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Peonidin

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https://www.readbyqxmd.com/read/28911647/characterization-and-hepatoprotective-activity-of-anthocyanins-from-purple-sweet-potato-ipomoea-batatas-l-cultivar-eshu-no-8
#1
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
#2
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/28887907/characterization-of-wild-blueberry-polyphenols-bioavailability-and-kinetic-profile-in-plasma-over-24-hour-period-in-human-subjects
#3
Siqiong Zhong, Amandeep Sandhu, Indika Edirisinghe, Britt Burton-Freeman
SCOPE: Understanding the metabolic fate of polyphenols from plant foods can aid in developing dietary recommendations that maximize their health benefits. Wild blueberries (WBB) provide a distinctive composition of dietary anthocyanins and chlorogenic acid (CGA). METHODS AND RESULTS: This is a single blind, randomized, two-arm crossover controlled study. Human subjects ingested a WBB beverage (25 g freeze dried WBB powder) or placebo beverage with a meal and plasma was collected over 24 h...
September 9, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28873516/comparative-analysis-of-pigments-in-red-and-yellow-banana-fruit
#4
Xiumin Fu, Sihua Cheng, Yinyin Liao, Bingzhi Huang, Bing Du, Wei Zeng, Yueming Jiang, Xuewu Duan, Ziyin Yang
Color is an important characteristic determining the fruit value. Although ripe bananas usually have yellow peels, several banana cultivars have red peels. As details of the pigments in banana fruits are unknown, we investigated these pigments contents and compositions in the peel and pulp of red cultivar 'Hongjiaowang' and yellow cultivar 'Baxijiao' by UPLC-PDA-QTOF-MS and HPLC-PDA techniques. The 'Hongjiaowang' peel color was mainly determined by the presence of anthocyanin-containing epidermal cells. Rutinoside derivatives of cyanidin, peonidin, petunidin, and malvidin were unique to the red peel, and possibly responsible for the red color...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28832657/inheritance-analysis-and-mapping-of-quantitative-trait-loci-qtl-controlling-individual-anthocyanin-compounds-in-purple-barley-hordeum-vulgare-l-grains
#5
Xiao-Wei Zhang, Qian-Tao Jiang, Yu-Ming Wei, Chunji Liu
Anthocyanin-rich barley can have great potential in promoting human health and in developing nutraceuticals and functional foods. As different anthocyanin compounds have different antioxidant activities, breeding cultivars with pre-designed anthocyanin compositions could be highly desirable. Working toward this possibility, we assessed and reported for the first time the genetic control of individual anthocyanin compounds in barley. Of the ten anthocyanins assessed, two, peonidin-3-glucoside (P3G) and cyanidin-3-glucoside (C3G), were major components in the purple pericarp barley genotype RUSSIA68...
2017: PloS One
https://www.readbyqxmd.com/read/28817092/biochemical-and-comparative-transcriptomic-analyses-identify-candidate-genes-related-to-variegation-formation-in-paeonia-rockii
#6
Qianqian Shi, Long Li, Xiaoxiao Zhang, Jianrang Luo, Xiang Li, Lijuan Zhai, Lixia He, Yanlong Zhang
Paeonia rockii is a wild tree peony species with large and dark purple variegations at the base of its petals. It is the genetic resource for various variegation patterns in tree peony cultivars, which is in contrast to the pure white petals of Paeonia ostii. However, the molecular mechanism underlying the formation of variegation in this plant is still unknown. Here, we conducted Illumina transcriptome sequencing for P. rockii, P. ostii (with pure white petals) and their F1 individuals (with purple-red variegation)...
August 17, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28764096/changes-in-anthocyanidin-levels-during-the-maturation-of-color-fleshed-potato-solanum-tuberosum-l-tubers
#7
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/28759756/neuroprotective-properties-of-anthocyanidin-glycosides-against-h2o2-induced-glial-cell-death-are-modulated-by-their-different-stability-and-antioxidant-activity-in-vitro
#8
Gedas Ereminas, Daiva Majiene, Kastytis Sidlauskas, Valdas Jakstas, Liudas Ivanauskas, Gintautas Vaitiekaitis, Julius Liobikas
The neuroprotective effect of several anthocyanins in combination with their stability and antioxidant/pro-oxidant activity has been investigated against H2O2-induced oxidative stress in C6 glial cells. First it was found that delphinidin (Dp) 3-O-glucoside and 3-O-rutinoside were degraded within an hour, and at the same time stimulated the production of H2O2 in the micromolar concentration range. The stability of peonidin, pelargonidin (Pg), malvidin (Mv) and cyanidin (Cy) 3-O-glucosides and Cy 3-O-rutinoside was significantly higher than that of Dp 3-O-glycosides, with Pg3G showing the highest percent recovery over time...
October 2017: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
https://www.readbyqxmd.com/read/28740990/anthocyanins-inhibit-tumor-necrosis-alpha-induced-loss-of-caco-2-cell-barrier-integrity
#9
Eleonora Cremonini, Angela Mastaloudis, Shelly N Hester, Sandra V Verstraeten, Maureen Anderson, Steven M Wood, Andrew L Waterhouse, Cesar G Fraga, Patricia I Oteiza
An increased permeability of the intestinal barrier is proposed as a major event in the pathophysiology of conditions characterized by chronic gut inflammation. This study investigated the capacity of pure anthocyanins (AC), and berry and rice extracts containing different types and amounts of AC, to inhibit tumor necrosis alpha (TNFα)-induced permeabilization of Caco-2 cell monolayers. Caco-2 cells differentiated into intestinal epithelial cell monolayers were incubated in the absence/presence of TNFα, with or without the addition of AC or AC-rich plant extracts (ACRE)...
August 1, 2017: Food & Function
https://www.readbyqxmd.com/read/28643121/a-study-on-the-expression-of-genes-involved-in-carotenoids-and-anthocyanins-during-ripening-in-fruit-peel-of-green-yellow-and-red-colored-mango-cultivars
#10
G R Karanjalker, K V Ravishankar, K S Shivashankara, M R Dinesh, T K Roy, D V Sudhakar Rao
Mango (Mangiferaindica L.) fruits are generally classified based on peel color into green, yellow, and red types. Mango peel turns from green to yellow or red or retain green colors during ripening. The carotenoids and anthocyanins are the important pigments responsible for the colors of fruits. In the present study, peels of different colored cultivars at three ripening stages were characterized for pigments, colors, and gene expression analysis. The yellow colored cultivar "Arka Anmol" showed higher carotenoid content, wherein β-carotene followed by violaxanthin were the major carotenoid compounds that increased during ripening...
June 22, 2017: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/28605682/a-uhplc-method-for-the-rapid-separation-and-quantification-of-anthocyanins-in-acai-berry-and-dry-blueberry-extracts
#11
Jakub Fibigr, Dalibor Šatínský, Petr Solich
The presented work describes the development and validation of a rapid UHPLC-UV method using a core-shell particle column with a pentafluorophenyl stationary phase for the separation and quantitative analysis of the six anthocyanins in acai berry and dry blueberry extracts. The anthocyanins (cyanidin-3-glucoside, cyanidin-3-rutenoside, delphinidin-3-galactoside, delphinidin-3-glucoside, delphinidin-3-rutenoside, and peonidin-3-glucoside) were separated and analyzed in 5min. The chromatographic separation was performed on a Kinetex PFP (150×2...
September 5, 2017: Journal of Pharmaceutical and Biomedical Analysis
https://www.readbyqxmd.com/read/28587444/assessment-of-changes-in-the-content-of-anthocyanins-phenolic-acids-and-antioxidant-property-of-saccharomyces-cerevisiae-mediated-fermented-black-rice-bran
#12
Chaiyavat Chaiyasut, Noppawat Pengkumsri, Sasithorn Sirilun, Sartjin Peerajan, Suchanat Khongtan, Bhagavathi Sundaram Sivamaruthi
Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fermentation conditions for the total anthocyanin (ACN) content, total antioxidant properties, and relative activity of β-glucosidase (BGS) by Saccharomyces cerevisiae. The Box-Behnken design and response surface methodology was employed to achieve the maximum response in fermentation...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28578035/spontaneous-variation-regarding-grape-berry-skin-color-a-comprehensive-study-of-berry-development-by-means-of-biochemical-and-molecular-markers
#13
Vanessa Ferreira, Fátima Fernandes, David Carrasco, Marivel Gonzalez Hernandez, Olinda Pinto-Carnide, Rosa Arroyo-García, Paula Andrade, Patrícia Valentão, Virgílio Falco, Isaura Castro
Understanding grape berry development and the metabolism of different classes of compounds responsible for traits like berry's color is imperative to control and improve quality aspects of grapes. A colorimetric, biochemical and molecular characterization allowed the comprehensive description of the pigment-related characteristics of nine berry skin color somatic variants, belonging to four different varieties. Although the observed berry skin color variability was not fully explained by MybA locus, the phenolic profiles allowed inferring about specific interferences among the biosynthetic pathways...
July 2017: Food Research International
https://www.readbyqxmd.com/read/28516146/interactive-effects-of-gallic-ferulic-caffeic-acids-and-anthocyanins-on-pigment-thermal-stabilities
#14
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/28492692/pharmacokinetics-of-table-and-port-red-wine-anthocyanins-a-crossover-trial-in-healthy-men
#15
I Fernandes, C Marques, A Évora, L Cruz, V de Freitas, C Calhau, A Faria, N Mateus
This study was designed to evaluate the pharmacokinetics of Port and table red wine anthocyanins in healthy men. Volunteers were recruited to drink 250 mL of a table red wine (221 mg of anthocyanins) and 150 mL of young Port red wine (49 mg of anthocyanins). Venous blood was collected from participants at 0, 15, 30, 60 and 120 min after wine ingestion. Urine samples were collected at baseline and at 120 min. Anthocyanins and anthocyanin metabolites in plasma and urine samples were quantified by HPLC-DAD and tentatively identified by LC-MS...
May 24, 2017: Food & Function
https://www.readbyqxmd.com/read/28480755/optimisation-of-pulsed-electric-fields-extraction-of-anthocyanin-from-beibinghong-vitis-amurensis-rupr
#16
Yang He, Liankui Wen, Jingsheng Liu, Yueru Li, Fei Zheng, Weihong Min, Hao Yue, Puqun Pan
Beibinghong Vitis amurensis Rupr has wide plantation area, high productivity and rich anthocyanin. Common hot-extraction has poor deficiency and destroys anthocyanin severely. For Beibinghong V. amurensis Rupr as materials, response surface-optimised electric fields were used, the structure of Beibinghong was observed by SEM, antioxidant activity was measured by DPPH, ABTS and reducing force, the component of anthocyanin was analyzed by HPLC-MS. We found the content of total anthocyanin extracted by pulsed electric fields was 166...
May 7, 2017: Natural Product Research
https://www.readbyqxmd.com/read/28419463/profiling-of-anthocyanins-in-transgenic-purple-fleshed-sweet-potatoes-by-hplc-ms-ms
#17
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/28416338/separation-and-purification-of-polyphenols-from-red-wine-extracts-using-high-speed-counter-current-chromatography
#18
Yuanyuan Li, Lingxi Li, Yan Cui, Shuting Zhang, Baoshan Sun
Polyphenols are important compounds of red wine owing to their contribution to sensory properties and antioxidant activities. In this study, high-speed counter-current chromatography (HSCCC) coupled with semi-preparative HPLC was used for large-scale separation and purification of polyphenols from red wine extracts. With the solvent system of hexane-ethyl acetate-water (1-50-50), various oligomeric procyanidins including monomer catechin, epicatechin, dimers B1, B2; phenolic acids including coutaric acid, caftaric acid and other type of polyphenols were largely separated within 370min and most of these compounds presented high yields (0...
June 1, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28215316/aronia-berry-polyphenol-consumption-reduces-plasma-total-and-low-density-lipoprotein-cholesterol-in-former-smokers-without-lowering-biomarkers-of-inflammation-and-oxidative-stress-a-randomized-controlled-trial
#19
Liyang Xie, Terrence Vance, Bohkyung Kim, Sang Gil Lee, Christian Caceres, Ying Wang, Patrice A Hubert, Ji-Young Lee, Ock K Chun, Bradley W Bolling
Former smokers are at increased risk for cardiovascular disease. We hypothesized that dietary aronia polyphenols would reduce biomarkers of cardiovascular disease risk, inflammation, and oxidative stress in former smokers. We also determined the extent these effects were associated with polyphenol bioavailability. A 12-week, randomized, placebo-controlled trial was conducted in 49 healthy adult former smokers (n = 24/placebo, n = 25/aronia) to evaluate if daily consumption of 500 mg aronia extract modulated plasma lipids, blood pressure, biomarkers of inflammation and oxidative stress, and lipid transport genes of peripheral blood mononuclear cells...
January 2017: Nutrition Research
https://www.readbyqxmd.com/read/28095853/crispri-mediated-metabolic-engineering-of-e-coli-for-o-methylated-anthocyanin-production
#20
Brady F Cress, Quentin D Leitz, Daniel C Kim, Teresita D Amore, Jon Y Suzuki, Robert J Linhardt, Mattheos A G Koffas
BACKGROUND: Anthocyanins are a class of brightly colored, glycosylated flavonoid pigments that imbue their flower and fruit host tissues with hues of predominantly red, orange, purple, and blue. Although all anthocyanins exhibit pH-responsive photochemical changes, distinct structural decorations on the core anthocyanin skeleton also cause dramatic color shifts, in addition to improved stabilities and unique pharmacological properties. In this work, we report for the first time the extension of the reconstituted plant anthocyanin pathway from (+)-catechin to O-methylated anthocyanins in a microbial production system, an effort which requires simultaneous co-option of the endogenous metabolites UDP-glucose and S-adenosyl-L-methionine (SAM or AdoMet)...
January 17, 2017: Microbial Cell Factories
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