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Potato anthocyanins

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https://www.readbyqxmd.com/read/29093336/p-coumaroyl-anthocyanin-mixture-isolated-from-tuber-epidermis-of-solanum-tuberosum-attenuates-reactive-oxygen-species-and-pro-inflammatory-mediators-by-suppressing-nf-%C3%AE%C2%BAb-and-stat1-3-signaling-in-lps-induced-raw264-7-macrophages
#1
Hwi-Ho Lee, Suel-Gie Lee, Ji-Sun Shin, Ho-Young Lee, Kyungwon Yoon, Yong Woo Ji, Dae Sik Jang, Kyung-Tae Lee
Previously, we first reported the identification of four p-coumaroyl anthocyanins (petanin, peonanin, malvanin, and pelanin) from the tuber epidermis of colored potato (Solanum tuberosum L. cv JAYOUNG). In this study, we investigated the anti-oxidative and anti-inflammatory effects of a mixture of peonanin, malvanin, and pelanin (10 : 3 : 3; CAJY). CAJY displayed considerable radical scavenging capacity of 1, 1-diphenyl-2-picryl-hydrazyl (DPPH), increased mRNA levels of the catalytic and modulatory subunit of glutamate cysteine ligase, and subsequent cellular glutathione content...
2017: Biological & Pharmaceutical Bulletin
https://www.readbyqxmd.com/read/29037704/comparison-of-the-effect-of-chemical-composition-of-anthocyanin-rich-plant-extracts-on-colon-cancer-cell-proliferation-and-their-potential-mechanism-of-action-using-in-vitro-in-silico-and-biochemical-assays
#2
Candice Mazewski, Katie Liang, Elvira Gonzalez de Mejia
The objective was to compare the anti-proliferative effect of anthocyanin-rich plant extracts on human colon cancer cells and determine their mechanism of action. Eleven extracts were tested: red (RG) and purple grape, purple sweet potato, purple carrot, black and purple bean, black lentil (BL), black peanut, sorghum (SH), black rice, and blue wheat. HCT-116 and HT-29 inhibition correlated with total phenolics (r=0.87 and 0.77, respectively), delphinidin-3-O-glucoside concentration with HT-29 inhibition (r=0...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29037681/improved-analysis-of-anthocyanins-and-vitamin-c-in-blue-purple-potato-cultivars
#3
Liz Gutiérrez-Quequezana, Anssi L Vuorinen, Heikki Kallio, Baoru Yang
Methods were optimized for extraction and quantification of anthocyanins (ACY) and vitamin C in potatoes. Acidified aqueous methanol (70%) was the optimal extraction solvent and freeze-drying significantly improved the extraction yield of ACY. The content of ACY varied widely in five potato cultivars from 0.42 to 3.18mg/g dry weight, with the latter being the highest value found in the Finnish cultivar 'Synkeä Sakari'. Compared with dithiothreitol (DTT), tris(2-carboxyethyl) phosphine hydrochloride (TCEP) was more efficient in reducing dehydroascorbic acid (DHA) to ascorbic acid (AA) and for quantifying the content of total ascorbic acid (TAA)...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29018778/cancer-preventive-properties-of-an-anthocyanin-enriched-sweet-potato-in-the-apc-min-mouse-model
#4
Khalid Asadi, Lynnette R Ferguson, Martin Philpott, Nishi Karunasinghe
BACKGROUND: Anthocyanin-rich foods and preparations have been reported to reduce the risk of life-style related diseases, including cancer. The SL222 sweet potato, a purple-fleshed cultivar developed in New Zealand, accumulates high levels of anthocyanins in its storage root. METHODS: We examined the chemopreventative properties of the SL222 sweet potato in the C57BL/6J-APC (MIN/+) (APC(MIN)) mouse, a genetic model of colorectal cancer. APC(MIN) and C57BL/6J wild-type mice (n=160) were divided into four feeding groups consuming diets containing 10% SL222 sweet potato flesh, 10% SL222 sweet potato skin, or 0...
September 2017: Journal of Cancer Prevention
https://www.readbyqxmd.com/read/28958523/evaluation-of-structure-and-bioprotective-activity-of-key-high-molecular-weight-acylated-anthocyanin-compounds-isolated-from-the-purple-sweet-potato-ipomoea-batatas-l-cultivar-eshu-no-8
#5
Chun-Li Luo, Qing Zhou, Zi-Wei Yang, Rui-Dan Wang, Jiu-Liang Zhang
In order to figure out the key acylated anthocyanin compounds accounting for the bioprotective activity of purple sweet potato (Ipomoea batatas L.), ODS packing column, semi-preparative HPLC method, activity evaluation assays, and ultra-high-performance liquid chromatography with quadrupole time-of-flight tandem mass spectrometry (UPLC-QTOF-MS) assays were employed. Additionally, our study revealed that the structures of two acylated monomeric anthocyanins, cyanidin 3-caffeoyl-feruloyl sophoroside-5-glucoside and peonidin 3-dicaffeoyl sophoroside-5-glucoside were found to have the strongest bioprotective activity, which was identified to be closely related with the ortho-dihydroxybenzene structure, suggesting the more the special structures of catechol moieties, such as caffeoyl and cyanidin, the stronger the bioprotective activity will be...
February 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28956702/the-effect-of-anthocyanin-rich-purple-vegetable-diets-on-metabolic-syndrome-in-obese-zucker-rats
#6
Hala M Ayoub, Mary Ruth McDonald, James Alan Sullivan, Rong Tsao, Mathew Platt, Jeremy Simpson, Kelly A Meckling
Consumption of highly colored fruits and vegetables rich in anthocyanins has been associated with numerous health benefits. Purple carrots (PC) and purple potatoes (PP) have higher anthocyanin concentrations and higher biological activities compared with less pigmented cultivars. We hypothesized that substitution of the majority of carbohydrate in a high fat diet with PP or PC, for 8 weeks, would improve insulin resistance and hypertension, major components of metabolic syndrome, compared with orange carrots (OC), white potatoes (WP) or a control, high fat, sucrose-rich diet (HFD) in obese Zucker rats...
September 28, 2017: Journal of Medicinal Food
https://www.readbyqxmd.com/read/28955605/production-of-vinegar-from-purple-sweet-potato-in-a-liquid-fermentation-process-and-investigation-of-its-antioxidant-activity
#7
Xuefeng Wu, Hongli Yao, Xinmin Cao, Qing Liu, Lili Cao, Dongdong Mu, Shuizhong Luo, Zhi Zheng, Shaotong Jiang, Xingjiang Li
Acetobacter pasteurianus JST-S was screened from solid fermented grains of vinegar in China, identified by molecular analysis, and used for the production of purple sweet potato vinegar using purple sweet potato as the substrate. By orthogonal experiment, maximum total acid concentration (4.26% [v/v]) was achieved under optimized conditions as follows: fermentation time, 3.5 days; ethanol content, 9% v/v; and inoculum size, 8% v/v. During the production of purple potato vinegar, the anthocyanin concentration decreased from 652...
October 2017: 3 Biotech
https://www.readbyqxmd.com/read/28911647/characterization-and-hepatoprotective-activity-of-anthocyanins-from-purple-sweet-potato-ipomoea-batatas-l-cultivar-eshu-no-8
#8
Lin Wang, Ying Zhao, Qing Zhou, Chun-Li Luo, Ai-Ping Deng, Zi-Cheng Zhang, Jiu-Liang Zhang
The hepatoprotective activity of anthocyanin-rich purple sweet potato extract (APSPE) was demonstrated. Sixty mice were randomly divided into six groups: control group [without carbon tetrachloride (CCl4) or APSPE]; model group (with CCl4 only); positive control group (50 mg/kg body weight silymarin); low-dose group (100 mg/kg body weight APSPE); medium-dose group (200 mg/kg body weight APSPE); and high-dose group (400 mg/kg body weight APSPE). After 10 days intragastric administration of the respective supplements, the mice in all groups except control were injected intraperitoneally with CCl4 (0...
July 2017: Journal of Food and Drug Analysis
https://www.readbyqxmd.com/read/28888446/changes-in-anthocyanins-and-volatile-components-of-purple-sweet-potato-fermented-alcoholic-beverage-during-aging
#9
Suhong Li, Yingfeng An, Weina Fu, Xiao Sun, Wenjie Li, Tuoping Li
Purple sweet potato was fermented into alcoholic beverage. By using LC-MS analysis, 12 types of anthocyanins were found in the purple sweet potato alcoholic beverage (PSPFAB); these were based on cyanidin and peonidin as aglycones. The anthocyanins in young PSPFAB mainly consisted of acylates. The acylated anthocyanins, however, degraded gradually with aging. Cyanidin 3-sophoroside-5-glucoside and peonidin 3-sophoroside-5-glucoside were found to be major anthocyanins in the PSPFAB after two years of aging. Moreover, 52 kinds of volatile components were detected in PSPFAB by GC-MS analysis...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28850070/effects-of-simulated-human-gastrointestinal-digestion-of-two-purple-fleshed-potato-cultivars-on-anthocyanin-composition-and-cytotoxicity-in-colonic-cancer-and-non-tumorigenic-cells
#10
Stan Kubow, Michèle M Iskandar, Emiliano Melgar-Bermudez, Lekha Sleno, Kebba Sabally, Behnam Azadi, Emily How, Satya Prakash, Gabriela Burgos, Thomas Zum Felde
A dynamic human gastrointestinal (GI) model was used to digest cooked tubers from purple-fleshed Amachi and Leona potato cultivars to study anthocyanin biotransformation in the stomach, small intestine and colonic vessels. Colonic Caco-2 cancer cells and non-tumorigenic colonic CCD-112CoN cells were tested for cytotoxicity and cell viability after 24 h exposure to colonic fecal water (FW) digests (0%, 10%, 25%, 75% and 100% FW in culture media). After 24 h digestion, liquid chromatography-mass spectrometry identified 36 and 15 anthocyanin species throughout the GI vessels for Amachi and Leona, respectively...
August 29, 2017: Nutrients
https://www.readbyqxmd.com/read/28764096/changes-in-anthocyanidin-levels-during-the-maturation-of-color-fleshed-potato-solanum-tuberosum-l-tubers
#11
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
#12
Hua Zhang, Hassan Yousef, Justin Renaud, Ronghua Liu, Cheng Yang, Yong Sun, Rong Tsao
SCOPE: Immune-inflammatory signaling 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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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 high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). 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
#20
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
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