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Food Chem. 2019 Jan 30;272:688-693. doi: 10.1016/j.foodchem.2018.08.010. Epub 2018 Aug 16.

In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato.

Author information

1
Functional Food Division, National Institute of Agricultural Science, Rural Development Administration (RDA), Wanju 55365, South Korea.
2
Functional Food Division, National Institute of Agricultural Science, Rural Development Administration (RDA), Wanju 55365, South Korea. Electronic address: jungbkim@korea.kr.
3
Department of Food and Nutrition, Seoul Women's University, Seoul 01797, South Korea. Electronic address: ymlee@swu.ac.kr.

Abstract

Anthocyanins are major components of purple sweet potatoes (PSP) with antioxidant, anti-obesity, and antidiabetic activity. In this study, we evaluated the hypoglycemic effects of 12 individual anthocyanins purified from PSP (Korean variety Shinzami). We separated the anthocyanins using liquid chromatography with diode array detection and electrospray ionization/mass spectrometry (LC-DAD-ESI/MS). Three anthocyanins were selected through a radical scavenging activity test. We examined whether individual anthocyanins inhibited glucose secretion in HepG2 cells (hepatic gluconeogenesis). Additionally, we determined the effect of each anthocyanin on fasting blood glucose levels in 6-week-old male C57BL/6J mice fed a 60% high-fat diet for 14 weeks. Mice were evaluated at 0, 1, 2, and 4 h after oral administration of anthocyanins (80 mg/kg), an anthocyanin-rich-fraction (80 mg/kg), positive control (metformin, 80 mg/kg), and distilled water (control). Cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside (PEAK9) was the main PSP anthocyanin that inhibited hepatic glucose secretion and reduced blood glucose.

KEYWORDS:

Anthocyanins; Antidiabetic; Antioxidant; Purple-fleshed sweet potato

PMID:
30309599
DOI:
10.1016/j.foodchem.2018.08.010
[Indexed for MEDLINE]

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