In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits

doi:10.1016/j.foodchem.2015.07.110

NWIPB OpenIR

	In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits
	Ma, Tao 1,2; Hu, Na 1; Ding, Chenxi 5; Zhang, Qiulong 1,2; Li, Wencong 1,2; Suo, Yourui 1; Wang, Honglun 1; Bai, Bo 1; Ding, Chenxu 1,3,4
	2016-03-01
发表期刊	FOOD CHEMISTRY
卷号	194 页码:296-303
文章类型	Article
摘要	Anthocyanins are the main compounds in Nitraria tangutorun Bobr. The enrichment and purification of anthocyanins on macroporous resins were investigated. Regarding anthocyanin purification, static adsorption and desorption were studied. The optimal experimental conditions were the following: resin type: X-5; static adsorption time: 6 h; desorption solution: ethanol-water-HCl (80:19:1, V/V/V; pH 1); desorption time: 40 min. Furthermore, the in vitro and in vivo biological activities of the anthocyanins were evaluated. The anthocyanins showed ideal scavenging effects on free radicals in vitro, especially on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radical ((OH)-O-center dot). In the animal experiment, blood lipid metabolism of hyperlipidemia rats was regulated by anthocyanin contents. The superoxide dismutase (SOD) activity and the total antioxidant capacity (TAC) of hyperlipidemia rats were also improved by anthocyanins. These results showed that anthocyanins from N. tangutorun Bobr. fruits had potential biological activities in vivo as well as in vitro. (C) 2015 Published by Elsevier Ltd.
关键词	Anthocyanins Nitraria Tangutorun Bobr. Antioxidant Activities In Vitro And In Vivo Enrichment
WOS标题词	Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine
DOI	10.1016/j.foodchem.2015.07.110
关键词[WOS]	MACROPOROUS ADSORPTION RESINS ; ANTIOXIDATIVE ACTIVITY ; PURIFICATION ; ENRICHMENT ; FLAVONOIDS ; OPTIMIZATION ; EXTRACTION ; SEPARATION ; ALKALOIDS ; STRESS
收录类别	SCI
语种	英语
项目资助者	Chinese Ministry of Education(212188) ; Bureau of Science and Technology(2014-HZ-810) ; State Key Laboratory Breeding Base (Key Laboratory for Plateau Crop Germplasm Innovation and Utilization of Qinghai Province)
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000364248900040
引用统计	被引频次：34[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/6526
专题	中国科学院西北高原生物研究所
作者单位	1.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Xining 810001, Peoples R China 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 3.Qinghai Nationalities Univ, Xining 810007, Peoples R China 4.Key Lab Plateau Crop Germplasm Innovat & Utilizat, Xining 810001, Peoples R China 5.Qinghai Red Cross Hosp, Xining 810000, Peoples R China
推荐引用方式 GB/T 7714	Ma, Tao,Hu, Na,Ding, Chenxi,et al. In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits[J]. FOOD CHEMISTRY,2016,194:296-303.
APA	Ma, Tao.,Hu, Na.,Ding, Chenxi.,Zhang, Qiulong.,Li, Wencong.,...&Ding, Chenxu.(2016).In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits.FOOD CHEMISTRY,194,296-303.
MLA	Ma, Tao,et al."In vitro and in vivo biological activities of anthocyanins from Nitraria tangutorun Bobr. fruits".FOOD CHEMISTRY 194(2016):296-303.