Author(s):
Poonam Gupta, Sonia Johri, Namrata Jha, Sadhana Shrivastava, Anurag Agrawal
Email(s):
soniajohari@itmuniversity.ac.in
DOI:
10.52711/0974-360X.2023.00428 
Address:
Poonam Gupta1, Sonia Johri1*, Namrata Jha1, Sadhana Shrivastava2, Anurag Agrawal3
1 Department of Life Science, ITM University, Gwalior, Madhya Pradesh, India.
2Jiwaji University, Gwalior, Madhya Pradesh, India.
3School of Pharmacy, ITM University, Gwalior, Madhya Pradesh, India.
*Corresponding Author
Published In:
Volume - 16,
Issue - 6,
Year - 2023
ABSTRACT:
Tomato (Solanum lycopersicum) is a berry type fruits and red carrot (Daucus carota) is a root vegetable which have essential micronutrient for the human diet. Carotenoids, polyphenols and vitamins present in tomato and red carrot act as antioxidants, anticarcinogens, and well known to promote human health and is considered as a vital functional food. Lycopene is a main carotenoid in tomatoes and red carrot, accountable for the red color of tomatoes and carrot. Lycopene can trap singlet oxygen and reduce mutagenesis. Lycopene reveals important role in a number of chronic diseases such as cancer. The present study was aimed to characterize, compare and evaluate the lycopene content in tomatoes and carrots and determine, red carrots can be an alternative source of lycopene because fresh tomatoes have a shorter shelf life than carrot. The molecular docking is presented between lycopene and Human homooxygenase enzyme-1 (HO-1) that potentiate it as a suitable antioxidant molecule.
Cite this article:
Poonam Gupta, Sonia Johri, Namrata Jha, Sadhana Shrivastava, Anurag Agrawal. Isolation, Characterization and Docking Analysis of Lycopene from Solanum lycopersicum and Daucus carota. Research Journal of Pharmacy and Technology 2023; 16(6):2609-4. doi: 10.52711/0974-360X.2023.00428
Cite(Electronic):
Poonam Gupta, Sonia Johri, Namrata Jha, Sadhana Shrivastava, Anurag Agrawal. Isolation, Characterization and Docking Analysis of Lycopene from Solanum lycopersicum and Daucus carota. Research Journal of Pharmacy and Technology 2023; 16(6):2609-4. doi: 10.52711/0974-360X.2023.00428 Available on: https://rjptonline.org/AbstractView.aspx?PID=2023-16-6-6
REFERENCES:
1. Viskelis P. Vilkauskaite G. Noreika RK. Chemical composition, functional properties and consumption of tomatoes. Sodininkysteir Darzininkyste. 2005; 24(4): 182-192.
2. Januskevicius A. Vaiciulaitiene O. Serenas K. Nutritional value of Lithuanian vegetables. Veterinarijair Zootechnija. 2005; 3(53): 1392 -2130.
3. Cortes-Olmos C. Brondo ML. Rosello J et al The role of traditional varieties of tomato as sources of functional compounds. Journal ofthe Science of Food and Agriculture. 2004;94(14): 2888 -904.http://dx.doi.org/10.1002/jsfa.6629
4. Tonucci LH. Holden JM. Beecher GR.et al Carotenoid content of thermally processed tomato-based food products. Journal of Agricultural and Food Chemistry. 1995;43: 579-586.https://doi.org/10.1021/jf00051a005
5. Giovannucci E. Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature. Journal of National Cancer Institute. 1999;91(4): 317-331.https://doi.org/10.1093/jnci/91.4.317
6. Nguyen ML.Schwartz SJ. Lycopene: chemical and biological properties, Food Technology.1999; 53(2): 38-45.
7. Cohen LA. A review of animal model studies of tomato carotenoids, lycopene, and cancer chemoprevention. Experimental Biology and Medicine (Maywood). 2002; 227(10): 864-868.https://doi.org/10.1177/153537020222701005
8. Nasir MU. Hussain S. Jabbar S. Tomato processing, lycopene and health benefits: A review.Open Access Journal of Science Letter. 2004; 3(1), 1-5.
9. Jatau SH. Birnin-Yauri UA. Sokoto MA.et al. Thermal effect of lycopene in carrot (Daucus carrota). International Journal of Engineeringand Environmental Technology. 2018; 14 (3): 90-97.http://dx.doi.org/10.13140/RG.2.2.26497.20321
10. Dias JCS. Nutritional and health benefits of carrots and their seed extracts.Food and Nutrition Sciences. 2014; 5: 2147-2156. http://dx.doi.org/10.4236/fns.2014.522227
11. Chrong EWI. Wong TY. Kreis AJ. et al Dietary antioxidants and primary prevention of age related macular degeneration: Systemic review and meta-analysis. British Medical Journal. 2007; 755–759.https://doi.org/10.1136/bmj.39350.500428.47
12. Hashimoto T. Nagayama T. Chemical composition of ready-toeat fresh carrot. Journal of Food Hygienic Society of Japan. 2004; 39: 324–328.
13. Schieber A. Stintzing FC. Carle R. By-products of plant food processing as a source of functional compounds—recent developments, Trends Food Science & Technology. 2001; 12 (11). https://doi.org/10.1016/S0924-2244(02)00012-2
14. Nicolle C. Simon G. Rock E.et al. Genetic variability influences carotenoid, vitamin, phenolic, and mineral content in white, yellow, purple, orange, and dark-orange carrot cultivars. Journal of American Society for Horticultural Science. 2004; 129: 523-529.https://doi.org/10.21273/JASHS.129.4.0523
15. Mascio PD. Kaiser S. Sies H. Lycopene as the most efficient biological carotenoid singlet oxygen quencher,Archives of Biochemistry and Biophysics. 1989; 274 (2): 532–538. https://doi.org/10.1016/0003-9861(89)90467-0
16. Maitra J. Sangeeta. Antibacterial property of lycopene extracted from Lycopersicon esculentum against Pseudomonas aeruginosa, European Journal of Biomedical and Pharmaceutical Science. 2016; 3(9): 353-356.
17. Shi J. Maguer ML. Kakuda Y.et al Lycopene degradation and isomerization in tomato dehydration. Food Research International. 1999;32(1): 15-21.https://doi.org/10.1016/S0963-9969(99)00059-9
18. Siler U. Barella L. Spitzer V. et al. Lycopene and Vitamin E interfere with autocrine/paracrine loops in the Dunning prostate cancer model. FASEB Journal. 2004; 18(9): 1019–21.https://doi.org/10.1096/fj.03-1116fje
19. Levy J. Bosin E. Feldman B. Giat Y.Miinster A. et al Lycopene is a more potent inhibitor of human cancer cell proliferation than either a carotene or β-carotene. Nutrition and Cancer.1995; 24(3): 257–66.https://doi.org/10.1080/01635589509514415
20. Borel P. Desmarchelier C Nowicki M et al Lycopene bioavailability is associated with a combination of genetic variants. Free Radic Biol Med [Internet], 2015; 83: 238–44.
21. Petyaev IM. Lycopene deficiency in ageing and cardiovascular disease. Oxidative Medicine and Cellular Longevity. 2016.https://doi.org/10.1155/2016/3218605
22. Sheriff SA. Devaki T. Effect of lycopene on oxidative stress induced during Dgalactosamine/ lipopolysaccharide-sensitized liver injury in rats. Pharmceutical Biology. 2013; 51: 1592- 1599.https://doi.org/10.3109/13880209.2013.803579
23. Hetenyi C. van der Spoel D. Efficient docking of peptides to proteins without prior knowledge of the binding site. Protein Science. 2002; 11: 1729.https://doi.org/10.1110/ps.0202302
24. Biacs PA. Daood HG.Lipoxygenase-catalysed degradation of carotenoids from tomato in the presence of antioxidant vitamins. Biochemical Society Transactions. 2002; 28: 839.https://doi.org/10.1042/bst0280839
25. Hazai E. Bikadi Z. Zsila F. Lockwood SF. Molecular modeling of the non-covalent binding of the dietary tomato carotenoids lycopene and lycophyll, and selected oxidative metabolites with 5-lipoxygenase. Bioorganic & Medicinal Chemistry, 2006; 14(20): 6859–67.https://doi.org/10.1016/j.bmc.2006.06.045
26. Paudel N. Hani U. Awasthi NP. et al.Network pharmacology of lycopene and Molecular Docking with Top Hub Proteins. 2021. Biorxiv.https://doi.org/10.1101/2021.03.04.433249
27. Surles RL. Weng N. Simon PW.et alCarotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (Daucus carota, L.) of Various Colors.Journal of Agriculturaland Food Chemistry, 2004; 52:3417-3421.https://doi.org/10.1021/jf035472m
28. Shahzad T. Ahmad I. Choudhry S.et al DPPH radical scavenging activity of tomato, cherry tomato and watermelon: Lycopene extraction, purification and quantification. International Journal of Pharmacy and Pharmaceutical Sciences. 2014; 6(2): 223-228.
29. Xu F. Yuan QP. Dong HR. Determination of lycopene and β-carotene by high performance, liquid chromatography using sudan I as internal standard. Journal of Chromatography B, 2006; 838: 44–49https://doi.org/10.1016/j.jchromb.2006.04.004
30. Gupta P. Bansal MP. Koul A. Spectroscopic characterization of lycopene extract from Lycopersicum esculentum (Tomato), and its Evaluation as a chemopreventive agent against experimental hepatocarcinogenesis in mice. Phytotherapy Research. 2012.https://doi.org/10.1002/ptr.4741
31. Priam F.Marcelin O. Marcus R.et al. Lycopene extraction from Psidium guajava L. and evaluation of its antioxidant properties using a modified DPPH test, IOSR Journal of Environmental Science, Toxicology and Food Technology. 2017; 11(4): 67-73https://dx.doi.org/10.9790/2402-1104016773
32. Bello BA. Jalaluddin A. Khan Rilwan A. et al. Comparative proximate and some Micronutrients content of five local varieties of mango pulp (Mangifera indica) commonly consumed in Wudiltown Kano State. International Journal of Scientific & Engineering Research. 2016; 7: 840.
33. Nicolas HL. Carbohydrates Analysis. Introduction to the chemical analysis of food. New Delhi (India). 2002; 139.
34. Takehara M. Nishimura M. Kuwa T. et al. Characterization and Thermal Isomerization of (all-E) -Lycopene. Journal of Agricultural and Food Chemisrty. 2014; 62: 264−269
35. Kong KW. Ismail A. Lycopene content and lipophilic antioxidant capacity of by- products from Psidium guajava fruits produced during puree production industry. Food and Bioproducts Processing, Elsevier. 2011; 89: 53-61.https://doi.org/10.1016/j.fbp.2010.02.004
36. Shi J, Le Maguer, M, Bryan M: Lycopene from tomatoes, in functional foods- biochemical and processing aspects, CRC Press, USA, 2002; 135-168.