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Biosci Biotechnol Biochem. 2001 Jul;65(7):1652-5.

Antimutagenicity of deacylated anthocyanins in purple-fleshed sweetpotato.

Author information

1
Department of Upland Farming, Kyushu National Agricultural Experiment Station, Miyakonojo, Miyazaki, Japan. mak825@mykz.affrc.go.jp

Abstract

The antimutagenicity of the 3-sophoroside-5-glucoside of cyanidin and 3-sophoroside-5-glucoside of peonidin, the anthocyanin derivatives deacylated from the 3-(6,6'-caffeylferulylsophoroside)-5-glucoside of cyanidin (YGM-3) and 3-(6,6'-caffeylferulylsophoroside)-5-glucoside of peonidin (YGM-6) which had been purified from the sweetpotato with purple-colored flesh, was investigated by using Salmonella typhimurium TA 98. A comparison of the antimutagenicity between YGM-3 and YGM-6 and the deacylated derivatives showed that the activity of cyanidin was stronger than that of peonidin. Deacylation of the peonidin-type pigment markedly decreased this antimutagenicity. Caffeic acid showed the strongest antimutagenicity of the constituent organic acids of the anthocyanin pigments, caffeic acid, ferulic acid, and p-hydroxybenzoic acid. These results suggest that the cathecol structure plays an important role in the strong antimutagenicity of anthocyanin pigments.

PMID:
11515552
DOI:
10.1271/bbb.65.1652
[Indexed for MEDLINE]
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