Fractionation, enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas)

Esatbeyoglu, Tuba; Rodríguez-Werner, Miriam; Schlosser, A.; Winterhalter, Peter; Rimbach, Gerald

doi:10.1016/j.foodchem.2016.10.077

Cited by 61 publications

(48 citation statements)

References 39 publications

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“…In contrast to what we had predicted, syringic acid, cyanidin, 5-HFA, and hippuric acid reduced promoter activity by between 10% and 20%, although the changes were not significant ( Figure 2C). In contrast, curcumin (the positive control) significantly increased PON1 promoter activity by 5.3-fold ( Figure 2A-D, p ≤ 0.001) which was consistent with previous reports [29,39,48]. This demonstrates that the model is functioning properly and sensitive to treatments.…”

Section: Effects Of Anthocyanins and Their Metabolites On Pon1 Promotsupporting

confidence: 92%

“…A similar effect on serum PON1 was reported for participants who had consumed pomegranate juice for two weeks compared to a control beverage [28]. In addition, treatment of PON1-Huh7 cells with polyphenol-rich and anthocyanin-rich purple sweet potato fractions was reported to cause significant induction of PON1 promoter transactivation [29]. Other polyphenols such as quercetin, resveratrol, and catechin have also been reported to modulate PON1 activity and gene expression in vivo and in vitro [30][31][32][33][34][35].…”

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confidence: 70%

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The Effects of Anthocyanins and Their Microbial Metabolites on the Expression and Enzyme Activities of Paraoxonase 1, an Important Marker of HDL Function

et al. 2019

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High circulating HDL concentrations and measures of various HDL functions are inversely associated with cardiovascular disease (CVD) risk. Paraoxonase 1 (PON1) contributes to many of the athero-protective functions of HDL, such as promoting the reverse cholesterol transport process and reducing the levels of oxidized LDL. PON1 activities are influenced by several factors, the most important being diet and genetic polymorphisms. Reported data from randomized controlled trials have shown that anthocyanin consumption increased PON1 activity. However, the underlying molecular mechanisms by which anthocyanins increase PON1 activity are not understood. Therefore, the aim of this research was to investigate the ability of anthocyanins and their metabolites to increase PON1 gene expression and/or enzyme activities as potential mechanisms. The effect of the two predominant dietary anthocyanins and 18 of their recently identified microbial metabolites including their phase-II conjugates on PON1 gene expression was studied using a PON1-Huh7 stably-transfected cell line and reporter gene assay. The effects of these compounds on PON1 arylesterase and lactonase activities were investigated using two isoforms of the PON1 enzyme that are the phenotypes of the 192Q/R polymorphism. None of the compounds caused even modest changes in PON1 promoter activity (p ≥ 0.05). Further, none of the compounds at physiological concentrations caused any significant changes in the arylesterase or lactonase activity of either of the iso-enzymes. Cyanidin reduced the lactonase activity of the PON1-R192R enzyme at high concentrations (−22%, p < 0.001), but not at physiologically achievable concentrations. In conclusion, none of the data reported here support the notion that anthocyanins or their metabolites affect PON1 transactivation or enzyme activities.

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Section: Effects Of Anthocyanins and Their Metabolites On Pon1 Promotsupporting

confidence: 92%

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confidence: 70%

The Effects of Anthocyanins and Their Microbial Metabolites on the Expression and Enzyme Activities of Paraoxonase 1, an Important Marker of HDL Function

et al. 2019

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“…Most of the research on acylated anthocyanins from purple sweet potato is limited to the crude extracts (He et al, 2016;Esatbeyoglu et al, 2017). Unfortunately, the difficulties in obtaining the monomeric anthocyanins hamper further research for structure and bioactivity.…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of two major acylated anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) by UPLC‐QTOF‐MS/MS and NMR

Zhang

Luo

Zhou

et al. 2018

Int J of Food Sci Tech

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Summary In recent years, researches on the isolation and preparation of monomeric anthocyanins have intensified because of the requirements of quantitative and structure–bioactivity relationship analyses. However, simple and effective methods about the scale of monomeric anthocyanins from the natural purple sweet potato powder are rarely reported. In this study, high molecular weight acylated monomeric anthocyanins were isolated from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) via the combination of column chromatography and semi‐preparative HPLC technology and identified mainly by ultra‐high‐performance liquid chromatography quadrupole time‐of‐flight tandem mass spectrometry/mass spectrometry (UPLC‐QTOF‐MS/MS) and 1H and 13C nuclear magnetic resonance (NMR). Two major acylated anthocyanins were unambiguously determined as peonidin 3‐O‐(6‐O‐(E)‐caffeoyl‐(2‐O‐(6‐O‐p‐hydroxybenzoyl)‐β‐D‐glucopyranosyl)‐β‐D‐glucopyranoside)‐5‐O‐(β‐D‐glucopyranoside) and peonidin 3‐O‐(6‐O‐(E)‐caffeoyl‐(2‐O‐(6‐O‐(E)‐feruloyl)‐β‐D‐ glucopyranosyl)‐β‐D‐glucopyranoside)‐5‐O‐(β‐D‐glucopyranoside). The results of this study may help promote the purification of high molecular weight acylated anthocyanins from purple sweet potato as well as from other plant materials in nature.

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“…Acylated anthocyanins are responsible for the intense color of purple-fleshed sweet potatoes [66,130], which renders them good candidates sources for natural colorants with practical application in the food industry [131]. Moreover, peels are also a good source of natural pigments since they contain significant amounts of anthocyanins, and the exploitation of this by-product for obtaining coloring agents would increase the added value of the sweet-potato crop [74].…”

Section: Sweet Potatomentioning

confidence: 99%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

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Fractionation, enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas)

Cited by 61 publications

References 39 publications

The Effects of Anthocyanins and Their Microbial Metabolites on the Expression and Enzyme Activities of Paraoxonase 1, an Important Marker of HDL Function

The Effects of Anthocyanins and Their Microbial Metabolites on the Expression and Enzyme Activities of Paraoxonase 1, an Important Marker of HDL Function

Isolation and identification of two major acylated anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) by UPLC‐QTOF‐MS/MS and NMR

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

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