In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits

Ma, Tengfei; Hu, Na; Ding, Chenguang; Zhang, Qiulong; Li, Wencong; Suo, Yourui; Wang, Honglun; Bai, Bo; Ding, Chenxu

doi:10.1016/j.foodchem.2015.07.110

Cited by 40 publications

(23 citation statements)

References 35 publications

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“…Other rodents are also used to study anthocyanins’ effects on atherosclerosis; these animal models are based on accelerated plaque formation due to a cholesterol-rich/Western-type diet. The supplementation of that diet with anthocyanins has an antiatherogenic effect, which is related to its antioxidant and antilipidemic actions, as observed in mice fed with roselle [ 187 ] and black highland barley [ 188 ]; in rats fed with extract from black rice [ 189 ], anthocyanin-rich red cabbage extract [ 190 ], ethanol extract of black mulberry [ 191 ], anthocyanin extract from Nitraria tangutorun Bobr. fruits [ 188 ] and chokeberry and purple maize [ 192 ]; hamsters fed with raspberry juices [ 193 ], roselle extract [ 194 ] and cranberry extract [ 195 ]; and also in guinea pigs fed with blueberries [ 196 ].…”

Section: Anthocyanins’ Health Effects On Cardiovascular and Neurodmentioning

confidence: 99%

“…The supplementation of that diet with anthocyanins has an antiatherogenic effect, which is related to its antioxidant and antilipidemic actions, as observed in mice fed with roselle [ 187 ] and black highland barley [ 188 ]; in rats fed with extract from black rice [ 189 ], anthocyanin-rich red cabbage extract [ 190 ], ethanol extract of black mulberry [ 191 ], anthocyanin extract from Nitraria tangutorun Bobr. fruits [ 188 ] and chokeberry and purple maize [ 192 ]; hamsters fed with raspberry juices [ 193 ], roselle extract [ 194 ] and cranberry extract [ 195 ]; and also in guinea pigs fed with blueberries [ 196 ]. The cholesterol-lowering activity of anthocyanin extract could be mediated by the increase in the excretion of TC, TG and both total neutral and acidic sterols in feces, as observed in rats treated with anthocyanin-rich red cabbage extract and [ 190 ] and hamsters fed with cranberry extract [ 195 ].…”

Section: Anthocyanins’ Health Effects On Cardiovascular and Neurodmentioning

confidence: 99%

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Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

et al. 2020

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Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the six common anthocyanidins. Following consumption, anthocyanin, absorption occurs along the gastrointestinal tract, the distal lower bowel being the place where most of the absorption and metabolism occurs. In the intestine, anthocyanins first undergo extensive microbial catabolism followed by absorption and human phase II metabolism. This produces hybrid microbial–human metabolites which are absorbed and subsequently increase the bioavailability of anthocyanins. Health benefits of anthocyanins have been widely described, especially in the prevention of diseases associated with oxidative stress, such as cardiovascular and neurodegenerative diseases. Furthermore, recent evidence suggests that health-promoting effects attributed to anthocyanins may also be related to modulation of gut microbiota. In this paper we attempt to provide a comprehensive view of the state-of-the-art literature on anthocyanins, summarizing recent findings on their chemistry, biosynthesis, nutritional value and on their effects on human health.

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Section: Anthocyanins’ Health Effects On Cardiovascular and Neurodmentioning

confidence: 99%

Section: Anthocyanins’ Health Effects On Cardiovascular and Neurodmentioning

confidence: 99%

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

et al. 2020

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“…The assay of ·OH-scavenging was conducted following the method modified from Ma [43]. The amount of 1.5 mL phenanthrene solution (5 mmol/L) was added into 9 mL PBS buffer (0.01 M, pH 7.4).…”

Section: Scavenging Capacity Of ·Ohmentioning

confidence: 99%

Analysis of Antioxidant Activity and Flavonoids Metabolites in Peel and Flesh of Red-Fleshed Apple Varieties

Zhang

Xu³

et al. 2020

Molecules

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In this research, we compared the phenotypical characters, total anthocyanins content, total phenols content, and antioxidant activity of red-fleshed apple cultivars 'XJ4', 'QN-5', 'DH' and 'HX1' at three fruit developmental stages. A further flavonoids metabolites study was conducted in 'XJ4' and 'DH'. We found broader variation of total anthocyanins content in the peel of the four cultivars, which might result in larger differences of free radicals scavenging rate. The most significant difference in fruit phenotype, anthocyanins content, and DPPH scavenging rate was observed between 'XJ4' and 'DH' at mature stage. Therefore, the flavonoids metabolites of 'XJ4' and 'DH' at mature stage were compared to unveil the details of anthocyanins compounds. The unique compounds pelargonidin 3-O-β-d-glucoside and cyanidin-3-O-malonylhexoside were detected only in peel and flesh of 'XJ4' but not in 'DH', which might contribute to the purple peel and dark-red flesh color of 'XJ4'. Significantly decreased upstream metabolites in the early biosynthetic genes regulated domain were found only in 'XJ4' peel but not in the flesh. This might explain why the anthocyanins content in 'XJ4' peel was decreased largely at the mature stage. Taken together, our findings will give some insight into the metabolites study in flavonoid biosynthetic pathway of red-fleshed apple. Molecules 2020, 25, 0 2 of 22The number of hydroxyl groups on two aromatic benzene rings and the double bond positions on oxygenated heterocycle have a great impact on the sensitivity of anthocyanins to oxidation [9].As strong antioxidants, anthocyanins have a strong DPPH, ·OH, and O 2 ·radicals scavenging ability and the related studies have been intensively reported in many horticultural crops [10]. Previous study found the extract of anthocyanins from purple cabbage had strong capacity to scavenge free radicals [11]. Lyophilized pomegranate anthocyanins extract had strong ability to scavenge hydroxyl and superoxide anions [12]. Purple cauliflower had high total anthocyanins contents and scavenging rate of DPPH radical [13]. Red-fleshed apples (Malussieversii f. Neidzwetzkyana (Dieck) Langenf) are valuable resources attracting much more attention because they contain extremely high levels of anthocyanins compared to white and off-white fleshed apples [14]. The enriched anthocyanins properties of red-fleshed apple made it show stronger antioxidant activity. Our previous study indicated red-fleshed apple cultivar 'QN-5' exhibited stronger capacity for DPPH, OH, and O 2 ·radicals scavenging when compared to vitamin C [15]. A recent study found red-fleshed apples can inhibit the proliferation of human breast cancer MCF-7 and MDA-MB-231 cells through studying the antioxidant and anti-proliferation properties, compared with a traditional cultivar 'Fuji' [16]. In addition, it's reported anthocyanins extract from red-fleshed apple could eliminate ROS induced oxidative damage in porcine cells [17]. Interestly, it has been found that the antioxidant activity and phenolic conten...

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“…You et al reported that immature pig oocytes treated with anthocyanins during in vitro maturation stimulated in vitro development of cloned pig embryos through increasing intracellular GSH and inhibiting ROS [ 20 ]. In addition, anthocyanins from fruit of Nitraria tangutorun Bobr are able to scavenge free radicals like 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radical (OH) in vitro , and could inhibit lipid peroxidation through improving the activity of superoxide dismutase in rat serum [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Alleviation of Rosup-induced oxidative stress in porcine granulosa cells by anthocyanins from red-fleshed apples

Xiang

Lai

et al. 2017

PLoS ONE

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Anthocyanins are the polyphenolic phytochemicals which have been shown to scavenge free radicals. In this study, we investigated the effects of anthocyanins extracted from red-fleshed apples (Malus sieversii) on reducing oxidative damage by Rosup in porcine granulosa cells (GCs) by measuring intracellular reactive oxygen species (ROS), content of glutathione (GSH), activities of superoxide dismutase (SOD1), catalase (CAT) and glutathione peroxidase (GPX1) and the gene expression of SOD1, CAT, GPX1. Apoptosis was determined with TdT-mediated dUTP-biotin nick end labeling (TUNEL) and apoptosis-related proteins were quantified with Western blotting. The results indicate that Rosup increases oxidative stress by inducing reactive oxygen species production in porcine GCs and the oxidative stress could be reduced by anthocyanins. The gene expression of SOD1, CAT, GPX1 and the activities of these enzymes were increased when GCs were treated with anthocyanins and Rosup for 6 hours. Anthocyanins inhibit Rosup-induced apoptosis by increasing expression of antiapoptotic protein Bcl-2 and suppressing the expression of pro-apoptotic protein Bax. Collectively, anthocyanins from red-fleshed apples reduce oxidative stress and inhibit apoptosis in porcine GCs in vitro. This approach indicates that antioxidants might be developed from red-fleshed apples.

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In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits

Cited by 40 publications

References 35 publications

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

Analysis of Antioxidant Activity and Flavonoids Metabolites in Peel and Flesh of Red-Fleshed Apple Varieties

Alleviation of Rosup-induced oxidative stress in porcine granulosa cells by anthocyanins from red-fleshed apples

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