Effects of Chemical Composition of Anthocyanin-rich Commodities on Their Chemoprotective Properties

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Title: Effects of Chemical Composition of Anthocyanin-rich Commodities on Their Chemoprotective Properties
Creators: Jing, Pu
Contributors: Bomser, Joshua A.; Schwartz, Steven J.; Giusti, M. Monica
Keywords: anthocyanins
colon cancer
HT-29 colon cancer cells
purple carrot
purple corn
Issue Date: 2006-04-17
Series/Report no.: Food Science and Technology. Graduate student poster competition, 2006
Abstract: Anthocyanins are potent antioxidants and may be chemoprotective. However, the structure/function relationships are not well understood. Our objective was to determine the effect of chemical structure on the chemoprotective effects of anthocyanins on colon cancer as well as to determine the interaction with other phenols present. Anthocyanin-rich extracts (AREs) with different anthocyanin profiles from purple corn (Zea mays L.), chokeberry (Aronia meloncarpa E.), bilberry (Vaccinium myrtillus L.), purple carrot (Daucus carota L.), grape (Vitis vinifera), radish (Raphanus sativus), and elderberry (Sambucus nigra L.) were tested to determine the concentration needed to inhibit growth of colon cancer cells (HT29) by 50% (GI50). An anthocyanin fraction (ACN) and other phenolics fraction (OPF) were separated with a C18-cartridge and tested for synergistic, additive or antagonistic effect. All AREs inhibited colon cancer cell proliferation to varying degrees. Purple corn ARE showed the highest growth inhibition (GI50~14µg/ml), followed by chokeberry and bilberry. Radish showed the lowest inhibition (GI50~131µg/ml). This may be attributed to the presence of anthocyanin diglycosides, type of aglycone (pelargonidin) and/or cinnamic acid acylations. ACN, rather than other OPF, played an important role on the chemoprotective effects of AREs although both were mostly additive interaction to the total inhibitory effects. Saponification of purple corn ACN resulted on an increased inhibitory effect of HT29 cell proliferation, suggesting that non-acylated anthocyanins are more effective chemoprotective agents than their acylated counterpart. Conclusions are that anthocyanin-based colorants may be chemoprotective and therefore valuable ingredients for functional foods. Anthocyanin-rich commodities graded according to their chemoprotection will provide information for further application in function foods and crop and cultivar selection. Our results should provide light on what anthocyanin structures to choose for increased chemoprotection
URI: http://hdl.handle.net/1811/6157
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