Native Mexican black bean purified anthocyanins fractionated by high-performance counter-current chromatography modulate inflammatory pathways

• Published in: Food chemistry Vol. 458; p. 140216
• Main Authors: Escobedo, Alejandro, Avalos-Flores, Lucero, Mojica, Luis, Lugo-Cervantes, Eugenia, Gschaedler, Anne, Alcazar, Montserrat
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.11.2024
• Subjects: amberlite; Animals; Anthocyanins - chemistry; Anthocyanins - isolation & purification; Anthocyanins - pharmacology; Anti-Inflammatory Agents - chemistry; Anti-Inflammatory Agents - isolation & purification; Anti-Inflammatory Agents - pharmacology; Bioactive compounds; black beans; Chromatography, High Pressure Liquid; Common bean; countercurrent chromatography; Countercurrent Distribution; cultivars; Cyclooxygenase 2 - genetics; Cyclooxygenase 2 - immunology; Cyclooxygenase 2 - metabolism; food chemistry; gene expression; inflammation; Inflammation - drug therapy; Inflammation - metabolism; Macrophages - drug effects; Macrophages - immunology; Macrophages - metabolism; malvidin; Mexico; Mice; myrtillin; Natural pigment; NF-kappa B - genetics; NF-kappa B - immunology; NF-kappa B - metabolism; Nitric Oxide Synthase Type II - genetics; Nitric Oxide Synthase Type II - metabolism; petunidin; Phaseolus - chemistry; phosphorylation; Plant Extracts - chemistry; Plant Extracts - isolation & purification; Plant Extracts - pharmacology; Polyphenols; protein synthesis; RAW 264.7 Cells; Mexico; HPCCC; M3G; COX-2; HSCCC; P3G; JNK; Common bean; LPS; NF-κB; Bioactive compounds; C3G; Polyphenols; D3G; iNOS; Natural pigment; GAPDH; TLR4; ERK; MAPKs
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140216

In addition to their pigment properties, the potential health benefits of anthocyanins have made them a subject of interest in recent years. This study aimed to obtain purified anthocyanin fractions from native Mexican black bean cultivars using Amberlite XAD-7 resin column and HPCCC and evaluate their anti-inflammatory properties using RAW 264.7 cells. The major anthocyanins in the purified anthocyanin fractions were delphinidin 3-glucoside (61.8%), petunidin 3-glucoside (25.2%), and malvidin 3-glucoside (12.2%). Purified anthocyanin fractions at 12.5 μg/mL effectively prevented LPS-induced ERK1/ERK2 phosphorylation and reduced the protein expression of COX-2 and mRNA expression of iNOS. Results showed that purified anthocyanin fractions have the potential to modulate the inflammatory response by inhibiting the production of pro-inflammatory mediators through the ERK1/ERK2 and NF-κB pathways. This study suggests that anthocyanins from black beans could be used as a natural strategy to help modulate inflammation-associated diseases. [Display omitted] •Native bean anthocyanins could be used as a strategy to control inflammation.•Purified anthocyanin fractions from black beans were effectively obtained by HPCCC.•Black bean anthocyanins modulate inflammation through the ERK and NF-κB pathways.