The Effect of Acylation on the Inhibition of HT-29 Cancer Cell Proliferation by Anthocyanin Pigments
Creators:Willig, Jennifer A.
Advisor:Giusti, M. Monica
Contributors:Bomser, Joshua A.
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Series/Report no.:Food, Agricultural, and Biological Engineering. Graduate student poster competition, 2009
Anthocyanins are the red, purple, and blue pigments found in many fruits and vegetables. Research shows that anthocyanin-rich extracts can slow the growth of colon cancer cells. Acylated anthocyanins exhibit increased stability in food matrices as compared to non-acylated anthocyanins, and can be used as food colorants. With the addition of acylation comes added protection from environmental conditions, but acylation may affect anthocyanins bioavailability and bioactivity. The objective of this study was to evaluate the role of acylation on anthocyanin chemoprotective properties. Acylated cyanidin derivatives were extracted from red onion, purple corn (anthocyanins acylated with aliphatic acids), red cabbage and black carrot (anthocyanins acylated with cinnamic acids). Non-acylated anthocyanins were obtained by saponification of these materials. Chemoprotective properties of the extracts were tested on human colon adenocarcinoma cells (HT29). Growth inhibition was measured using the sulfurhodamine B assay. Saponification increased or maintained anthocyanin chemoprotective abilities. Results suggest that acylation and glycosylation patterns impact HT-29 cell inhibition. For example, at a dose of 100µg/ml, acylated and non-acylated red onion anthocyanins showed 120.3 and 92.5 percent inhibition respectively; where acylated and non-acylated red cabbage anthocyanins showed 20.4 and 24.7 percent growth inhibition respectively. Both the acylated and the non-acylated anthocyanin extracts displayed inhibition properties when added to human adenocarcinoma cells (HT29). However, due to increased stability, acylated anthocyanin extracts may impart a higher level of chemoprevention than non-acylated anthocyanin extracts and also may be more widely used by the food industry in the production of functional foods.
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