Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L. “Vitelotte”

Bontempo, Paola; Masi, Luigi De; Carafa, Vincenzo; Rigano, Daniela; Scisciola, Lucia; Iside, Concetta; Grassi, Roberto; Molinari, Anna Maria; Aversano, Riccardo; Nebbioso, Angela; Carputo, Domenico; Altucci, Lucia

doi:10.1016/j.jff.2015.09.063

Cited by 53 publications

(42 citation statements)

References 28 publications

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“…The observation suggests that anthocyanin-enriched sweet potato P40 has a protective effect against colorectal cancer by inducing cell-cycle arrest, anti-proliferative, and through apoptotic mechanisms. Another study also proves that anthocyanin extract (2 and 5 mg/ml) of purple potato induces maturation of acute myeloid leukemia cells via TNF-related apoptosis-inducing ligand [84]. Moreover, the less common anthocyanin source from vine was reported having anti-invasive property in human hepatoma Hep3B cells in a cancer study [83].…”

Section: Nutraceutical and Pharmaceutical Effects Of Anthocyaninsmentioning

confidence: 97%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,973

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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Section: Nutraceutical and Pharmaceutical Effects Of Anthocyaninsmentioning

confidence: 97%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,973

1,327

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“…Particularly attractive are purple-fleshed potatoes, in that they contain higher amount of phenolics as compared to white-fleshed ones [5]. The color of pigmented varieties is due to the presence of additional specific phenolic molecules, called anthocyanins [6][7][8]. In nature, anthocyanins provide pigmentation to different plant organs (flowers, fruits, leaves, and seeds), and are particularly abundant in black or blue colored fruits and vegetables, as well as in their derivatives (e.g., red wines).…”

Section: Introductionmentioning

confidence: 99%

“…Besides, given the many interesting biological activities, pigmented foods have a huge potential for the extraction of natural colorants and antioxidants, which are useful for developing new nutraceuticals [11]. Many in vitro studies have revealed the potential beneficial health effects of pigmented tuber extracts [3,6,7]. Pigmented potatoes display two to three times higher antioxidant potential than white-fleshed potato, and a synergic effect of the mixture of anthocyanins and other antioxidants contained in potato tubers has been demonstrated [12,13].…”

Section: Introductionmentioning

confidence: 99%

Comparative Phytochemical Characterization, Genetic Profile, and Antiproliferative Activity of Polyphenol-Rich Extracts from Pigmented Tubers of Different Solanum tuberosum Varieties

et al. 2020

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Plants produce a vast array of biomolecules with beneficial effects for human health. In this study, polyphenol and anthocyanin-rich extracts (PAE) from pigmented tubers of Solanum tuberosum L. varieties “Blue Star”, “Magenta Love”, and “Double Fun” in comparison with the more extensively studied “Vitelotte” were evaluated and compared for antiproliferative effects in human leukemia cells, and their phytochemical and genetic profiles were determined. In U937 cells, upon treatment with PAE, it was possible to reveal the expression of specific apoptotic players, such as caspase 8, 9, 3, and poly (ADP-ribose) polymerase (PARP), as well as the induction of monocyte and granulocyte differentiation. A liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) investigation revealed the presence of polyphenolic compounds in all the varieties of potatoes analyzed, among which caffeoyl and feruloyl quinic acid derivatives were the most abundant, as well as several acylated anthocyanins. Each pigmented variety was genotyped by DNA-based molecular markers, and flavonoid-related transcription factors were profiled in tubers in order to better characterize these outstanding resources and contribute to their exploitation in breeding. Interesting biological activities were observed for “Blue Star” and “Vitelotte” varieties with respect to the minor or no effect of the “Double Fun” variety.

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“…Common polyphenolic compounds mainly include flavones, anthocyanins, phenolic acids, and flavan‐3‐ols. Among these compounds, anthocyanins have attracted the attention of researchers because they are important plant pigments, pollinator attractants, and confer pathogen resistance, among other bioactivities (Bontempo et al, ; Dongyeok et al, ). Fruits rich in anthocyanins have been shown to have superior antioxidative and antiproliferative function (Gan et al, ; Mazewski, Liang, & Gonzalez, ; Święciło et al, ; Veljković et al, ).…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds present in fruit extracts ofMalus spp.show antioxidative and pro‐apoptotic effects on human gastric cancer cell lines

Han¹,

Ai²,

Shen³

et al. 2019

J Food Biochem

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The study aims to analyze the phenolic compounds in Malus spp. and evaluate their antioxidant and pro‐apoptotic effects in BGC‐803 gastric cancer cells. The results showed that cyanidin‐3‐galactoside was the main polyphenol in Malus “Royalty” (MR), while catechin, epicatechin, and proanthocyanidin B1 and B2 contents were higher in Malus “Cinnabar” (MC) and Malus micromalus (MM) than in MR fruits. The total polyphenol content, total flavonoid content, and antioxidative properties of Malus spp. fruits followed an order of MR > MC > MM. Fruit extracts could inhibit BGC‐803 cells growth and induce apoptosis, with IC50 values of 0.47, 0.36, and 0.31 mg/ml for MR, MC, and MM, respectively. Furthermore, fruit extracts induced cell apoptosis through increasing Bcl‐2 and Bcl‐xl (pro‐apoptosis) expression and inhibiting Bax and Bak (anti‐apoptosis) expression, thereby accelerating cell apoptosis. Taken together, these results demonstrate that red fruits (i.e., MR and MC) were more effective against cancer cells than green fruits (i.e., MM). Practical applications Fruits of Malus spp. are ≤5 cm in size, considerably smaller than apples. They are rich in various natural bioactive compounds that are often consumed as a dietary supplement or used as natural raw materials for function food. In the current study, it is comprehensively characterized profile and bioactivity of phenolic metabolites in Malus spp. fruits of different colors, and found that red fruits are more effective in reducing the free radicals and inducing cancer cells apoptosis than green fruits. These findings are valuable for food technologists and food manufacturers, especially those who produce crabapple supplement. The study investigated the molecular mechanism of how Malus spp. fruits exert anti‐cancer functions. This lays a theoretical foundation for future research on developing anti‐cancer function food and provides helpful guidance for fruit market management and fruit processing industry.

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Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L. “Vitelotte”

Cited by 53 publications

References 28 publications

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Comparative Phytochemical Characterization, Genetic Profile, and Antiproliferative Activity of Polyphenol-Rich Extracts from Pigmented Tubers of Different Solanum tuberosum Varieties

Phenolic compounds present in fruit extracts ofMalus spp.show antioxidative and pro‐apoptotic effects on human gastric cancer cell lines

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