrous acid generating the o-quinone, and the quinone formation was effectively suppressed by Q7G. In the flavonoids investigated, the suppressive effect decreased in the order Q7G approximate to quercetin > kaempferol > quercetin 4'-O-glucoside > rutin. Essentially the same results were obtained when (-)-epicatechin was used instead of (+)-catechin. The results indicate that nitrous acid-induced formation of 6,8-dinitrosocatechins and the o-quinones can be suppressed by flavonols in the stomach, and that both a hydroxyl group at C3 and ortho-hydroxyl groups in the B-ring are required for efficient suppression.
PB  - Royal Soc Chemistry, Cambridge
T2  - Food & Function
T1  - Quercetin 7-O-glucoside suppresses nitrite-induced formation of dinitrosocatechins and their quinones in catechin/nitrite systems under stomach simulating conditions
EP  - 229
IS  - 1
SP  - 219
VL  - 6
DO  - 10.1039/c4fo00695j
ER  - 

@article{
author = "Morina, Filis and Takahama, Umeo and Yamauchi, Ryo and Hirota, Sachiko and Veljović-Jovanović, Sonja",
year = "2015",
abstract = "Foods of plant origin contain flavonoids. In the adzuki bean, (+)-catechin, quercetin 3-O-rutinoside (rutin), and quercetin 7-O-beta-D-glucopyranoside (Q7G) are the major flavonoids. During mastication of foods prepared from the adzuki bean, the flavonoids are mixed with saliva and swallowed into the stomach. Here we investigated the interactions between Q7G and (+)-catechin at pH 2, which may proceed in the stomach after the ingestion of foods prepared from the adzuki bean. Q7G reacted with nitrous acid producing nitric oxide ((NO)-N-center dot) and a glucoside of 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone. (+)-Catechin reacted with nitrous acid producing (NO)-N-center dot and 6,8-dinitrosocatechin. The production of the dinitrosocatechin was partly suppressed by Q7G, and the suppression resulted in the enhancement of Q7G oxidation. 6,8-Dinitrosocatechin reacted further with nitrous acid generating the o-quinone, and the quinone formation was effectively suppressed by Q7G. In the flavonoids investigated, the suppressive effect decreased in the order Q7G approximate to quercetin > kaempferol > quercetin 4'-O-glucoside > rutin. Essentially the same results were obtained when (-)-epicatechin was used instead of (+)-catechin. The results indicate that nitrous acid-induced formation of 6,8-dinitrosocatechins and the o-quinones can be suppressed by flavonols in the stomach, and that both a hydroxyl group at C3 and ortho-hydroxyl groups in the B-ring are required for efficient suppression.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "Food & Function",
title = "Quercetin 7-O-glucoside suppresses nitrite-induced formation of dinitrosocatechins and their quinones in catechin/nitrite systems under stomach simulating conditions",
pages = "229-219",
number = "1",
volume = "6",
doi = "10.1039/c4fo00695j"
}

Morina, F., Takahama, U., Yamauchi, R., Hirota, S.,& Veljović-Jovanović, S.. (2015). Quercetin 7-O-glucoside suppresses nitrite-induced formation of dinitrosocatechins and their quinones in catechin/nitrite systems under stomach simulating conditions. in Food & Function
Royal Soc Chemistry, Cambridge., 6(1), 219-229.
https://doi.org/10.1039/c4fo00695j

Morina F, Takahama U, Yamauchi R, Hirota S, Veljović-Jovanović S. Quercetin 7-O-glucoside suppresses nitrite-induced formation of dinitrosocatechins and their quinones in catechin/nitrite systems under stomach simulating conditions. in Food & Function. 2015;6(1):219-229.
doi:10.1039/c4fo00695j .

Morina, Filis, Takahama, Umeo, Yamauchi, Ryo, Hirota, Sachiko, Veljović-Jovanović, Sonja, "Quercetin 7-O-glucoside suppresses nitrite-induced formation of dinitrosocatechins and their quinones in catechin/nitrite systems under stomach simulating conditions" in Food & Function, 6, no. 1 (2015):219-229,
https://doi.org/10.1039/c4fo00695j . .

TY  - JOUR
AU  - Veljović-Jovanović, Sonja
AU  - Morina, Filis
AU  - Yamauchi, Ryo
AU  - Hirota, Sachiko
AU  - Takahama, Umeo
PY  - 2014
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/753
AB  - When foods that contain catechins and quercetin glycosides are ingested, quercetin glycosides are hydrolyzed to quercetin during mastication by hydrolytic enzymes derived from oral bacteria and the generated quercetin aglycone is mixed with catechins in saliva. The present study deals with the interactions between (+)-catechin and quercetin during their reactions with nitrous acid under the conditions simulating the gastric lumen. Nitrous acid reacted with (+)-catechin producing 6,8-dinitrosocatechin, and quercetin partially suppressed the dinitrosocatechin formation. Nitric oxide, which was produced by not only (+)-catechin/nitrous acid but also quercetin/nitrous acid systems, was used to produce 6,8-dinitrosocatechin. Furthermore, 6,8-dinitrosocatechin was oxidized by nitrous acid to the quinone form. The quinone formation was significantly suppressed by quercetin. Quercetin-dependent suppression of the above reactions accompanied the oxidation of quercetin, which was observed with the formation of 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone. Taking the above results into account, we proposed a possible mechanism of 6,8-dinitrosocatechin formation and discuss the importance of quercetin to prevent the quinone formation from 6,8-dinitrosocatechin in the gastric lumen, taking the interactions between quercetin and catechins into account.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Interactions between (+)-Catechin and Quercetin during Their Oxidation by Nitrite under the Conditions Simulating the Stomach
EP  - 4959
IS  - 21
SP  - 4951
VL  - 62
DO  - 10.1021/jf500860s
ER  - 

@article{
author = "Veljović-Jovanović, Sonja and Morina, Filis and Yamauchi, Ryo and Hirota, Sachiko and Takahama, Umeo",
year = "2014",
abstract = "When foods that contain catechins and quercetin glycosides are ingested, quercetin glycosides are hydrolyzed to quercetin during mastication by hydrolytic enzymes derived from oral bacteria and the generated quercetin aglycone is mixed with catechins in saliva. The present study deals with the interactions between (+)-catechin and quercetin during their reactions with nitrous acid under the conditions simulating the gastric lumen. Nitrous acid reacted with (+)-catechin producing 6,8-dinitrosocatechin, and quercetin partially suppressed the dinitrosocatechin formation. Nitric oxide, which was produced by not only (+)-catechin/nitrous acid but also quercetin/nitrous acid systems, was used to produce 6,8-dinitrosocatechin. Furthermore, 6,8-dinitrosocatechin was oxidized by nitrous acid to the quinone form. The quinone formation was significantly suppressed by quercetin. Quercetin-dependent suppression of the above reactions accompanied the oxidation of quercetin, which was observed with the formation of 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone. Taking the above results into account, we proposed a possible mechanism of 6,8-dinitrosocatechin formation and discuss the importance of quercetin to prevent the quinone formation from 6,8-dinitrosocatechin in the gastric lumen, taking the interactions between quercetin and catechins into account.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Interactions between (+)-Catechin and Quercetin during Their Oxidation by Nitrite under the Conditions Simulating the Stomach",
pages = "4959-4951",
number = "21",
volume = "62",
doi = "10.1021/jf500860s"
}

Veljović-Jovanović, S., Morina, F., Yamauchi, R., Hirota, S.,& Takahama, U.. (2014). Interactions between (+)-Catechin and Quercetin during Their Oxidation by Nitrite under the Conditions Simulating the Stomach. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 62(21), 4951-4959.
https://doi.org/10.1021/jf500860s

Veljović-Jovanović S, Morina F, Yamauchi R, Hirota S, Takahama U. Interactions between (+)-Catechin and Quercetin during Their Oxidation by Nitrite under the Conditions Simulating the Stomach. in Journal of Agricultural and Food Chemistry. 2014;62(21):4951-4959.
doi:10.1021/jf500860s .

Veljović-Jovanović, Sonja, Morina, Filis, Yamauchi, Ryo, Hirota, Sachiko, Takahama, Umeo, "Interactions between (+)-Catechin and Quercetin during Their Oxidation by Nitrite under the Conditions Simulating the Stomach" in Journal of Agricultural and Food Chemistry, 62, no. 21 (2014):4951-4959,
https://doi.org/10.1021/jf500860s . .