In Vitro and in Silico Investigation of DNA Interaction, Topoisomerase I and II Inhibitory Properties of Polydatin.

Polydatin or piceid, is the 3-O-glucoside of resveratrol and is found abundantly in grapes, peanuts, wine, beer, and cacao products. Although anticancer activity of polydatin was reported before, and potential antiproliferative mechanisms of polydatin have been proposed, its direct effects on DNA and inhibitory potential against topoisomerase enzymes have remained unknown. In this study we aimed to reveal the link between polydatin's effects on DNA and DNA-topoisomerases and its antiproliferative promise. For this purpose, we evaluated the effects of polydatin on DNA and DNA topoisomerase using in vitro and in silico techniques. Polydatin was found to protect DNA against Fenton reaction-induced damage while not showing any hydrolytic nuclease effect. Further, polydatin inhibited topoisomerase II but not topoisomerase I. According to molecular docking studies, polydatin preferably showed minor groove binding to DNA where the stilbene moiety was important for binding to the DNA-topoisomerase II complex. As a result, topoisomerase II inhibition might be another anticancer mechanism of polydatin.

Analysis of trans-resveratrol and trans-piceid in vegetable foods using high-performance liquid chromatography.

Trans-resveratrol and resveratrol glucoside are natural phenolic compounds existed in a wide variety of plant species, which are extensively consumed in many countries. The existing studies excessively focused on grapes and their products, and little about daily vegetable foods. Actually, in much more countries, vegetable foods are residents' principal food and nutrient origins. This study was to investigate the levels of trans-resveratrol and trans-piceid in daily vegetable foods of China using high-performance liquid chromatography (HPLC) method with fluorescence detection (FLD). Trans-piceid was the major form existing in most vegetable foods, and most of the samples contained higher trans-piceid than trans-resveratrol. The contents of trans-resveratrol and trans-piceid in different varieties and regions were different. Moreover, peculiar vegetable foods to some region were also one of the most important sources of trans-resveratrol and trans-piceid. Therefore, vegetable foods were other significant sources of trans-resveratrol and trans-piceid except the foods published.

Determination of resveratrol glucoside and resveratrol in radix and rhizome of Polygonum cuspidatum yielded in Hanzhong Region / 中草药

Object To determine the content of resveratrol glucoside and resveratrol in radix and rhizome of Polygonum cuspidatum Sieb. et Zucc. yielded in Hanzhong Region. Methods The HPLC method was used to assay resveratrol glucoside and resveratrol directly, using Eclipse XDB C 8 column and acetonitrile water as the mobile phase, the UV detection wavelength was 303 nm, with a flow rate of 1 mL/min. Results The content of resveratrol glucoside was 2 5% and resveratrol was 0 43% in the radix and rhizome. Conclusion The content of resveratrol glucoside is higher than that in the former refernece. The content of resveratrol in the radix and rhizome of P. cuspidatum in Hanzhong Region is first reported.