Isolation, structure elucidation and characterization of biological active (pro)anthocyanins in vegetables in respect to further `in vitro` and `in vivo` studies

据报道，花青素具有抗氧化活性，它们也可能参与水果和蔬菜对癌症的保护作用。到目前为止，只对数量非常有限的花青素进行了可能的生物效应筛选。这项研究将集中在蔬菜中的花青素，即红色卷心菜、紫色玉米、黑胡萝卜、马铃薯和萝卜。来自几个沙拉品种的花青素(Lollo Rosso，紫菜籽，红橡树叶生菜，endive rouge)也将包括在内。对于分离的化合物，将进行体外抗氧化活性测试(TEAC和DPPH测试)以及可能的细胞毒活性测试(盐水-虾-生物测试)。与其他研究小组合作，将研究花色苷的额外细胞活性、生物利用度和新陈代谢。该项目的第二部分针对的是“陈年花青素”。在食品加工和储存过程中，花色苷与其他食品成分发生各种转化反应，形成化学反应产物。在模型反应中，将合成一系列较高分子量的花色苷衍生物，并进行生物实验。

Anthocyanins have been reported to possess antioxidant activity and they are also likely to be involved in the protective effects of fruits and vegetables against cancer. To date, only a very limited number of anthocyanins has been screened for possible biological effects. This study will focus on anthocyanins from vegetables, i.e. red cabbage, purple corn, black carrot, potato, and radish. Anthocyanins from several salad varieties (Lollo rosso, radiccio, red oak leaf lettuce, endive rouge) will also be included. For the isolated compounds, testing of in vitro antioxidant activity (TEAC and DPPH assays) as well as of possible cytotoxic activity (Brine-shrimp-bioassay) will be performed. In collaboration with other research groups additional cellular activities, bioavailability, and metabolism of anthocyanins will be studied. The second part of the project is directed to "aged anthocyanins". During food processing and storage anthocyanins are known to undergo various conversion reactions with other food constituents leading to chemically modified reaction products. In model reactions a series of higher molecular anthocyanin derivatives will be synthesized and also submitted to biological tests.