Anthocyanins from Purple Corn Ameliorated Tumor Necrosis Factor‐α‐Induced Inflammation and Insulin Resistance in 3T3‐L1 Adipocytes via Activation of Insulin Signaling and Enhanced GLUT4 Translocation

Luna‐Vital, Diego A.; Weiss, Matthew J.; Mejía, Elvira González de

doi:10.1002/mnfr.201700362

Cited by 97 publications

(75 citation statements)

References 60 publications

(74 reference statements)

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“…Flexible torsions, charges, and grid size were assigned using Autodock Tools (Morris et al., ). Docking calculations were performed using AutoDock Vina (Olson & Trott, ), and the binding pose with the lowest binding energy was selected as a representative to visualize in the Discovery Studio Visualizer software (Luna‐Vital, Liang, González‐De Mejía, & Loarca‐Piña, ; Luna‐Vital, Weiss, & González‐De Mejía, ). Peptide physicochemical properties were predicted using PepDraw tool (http://www.tulane.edu/?biochem/WW/PepDraw/).…”

Section: Methodsmentioning

confidence: 99%

Chia Seed (Salvia hispanica L.) Pepsin Hydrolysates Inhibit Angiotensin‐Converting Enzyme by Interacting with its Catalytic Site

Pablo-Osorio

Mojica

Urías‐Silvas

2019

Journal of Food Science

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High blood pressure can lead to cardiovascular diseases. The objective of this work was to obtain protein hydrolysates with antihypertensive potential from chia oil industry meal byproduct. Chia seed protein isolates (CPIs) were obtained from chia seed meal byproduct. CPI was hydrolyzed using different proteases (alcalase, pepsin, trypsin, and αchymotrypsin) and their biological potential was evaluated using in vitro and in silico approaches. Chia seed pepsin protein hydrolysate showed the highest angiotensin-converting enzyme inhibition potential IC 50 of 0.128 mg/mL (P < 0.05) compared to the rest of hydrolysates. Peptide sequence LIVSPLAGRL presented the lowest predicted binding energy and highest inhibition potential (-9.5 kcal/mol) compared to other sequenced peptides and positive controls (captopril and lisinopril). Chia peptides showed potential to block angiotensin-converting enzyme by interacting with its catalytic site. Chia seed oil industry meal byproduct could be used as an inexpensive source of protein and bioactive peptides with antihypertensive potential.Practical Application: This research shows an upcycling alternative for chia oil industry byproduct. Chia meal is a rich source of protein and can be used to generate bioactive peptides with antihypertensive potential. Chia protein isolate was obtained from chia meal and hydrolyzed using different enzymes, pepsin showed the highest antihypertensive potential. Chia meal waste could be a low-cost source of protein and protein hydrolysates that could be used as a food ingredient with antihypertensive potential.

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Section: Methodsmentioning

confidence: 99%

Chia Seed (Salvia hispanica L.) Pepsin Hydrolysates Inhibit Angiotensin‐Converting Enzyme by Interacting with its Catalytic Site

Pablo-Osorio

Mojica

Urías‐Silvas

2019

Journal of Food Science

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“…Thanks to their high polyphenol content, purple corn byproducts have been associated with several health properties such as antioxidant, anti-inflammatory, and antiglycative activity [2,10,[20][21][22][23]. Moreover, in vitro and in vivo studies demonstrate their capacity in the prevention of cardiovascular and type 2 diabetes risk factors by exerting a strong anti-hypertensive effect, lowering cholesterol level, ameliorating insulin resistance, and improving lipid profile in high-fat diet treated rats [24][25][26][27][28].However, it is well known that all these health benefits can occur only if the putatively active compounds are bioavailable. Bioavailability is markedly affected by bioaccessibility, i.e., the release of compounds after their intake with food, and by the chemical transformations occurring during gastrointestinal metabolism (digestibility factor) [29,30]; therefore, the evaluation of these two parameters is mandatory in order to adequately investigate the effectiveness of bioactive molecules in vitro [31,32].Recently, FlaNat Research Italia Srl (Rho, MI, Italy) developed a new Italian purple corn variety, named Moradyn, which is able to sprout and grow in northern Italy, maintaining a highly pigmented cob.…”

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confidence: 99%

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confidence: 99%

A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies

et al. 2020

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The reuse of byproducts from agricultural and food industries represents the key factor in a circular economy, whose interest has grown in the last two decades. Thus, the extraction of bioactives from agro-industrial byproducts is a potential source of valuable molecules. The aim of this work was to investigate the in vitro capacity of byproducts from a new Italian corn variety, named Moradyn, to inhibit the accumulation of advanced glycation end products (AGEs) involved in several chronic age-related disorders. In addition, the hypoglycemic effect of Moradyn was tested by in vitro enzymatic systems. A Moradyn phytocomplex and its purified anthocyanin fraction were able to inhibit fructosamine formation and exhibited antiglycative properties when tested using BSA-sugars and BSA-methylglyoxal assays. These properties could be attributed to the polyphenols, mainly anthocyanins and flavonols, detected by RP-HPLC-DAD-ESI-MS n . Finally, a Moradyn phytocomplex was submitted to a simulated in vitro digestion process to study its bioaccessibility. Moradyn could be considered as a promising food ingredient in the context of typical type 2 diabetes risk factors and the study will continue in the optimization of the ideal formulation to preserve its bioactivities from digestion. Molecules 2020, 25, 1958 2 of 21 pelargonidin-3,5-di-O-glucoside [3]; cyanidin-, peonidin-, and perlargonidin-3-O-di-malonylglucoside [9], cyanidin-3-O-succinylglucoside, cyanidin-3-O-malonylglucoside-5-O-glucoside [5], and cyanidin-3,5di-O-glucoside, this one identified for the first time in purple corn by Žilić et al. [10]. Moreover, several authors have detected ethyl-malonylated anthocyanins that probably originate during the extraction process, and which are known to stabilize pigments, thus prolonging shelf life [5,8].Husk and cob extracts are richer in anthocyanins than kernel extracts, ranging from 0.49% to 4.6% (dry weight) for cobs [1,5]; moreover, husks and cobs differ from kernels for the presence of perlagonidin in their phytocomplex [3].Nowadays, several food byproducts such as olive leaves and oil mill wastewater, grape skin, fruit and vegetable seeds, and artichoke bracts and stems have been deeply investigated for their important role in the inhibition of advanced glycation end products (AGEs) formation [11][12][13][14][15]. AGEs are typical adducts derived from Maillard reaction or non-enzymatic glycation process. These compounds are involved in many chronic diseases, such as cardiovascular pathologies, type 2 diabetes, and neurodegenerative disorders, and their formation increases in association with hyperglycemia and metabolic dysfunctions [16][17][18][19]. Thanks to their high polyphenol content, purple corn byproducts have been associated with several health properties such as antioxidant, anti-inflammatory, and antiglycative activity [2,10,[20][21][22][23]. Moreover, in vitro and in vivo studies demonstrate their capacity in the prevention of cardiovascular and type 2 diabetes risk factors by exerting a strong anti-hypertensi...

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“…In vitro [45] Purple waxy corn cob Neuroprotective and memory enhancing effect [46] Purple corn silk (Zea mays L. var.…”

Section: In Vivomentioning

confidence: 99%

Bioactive Compounds in Pigmented Maize

Navarro¹,

Torres²,

Fernández-Aulis³

et al. 2018

Corn - Production and Human Health in Changing Climate

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Mexico is the center of origin of maize where there is a great variety of pigmented corns with health benefits. These properties are attributed to their high content of phenolic compounds. The most studied compounds are anthocyanins that no matter the variety of corn are mainly six: cyanidin, pelargonidin and peonidin-3-glucoside and their malonated derivatives. Among the pigmented corns, the purple has the most concentration of anthocyanins, these are found in the whole plant but in more quantity in the silk. The health benefits attach to anthocyanins are principally anti-obesity agent and anticancer activity. Regarding the phenolic acids reported in the pigmented corn plant, the most abundant acid in kernel is ferulic acid, in cob is syringic acid while in the silk is chlorogenic acid. This variation, in the phenolic acid profiles according to the organ, indicates the biological function that each of them plays in the plant; meanwhile in humans, they have important antioxidant effects. Flavonoids are the group less studied of bioactive compounds in pigmented corns; however, the concentrations of these compounds are high especially in purple silk; inside the flavonoids described are morin, kaempferol, naringin, maysin, rutin, quercetin and hyperoside; with antioxidant effects, as neuroprotective, apoptosis induction and others.

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Anthocyanins from Purple Corn Ameliorated Tumor Necrosis Factor‐α‐Induced Inflammation and Insulin Resistance in 3T3‐L1 Adipocytes via Activation of Insulin Signaling and Enhanced GLUT4 Translocation

Cited by 97 publications

References 60 publications

Chia Seed (Salvia hispanica L.) Pepsin Hydrolysates Inhibit Angiotensin‐Converting Enzyme by Interacting with its Catalytic Site

Chia Seed (Salvia hispanica L.) Pepsin Hydrolysates Inhibit Angiotensin‐Converting Enzyme by Interacting with its Catalytic Site

A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies

Bioactive Compounds in Pigmented Maize

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