Fractionation, enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas)

verfasst von

T. Esatbeyoglu, M. Rodríguez-Werner, A. Schlösser, P. Winterhalter, G. Rimbach

Abstract

Sweet potato (Ipomoea batatas L.) is mainly cultivated in Asia. The deep purple color of purple sweet potato (PSP) is due to the high content of acylated anthocyanins. In the present study, PSP-derived polyphenols were identified using HPLC-PDA and HPLC-ESI-MS

ⁿ analyses. After concentration of the polyphenols from PSP, preparative separation into two fractions, designated anthocyanins (AF) and copigments (CF), was carried out using adsorptive membrane chromatography. In enzyme inhibitory assays, all PSP samples inhibited the enzymes α-amylase, α-glucosidase and xanthine oxidase. Additionally, the cell signaling cellular antioxidant properties of the PSP extracts were investigated in cultured cells. PSP induced the transcription factor Nrf2, which regulates the expression of genes encoding heme oxygenase 1 (Hmox1), glutamate-cysteine ligase catalytic subunit (Gclc) and paraoxonase 1 (PON1). Furthermore, PSP enhanced cellular glutathione concentrations and decreased lipid peroxidation in cultured hepatocytes. Overall, these results suggest that PSP extracts exhibit enzyme inhibitory and cellular antioxidant properties, especially PSP CF.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Typ

Artikel

Journal

Food Chemistry

Band

221

Seiten

447-456

Anzahl der Seiten

ISSN

0308-8146

Publikationsdatum

15.04.2017

Publikationsstatus

Veröffentlicht

Peer-reviewed

ASJC Scopus Sachgebiete

Analytische Chemie, Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1016/j.foodchem.2016.10.077 (Zugang: Geschlossen)