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At least 109 records · Page 6Linked to original sources
PubMed1994

Possible anxiolytic effects of chrysin, a central benzodiazepine receptor ligand isolated from Passiflora coerulea.

The pharmacological effects of 5,7-dihydroxyflavone (chrysin), a naturally occurring monoflavonoid that displaces [3H]flunitrazepam binding to the central benzodiazepine (BDZ) receptors, were examined in mice. In the elevated plus-maze test of anxiety, diazepam (DZ, 0.3-0.6 mg/kg) or chrysin (1 mg/kg) induced increases in the number of entries into the open arms and in the time spent on the open arms, consistent with an anxiolytic action of both compounds. The effects of chrysin on the elevated plus-maze was abolished by pretreatment with the specific BDZ receptor antagonist Ro 15-1788 (3 mg/kg). In the holeboard, diazepam (1 mg/kg) and chrysin (3 mg/kg) increased the time spent head-dipping. In contrast, high doses of DZ (6 mg/kg) but not of chrysin produced a decrease in the number of head dips and in the time spent head-dipping. In the horizontal wire test, diazepam (6 mg/kg) had a myorelaxant action. In contrast, chrysin (0.6-30 mg/kg) produced no effects in this test. These data suggest that chrysin possesses anxiolytic actions without inducing sedation and muscle relaxation. We postulate that this natural monoflavonoid is a partial agonist of the central BDZ receptors.

Animals↗
PubMed2002

Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.

Chemical characterization by gas chromatography-mass spectometry (GC-MS) of the aromatic profile of yellow passion fruit essence and the juice of the fruit yielded a total of 62 and 34 components, respectively. Four new components have been identified and quantified for the first time in this fruit: 3-methyl-2-butanone; ethyl lactate (quantified only in the fruit juice); diethyl malonate (quantified only in the essence); and 3-penten-2-ol (quantified in both samples). Analysis of these samples by gas chromatography/olfactometry (GC/O) yielded a total of 66 components which appear to contribute to the aroma of passion fruit juice and its aqueous essence. Of these, four could not be quantified by GC-MS: acetic acid, ethyl propionate, ethyl 3-oxobutyrate, and propyl hexanoate. New components were described for the first time as constituents of the aromatic profile in this fruit including acetal, 1,3-dimethyl benzene, and 2-methylbutyl hexanoate. Aroma extract dilution analysis (AEDA) allowed for the detection of the most potent odorants in the commercial essence (2-methylbutyl hexanoate and hexyl hexanoate) and in the fresh juice (1,3-dimethyl benzene and 2-methylbutyl hexanoate). 2-Methylbutyl hexanoate, considered as one of the most potent odorants in this fruit, has been described for the first time as an aromatic constituent of yellow passion fruit.

Alcohols↗
PubMed2002

Regulation of the expression of a putative ethylene receptor, PeERS2, during the development of passion fruit (Passiflora edulis).

We isolated a full-length cDNA (PeERS2) that encoded the homologue in passion fruit of ERS1 of Arabidopsis and examined its expression during development of passion fruit. PeERS2 was 2357 bp long and included a single open reading frame that encoded a putative protein of 634 amino acids with a calculated molecular mass of 70.8 kDa. Expression of PeERS2 mRNA in arils of passion fruit was enhanced during ripening and after treatment with ethylene, but its level remained very low in seeds over the course of ripening. Accumulation of PeERS2 mRNA in arils was markedly reduced in fruits treated with 2,5-norbornadiene (NBD), but simultaneous application of ethylene abolished the inhibitory effects of NBD, suggesting that the continuous action of ethylene might promote ripening, with a concomitant increase in the abundance of PeERS2 mRNA. Levels of transcripts of the PeERS1 and PeERS2, which encode similar but not identical receptors for ethylene, increased during senescence of flowers and expression of PeERS2 mRNA was also enhanced during formation of the separation layer. The levels of transcripts of PeETR1 (the gene for yet another ethylene receptor) and PeERS1 were, respectively, higher than those of PeERS2 in sepals and ovaries. The transcripts of all three genes for ethylene receptors were barely detectable in anthers. These results suggest that the expression of the three genes for ethylene receptors is differentially regulated and that expression of the gene for PeERS2 is regulated not only by ethylene itself but also by developmental factors. Expression of each of the three individual genes for ethylene receptors might be controlled by different molecular mechanisms in the various tissues.

Journal Article↗
PubMed1998

Differential expression of genes involved in the biosynthesis and perception of ethylene during ripening of passion fruit (Passiflora edulis Sims).

An increase in the enzyme activity of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase induces the evolution of ethylene during the ripening of passion fruit. A much higher level of ethylene is produced in arils than in seeds or peels during ripening. The pattern of expression of two ACC synthase genes (PE-ACS1 and PE-ACS2), one ACC oxidase gene (PE-ACO1), and two ethylene receptor genes (PE-ETR1 and PE-ERS1) revealed that the expression of these genes is differentially regulated. Expression of PE-ACS1 and PE-ACO1 was enhanced during ripening and after ethylene treatment. However, prominent expression of PE-ACS1 was delayed compared to that of PE-ACO1. Much larger quantities of PE-ACS1 mRNA and PE-ACO1 mRNA were seen in arils than in seeds; this corresponds well with an increase in the amount of ethylene produced by the plant tissue itself. The level of PE-ACS2 mRNA was detectable in arils of the preclimacteric fruit, although it decreased during ripening. These results suggest that expression of PE-ACS1 and PE-ACO1 is required to increase the activity of ethylene biosynthetic enzymes during ripening. The level of expression of PE-ETR1 and PE-ERS1 did not significantly change over the course of ripening; however, the mRNA levels of PE-ETR1 and PE-ERS1 were much higher in arils than in seeds.

Amino Acid Oxidoreductases↗