Antitumor Effect of Anthocyanin Fractions Extracted from Red Soybeans and Red Beans in vitro and in vivo

Abstract

Many bioflavonoids extracted from petals of higher plants and from fruit rinds, as well as purified flavonoids, have been reported to have antitumor effects in vitro and in vivo. Bioflavonoids extracted from red soybeans are mostly cyanin conjugated with glucose and rhamnose, whereas bioflavonoids of red beans are cyanin conjugated with rhamnose as revealed by thin-layer chromatogram. Flavonoids extracted from red soybeans were effective in inhibiting the growth of HCT-15 cells in vitro. On the other hand, flavonoids from red beans were not effective, although their hydrolyzed sugar-free forms were growth inhibitory. Sugar-bonded bioflavonoids extracted from both red soybeans and red beans were effective in prolonging the survival of Balb/C mice bearing syngeneic tumor-Meth/A cells, when they were dissolved in drinking water and given at a dose of approximately 500 micrograms/mouse/day.

Prevention by natural food anthocyanins, purple sweet potato color and red cabbage color, of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in rats initiated with 1,2-dimethylhydrazine.

“…Such inhibitory influence was also expected from earlier investigations, in which juice or extracts of plants containing large amounts of anthocyanins acted as inhibitors of heterocyclic amine mutagenesis (Edenharder et al, 1994;Edenharder et al, 1995;Yoshimoto et al, 1999). Furthermore, anthocyanins have been reported to show anticancer activity (Bomser et al, 1996;Koide et al, 1997Koide et al, , 1996. As the PhIP intakes of rats fed PhIP plus PSPC or RCC were higher than that of rats given PhIP alone, the inhibitory effect of PSPC or RCC was not due to altered carcinogen exposure.…”

“…It is generally accepted that such anthocyanin food colors do not exert any toxicity, teratogenicity, or mutagenicity (Sano et al, 1996;Shimizu and Nakamura, 1993), and indeed anthocyanins may inhibit mutagenesis by environmental carcinogenic heterocyclic amines in the Ames test (Edenharder et al, 1994;Edenharder et al, 1995;Yoshimoto et al, 1999). Furthermore, it has been demonstrated that anthocyanins can act as antitumor agents in vivo and in vitro (Bomser et al, 1996;Koide et al, 1997;Koide et al, 1996).…”

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

“…Anthocyanins are widely used as natural food colorants, and have been reported to have functional effects, such as antioxidant (Tsuda et al, 1998;Noda et al, 1998) antitumor (Koide et al, 1996;Koide et al, 1997), antimutagenicity (Yoshimoto et al, 1999), and others (Tsuda et al, 1999); they are also expected to be functional food ingredients. Research on production of secondary plant metabolites by plant cell and tissue cultures is increasing to find an effective system, or as one aspect of food biotechnology (Koda et al, 1992;Koda et al, 1993;Nawa & Ohtani, 1992).…”

Sweet and Tart Cherries

“…Anthocyanins in food have been linked with healthpromoting benefits such as antioxidant and anticancer activities (Koide et al 1997, Rechkemmer 2000. Seymour et al (2008) reported that eating of sour cherries reduced the lipid concentration of liver in animal experiment.…”