Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables

• Published in: Food & function Vol. 14; no. 4; pp. 234 - 244
• Main Authors: Gao, Qingchao, Ma, Rong, Shi, Lu, Wang, Shulin, Liang, Ying, Zhang, Zhiyong
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 21.02.2023
• Subjects: Amyloid beta-Peptides; Anthocyanins; Anthocyanins - pharmacology; Anti-Inflammatory Agents - analysis; Bovine serum albumin; Brassica; Chronic illnesses; Food industry; Glycosylation; Health risks; Humans; Inflammation; Ipomoea batatas; Lipopolysaccharides; Magnesium Oxide; Maillard Reaction; MyD88 protein; Potatoes; Pyruvaldehyde; Serum albumin; Signal transduction; TLR4 protein; Toll-like receptors; Tumor necrosis factor-α; Vegetables; β-Amyloid
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/d2fo03645b

Anthocyanins may be effective bioactive constituents to reduce the potential risk of chronic diseases induced by glycation and inflammation. In the present study, the anti-glycation and anti-inflammatory activities of anthocyanins derived from purple cabbage (PCA), purple sweet potato (PSP), purple corn (PCO) and gynura bicolor (GB) were evaluated. According to the results from the bovine serum albumin (BSA)-fructose and BSAmethylglyoxal (MGO) model, the inhibition effects of anthocyanins on non-enzymatic glycosylation not only acted on the intermediate stage, but also played a certain role in the entire non-enzymatic glycosylation process, among which anthocyanins from PCA exhibited the best inhibitory effect. The anthocyanins from all four purple vegetables could trap MGO effectively ( p > 0.05). The anthocyanins also presented a good inhibitory effect on amyloid beta peptide (Aβ) 1-42 fibrillation, even better than that of aminoguanidine (AG), in a thermal induction assay. Furthermore, anthocyanins from PCA, PSP, PCO and GB showed significant anti-inflammatory effects, inhibiting pro-inflammatory factor ( i.e. , NO and TNF-α) production, among which the anthocyanins from PCA and PSP exhibited a higher inhibition effect than the others. This is probably due to the suppression of the TLR4-mediated MyD88 signaling pathway in the lipopolysaccharide (LPS)-induced BV2 cells based on the western blot analysis. Anthocyanins from purple vegetables could be used as a value-added food ingredient for the food industry. Food fortification with anthocyanins might be a promising way to protect humans against various chronic diseases caused by glycation and inflammation. Anthocyanins may be effective bioactive constituents to reduce the potential risk of chronic diseases induced by glycation and inflammation.