Antioxidant and antiproliferative activity of blue corn and tortilla from native maize

Abstract

BackgroundBlue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins. However, studies on their biological activity on cancer cell lines are limited. The goal of this study was to evaluate the antioxidant and antiproliferative activity of blue corn and tortilla on different cancer cell lines.MethodsTotal polyphenol content, monomeric anthocyanins, and antioxidant activity by the DPPH and TBARS methods of blue corn and tortilla were determined. The anthocyanin profile of tortilla was obtained by means of HPLC–ESI-MS. The antiproliferative activity of blue corn and tortilla extract on HepG2, H-460, Hela, MCF-7 and PC-3 was evaluated by the MTT assay.ResultsBlue corn had higher content of total polyphenols and monomeric anthocyanins as well as lower percentage of polymeric color than tortilla; however, both showed similar antioxidant activity by DPPH. In addition, although a higher degradation of anthocyanins was observed on tortilla extract, both extracts inhibited lipid peroxidation (IC50) at a similar concentration. The anthocyanin profile showed 28 compounds which are primarily derived from cyanidin, including acylated anthocyanins and proanthocyanidins. Blue corn and tortilla extracts showed antiproliferative effects against HepG2, H-460, MCF-7 and PC-3 cells at 1000 μg/mL, however Hela cells were more sensitive at this concentration.ConclusionThis is the first report to demonstrate anticancer properties in vitro of tortilla derived from blue corn, suggesting that this product has beneficial health effects. In addition, blue corn could be a potential source of nutraceuticals with anticancer activity.

Phytochemical Composition: Antioxidant Potential and Biological Activities of Corn

“…Epidemiological studies have demonstrated a relationship between the consumption of food with high quantities of phenolic compounds and a reduction in the risks of chronic and degenerative diseases, such as cancers and cardiovascular disease. Corn seed possesses antidiabetic, antioxidant, antiproliferative, and anti-cataractogenic activities [18,[39][40][41].…”

Effects of Mass Selection on Husk and Cob Color in Five Purple Field Corn Populations Segregating for Purple Husks

“…The diverse pigmentation of corn is due to the presence of phytochemicals such as carotenoids [1] and anthocyanins, a class of phlobaphene pigment [2]. Purple corn, in particular, is rich in anthocyanins and related traits such as total phenolic compound and antioxidant activity [3][4][5], and accumulation of high value compounds such as anthocyanins in specific tissues makes it possible to develop production strategies for high value chemicals using these tissues as feedstock. Anthocyanin is a natural purple pigment and an antioxidant agent [4] with human health benefits.…”

“…Purple corn, in particular, is rich in anthocyanins and related traits such as total phenolic compound and antioxidant activity [3][4][5], and accumulation of high value compounds such as anthocyanins in specific tissues makes it possible to develop production strategies for high value chemicals using these tissues as feedstock. Anthocyanin is a natural purple pigment and an antioxidant agent [4] with human health benefits. For instance, it reduces the risk of chronic diseases such as cancer [6] and obesity [7].…”

Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review

“…Nevertheless, both extracts reduced the TBARS production in homogenized rat brains (IC 50 = 792 mg/mL and IC 50 = 750 mg/mL, respectively). These fi ndings suggest that the nixtamalization process improves the biological anthocyanin's properties [Herrera-Sotero et al, 2017]. Finally, these results show also that the antioxidant activity of anthocyanins depends on the type, number, and glycosylation site in the molecule of anthocyanidins contained in the maize kernel as well as methodology used to evaluate the antioxidant capacity of these compounds [Zhao et al, 2014].…”