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Potato anthocyanins

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https://www.readbyqxmd.com/read/28764096/changes-in-anthocyanidin-levels-during-the-maturation-of-color-fleshed-potato-solanum-tuberosum-l-tubers
#1
Miloslav Šulc, Zora Kotíková, Luboš Paznocht, Vladimír Pivec, Karel Hamouz, Jaromír Lachman
Certain potato cultivars are capable of producing anthocyanin pigments in the potato skin and flesh and those pigments have been shown, together with other phytochemicals, to promote good health. Six common anthocyanidins (cyanidin, delphinidin, petunidin, pelargonidin, malvidin and peonidin) were analyzed weekly for 15weeks in red- and purple-fleshed potato cultivars (Red Emma, Königspurpur, Valfi and Blaue de la Mancha) grown in field conditions using a validated LC-(+ESI)MS/MS method. Pelargonidin was the major type detected in red-fleshed cultivars whereas petunidin was the major type detected in the purple ones...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28691370/bioaccessibility-bioavailability-and-anti-inflammatory-effects-of-anthocyanins-from-purple-root-vegetables-using-mono-and-co-culture-cell-models
#2
Hua Zhang, Hassan Yousef, Justin Renaud, Ronghua Liu, Cheng Yang, Yong Sun, Rong Tsao
SCOPE: Immune-inflammatory, signalling and metabolic effects are the main pillars for bioactivity of anthocyanins derived from highly pigmented root vegetables. This study aims to assess the bioaccessibility and bioavailability of purple carrot and potato derived anthocyanins and the molecular mechanisms of their ability to ameliorate cellular inflammation in a mono- and co-culture cell models. METHODS AND RESULTS: An in vitro gastrointestinal model was used and demonstrated bioaccessibility of 44...
July 10, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28664422/metabolite-profiling-of-red-and-blue-potatoes-revealed-cultivar-and-tissue-specific-patterns-for-anthocyanins-and-other-polyphenols
#3
Anne Oertel, Andrea Matros, Anja Hartmann, Panagiotis Arapitsas, Klaus J Dehmer, Stefan Martens, Hans-Peter Mock
Metabolite profiling of tuber flesh and peel for selected colored potato varieties revealed cultivar and tissue specific profiles of anthocyanins and other polyphenols with variations in composition and concentration. Starchy tubers of Solanum tuberosum are a staple crop and food in many countries. Among cultivated potato varieties a huge biodiversity exists, including an increasing number of red and purple colored cultivars. This coloration relates to the accumulation of anthocyanins and is supposed to offer nutritional benefits possibly associated with the antioxidative capacity of anthocyanins...
August 2017: Planta
https://www.readbyqxmd.com/read/28636830/attenuation-of-hepatic-steatosis-by-purple-sweet-potato-colour-is-associated-with-blocking-src-erk-c-ebp%C3%AE-signalling-in-high-fat-diet-treated-mice
#4
Xin Wang, Zi-Feng Zhang, Gui-Hong Zheng, Ai-Min Wang, Chun-Hui Sun, Su-Ping Qin, Juan Zhuang, Jun Lu, Dai-Fu Ma, Yuan-Lin Zheng
Our previous work showed that purple sweet potato colour (PSPC), a class of naturally occurring anthocyanins, effectively improved hepatic glucose metabolic dysfunction in high-fat-diet (HFD)-treated mice. This study investigated the effects of PSPC on HFD-induced hepatic steatosis and the signalling events associated with these effects. Mice were divided into 4 groups: control group, HFD group, HFD+PSPC group, and PSPC group. PSPC was administered daily for 20 weeks at oral doses of 700 mg/(kg·day)(-1)). Our results showed that PSPC significantly improved obesity and related metabolic parameters, as well as liver injury in HFD-treated mice...
June 21, 2017: Applied Physiology, Nutrition, and Metabolism, Physiologie Appliquée, Nutrition et Métabolisme
https://www.readbyqxmd.com/read/28554635/anthocyanins-from-purple-sweet-potato-ipomoea-batatas-l-lam-and-their-color-modulation-by-the-addition-of-phenolic-acids-and-food-grade-phenolic-plant-extracts
#5
Claudia C Gras, Nicole Nemetz, Reinhold Carle, Ralf M Schweiggert
Anthocyanin profiles and contents of three purple sweet potato provenances were investigated by HPLC-DAD-MS(n). In contrast to widely uniform profiles, the contents of total (558-2477mg/100gDM) and individual anthocyanins varied widely. Furthermore, quantitative and qualitative effects of intermolecular co-pigmentation were studied by adding chlorogenic and rosmarinic acids, and food-grade phenolic apple and rosemary extracts at various dosages to a diluted purple sweet potato concentrate at pH 0.9, 2.6, 3...
November 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28516146/interactive-effects-of-gallic-ferulic-caffeic-acids-and-anthocyanins-on-pigment-thermal-stabilities
#6
Bing-Jun Qian, Jian-Hua Liu, Shu-Juan Zhao, Jian-Xiong Cai, Pu Jing
The data presented in this article are related to the research article entitled "The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability" (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) and the time-course of anthocyanin profiles treated with gallic, ferulic, or caffeic acids at 95 °C. The color appearance of PSPanthocyanins alone, or with gallic, ferulic, or caffeic acids was described after the 15 h of thermal treatment...
June 2017: Data in Brief
https://www.readbyqxmd.com/read/28460992/chemical-constituents-and-health-effects-of-sweet-potato
#7
REVIEW
Sunan Wang, Shaoping Nie, Fan Zhu
Sweet potatoes are becoming a research focus in recent years due to their unique nutritional and functional properties. Bioactive carbohydrates, proteins, lipids, carotenoids, anthocyanins, conjugated phenolic acids, and minerals represent versatile nutrients in different parts (tubers, leaves, stems, and stalks) of sweet potato. The unique composition of sweet potato contributes to their various health benefits, such as antioxidative, hepatoprotective, antiinflammatory, antitumor, antidiabetic, antimicrobial, antiobesity, antiaging effects...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28428782/a-recombinant-potato-virus-y-infectious-clone-tagged-with-the-rosea1-visual-marker-pvy-ros1-facilitates-the-analysis-of-viral-infectivity-and-allows-the-production-of-large-amounts-of-anthocyanins-in-plants
#8
Teresa Cordero, Mohamed A Mohamed, Juan-José López-Moya, José-Antonio Daròs
Potato virus Y (PVY) is a major threat to the cultivation of potato and other solanaceous plants. By inserting a cDNA coding for the Antirrhinum majus Rosea1 transcription factor into a PVY infectious clone, we created a biotechnological tool (PVY-Ros1) that allows infection by this relevant plant virus to be tracked by the naked eye with no need for complex instrumentation. Rosea1 is an MYB-type transcription factor whose expression activates the biosynthesis of anthocyanin pigments in a dose-specific and cell-autonomous manner...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28419463/profiling-of-anthocyanins-in-transgenic-purple-fleshed-sweet-potatoes-by-hplc-ms-ms
#9
Jingqiu Ge, Yijie Hu, Hongxia Wang, Yuanshe Huang, Peng Zhang, Zhihua Liao, Min Chen
BACKGROUND: Anthocyanins in Purple-fleshed Sweet Potato (PSP) are beneficial to human health. The leaf color (Lc) gene is a transcription factor involved in regulating anthocyanin biosynthesis. The anthocyanin profiles of wild-type PSP of Ayamurasaki and its three Lc-transgenic lines were investigated by HPLC-MS/MS. And in vitro antioxidant activities of wild-type and Lc-transgenic lines, including reducing power activity, DPPH radical scavenging activity, hydroxyl radical scavenging activity, linoleic acid autoxidation inhibition activity, ABTS free radical scavenging activity and oxygen radical absorbance capacity activity, were measured...
April 17, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28386931/subfunctionalization-of-duplicate-myb-genes-in-solanum-commersonii-generated-the-cold-induced-scan2-and-the-anthocyanin-regulator-scan1
#10
Vincenzo D'Amelia, Riccardo Aversano, Alessandra Ruggiero, Giorgia Batelli, Ingo Appelhagen, Claudio Dinacci, Lionel Hill, Cathie Martin, Domenico Carputo
Wild potato species are useful sources allelic diversity and loci lacking in the cultivated potato. In these species, the presence of anthocyanins in leaves has been associated with a greater tolerance to cold stress. However, the molecular mechanisms that allow potatoes to withstand cold exposure remain unclear. Here, we show that the expression of AN2, a MYB transcription factor, is induced by low temperatures in wild, cold tolerant Solanum commersonii, and not in susceptible S. tuberosum varieties. We found that AN2 is a paralog of the potato anthocyanin regulator AN1, showing similar interaction ability with bHLH co-partners...
April 7, 2017: Plant, Cell & Environment
https://www.readbyqxmd.com/read/28372251/chlorogenic-acid-anthocyanin-and-flavan-3-ol-biosynthesis-in-flesh-and-skin-of-andean-potato-tubers-solanum-tuberosum-subsp-andigena
#11
Matías Ariel Valiñas, María Luciana Lanteri, Arjen Ten Have, Adriana Balbina Andreu
Natural variation of Andean potato was used to study the biosynthesis of phenolic compounds. Levels of phenolic compounds and corresponding structural gene transcripts were examined in flesh and skin of tubers. Phenolic acids, mainly chlorogenic acid (CGA), represent the major compounds, followed by anthocyanins and flavan-3-ols. High-anthocyanin varieties have high levels of CGA. Both metabolite and transcript levels were higher in skin than in flesh and showed a good correspondence. Two hydroxycinnamoyl-CoA transferases (HCT/HQT) have been involved in CGA production, of which HCT reflects CGA levels...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28293252/a-root-preferential-dfr-like-gene-encoding-dihydrokaempferol-reductase-involved-in-anthocyanin-biosynthesis-of-purple-fleshed-sweet-potato
#12
Xiaoqiang Liu, Min Xiang, Yufang Fan, Chunxian Yang, Lingjiang Zeng, Qitang Zhang, Min Chen, Zhihua Liao
Purple-fleshed sweet potato is good for health due to rich anthocyanins in tubers. Although the anthocyanin biosynthetic pathway is well understood in up-ground organs of plants, the knowledge on anthocyanin biosynthesis in underground tubers is limited. In the present study, we isolated and functionally characterized a root-preferential gene encoding dihydrokaempferol reductase (IbDHKR) from purple-fleshed sweet potato. IbDHKR showed highly similarity with the reported dihydroflavonol reductases in other plant species at the sequence levels and the NADPH-binding motif and the substrate-binding domain were also found in IbDHKR...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28193578/a-food-based-approach-that-targets-interleukin-6-a-key-regulator-of-chronic-intestinal-inflammation-and-colon-carcinogenesis
#13
Abigail Sido, Sridhar Radhakrishnan, Sung Woo Kim, Elisabeth Eriksson, Frank Shen, Qunhua Li, Vadiraja Bhat, Lavanya Reddivari, Jairam K P Vanamala
Studies have shown a causal link between high-calorie diet (HCD) and colon cancer. However, molecular mechanisms are not fully elucidated. To understand etiology of HCD-induced colon carcinogenesis, we screened 10 pathways linked to elevated colonic cell proliferation and chronic inflammation in an HCD-consuming human-relevant pig model. We observed elevated colonic mucosal interleukin-6 (IL-6) expression in HCD-consuming pigs compared to standard diet controls (SD, P=.04), and IL-6 strongly correlated with Ki-67 proliferative index and zone, early biomarkers of colon cancer risk (r=0...
January 28, 2017: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/27979226/fractionation-enzyme-inhibitory-and-cellular-antioxidant-activity-of-bioactives-from-purple-sweet-potato-ipomoea-batatas
#14
Tuba Esatbeyoglu, Miriam Rodríguez-Werner, Anke Schlösser, Peter Winterhalter, Gerald Rimbach
Sweet potato (Ipomoea batatas L.) is mainly cultivated in Asia. The deep purple color of purple sweet potato (PSP) is due to the high content of acylated anthocyanins. In the present study, PSP-derived polyphenols were identified using HPLC-PDA and HPLC-ESI-MS(n) analyses. After concentration of the polyphenols from PSP, preparative separation into two fractions, designated anthocyanins (AF) and copigments (CF), was carried out using adsorptive membrane chromatography. In enzyme inhibitory assays, all PSP samples inhibited the enzymes α-amylase, α-glucosidase and xanthine oxidase...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27879622/ultrasound-assisted-extraction-centrifugation-and-ultrafiltration-multistage-process-for-polyphenol-recovery-from-purple-sweet-potatoes
#15
Zhenzhou Zhu, Tian Jiang, Jingren He, Francisco J Barba, Giancarlo Cravotto, Mohamed Koubaa
This work provides an evaluation of an ultrasound-assisted, combined extraction, centrifugation and ultrafiltration process for the optimal recovery of polyphenols. A purple sweet potato (PSP) extract has been obtained using ultrasonic circulating extraction equipment at a power of 840 W, a frequency of 59 kHz and using water as solvent. Extract ultrafiltration, using polyethersulfone (PES), was carried out for the recovery of polyphenol, protein and anthocyanin. Pre-treatment, via the centrifugation of purple sweet potato extract at 2500 rpm over 6 min, led to better polyphenol recovery, with satisfactory protein removal (reused for future purposes), than PSP extract filtration without centrifugation...
November 20, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27719937/changes-in-phenolic-content-of-commercial-potato-varieties-through-industrial-processing-and-fresh-preparation
#16
Amber Furrer, Dennis P Cladis, Anne Kurilich, Ramesh Manoharan, Mario G Ferruzzi
Reported content and process stability of phenolics in potato products is inconsistent. Changes in phenolic content of select varieties through fresh and industrial preparation/reconstitution were assessed. Total chlorogenic acids (CQAs) ranged from 43 to 953mg/100g dw and were more concentrated in pigmented compared to white/yellow-fleshed potatoes. Anthocyanin (ANC) content ranged from 18.6 to 22.9mg/100g dw and were mainly present in the flesh of pigmented potatoes. Retention of phenolics through commercial processing ranged from 49 to 85% for pigmented varieties and 32-55% for white/yellow...
March 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27719887/intelligent-ph-indicator-film-composed-of-agar-potato-starch-and-anthocyanin-extracts-from-purple-sweet-potato
#17
Inyoung Choi, Jun Young Lee, Monique Lacroix, Jaejoon Han
A new colorimetric pH indicator film was developed using agar, potato starch, and natural dyes extracted from purple sweet potato, Ipomoea batatas. Both agar and potato starch are solid matrices used to immobilize natural dyes, anthocyanins. The ultraviolet-visible (UV-vis) spectrum of anthocyanin extract solutions and agar/potato starch films with anthocyanins showed color variations to different pH values (pH 2.0-10.0). Fourier transform infrared (FT-IR) and UV-vis region spectra showed compatibility between agar, starch, and anthocyanin extracts...
March 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27686628/synthesis-of-maltodextrin-grafted-cinnamic-acid-and-evaluation-on-its-ability-to-stabilize-anthocyanins-via-microencapsulation
#18
Yi Ma, Chang-Jun Hou, Hui-Xiang Wu, Huan-Bao Fa, Jun-Jie Li, Cai-Hong Shen, Dan Li, Dan-Qun Huo
In this work, maltodextrin-grafted-cinnamic acid (MD-g-CA) was synthesised and used as wall material to improve the stability of purple sweet potato anthocyanins (PSPa) via microencapsualtion. MD-g-CA was prepared through esterification in a two-step convenient synthesis procedure and characterised using infra-red (IR) spectroscopy. The IR data indicated the typical ester carbonyl stretching at around 1721 cm(-1). Moreover, MD-g-CA could give about 40% inhibition of DPPH radical and present excellent UV-absorption, which were notably better than that of native MD...
September 2016: Journal of Microencapsulation
https://www.readbyqxmd.com/read/27562012/gluten-free-bread-with-an-addition-of-freeze-dried-red-and-purple-potatoes-as-a-source-of-phenolic-compounds-in-gluten-free-diet
#19
COMPARATIVE STUDY
Dorota Gumul, Rafał Ziobro, Eva Ivanišová, Anna Korus, Július Árvay, Tomáš Tóth
The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of bioactive compounds it would be possible to obtain the product with a pro-health potential. The aim of the study was to analyze the content of bioactive compounds (total phenolic content, phenolic acids, flavonoids, flavonols, anthocyanins and carotenoids) in gluten-free bread prepared with 5% addition of freeze-dried red and purple potatoes as well as to assess their antioxidant potential...
February 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/27542491/hplc-dad-esi-ms-2-analytical-profile-of-extracts-obtained-from-purple-sweet-potato-after-green-ultrasound-assisted-extraction
#20
Zhenzhou Zhu, Qingyan Guan, Mohamed Koubaa, Francisco J Barba, Shahin Roohinejad, Giancarlo Cravotto, Xinsun Yang, Shuyi Li, Jingren He
Ultrasound pre-treatment (UAE) was applied to assist the extraction of valuable compounds (polyphenols (especially anthocyanins), and proteins) from purple sweet potato (PSP). Under optimum conditions (ultrasound time (40min); supplementary hot extraction (80°C) up to 120min; pH: 2.5; ethanol concentration: 58%), the highest concentrations of polyphenols (3.877mg/g), anthocyanins (0.293mg/g), and proteins (0.753mg/g) were found, with minimal specific energy consumption (8406J/mg). Moreover, anthocyanin and non-anthocyanin polyphenols in PSP extract from optimized extraction temperature were identified using HPLC-DAD-ESI-MS(2)...
January 15, 2017: Food Chemistry
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