• Title/Summary/Keyword: anthocyanins

검색결과 270건 처리시간 0.024초

Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System

  • Oh, Ju-Kyoung;Kim, Seok-Joong;Imm, Jee-Young
    • Food Science and Biotechnology
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    • 제15권2호
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    • pp.283-288
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    • 2006
  • Antioxidative ability of anthocyanins in water-in-oil microemulsion was examined. Microemulsion was prepared by solubilizing crude anthocyanins extracted from grape skin (Cambell early) in organic solvent (hexane) containing anionic surfactant [bis (2-ethylhexyl) sodium sulfosuccinate, AOT] and linolenic acid (10%, w/v). Lipid oxidation significantly decreased with increasing concentration of anthocyanins ($5-20\;{\mu}M$) at micellar phase, and increasing micelle size ($Wo=5-20\;{\mu}M$). At given micelle size (Wo=10), lipid oxidation decreased as number of micelles decreased. These results indicate antioxidative ability of anthocyanins is critically affected by water core and micelle structure formed by surfactant. Interactions between AOT and anthocyanins decreased antioxidative ability of anthocyanins. Antioxidative ability of anthocyanins significantly increased when ${\alpha}$-tocopherol was added into organic phase. This indicates of synergism between the two antioxidants.

Anthocyanins in 'Cabernet Gernischet' (Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression

  • Han, Fu-Liang;Jiang, Shou-Mei;He, Jian-Jun;Pan, Qiu-Hong;Duan, Chang-Qing;Zhang, Ming-Xia
    • Food Science and Biotechnology
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    • 제18권3호
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    • pp.724-731
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    • 2009
  • Anthocyanins are considered one of the main color determinants in aged red wine. The anthocyanins in aged red wine made from 'Cabernet Gernischet' (Vitis vinifera L. cv.) grape were investigated by high performance liquid chromatography- electronic spray ionization- mass spectrometry (HPLC-ESI-MS) and their color presented in aqueous solution were evaluated using partial least square regression (PLS). The results showed that there were 37 anthocyanins identified in this wine, including 22 pyranoanthocyanins. The analysis of PLS indicated that different anthocyanins showed distinct color values: malvidin 3-O-(6-O-acetyl)-glucoside-4-vinylguaiacol (Mv3-acet-glu-vg) presented the highest color values, while malvidin 3-O-glucoside (Mv3-glu) showed least. Among the free non-acylated anthocyanins, peonidin 3-O-oglucoside (Pn3-glu) showed the highest color values; the coumarylated anthocyanins presented higher color values than their corresponding acetylated anthocyanins and parent anthocyanins; pyranoanthocyanins presented also higher color values than their original anthocyanins; the color of anthocyanins depended on their structure. This work will be helpful to reveal evolution in aged red wine.

Anthocyanins Inhibits Oxidative Injury in Human Retinal Pigment Epithelial ARPE-19 Cells via Activating Heme Oxygenase-1

  • Cheol Park;Hyun Hwangbo;Sung Ok Kim;Jeong Sook Noh;Shin-Hyung Park;Su Hyun Hong;Sang Hoon Hong;Gi-Young Kim;Yung Hyun Choi
    • Journal of Microbiology and Biotechnology
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    • 제34권3호
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    • pp.596-605
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    • 2024
  • Anthocyanins belong to phenolic pigments and are known to have various pharmacological activities. This study aimed to investigate whether anthocyanins could inhibit hydrogen peroxide (H2O2)-induced oxidative damage in human retinal pigment epithelial ARPE-19 cells. Our results indicated that anthocyanins suppressed H2O2-induced genotoxicity, while inhibiting reactive oxygen species (ROS) production and preserving diminished glutathione. Anthocyanins also suppressed H2O2-induced apoptosis by reversing the Bcl-2/Bax ratio and inhibiting caspase-3 activation. Additionally, anthocyanins attenuated the release of cytochrome c into the cytosol, which was achieved by interfering with mitochondrial membrane disruption. Moreover, anthocyanins increased the expression of heme oxygenase-1 (HO-1) as well as its activity, which was correlated with the phosphorylation and nuclear translocation of nuclear factor-erythroid-2 related factor 2 (Nrf2). However, the cytoprotective and anti-apoptotic effects of anthocyanins were significantly attenuated by the HO-1 inhibitor, demonstrating that anthocyanins promoted Nrf2-induced HO-1 activity to prevent ARPE-19 cells from oxidative stress. Therefore, our findings suggest that anthocyanins, as Nrf2 activators, have potent ROS scavenging activity and may have the potential to protect ocular injury caused by oxidative stress.

Anthocyanins: Targeting of Signaling Networks in Cancer Cells

  • Sehitoglu, Muserref Hilal;Farooqi, Ammad Ahmad;Qureshi, Muhammad Zahid;Butt, Ghazala;Aras, Aliye
    • Asian Pacific Journal of Cancer Prevention
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    • 제15권5호
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    • pp.2379-2381
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    • 2014
  • It is becoming progressively more understandable that phytochemicals derived from edible plants have shown potential in modelling their interactions with their target proteins. Rapidly accumulating in-vitro and in- vivo evidence indicates that anthocyanins have anticancer activity in rodent models of cancer. More intriguingly, evaluation of bilberry anthocyanins as chemopreventive agents in twenty-five colorectal cancer patients has opened new window of opportunity in translating the findings from laboratory to clinic. Confluence of information suggests that anthocyanins treated cancer cells reveal up-regulation of tumor suppressor genes. There is a successive increase in the research-work in nutrigenomics and evidence has started to shed light on intracellular-signaling cascades as common molecular targets for anthocyanins. In this review we bring to l imelight how anthocyanins induced apoptosis in cancer cells via activation of extrinsic and intrinsic pathways.

Inhibition of Adipocyte Differentiation by Anthocyanins Isolated from the Fruit of Vitis coignetiae Pulliat is Associated with the Activation of AMPK Signaling Pathway

  • Han, Min Ho;Kim, Hong Jae;Jeong, Jin-Woo;Park, Cheol;Kim, Byung Woo;Choi, Yung Hyun
    • Toxicological Research
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    • 제34권1호
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    • pp.13-21
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    • 2018
  • Anthocyanins are naturally occurring water-soluble polyphenolic pigments in plants that have been shown to protect against cardiovascular diseases, and certain cancers, as well as other chronic human disorders. However, the anti-obesity effects of anthocyanins are not fully understood. In this study, we investigated the effects of anthocyanins isolated from the fruit of Vitis coignetiae Pulliat on the adipogenesis of 3T3-L1 preadipocytes. Our data indicated that anthocyanins attenuated the terminal differentiation of 3T3-L1 preadipocytes, as confirmed by a decrease in the number of lipid droplets, lipid content, and triglyceride production. During this process, anthocyanins effectively enhanced the activation of the AMP-activated protein kinase (AMPK); however, this phenomenon was inhibited by the co-treatment of compound C, an inhibitor of AMPK. Anthocyanins also inhibited the expression of adipogenic transcription factors, including peroxisome proliferator-activated receptor-${\gamma}$, CCAAT/enhancer-binding protein a and b, and sterol regulatory element-binding protein-1c. In addition, anthocyanins were found to potently inhibit the expression of adipocyte-specific genes, including adipocyte fatty acid-binding protein, leptin, and fatty acid synthase. These results indicate that anthocyanins have potent anti-obesity effects due to the inhibition of adipocyte differentiation and adipogenesis, and thus may have applications as a potential source for an anti-obesity functional food agent.

아미노산의 첨가가 anthocyanins 색소의 안정성과 항산화능력에 미치는 영향 (Effect of Amino Acids Addition on Stability and Antioxidative Property of Anthocyanins)

  • 오주경;임지영
    • 한국식품과학회지
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    • 제37권4호
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    • pp.562-566
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    • 2005
  • 천연색소이며 항산화제인 anthocyanins을 포도과피로부터 추출하여 7가지의 아미노산(Arg, Lys, Gly, Ile, Glu, Asp, Met)을 색소용액(pH 3.5)에 첨가한 후 저장기간($30^{\circ}C$, 14일)동안 일어나는 색소의 강도, 안정성 및 항산화능력의 변화를 측정하였다. 색소의 강도는 Asp의 첨가 시 유의적으로 증가하였으며, 색의 안정성은 염기성 아미노산을 제외한 중성, 산성 아미노산과, 함유황 아미노산인 Met의 첨가 시 대조구보다 유의적으로 증가하였다(p<0.05). DPPH법으로 측정한 anthocyanins 색소의 항산화능력은 저장기간 중 변화를 나타내지 않았으며 색소의 강도 감소에도 불구하고 항산화 능력은 유지되었다. 아미노산의 첨가는 DPPH법에 의한 anthocyanins 색소의 전자공여능을 측정한 경우 차이를 나타내지 않았으나, FRAP법으로 측정한 $Fe^{3+}$ 이온의 환원 능력은 Asp 또는 Met을 첨가한 경우 대조구에 비하여 증가하는 것으로 나타났다.

Black soybean anthocyanins attenuate inflammatory responses by suppressing reactive oxygen species production and mitogen activated protein kinases signaling in lipopolysaccharide-stimulated macrophages

  • Kim, Jin Nam;Han, Sung Nim;Ha, Tae Joung;Kim, Hye-Kyeong
    • Nutrition Research and Practice
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    • 제11권5호
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    • pp.357-364
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    • 2017
  • BACKGROUND/OBJECTIVES: Oxidative stress is closely related with inflammation and development of many diseases. Black soybean seed coat contains high amount of anthocyanins, which are well-known for free radical scavenging activities. This study investigated inflammatory response and action mechanism of black soybean anthocyanins with regard to antioxidant activity in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. MATERIALS/METHODS: RAW 264.7 cells were treated with anthocyanins extracted from black soybean seed coats in a concentration range of 12.5 to $100{\mu}g/mL$. The production of reactive oxygen species (ROS), secretion of pro-inflammatory mediators and cytokines, and the signaling in the mitogen activated protein kinases (MAPKs) pathway were examined. RESULTS: Black soybean anthocyanins significantly decreased LPS-stimulated production of ROS, inflammatory mediators such as nitric oxide (NO) and prostaglandin $E_2$, and pro-inflammatory cytokines, including tumor necrosis factor ${\alpha}$ and interleukin-6, in a dose-dependent manner without cytotoxicity (P < 0.001). Black soybean anthocyanins downregulated the expression of inducible NO synthase and cyclooxygenase-2 in LPS-stimulated RAW 264.7 cells (P < 0.001). Moreover, black soybean anthocyanins inhibited LPS-induced phosphorylation of MAPKs, including extracellular signal-regulated kinase, c-Jun N-terminal kinase, and p38 (P < 0.001). CONCLUSION: These results suggest that black soybean anthocyanins exert anti-inflammatory activity by inhibiting ROS generation and subsequent MAPKs signaling, thereby inhibiting inflammatory responses.

Effects of Heavy Metals on Plant Growths and Pigment Contents in Arabidopsis thaliana

  • Baek, Seung-A;Han, Taejun;Ahn, Soon-Kil;Kang, Hara;Cho, Myung Rae;Lee, Suk-Chan;Im, Kyung-Hoan
    • The Plant Pathology Journal
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    • 제28권4호
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    • pp.446-452
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    • 2012
  • The effect of heavy metals on seedling growth and pigment levels was studied in Arabidopsis using essential (Cu, Mn, and Zn) and non-essential metals (Pb and Hg). Generally increasing the concentrations of the metals resulted in a gradual decrease in root and shoot lengths, a decrease in chlorophylls, an increase in anthocyanins and a fluctuation in carotenoid content depending on the metal types. The toxicity of the metals decreased in the following order: Cu > Hg > Pb > Zn > Mn. Among the five metals, Cu was exceptionally toxic and the most potent inducer of anthocyanins. Pb induced the smallest quantity of anthocyanins but it was the strongest inducer of carotenoids. It suggests that the Cu-stressed Arabidopsis may use anthocyanins as its main antioxidants while the Pb-stressed Arabidopsis use carotenoids as its main protectants. All of the five metals induced an accumulation of anthocyanins. The consistent increase in anthocyanin content in the metal-stressed Arabidpsis indicates that anthocyanins play a major role in the protection against metal stresses.

포도파괴 Anthocyanin 색소의 분리 및 안전성 (Isolation and Stability of Anthocyanin Pigments in Grape Peels)

  • 심기환;강갑석;최진상;서권일;문주석
    • 한국식품영양과학회지
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    • 제23권2호
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    • pp.279-286
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    • 1994
  • Anthocyanins were isolated and identified from grape peels which were wasted much in Korea, and their characteristics were as follows .Isolated pigments from grape peels were 11 varieties such as 5 varieties of 3, 5-diglucoside (DG), 6 varieties of 3-monoglucoside (MG), and acylated pigment was 2 varieties of them. Malvidin was 4 varieties , petunidin , peonidin and delphinidin 2 varieties in each, and cyanidin 1 variety of 11 vareities. Malvidin -3, 5-diglucoside and peonidin -3, 5-diglucoside of anthocyanins were above 48% in total anthocyanins content of 114.99mg/g in dried skins. Breakdown of anthocyanins was higher become intimate neutral pH, but stable to stroage period for 7-days. Hyperchromic effects were showed when sugars were added in pigment extract of grape peels, the highest value was glucose and the next ordor was fructose and sucrose. Breakdown velosity of anthocyanins was higher when ascorbic acid was added, but its velocity was reduced in anaerobic state . Absorption degree by organic acid treatment was higher than control, and anthocyanins were stable to storage period for 7 days.

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Potential Effects of Pigmented rice on Immunity: A Review Focusing on Anthocyanins, Gamma-oryzanol, and Arabinoxylan

  • Ayoung Lee;Juyeon Ko;Su-Jin Ahn;Hyung Joo Kim;Seung-Sik Min;Eunmi Kim
    • Journal of Food and Nutrition Research
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    • 제9권1호
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    • pp.26-31
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    • 2021
  • Functional food ingredients from natural sources are gaining popularity for treating chronic inflammation associated with metabolic diseases (e.g., diabetes, hypertension, and obesity) due to their lower toxicity and no severe side effects. Pigmented rice is a natural food source in Korea commonly consumed in the whole grain form to improve the immune system. In particular, pigmented rice bran contains various nutritional components involved in the immune benefits. Of many nutrients in pigmented rice bran, anthocyanins, gamma-oryzanol, and arabinoxylan have notably shown to enhance natural killer cell activity and reduce pro-inflammatory cytokines. Especially, pigmented rice has higher amounts of anthocyanins and gamma-oryzanol than white rice. In this review, to provide further insight into the immune effects of the pigmented rice, we have focused on the immune benefits of bioactive substances (e.g., anthocyanins, gamma-oryzanol, and arabinoxylan) from pigmented rice compared to white rice. The pigmented rice has potential effects on immunity, and it can be used as a functional food.