Orbitides from flaxseed (Linum usitatissimum L.): A comprehensive review

Publication date: Available online 17 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Youn Young Shim, Ziliang Song, Pramodkumar D. Jadhav, Martin J.T. ReaneyAbstractBackgroundBioactive orbitides (linusorbs, LOs) from flaxseed (Linum usitatisssimum L.) contribute to the bitter flavor of flaxseed oil. Methods were developed for the removal of the bitter-flavored [1–8-NαC],[1-(Rs,Ss)-MetO]-linusorb B1 (15) from flaxseed oil and now the extracted LOs can be used in nutraceuticals, and even in drug synthesis. The LOs have potential therapeutic applications and may be used as scaffolds that can be modified for increased utility.Scope and approachThis review summarizes the current state of knowledge of LOs with regard to their structure and biological activities. Approaches of isolation, structure determination and chemical modification are also reviewed towards the goal of a variety of applications.Key findings and conclusionsThe availability of naturally isolated LOs in sufficient quantity for chemical modification will allow the conduct of biological assays with the native compound and its analogues. Due to their biological activity, these compounds have the potential for use in health. The modification of the LOs was necessary in order to study the relationship between orbitide structure and biological function. In addition, native and modified LOs can be used as ligands for production of fluorescent tags, affinity purification columns and antibodies. Ana...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research