The effect of anthocyanin from Dioscorea alata L. after purification, identification on antioxidant capacity in mice.
The effect of anthocyanin from Dioscorea alata L. after purification, identification on antioxidant capacity in mice.
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DOI：
10.1002/fsn3.3547
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发表时间：
2023-10
影响因子：
3.9
通讯作者：
Wang, Xuemei
中科院分区：
文献类型：
--
作者：
Qiu, Pingfei;Chen, Junpu;Wu, Junlong;Wang, Qin;Hu, Yanrong;Li, Xiaochun;Shi, Huiyu;Wang, Xuemei
越来越多的研究致力于寻找天然活性成分作为改善健康状况的添加剂。花色苷是一种水溶性天然色素，因其良好的抗氧化活性而受到关注。本研究以红花阿拉塔L.为原料，鉴定了它的化合物，并评估了它的抗氧化性能。结果表明，经AB-8大孔吸附树脂、Sep-Pak C18固相和LH-20 Sephadex柱层析纯化后，花色苷的纯度分别为39.59 ± 1.56%、60.18 ± 1.97%和81.08 ± 1.97%。超高效液相色谱串联质谱分析结果表明，芍药苷-3，5-O-二己糖苷、矮牵牛素-3-O-阿魏酰葡萄糖苷-5-O-葡萄糖苷、矢车菊素-3-O-阿魏酰葡萄糖苷-5-O-葡萄糖苷、矢车菊素-3-O-槐糖苷和矮牵牛素-3，5-O-二己糖苷为主要成分。采用DPPH法、ABTS法和Fe 3+还原法对纯化后的花青素苷进行抗氧化活性测定，结果表明，纯化后的花青素苷抗氧化活性强于未纯化的花青素苷和抗坏血酸，而弱于花青素-3-O-葡萄糖苷。此外，纯化的花青素增加GSH-Px，总抗氧化能力和超氧化物歧化酶活性，降低脂多糖给药24小时后小鼠血清中的丙二醛浓度（p <0.05）。总的来说，纯化的花色苷具有比粗提物更突出的抗氧化性能。这些结果为花色苷的来源提供了参考，有利于阿拉塔的开发利用。资源本研究中，花色苷经AB-8大孔吸附树脂、Sep-Pak C18固相、LH-20 Sephadex柱层析纯化后，纯度分别提高到39.59 ± 1.56%、60.18 ± 1.97%、81.08 ± 1.97%。超高效液相色谱串联质谱分析结果表明，芍药苷-3，5-O-二己糖苷、矮牵牛素-3-O-阿魏酰葡萄糖苷-5-O-葡萄糖苷、矢车菊素-3-O-阿魏酰葡萄糖苷-5-O-葡萄糖苷、矢车菊素-3-O-槐糖苷和矮牵牛素-3，5-O-二己糖苷为主要成分。利用DPPH法、ABTS法和Fe 3+还原能力法测定了纯化的花青素苷的抗氧化活性，结果表明，纯化的花青素苷的抗氧化活性比未纯化的花青素苷和抗坏血酸强，而比花青素-3-O-葡萄糖苷弱。脂多糖染毒24 h后，小鼠血清SOD活性和MDA含量均明显降低（p < .05）。
Increasing findings devote to searching for natural active compositions as additives to ameliorate health status. Anthocyanin, water‐soluble natural pigment, has been concerned due to its favorable antioxidant activity. In this study, we purified anthocyanin from Dioscorea alata L., identified its compounds, and evaluated its antioxidant properties. The results indicated that the purity of anthocyanin increased to 39.59 ± 1.56%, 60.18 ± 1.97%, and 81.08 ± 1.97% after purification via AB‐8 macroporous resin, Sep‐Pak C18 solid phase, and LH‐20 Sephadex stepwise. Ultra‐performance liquid chromatography tandem mass spectrometer results indicated that paeoniflorin‐3,5‐O‐dihexoside, petunin‐3‐O‐feruloyl‐glucoside‐5‐O‐glucoside, cyanidin‐3‐O‐feruloyl glucoside‐5‐O‐glucoside, cyanidin‐3‐O‐sophoroside, and petunin‐3,5‐O‐dihexoside were the major compounds. The purified anthocyanin exhibited stronger antioxidant activity than the unpurified extract and ascorbic acid, whereas weaker than that of cyanidin‐3‐O‐glucoside in general, which was assessed using DPPH, ABTS, and Fe3+ reducing capacity methods. Moreover, the purified anthocyanin increased GSH‐Px, total antioxidant capacity, and superoxide dismutase activities and decreased malondialdehyde concentration on serum in mice after administering lipopolysaccharide for 24 h (p < .05). To summarize, the purified anthocyanin boasts more outstanding antioxidant properties than that of crude extracts. These results provide a reference with source of anthocyanin and it is conducive to use Dioscorea alata L. resources. In our study, the purity of anthocyanin increased to 39.59 ± 1.56%, 60.18 ± 1.97%, and 81.08 ± 1.97% after purification via AB‐8 macroporous resin, Sep‐Pak C18 solid phase, and LH‐20 Sephadex stepwise. Ultra‐performance liquid chromatography tandem mass spectrometer results indicated that paeoniflorin‐3,5‐O‐dihexoside, petunin‐3‐O‐feruloyl‐glucoside‐5‐O‐glucoside, cyanidin‐3‐O‐feruloyl glucoside‐5‐O‐glucoside, cyanidin‐3‐O‐sophoroside, and petunin‐3,5‐O‐dihexoside were the major compounds. The purified anthocyanin exhibited stronger antioxidant activity than the unpurified extract and ascorbic acid, whereas weaker than that of cyanidin‐3‐O‐glucoside in general, which was assessed using DPPH, ABTS, and Fe3+ reducing capacity methods and the purified anthocyanin increased GSH‐Px, total antioxidant capacity, and superoxide dismutase activities and decreased malondialdehyde concentration on serum in mice after administering lipopolysaccharide for 24 h (p < .05).
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影响因子：
6.1
作者：
Heo, HJ;Lee, CY
通讯作者：
Lee, CY
DOI：
10.1002/food.200390061
发表时间：
2003-08-01
期刊：
NAHRUNG-FOOD
影响因子：
--
作者：
Baliga, MS;Jagetia, GC;Babu, K
通讯作者：
Babu, K
影响因子：
1.6
作者：
Moriya, Chiemi;Hosoya, Takahiro;Kumazawa, Shigenori
通讯作者：
Kumazawa, Shigenori
影响因子：
5.9
作者：
Lee YM;Yoon Y;Yoon H;Park HM;Song S;Yeum KJ
通讯作者：
Yeum KJ
影响因子：
3.9
作者：
ANDERSON, GJ;LESUISSE, E;KLAUSNER, RD
通讯作者：
KLAUSNER, RD