Details
| Original language | English |
|---|---|
| Pages (from-to) | 447-456 |
| Number of pages | 10 |
| Journal | Food Chemistry |
| Volume | 221 |
| Publication status | Published - 15 Apr 2017 |
Abstract
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. Additionally, the cell signaling cellular antioxidant properties of the PSP extracts were investigated in cultured cells. PSP induced the transcription factor Nrf2, which regulates the expression of genes encoding heme oxygenase 1 (Hmox1), glutamate-cysteine ligase catalytic subunit (Gclc) and paraoxonase 1 (PON1). Furthermore, PSP enhanced cellular glutathione concentrations and decreased lipid peroxidation in cultured hepatocytes. Overall, these results suggest that PSP extracts exhibit enzyme inhibitory and cellular antioxidant properties, especially PSP CF.
Keywords
- Anthocyanins, Cell culture, Chlorogenic acids, Enzyme inhibitory activity, HPLC, Membrane chromatography
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food Chemistry, Vol. 221, 15.04.2017, p. 447-456.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Fractionation, enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas)
AU - Esatbeyoglu, T.
AU - Rodríguez-Werner, M.
AU - Schlösser, A.
AU - Winterhalter, P.
AU - Rimbach, G.
N1 - Publisher Copyright: © 2016 Elsevier Ltd Copyright: Copyright 2018 Elsevier B.V., All rights reserved.
PY - 2017/4/15
Y1 - 2017/4/15
N2 - 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. Additionally, the cell signaling cellular antioxidant properties of the PSP extracts were investigated in cultured cells. PSP induced the transcription factor Nrf2, which regulates the expression of genes encoding heme oxygenase 1 (Hmox1), glutamate-cysteine ligase catalytic subunit (Gclc) and paraoxonase 1 (PON1). Furthermore, PSP enhanced cellular glutathione concentrations and decreased lipid peroxidation in cultured hepatocytes. Overall, these results suggest that PSP extracts exhibit enzyme inhibitory and cellular antioxidant properties, especially PSP CF.
AB - 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. Additionally, the cell signaling cellular antioxidant properties of the PSP extracts were investigated in cultured cells. PSP induced the transcription factor Nrf2, which regulates the expression of genes encoding heme oxygenase 1 (Hmox1), glutamate-cysteine ligase catalytic subunit (Gclc) and paraoxonase 1 (PON1). Furthermore, PSP enhanced cellular glutathione concentrations and decreased lipid peroxidation in cultured hepatocytes. Overall, these results suggest that PSP extracts exhibit enzyme inhibitory and cellular antioxidant properties, especially PSP CF.
KW - Anthocyanins
KW - Cell culture
KW - Chlorogenic acids
KW - Enzyme inhibitory activity
KW - HPLC
KW - Membrane chromatography
UR - http://www.scopus.com/inward/record.url?scp=84994052053&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2016.10.077
DO - 10.1016/j.foodchem.2016.10.077
M3 - Article
VL - 221
SP - 447
EP - 456
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -