Suppression of Tumor Cell Growth by Anthocyanins In Vitro

Kamei, Hideo; Kojima, Tomomi; Hasegawa, Makoto; Koide, Taturou; Umeda, Tessei; Yukawa, Takao; Terabe, Kenya

doi:10.3109/07357909509024927

Cited by 251 publications

(168 citation statements)

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“…Beras hitam memiliki kandungan antosianin tinggi yang terletak pada lapisan perikarp, yang memberikan warna ungu gelap (Ryu et al, 1998;Takashi et al, 2001). Antosianin telah diakui sebagai bahan pangan fungsional kesehatan karena aktivitas antioksidan (Nam et al, 2006;Philpott et al, 2004;Satue-Gracia et al, 1997), antikanker (Hyun dan Chung, 2004;Kamei et al, 1995), hipoglikemia (Tsuda et al, 2003), dan efek anti inflamasi (Tsuda et al, 2002). Fungsi-fungsi tersebut memberikan efek sinergis dengan berbagai nutrisi secara in vivo.…”

Section: Pendahuluanunclassified

Keragaman Genetik Kultivar Padi Beras Hitam Lokal Berdasarkan Penanda Mikrosatelit

et al. 2016

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Genetic Diversity of Local Black Rice Cultivars Based on Microsatellite Markers. Kristamtini, Taryono, Panjisakti Basunanda, and Rudi H. Murti. Indonesia has diverse accessions of local black rice, which are important sources of germplasm. However, some of the local black rice cultivars have different names, leading a need to be identified to determine their genetic diversity using molecular marker. This study aimed to identify genetic diversity of eleven cultivars of local black rice, collection of the Assessment Institute for Agricultural Technology, Yogyakarta and compared them with two white rice varieties using four microsatellite markers. Detection of microsatellite alleles polymorphism was carried out by visualization of PCR amplicons by electrophoresis on agarose gel. To estimate their genetic diversity, phylogenetic tree and principal coordinate analysis were performed using binary data of SSR alleles. The results revealed that total markers enabled to differentiate black rice cultivars as reflected by high value of polymorphic information content (PIC) mean (0.695). This value was consistent with the high genetic diversity of black rice (genetic diversity index, h = 0.283) in comparison with white rice cultivars (h = 0.020). The phylogenetic and main coordinate analyses suggested that black rice cultivars genetically differed from white rice. The local black rice cultivars were preferentially grouped based on their genetic those were distributed in three coordinates and did not represent their local geographic origin. Genetic diversity analysis in this study will be useful as an initial basis for proper identification and selection for appropriate parents to assist breeding program of black rice in Indonesia.Keywords: Genetic diversity, local cultivar, black rice, microsatellite markers. ABSTRAK PENDAHULUANBeras hitam merupakan salah satu jenis beras yang ada di dunia, di samping beras putih, beras cokelat, dan beras merah. Akhir-akhir ini beras hitam mulai populer dan dikonsumsi oleh sebagian masyarakat sebagai bahan pangan fungsional karena secara alami atau melalui proses tertentu mengandung satu atau lebih senyawa yang dianggap mempunyai fungsi fisiologis yang bermanfaat bagi kesehatan. Beras hitam memiliki kandungan antosianin tinggi yang terletak pada lapisan perikarp, yang memberikan warna ungu gelap (Ryu et al., 1998;Takashi et al., 2001). Antosianin telah diakui sebagai bahan pangan fungsional kesehatan karena aktivitas antioksidan

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Section: Pendahuluanunclassified

Keragaman Genetik Kultivar Padi Beras Hitam Lokal Berdasarkan Penanda Mikrosatelit

et al. 2016

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“…They have been recognized as health-promoting functional food ingredients due to their antioxidant activity (Nam et al 2006;Philpott et al 2006;Satue-Gracia et al 1997), which has been reported to reduce the risk of coronary heart disease (Stocker and O'Halloran 2004;Waterhouse 1995). Anthocyanins are also known to have anti-cancer (Hyun and Chung 2004;Kamei et al 1995;Zhao et al 2004), hypoglycemic (Tsuda et al 2003), and anti-inflammatory effects (Tsuda et al 2002) and have been used in the treatment of various circulatory disorders (Bettini et al 1985). Furthermore, these functions provide synergic effects with various nutrients in vivo, so their nutritional values are of great interest recently.…”

Section: Introductionmentioning

confidence: 99%

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

Koh¹,

Youn

Kim³

2011

J Food Sci Technol

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Anthocyanin pigments in black soybean (Glycine max (L.) Merr.) varieties as Tawonkong (TW) and Geomjeongkong-2 (G2) were identified to evaluate their potentials as nutritional function, natural colorant or functional foods. Anthocyanin extraction was conducted with acidified methanol with 0.1 M HCl (85:15, v/v). Identification of anthocyanin was conducted by comparison with purified standards by HPLC and mass spectrometry (MS). G2 showed six different types of pigments by HPLC, whereas TW showed seven pigments. Three major anthocyanins (peaks 1, 3, 4) were detected in both varieties and peak 1 was characterized as delphinidin-3-O-β-D-glucoside, peak 3 as cyanidin-3-O-β-D-glucoside (C3G), and peak 4 as petunidin-3-O-β-D-glucoside by comparison of chromatographic properties with authentic standards and MS. Minor peaks 5, 6 and 7 in TW were tentatively identified as pelargonidin-3-Oglucoside, pelargonidin-3-O-(6″-malonylglucoside) and cyanidin on the basis of MS. MS with major ions at 287 and 449 of peak 2 were exactly same as those of peak 3 meaning that peak 2 has cyanidin and other hexose different from glucose. After acid hydrolysis of fractioned peak 2, HPLC showed the hexose as galactose, and peak 2 was identified as C3Glactose.The most abundant anthocyanin in black soybean (Glycine max (L.) Merr.) was C3G and G2 showed the higher amount of total anthocyanins than TW (p<0.001).

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“…1,2) Generally, potato has not been regarded as a food rich in antioxidants, but several researchers have found that depending on the genetic variety, some potato contain considerable amounts of polyphenols, flavonoids, and anthocyanins. 3,4) Furthermore, recently new varieties of potato have been developed around the world to find new uses, as these are rich in antioxidants.…”

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Red Potato Extract Protects fromD-Galactosamine-induced Liver Injury in Rats

Han

Hashimoto

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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The protective effects of red potato extract (RPE) as to liver damage were determined in D-galactosamine (GalN)-intoxicated rats. Increases in serum aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase activities, all of which were induced by GalN injection, decreased in RPE administered rats, suggesting that RPE acts as a functional food showing anti-hepatotoxicity.Key words: colored potato; anthocyanin; D-galactosamine; hepatotoxicity; rat It is well-known that polyphenols originating from various fruits and vegetables have a wide range of biological effects such as antioxidant, anti-inflammatory, and anti-carcinogenic activities.1,2) Generally, potato has not been regarded as a food rich in antioxidants, but several researchers have found that depending on the genetic variety, some potato contain considerable amounts of polyphenols, flavonoids, and anthocyanins.3,4) Furthermore, recently new varieties of potato have been developed around the world to find new uses, as these are rich in antioxidants. Among new potatoes, the colored potato especially has attracted special interest in many countries due to its color appeal, such as yellow, purple, or red. The pigments of colored potatoes have been identified as anthocyanin derivatives.3-6) Like natural antioxidants from other plants, antioxidants from potato are believed to behave as an important functional food, 4) but little information is available. Recently, we found that purple potato extract (PPE, Hokkai no.92) attenuates the liver damage induced by D-galactosamine (GalN) in rats, 7) but it has not yet been reported that different colored potato extracts have analogous health benefits. Hence in this study we investigated the hepatoprotective effects of red potato extract (RPE, Hokkai no.91) against GalNinduced liver injury in rats.RPE was prepared according to our previous report. 7)Briefly, pared potato was homogenized with 5% formic acid and centrifuged at 2;000 Â g for 20 min at 4 C. Finally, the supernatant fraction was lyophilized and dissolved in 70% ethanol or distilled water (RPE). The total polyphenol content in the ethanol solution was determined by the Folin-Ciocalteu method.8) Absorbance was measured at 750 nm using a spectrophotometer (Shimadzu 1600-UV, Kyoto, Japan). The flavonoid content in the ethanol solution was determined according to the report of Jia et al., 9) using standards based on the known (+)-catechin concentration. Briefly, 200 ml of a known concentration of extract was mixed with 1.25 ml of distilled water and 75 ml of 5% NaNO 2 , and then 150 ml of 10% AlCl 3 was added 6 min later. Next, 500 ml of 1 N NaOH was added, and the total was made up to 2.5 ml with distilled water. Absorbance was measured at 510 nm using a spectrophotometer. The monomeric anthocyanin content in aqueous solution was measured by a pH differential method using a spectrophotometer.10) It was calculated using the molar extinction coefficient of pelargonidin-3-glucoside (31,600 l cm À1 mg À1 ), a molecular weight of 433.2 g mol À...

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Suppression of Tumor Cell Growth by Anthocyanins In Vitro

Cited by 251 publications

References 5 publications

Keragaman Genetik Kultivar Padi Beras Hitam Lokal Berdasarkan Penanda Mikrosatelit

Keragaman Genetik Kultivar Padi Beras Hitam Lokal Berdasarkan Penanda Mikrosatelit

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

Red Potato Extract Protects fromD-Galactosamine-induced Liver Injury in Rats

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