Sylvain Guyot

Université d´Avignon et des Pays du Vaucluse, Avinyó, Provence-Alpes-Côte d'Azur, France

Are you Sylvain Guyot?

Claim your profile

Publications (75)171.15 Total impact

  • [Show abstract] [Hide abstract]
    ABSTRACT: The polyphenol composition of purified extracts obtained from plum pomace gathered from production lines of a modern fruit transformation plant was characterized. The extraction of polyphenols from pomaces was performed using water. These water extracts were purified on an Amberlite polymer bed and freeze-dried. The resulting preparations were characterized by high polyphenol contents (up to 50 g/100 g) determined using spectrophotometric method with Folin–Ciocalteu reagent. The selected plum preparations were characterized by high flavanol contents (up to 10 g/100 g) and high antioxidant capacities. Additionally, significant amounts of hydroxycinnamic acids and flavonols were detected in the plum preparations. The bacteriostatic effects of the extracts were observed against Salmonella, Listeria and E. coli O157:H7. Two of the extracts had high bactericidal effects against Listeria. This research showed that plum pomaces are a good raw material for the production of highly-concentrated polyphenol preparations with potential biological properties.
    Journal of Functional Foods. 01/2015; 12.
  • [Show abstract] [Hide abstract]
    ABSTRACT: A histological approach including light microscopy and transmission electron microscopy (TEM) was used to provide accurate information on the localization of condensed tannins in the edible tissues and in the stone of date fruits (Phoenix dactylifera L.). Light microscopy was carried out on fresh tissues after staining by 4-dimethylaminocinnamaldehyde (DMACA) for a specific detection of condensed tannins. Thus, whether under light microscopy or transmission electron microscopy (TEM), results showed that tannins are not located in the epidermis but more deeply in the mesocarp in the vacuole of very large cells. Regarding the stones, tannins are found in a specific cell layer located at 50 μm from the sclereid cells of the testa.
    Journal of agricultural and food chemistry. 07/2014;
  • [Show abstract] [Hide abstract]
    ABSTRACT: The qualitative and quantitative analysis of phenolic compounds of the methanol extract of Tunisian thornless form Opuntia Ficus Indica flowers was described. Reversed phase high-performance liquid chromatography UV photodiode array analysis detected four peaks at 320 nm, attributed to phenolic acids; three of them were quantified to 141 mg.kg−1 of fresh plant material. Electrospray ionization mass spectrometer analysis detected 8 glycosylated flavonols at 350 nm, identified among 11 chromatographic peaks. The amount of flavonoids was 4980 mg.kg−1 of fresh plant material, with isorhamnetin glycosylated derivatives as the main flavonoid components (55.1%), quercetin derivatives as the second (23.7%), and kaempferol derivatives as the third (8.4%).
    International Journal of Food Properties 01/2014; 17(4). · 0.88 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Polyphenols have favorable antioxidant potential on human health suggesting that their high content is responsible for the beneficial effects of apple consumption. They control the quality of ciders as they predominantly account for astringency, bitterness, color and aroma. In this study, we identified QTLs controlling phenolic compound concentrations and the average polymerization degree of flavanols in a cider apple progeny. Thirty-two compounds belonging to five groups of phenolic compounds were identified and quantified by reversed phase liquid chromatography on both fruit extract and juice, over three years. The average polymerization degree of flavanols was estimated in fruit by phloroglucinolysis coupled to HPLC. Parental maps were built using SSR and SNP markers and used for the QTL analysis. Sixty-nine and 72 QTLs were detected on 14 and 11 linkage groups of the female and male maps, respectively. A majority of the QTLs identified in this study are specific to this population, while others are consistent with previous studies. This study presents for the first time in apple, QTLs for the mean polymerization degree of procyanidins, for which the mechanisms involved remains unknown to this day. Identification of candidate genes underlying major QTLs was then performed in silico and permitted the identification of 18 enzymes of the polyphenol pathway and six transcription factors involved in the apple anthocyanin regulation. New markers were designed from sequences of the most interesting candidate genes in order to confirm their co-localization with underlying QTLs by genetic mapping. Finally, the potential use of these QTLs in breeding programs is discussed.
    PLoS ONE 01/2014; 9(10):e107103. · 3.53 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Cited By (since 1996):2, Export Date: 18 October 2014
    Industrial Crops and Products 11/2013; 51:279-288. · 3.21 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Polyphenols have a favorable antioxidant potential on human health, suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also linked to the quality of apple juices and ciders since they are predominantly responsible for astringency, bitterness, color and aroma. Major phenolic compounds were quantified by liquid chromatography in fruits and juices from a cider apple progeny harvested for three years. The total content of procyanidins and their average degree of polymerization (DPn) were also determined in fruits by phloroglucinolysis. Variability and extraction yield of these compounds were determined. The variability observed in the progeny was representative of the variability observed in many cider apple varieties. Hydroxycinnamic acids were the most extractable group, with an average extraction yield of 67%, whereas flavonols and anthocyanins were the least. This study is the first one to introduce variability and extraction yields of the main phenolic compounds in both fruits and juices of a cider apple progeny. This dataset will be used for an upcoming QTL mapping study, an original approach that has never been undertaken for cider apple.
    Journal of the Science of Food and Agriculture 10/2013; · 1.88 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Flavonoids, like other metabolites synthesized via the phenylpropanoid pathway, possess a wide range of biological activities including functions in plant development and its interaction with the environment. Dihydrochalcones (mainly phloridzin, sieboldin, trilobatin, phloretin) represent the major flavonoid subgroup in apple green tissues. Although this class of phenolic compounds is found in very large amounts in some tissues (≈200mg/g of leaf DW), their physiological significance remains unclear. In the present study, we highlight their tissue-specific localization in young growing shoots suggesting a specific role in important physiological processes, most notably in response to biotic stress. Indeed, dihydrochalcones could constitute a basal defense, in particular phloretin which exhibits a strong broad-range bactericidal and fungicidal activity. Our results also indicate that sieboldin forms complexes with iron with strong affinity, reinforcing its antioxidant properties and conferring to this dihydrochalcone a potential for iron seclusion and/or storage. The importance of localization and biochemical properties of dihydrochalcones are discussed in view of the apple tree defense strategy against both biotic and abiotic stresses.
    Phytochemistry 04/2013; · 3.35 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The necrogenic bacterium Erwinia amylovora responsible for the fire blight disease causes cell death in apple tissues to enrich intercellular spaces with nutrients. Apple leaves contain large amounts of dihydrochalcones (DHCs), including phloridzin and its aglycone phloretin. Previous work showed an important decrease in the constitutive DHCs stock in infected leaves, probably caused by transformation reactions during the infection process. At least two flavonoid transformation pathways have been described so far: deglucosylation and oxidation. The aim of the present study was to determine whether DHCs are differentially converted in two apple genotypes displaying contrasted susceptibilities to the disease. Different analyses were performed: i) enzymatic activity assays in infected leaves, ii) identification/quantification of end-products obtained after in vitro enzymatic reactions with DHCs, iii) evaluation of the bactericidal activity of end-products. The results of the enzymatic assays showed that deglucosylation was dominant over oxidation in the susceptible genotype MM106 while the opposite was observed in the resistant genotype Evereste. These data were confirmed by LC-UV/Vis-MS analysis of in vitro reaction mixtures, especially because higher levels of o-quinoid oxidation products of phloretin were measured by using the enzymatic extracts of Evereste infected leaves. Their presence correlated well with a strong bactericidal activity of the reaction mixtures. Thus, our results suggest that a differential transformation of DHCs occur in apple genotypes with a potential involvement in the establishment of the susceptibility or the resistance to fire blight, through the release of glucose or of highly bactericidal compounds respectively.
    Plant Physiology and Biochemistry 03/2013; · 2.78 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The polyphenol profile of two Tunisian varieties of dates including flavanols, flavonols, flavones and hydroxycinnamates was characterized. Three tissue zones (flesh, peel and stone) and three maturity stages were considered. Phenolic compounds were analyzed using reversed phase high performance liquid chromatography coupled to UV-visible and electrospray mass spectrometry. Extractable procyanidin oligomers and non-extractable polymers were characterized and quantified using phloroglucinolysis prior to HPLC analysis. Non-extractable procyanidin polymers based on (-)-epicatechin structure were by far the most concentrated polyphenols in ripe dates, accounting for 95% of total polyphenols with an average concentration of 14 g/kg in the fresh edible parts of the fruit. Interestingly, procyanidins were also highly concentrated in the stones. The concentration and average degree of polymerization (DPn) of the procyanidins decreased according to maturity. Other phenolics, including caffeoylshikimic acid hexoside, cafeoyl-sinapoyl monohexoside and dihexoside, and acetylated flavonols, were tentatively identified for the first time in the fruit.
    Journal of Agricultural and Food Chemistry 02/2013; · 3.11 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: This study evaluated the phenols of the Gala, Fuji and Golden Delicious varieties, which make up 95% of Brazilian production. The phenolic profiles (whole fruit) were determined by high pressure liquid chromatography, total phenols were determined using the Folin-Ciocalteau method and antioxidant capacity by the FRAP method (whole fruit, skin, pulp and centre). The Golden Delicious had the highest phenol content (408 mg/fruit) compared to Fuji (194 mg/fruit) and Gala (162 mg/fruit), and the antioxidant capacity of the Golden Delicious was 2.5 and 3.6 times higher than that found in the Fuji and Gala, respectively. The phenolic profile for the three varieties showed 5-caffeoylquinic acid, ( - )-epicatechin, procyanidin B2 and phloridzin as major components with procyanidins as the predominant class and quercetin as the minority. The consumption of apple pulp may provide 48-78% of the antioxidant capacity; however, if the peel is ingested, it may increase to 79-89%. The type of apple variety and the parts ingested are factors that must be taken into consideration in consumption.
    International Journal of Food Sciences and Nutrition 01/2013; · 1.26 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Polyphenols have favorable antioxidant potential on human health suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also related to the quality of ciders as they predominantly account for astringency, bitterness, color and aroma. Five groups of phenolic compounds are described in the apple fruit: flavanols, hydroxycinnamic acids, dihydrochalcones, flavonols and anthocyanins. So far, only two studies have been published on the genetic basis of the phenolic content of dessert apples. As cider apples are commonly described to be much more concentrated in phenolic compounds than dessert varieties, the present study focuses on a cider apple progeny. 32 compounds belonging to the five groups were identified and quantified by HPLC-UV and UHPLC-UV-MS/MS in fruit extracts and juices. 53 QTL controlling phenolic compounds concentration were detected on nine linkage groups (LG) on the integrated linkage map, for all phenolic groups except anthocyanins. QTL clusters located on LG1, 12, 14, 15 and 17 were stable across the year or the studied material. QTL detected on LG1, 14 and 17 for quercitrin, p-coumaroylquinic acid, rutin and chlorogenic acid confirmed results of previous studies. However, no significant QTL was obtained on the LG16 where a major locus for flavanols was previously located. With the two previous studies, this study shows the diversity of genomic regions controlling traits of interest in apple.
    Sixth Rosaceous Genomics Conference, Mezzocorona, Italy; 10/2012
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: PURPOSE: Syrah red grapes are used in the production of tannin-rich red wines. Tannins are high molecular weight molecules, proanthocyanidins (PAs), and poorly absorbed in the upper intestine. In this study, gut microbial metabolism of Syrah grape phenolic compounds was investigated. METHODS: Syrah grape pericarp was subjected to an enzymatic in vitro digestion model, and red wine and grape skin PA fraction were prepared. Microbial conversion was screened using an in vitro colon model with faecal microbiota, by measurement of short-chain fatty acids by gas chromatography (GC) and microbial phenolic metabolites using GC with mass detection (GC-MS). Red wine metabolites were further profiled using two-dimensional GC mass spectrometry (GCxGC-TOFMS). In addition, the effect of PA structure and dose on conversion efficiency was investigated by GC-MS. RESULTS: Red wine exhibited a higher degree of C1-C3 phenolic acid formation than PA fraction or grape pericarp powders. Hydroxyphenyl valeric acid (flavanols and PAs as precursors) and 3,5-dimethoxy-4-hydroxybenzoic acid (anthocyanin as a precursor) were identified from the red wine metabolite profile. In the absence of native grape pericarp or red wine matrix, the isolated PAs were found to be effective in the dose-dependent inhibition of microbial conversions and short-chain fatty acid formation. CONCLUSIONS: Metabolite profiling was complementary to targeted analysis. The identified metabolites had biological relevance, because the structures of the metabolites resembled fragments of their grape phenolic precursors or were in agreement with literature data.
    European Journal of Nutrition 06/2012; · 3.13 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The complexation kinetics of β-casein with tannins were investigated by means of stopped flow and small-angle X-ray scattering (SAXS). Several small plant tannins have been considered: epigallocatechin-gallate (EGCG) from green tea and a set of oligomeric tannins from apples. We show that the kinetics are composed of two processes. The first process is a rapid uptake of tannins by the β-casein micelles over 40–100 ms and the second process is a slow reorganization of the tannin-dressed proteins into stable heavier micelles over a period of up to 200 s. In the first process, the protein segments in the cores of the micelles are rapidly coated by tannins. Detailed analysis of the SAXS profiles during the slow dynamics reveals that the system remains composed of micelles whose structural attributes evolve smoothly toward equilibrium values. The quantity of the bound tannins remains constant during the whole slow evolution of the system. We conclude that the dominant elementary events that drive the slow kinetics are the exchange processes of tannin-dressed proteins from one micelle to another.
    RSC Advances 04/2012; 2(9):3934-3941. · 3.71 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Mesembryanthemum edule L. is an edible and medicinal halophyte widespread in Tunisia seashore. In this study, parameters of oxidative stress, phenolic compounds and antioxidant activities were comparatively investigated in two M. edule provenances (Jerba and Bizerte, respectively sampled from arid and humid bioclimatic stages). Plants were subjected to 0, 300 and 600mM NaCl treatment under glasshouse conditions. Results showed that M. edule response to salinity depends on provenance (P), salt treatment (T) and their interaction (P×T). (T) affected more significantly the oxidative stress parameters and antioxidant activities than (P) and (P×T). Conversely, (P) was much affluent for tannin polymerization degree and interaction between the two factors (P×T) was more determinants for analyzed antioxidant parameters. The higher salt tolerance of Jerba plants was associated with low levels of malondialdehyde and of electrolyte leakage mainly at 600mM NaCl. Besides, antioxidant activities of Jerba provenance, were more efficient than Bizerte. In addition, avicularin was the major phenolic in both provenances. This compound concentration increased with salinity in Jerba shoots, while it was reduced in Bizerte especially at 600mM NaCl. Overall, the higher salt tolerance of plants from Jerba provenance, and to a lower extent of those from Bizerte, may be partly related to their better capacity to limit oxidative damage when salt-challenged, and this is likely the result of redistribution in phenolic composition. Besides, abiotic factors such as salinity could be determinant in antioxidant potentiality of this medicinal plant.
    Plant Physiology and Biochemistry 03/2012; 52:1-8. · 2.78 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Interactions of plant tannins with polysaccharide hyaluronan are studied by means of light scattering and small-angle X-ray scattering (SAXS). In this paper, we show that (1) the tannin-polysaccharide complexes remain stable in colloidal suspension; (2) the masses and structures of colloidal tannin-polysaccharide objects depend on the tannin degree of polymerization; and (3) the densities of tannin-polysaccharide aggregates are about 7 times lower than the density of a single solvated polysaccharide molecule. Short tannins and polysaccharides are aggregated in loose oligomeric structures whose sizes are comparable to a single polysaccharide molecule. Tannins longer than 10 nm and polysaccharides are aggregated in larger microgel-like particles whose sizes exceed 200 nm.
    Biomacromolecules 02/2012; 13(3):751-9. · 5.37 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Mesembryanthemum edule is an edible medicinal halophyte traditionally used to treat several human diseases. In this study, particular importance was attached to the influence of environmental conditions on phenolic composition and antioxidant activities of two M. edule provenances from contrasting climatic regions (Djerba and Monastir sampled from arid and superior semi-arid bioclimatic stages, respectively). Shoot phenolic content was evaluated using colorimetric method and its composition was identified by HPLC analysis with or without thiolysis. Antioxidant activities were assessed by five in vitro antioxidant systems. Results showed that the two M. edule provenances were significantly different according to their antioxidant activity as well as their polyphenol profiles. Indeed, plants from Djerba (lack of rainfall and long light hour periods) exhibited stronger antioxidant activity together with higher phenolic content. For instance, Djerba provenance shoots showed much lower IC50 (4.8μgml−1) and EC50 (80μgml−1) values for DPPH and Fe-reducing tests, respectively. In addition, the superiority of this provenance (Djerba) was more marked as compared to positive controls (BHT, BHA, and VitC). HPLC identification revealed also an important difference between the two provenances on major flavonoid components. This difference was confirmed by the mean degrees of tannin polymerization (DPn) which was higher in Djerba plants. These data suggest that M. edule adaptation to environmental stresses proceeds through induced particular phenol quality and DPn for the improvement of their antioxidant capacities to protect plant tissues against oxidative stress.
    South African Journal of Botany 01/2012; 79:117-124. · 1.41 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Apple (Malus×domestica) leaf phenolics, in particular the three major dihydrochalcones, phloridzin, trilobatin and sieboldin, were studied for their potential contribution to the resistance to Erwinia amylovora, the causative agent of fire blight. The constitutive phenolic compositions of part of a progeny resulting from a cross between two apple genotypes, displaying contrasted susceptibilities to fire blight, were investigated by RP–HPLC–DAD. With regards to the major dihydrochalcones, offsprings were found to display the parent profile: either phloridzin alone or a combination of phloridzin, trilobatin and sieboldin. Despite a strong antioxidant activity that could interfere with the oxidative burst triggered by the bacteria, sieboldin did not segregate with resistance even though it was strongly associated with a high constitutive antioxidant capacity of leaf extracts. Several hydroxycinnamic acids and flavonols were identified in the progeny but profiles were very similar. However, concentrations of several flavonols positively correlated with resistance in the genotypes that possessed trilobatin and sieboldin. The major dihydrochalcones that represent more than 200mg/g of leaf DW are not directly responsible for resistance to fire blight in this system. In addition, a high constitutive antioxidant activity is unlikely to be sufficient to block bacterial spread.
    Environmental and Experimental Botany 12/2011; 74:65-73. · 3.00 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Procyanidins (i.e. condensed tannins) are polyphenols commonly found in fruits. During juice and cider making, apple polyphenol oxidase catalyzes the oxidation of caffeoylquinic acid (CQA) into its corresponding o-quinone which further reacts with procyanidins and other polyphenols, leading to the formation of numerous oxidation products. However, the structure and the reaction pathways of these neoformed phenolic compounds are still largely unknown. Experiments were carried out on a model system to gain insights into the chemical processes occurring during the initial steps of fruit processing. Procyanidin B2 was oxidized by caffeoylquinic acid o-quinone (CQAoq) in an apple juice model solution. The reaction products were monitored using high performance liquid chromatography (HPLC) coupled to ultraviolet (UV)-visible and electrospray tandem mass spectrometry (ESI-MS/MS) in the negative mode. Oxidative conversion of procyanidin B2 ([M-H](-) at m/z 577) into procyanidin A2 at m/z 575 was unambiguously confirmed. In addition, several classes of products were characterized by their deprotonated molecules ([M-H](-)) and their MS/MS fragmentation patterns: hetero-dimers (m/z 929) and homo-dimers (m/z 1153 and 705) resulting from dimerization involving procyanidin and CQA molecules; intramolecular addition products at m/z 575, 573, 927, 1151 and 703. Interestingly, no extensive polymerization was observed. Analysis of a cider apple juice enabled comparison with the results obtained on a biosynthetic model solution. However, procyanidin A2 did not accumulate but seemed to be an intermediate in the formation of an end-product at m/z 573 for which two structural hypotheses are given. These structural modifications of native polyphenols as a consequence of oxidation probably have an impact on the organoleptic and nutritional properties of apple juices and other apple-derived foods.
    Biological Mass Spectrometry 11/2011; 46(11):1186-97. · 3.41 Impact Factor
  • Sylvain Guyot, Pascal Poupard
    Polyphénols et procédés, Tec & Doc, Lavoisier 05/2011: chapter Les polyphénols de la pomme. Impact des procédés cidricoles: pages 103-158; , ISBN: 2743013389, 9782743013387
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Mesembryanthemum edule is used as a food ingredient and in traditional medicine. In this study, we investigated antioxidant activities of several extracts (methanol/acidified water, v/v: 20/80; 40/60 and 60/40) obtained from M. edule leaf, stem and root. Then, individual phenolics were characterised by reverse-phase HPLC coupled to electrospray ionisation mass spectrometry and multi-stage MS fragment analysis. Results showed that 40% methanol leaf extract, 40% methanol root extract and 20% methanol stem extract displayed the highest scavenging activity against DPPH and ABTS radicals. Regarding LC/ESI-MS/MS identification of active phenols, there were significant differences among the fractions of interest. In fact, 40% leaf extract mainly contained procyanidins, whereas propelargonidins were the major phenolics in 20% methanol stem extract, while, in 40% root extract, the active compounds remained unidentified. These results indicate that edible M. edule can be used as a nutraceutical in the pharmaceutical industry.
    Food Chemistry 01/2011; 127(4):1732-1738. · 3.33 Impact Factor

Publication Stats

1k Citations
171.15 Total Impact Points

Institutions

  • 2009
    • Université d´Avignon et des Pays du Vaucluse
      Avinyó, Provence-Alpes-Côte d'Azur, France
    • University of Angers
      Angers, Pays de la Loire, France
    • University of Manitoba
      Winnipeg, Manitoba, Canada
  • 2002–2008
    • University of Aveiro
      • Department of Chemistry
      Aveiro, Aveiro, Portugal
  • 2001–2008
    • French National Institute for Agricultural Research
      Lutetia Parisorum, Île-de-France, France
  • 2007
    • Université Paul Cézanne
      Aix, Provence-Alpes-Côte d'Azur, France
  • 2005–2006
    • Instituto Politécnico de Bragança
      Браганца, Bragança, Portugal
  • 2004
    • Universite des Sciences et Techniques de Masuku
      Franceville, Haut-Ogooué, Gabon
    • Institute of Research for Development
      Marsiglia, Provence-Alpes-Côte d'Azur, France