In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato

Jang, Hwan Hee; Kim, Heon-Woong; Kim, Su-Yeon; Kim, Sangmi; Kim, Jung-Bong; Lee, Young-Min

doi:10.1016/j.foodchem.2018.08.010

Cited by 57 publications

(35 citation statements)

References 26 publications

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“…[2] Besides being incorporated into yogurt drinks, confectionaries and fruit jams as natural food colorant, anthocyanin demonstrates exceptional nutraceutical properties including antioxidative, anticancer, antimicrobial effects and promotes cardiovascular as well as visual health. [2] In particular, anthocyanin from PSP has been shown to produce in vivo hypoglycemic activity and hepatoprotective effect against alcohol-induced liver injury in mice, [3,4] thus it is viewed as a high-value ingredient.…”

Section: Introductionmentioning

confidence: 99%

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Yea

Nevara

Muhammad

et al. 2019

International Journal of Food Properties

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Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two findings: (i) The antioxidant content of food powders was not always reflective of its antioxidant capacity and (ii) Chilled storage could not prevent the loss of RS and antioxidant activity upon 12-month storage. It is suggested that measurements of antioxidant content and antioxidant activity should be performed concurrently on the same sample.

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Section: Introductionmentioning

confidence: 99%

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Yea

Nevara

Muhammad

et al. 2019

International Journal of Food Properties

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“…Previous studies confirmed the reduction of blood glucose levels using compounds present in colored potatoes in an animal model. For instance, Jang et al [37] showed that oral treatments with cyanidin 3-caffeoyl- p -hydroxybenzoyl-sophoroside-5-glucoside (purified from purple sweet potatoes—Korean variety Shinzami) in mice significantly reduced fasting blood glucose.…”

Section: Resultsmentioning

confidence: 99%

Antidiabetic and Antioxidative Potential of the Blue Congo Variety of Purple Potato Extract in Streptozotocin-Induced Diabetic Rats

et al. 2019

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This study was designed to evaluate the effects of purple potato extract of the Blue Congo variety (PP) on diabetes and its antioxidant activities after two-week administration tostreptozotocin (STZ)-induced diabetic rats. The activities of PP were evaluated at a dose of 165 mg/kg body weight (b.w.) by estimating biochemical changes in blood plasma and through a histopathological study of kidney, muscles, and liver tissue. We evaluated the effect of treatment with extract on glucose level, glycated hemoglobin, activities of enzymatic antioxidants (including superoxide dismutase, glutathione peroxidase, and catalase), and lipid peroxidation. Moreover, we determined advanced glycation end-products (AGEs), advanced oxidation protein products (AOPPs), and the level of oxidative modified proteins (OMPs) as markers of carbonyl-oxidative stress in rats with diabetes. Using high-performance liquid chromatography, we identified five anthocyanins and six phenolic acids in the extract from Blue Congo with the dominant acylated anthocyanin as petunidin-3-p-coumaroyl-rutinoside-5-glucoside. The administration of Blue Congo extract lowered blood glucose, improved glucose tolerance, and decreased the amount of glycated hemoglobin. Furthermore, PP demonstrated an antioxidative effect, suppressed malondialdehyde levels, and restored antioxidant enzyme activities in diabetic rats. After administration of PP, we also noticed inhibition of OMP, AGE, and AOPP formation in the rats′ blood plasma.

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“…68,69 Ju et al observed a decrease in gluconeogenesis in the liver by cyanidin 3-caffeoyl-p-hydroxybenzoyksophoroside-5-glucoside (PEAK9), one component of ASN in purple sweet potato. 70 The effect of purple sweet potato on adipose cells was shown by Ju Jae Hyun et al Purple sweet potatoes can reduce the size of adipose cells in mice, which was also shown by a decrease in triacylglycerol (TG) followed by a decrease in leptin secretion. 17,71 In addition, there was a decrease in lipogenic activity by adipose cells characterized and decreased expression of ACS, FAS, LPL, and SREBP-1 c. Purple sweet potatoes can also increase lipolysis activity which was indicated by increased HSL and perilipin expression.…”

Section: Pharmacodynamicmentioning

confidence: 98%

Encapsulated liposome toward anthocyanin in Pectin-Based Dry Jelly as a management in pediatric obesity Management: a literature review

Mahardani¹,

Kesumaputri²,

Wiguna³

et al. 2020

Intisari Sains Medis

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Background: In the globalization era, the high number of obesities is happened to the teenagers because of the unhealthy life-style. Obesity in the teenagers or pediatric obesity is important to be handled because it can trigger another complication that happened in the early age. This study aims to collect and analyze any source related to anthocyanin (ASN) from purple sweet potato (Ipomoea batatas L) as modality of obesity that is packaged as dry jelly.Methods: A literature search strategy was conducted to obtained eligible source of study such as books and journals from Google Scholar, Research Gate, and PubMed. The criteria of eligible literature used in this study were articles published on 1981-2019 from different type of study. About 73 literature were used as references regarding the potency of ASN from purple sweet potato (Ipomoea batatas L) as the modality for obese people.Results: ASN in the purple sweet potato has anti-obesity effect by decreasing the a-glucosidase enzyme and a-amylase, increasing glucagon-like-peptide-1 and peptide YY, changing the size of adipose cell, decreasing the lipogenic activity and inflammation, increasing the lipolysis and Î²-oxyanion adipose cell, as well as increasing the concentrate of brain-derived neutrophil factor in a brain. To increase the bioavailability of ASN, it has to be done the encapsulation with liposome base.Â Modality is packaged in the dry jelly form with pectin base as a formulation in powder form taken orally. The modality consumption is 24 mg/kg of weight, however, after eating, the obese people tend to give the weight decreasing effect and cross section attractive to target modalities.Conclusion: According to the studies, the ASN from purple sweet potato and package in Pectin-Based Dry Jelly could be used as a novel strategy in managing the pediatric obesity.

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In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato

Cited by 57 publications

References 26 publications

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Antidiabetic and Antioxidative Potential of the Blue Congo Variety of Purple Potato Extract in Streptozotocin-Induced Diabetic Rats

Encapsulated liposome toward anthocyanin in Pectin-Based Dry Jelly as a management in pediatric obesity Management: a literature review

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