Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis

Zhang, Gong; Chen, Shasha; Zhou, Wu; Meng, Jing; Deng, Kai; Zhou, Haizhen; Hu, Na; Suo, Yourui

doi:10.1016/j.indcrop.2018.12.026

Cited by 48 publications

(22 citation statements)

References 50 publications

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“…Currently, there are 13 species of anthocyanins in LRM [16], 10 of which have been identified [11]. Meanwhile, the anthocyanin types and components of LRM from different regions were also different [17], in which petunidin-3-glucose content in Delingha and Turin regions was the highest, about 1263.23 ± 15.97 ug/g, accounting for 97% of the total anthocyanin [18]. Anthocyanins are safe, non-toxic, and can be used in both food and medicine.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin extract from Lycium ruthenicum enhanced production of biomass and polysaccharides during submerged fermentation of Agaricus bitorquis (Quél.) Sacc. Chaidam

Chen

et al. 2021

Bioprocess Biosyst Eng

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Agaricus bitorquis (Quél.) Sacc. Chaidam (ABSC) is a wild edible fungus uniquely found in the Tibet Plateau. ABSC is rich in polysaccharides that are considered biologically active. This study aimed to determine the feasibility of enhancing exopolysaccharide (EPS) production by ABSC in shake flask culture by supplementing the fermentation medium with anthocyanin extract. Different concentrations of Lycium ruthenicum Murr. (LRM) anthocyanin crude extract were tested on ABSC fermentation. The activity of phosphoglucose isomerase (PGI), phosphoglucose mutase (PGM), and phosphomannose isomerase (PMI), enzymes presumably involved in EPS synthesis by ABSC, was determined. ABSC transcriptomic profile in response to the presence of anthocyanins during fermentation was also investigated. LRM anthocyanin crude extract (0.06 mg/mL) was most effective in increasing EPS content and mycelial biomass (by 208.10% and 105.30%, respectively, P < 0.01). The activity of PGI, PGM, and PMI was increased in a medium where LRM anthocyanin extract and its main components (proanthocyanidins and petunia anthocyanin) were added. RNA-Seq analysis showed that 349 genes of ABSC were differentially expressed during fermentation in the medium containing anthocyanin extract of LRM; 93 genes were up-regulated and 256 genes down-regulated. From gene ontology enrichment analysis, differentially expressed genes were mostly assigned to carbohydrate metabolism and signal transduction categories. Collectively, LRM anthocyanins extract positively affected EPS production and mycelial biomass during ABSC fermentation. Our study provides a novel strategy for improving EPS production and mycelial growth during ABSC liquid submerged fermentation.

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Section: Introductionmentioning

confidence: 99%

Anthocyanin extract from Lycium ruthenicum enhanced production of biomass and polysaccharides during submerged fermentation of Agaricus bitorquis (Quél.) Sacc. Chaidam

Chen

et al. 2021

Bioprocess Biosyst Eng

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“…Therefore, it can be seen that the anthocyanin of R. himalense fruit is composed of an aglycon canditin and three glycosides (including glucose, rutin, and xylose), that is, the main anthocyanins identified were glycosylated cyanidin derivatives. Furthermore, anthocyanins exhibit various health benefits such as antioxidation, antiradiation, antihyperlipidemic, and antigout arthritis (Zhang et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Ribes himalense as potential source of natural bioactive compounds: Nutritional, phytochemical, and antioxidant properties

Sun

Wang

et al. 2021

Food Science & Nutrition

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Ribes himalense Royle ex Decne. (family Saxifraaceae, subfamily Grossulariaceae, genus Ribes) is a wild berry fruit with illustrated health‐promoting features, which widely distributed in Northwest China are deficiently exploited. This study aimed to assess the potential of a Ribes himalense as a source of natural bioactive compounds through characterizing its nutraceutical characteristics, phytochemicals properties, and antioxidant ability. Fresh berries were quantitatively analyzed for proximate composition, minerals, vitamins, amino acids, total polyphenols, total flavonoids, anthocyanins, procyanidin, and polysaccharides contents through China National Food Safety Standard; the characterization and identification of extracts of wild berries obtained with ethanol 30%, ethanol 50%, and ethanol 95% were firstly performed by UPLC‐Triple‐TOF‐MS2. Furthermore, antioxidant activity of the ethanol extract was evaluated via different assay methods such as DPPH, ABTS, and FRAP. The results indicated that the most important bioactive composition was procyanidin (0.72%), polyphenols (0.49%), total flavonoids (0.38%), vitamin C (64.6 mg/100g FW), and K (218.44 mg/100 g FW), and a total of 95 compounds were detected with polyphenols, flavonoids, and proanthocyanidins as the dominant, and also ethanol extract possessed stronger antioxidant activity. These results suggested that Ribes himalense fruit has great potential in protecting human health, with the focus on the development of functional products.

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“…Treatments with anthocyanin extracts (100-400 mg/kg) of Lycium ruthenicum Murray have been shown to significantly reduce paw swelling in the MSU crystal-induced inflammation in rats. Furthermore, the levels of IL-1β, IL-18, cyclooxygenase-1 (COX-1), TNFα, and PGE2 in the serum were found to be lowered after treatment with anthocyanin extracts (Zhang et al, 2019). The use and management of anthocyanin may be potentially valuable for further development and clinical application.…”

Section: Anthocyaninsmentioning

confidence: 99%

Effects and underlying mechanisms of food polyphenols in treating gouty arthritis: A review on nutritional intake and joint health

Zou

Yang

et al. 2022

Journal of Food Biochemistry

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Gouty arthritis, one of the most severe and common forms of arthritis, is characterized by monosodium urate crystal deposition in joints and surrounding tissues. Epidemiological evidence indicates that gouty arthritis incidence is sharply rising globally. Polyphenols are found in many foods and are secondary metabolites in plant foods. The anti-inflammatory and antioxidant effects of food polyphenols have been extensively studied in many inflammatory chronic diseases. Research has suggested that many food polyphenols have excellent anti-gouty arthritis effects. The mechanisms mainly include (a) inhibiting xanthine oxidase activity; (b) reducing the levels of inflammatory cytokines and chemokines; (c) inhibiting the activation of signaling pathways and the NLRP3 inflammasome; and (d) reducing oxidative stress. This paper reviews the research progress and pathogenesis of gouty arthritis and introduces the mechanisms of food polyphenols in treating gouty arthritis, which aims to explore the potential of functional foods in the treatment of gouty arthritis. Practical applicationsThe incidence rate of gouty arthritis has increased sharply worldwide, which has seriously affected people's quality of life. According to the current research progress, food polyphenols alleviate gouty arthritis through anti-inflammatory and antioxidant effects. This paper reviews the research progress and molecular pathogenesis of gouty arthritis and introduces the mechanisms of food-derived polyphenols in the treatment of gouty arthritis, which is helpful to the prevention and treatment of gouty arthritis.

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Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis

Cited by 48 publications

References 50 publications

Anthocyanin extract from Lycium ruthenicum enhanced production of biomass and polysaccharides during submerged fermentation of Agaricus bitorquis (Quél.) Sacc. Chaidam

Anthocyanin extract from Lycium ruthenicum enhanced production of biomass and polysaccharides during submerged fermentation of Agaricus bitorquis (Quél.) Sacc. Chaidam

Ribes himalense as potential source of natural bioactive compounds: Nutritional, phytochemical, and antioxidant properties

Effects and underlying mechanisms of food polyphenols in treating gouty arthritis: A review on nutritional intake and joint health

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