Cyanidin and Malvidin from Oryza sativa cv. Heugjinjubyeo Mediate Cytotoxicity against Human Monocytic Leukemia Cells by Arrest of G₂/M Phase and Induction of Apoptosis

Abstract

Oryza sativa cv. Heugjinjubyeo (Gramineae), anthocyanin-pigmented rice, having dark purple grains, is known broadly as enriched rice with an improved taste. Two bioactive compounds were isolated from the 0.5% HCl-ethyl alcohol soluble fraction of the aleurone layer of O. sativa cv. Heugjinjubyeo through an activity-monitored fractionation and isolation method. From spectral analysis, the cytotoxic components were the anthocyanidins cyanidin (1) and malvidin (2) The 50% growth inhibitory concentrations (IC(50)) of cyanidin and malvidin on U937, human monocytic leukemia cells, were 60 and 40 microg/mL, respectively. These compounds showed cytotoxicity through the arrest of the G(2)/M phase of cell cycle and induction of apoptosis.

Phenolic compounds and antioxidant activity of rice

“…This activity was attributed to the effect of these compounds on cell cycle, interrupting it at G 2 /M phase and inducing the apoptosis. However, no cytotoxic activity was observed when these compounds were evaluated in the form of glucosides, suggesting that this activity was due to the aglycone part of the molecule (Hyun and Chung, 2004). Peonidin-3-glucoside and cyanidin-3-glucoside showed inhibition of cell invasion and motility of human hepatocellular carcinoma cells, without apparent toxicity (Chen et al, 2006).…”

“…Other compounds identified include the anthocyanidins cyanidin and malvidin (Hyun and Chung, 2004;Zhang et al, 2006), the anthocyanins pelargonidin-3,5-diglucoside and cyanidin-3,5-diglucoside (Zhang et al, 2006) and phenolic acids, like ferulic, caffeic and protocatechuic acids (Morimitsu et al, 2002). According to Yawadio et al (2007), the main characteristic that determined the type of phenolic compounds in the grain is pericarp colour, as no differences were observed among the anthocyanins when evaluating the grains with black pericarp from the subspecies indica and japonica.…”

“…Besides, grains with darker pericarp colour, such as red and black rice, contain higher amounts of polyphenols (Tian et al, 2004;Zhou et al, 2004). The concentration of total phenolics in the grain has been positively associated with the antioxidant activity (Itani et al, 2002;Goffman and Bergman, 2004;Zhang et al, 2006), with potential beneficial effects on health, such as reduction of oxidative stress (Ling et al, 2001;Hu et al, 2003), aid in the prevention of cancer (Hudson et al, 2000;Hu et al, 2003;Hyun and Chung, 2004;Chen et al, 2006), in the control of blood lipids and related diseases, which may help in the prevention of cardiovascular problems (Ling et al, 2001), and in the prevention of the complications of diabetes (Morimitsu et al, 2002;Yawadio et al, 2007). The aim of this article was to examine the phenolic compounds present in rice, their antioxidant activity and their potential beneficial effects on health.…”

Anthocyanin, nutrient contents, and antioxidant activity of black rice bran of Oryza sativa L. ‘Cempo Ireng’ from Sleman, Yogyakarta, Indonesia

“…The anthocyanin component in black rice is known to have health benefits such as antioxidant activity against ROS (Park et al 2008), reducing oxidative stress on mice (Xia et al 2006), anticancer activity (Hyun and Chung 2004) and anti-inflammatory activity (Tsuda et al 2003). Black rice has better physical properties than white rice.…”

NMR metabolite comparison of local pigmented rice in Yogyakarta

“…Pigmented rice or colored rice is distinguished by the rice grain having red-brown or dark purple color in its covering layers (Yawadio et al 2007). Anthocyanins, a group of reddish to purple watersoluble flavonoids are considered as the major functional components of pigmented rice (Hyun and Chung 2004;Moreno et al 2005;Mingwei et al 2006).…”