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Characterization and cardioprotective activity of anthocyanins from Nitraria tangutorum Bobr. by-products

Abstract

Nitraria tangutorum Bobr. fruit is an indigenous berry of the shrub belonging to the Zygophyllaceae family which grows at an altitude of over 3,000 m in the Tibetan Plateau, and is used as a native medicinal food for treating weakness of the spleen and stomach syndrome, dyspepsia, neurasthenia, dizziness, etc. for thousands of years. Nowadays, N. tangutorum industrial juice by-products generated from health food production can be a potential low cost source of some unique bioactive ingredients. In a prior study, we established a simultaneous microwave/ultrasonic assisted enzymatic extraction method for extracting antioxidant ingredients from the industrial by-products of N. tangutorum juice. In this study, these ingredients were selectively fractionated by cation-exchange resin chromatography to obtain an anthocyanin fraction namely NJBAE. NJBAE was identified to be composed of 16 anthocyanins deriving from six anthocyanidins by HPLC-ESI-MS, and have an appreciable cardioprotective effect in the doxorubicin-induced injured H9c2 cardiomyocytes. The cardioprotective mechanism research showed that NJBAE could directly scavenge ROS, restrict further generation of ROS, promote activity of key antioxidase, enhance glutathione redox cycling, then affect the apoptotic signaling changes in a positive way, and finally mediate caspase-dependent cell death pathways. Therefore, NJBAE has a great potential to be used for preventing and treating cardiovascular disease in the food, pharmaceutical and other emerging industries.

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Publication details

The article was received on 13 Apr 2017, accepted on 14 Jun 2017 and first published on 15 Jun 2017


Article type: Paper
DOI: 10.1039/C7FO00569E
Citation: Food Funct., 2017, Accepted Manuscript
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    Characterization and cardioprotective activity of anthocyanins from Nitraria tangutorum Bobr. by-products

    M. Zhang, J. Ma, H. Bi, J. Song, Y. Du, H. Yang, Z. Xia, T. Gao and L. Wei, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00569E

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