Evaluation Of Anti-glycemic And Anti-inflammatory Function Of Anthocyanin In Purple Vegetables

The production of advanced glycation end products in the human body will cause the occurrence of many chronic immune diseases and neurological diseases.The occurrence of dietary glycation reactions is of great significance to human health.There is evidence that anthocyanins have the effect of controlling the production on glycation products.Purple vegetables have high yields,low prices,and anthocyanin content.Therefore,this study focused on purple vegetables,and carried out the evaluation of anthocyanin anti-glycation and anti-inflammatory functions in purple vegetables.In this study,four purple vegetables such as purple cabbage,purple potato,purple corn and purple-backed sunflower were selected as objects,and anthocyanin extracts were obtained by ultrasonic ethanol extraction and macroporous resin purification.By establishing a glycosylation model in vitro and a cell inflammation model,using anthocyanin extracts of different concentrations as inhibitors,the anti-glycemic inhibition rate was determined by a fluorescence spectrophotometer method,HPLC-DAD method,etc,combined with an ELISA kit detection method,and anti-inflammatory function was determined by western-blot.The main findings are as follows.?1?The contents of crude anthocyanins in purple cabbage,purple potato,purple corn and purple-backed sunflower were 234.30 ± 1.23 mg / 100 g,131.11 ± 0.67 mg / 100 g,43.70 ± 8.33 mg / 100 g and 14.50 ± 2.19 mg / 100 g.Cyanidin was only detected in crude anthocyanins from purple cabbage,purple corn,and Purple-backed Sunflower anthocyanins all contained only,which were 44.52 g ± 5.16 / 100 g,2.93 ± 0.64 g / 100 g,and 2.86 g ± 0.86 / 100 g.Cyanidin and Paeonin were detected in crude anthocyanins from Purple sweet potato,which are 0.64 ± 0.02 / 100 g and 5.10 ± 0.55 / 100 g,respectively.?2?The results indicate that the inhibition rate of anthocyanin extracts in the fluorescent glycosylation model is dose-dependent relationship.The inhibitory effect of anthocyanin extract from purple cabbage is best among all anthocyanin extracts.The inhibition rates were 76.57 ± 0.09% and 72.75 ± 0.28% in two fluorescent glycosylation models,which were higher than those of the positive control group.The inhibition rates of three concentrations of anthocyanin extracts,such as 50 ?g / m L,100 ?g / m L,and 200 ?g / m L,were all above 30% in non-fluorescent glycosylation models,but were lower than that ofcorresponding minimum concentration of 50 ?g / m L in the positive control.There is obvious inhibition ability of I100?g / m L anthocyanin extract as an inhibitor for A?1-42 fibrosis model.The results showed that,the results showed resveratrol.The inhibition ability of resveratrol were higher than those of aminoguanidine and anthocyanin extract in the heat-induced and MGO-induced A?1-42 fibrosis models.Among them,the inhibition ability of purple anemone anthocyanin extract is relatively well,followed by purple cabbage anthocyanin extract,purple potato and purple corn anthocyanin.?3?An anti-inflammatory function evaluation model of BV2 cells was established,and different concentrations of anthocyanin extracts were used as inhibitors to interfere with LPS-induced BV2 cells.Results of MTT showed that the activity of inflammatory cells treated with anthocyanin extract decreased significantly compared with the control group,?P <0.05?.The IC₅₀ of anthocyanin extract from purple back flower was 58.89 ?g / m L,and the inhibitory effect was the best among all extracts.Glycoside extract has the weakest inhibition ability,and IC₅₀ is 285.69 ?g / m L.The ELISA test results showed that the inflammatory factors in the LPS-induced group were significantly increased compared with the control group,and release of inflammatory factors of NO and TNF-?was significantly reduced in the anthocyanin intervention group?P <0.05?,and there is good ability of inhibition of anthocyanin extract of purple cabbage.followed by purple potato anthocyanin extract,purple back anemone anthocyanin and purple corn anthocyanin extract.Western-blot results show that the expression of TLR4 and MyD88 protein in the LPS-induced group was significantly increased after stimulating BV2 cells?P <0.05?compared with the control group,,which confirmed that signaling pathway of TLR4-MyD88 was activated and triggered inflammatory effects through LPS-induced BV2 cells.Intervention of anthocyanin extracts with different concentrations of cells in the induction group could down protein expression but no significant dose relation was observed.Therefore,it can be preliminarily considered that anthocyanin extract can inhibit the expression of two kinds of proteins and inhibit the activation of BV2 cells by lipopolysaccharide through the TLR4-My D88 signaling pathway.The anthocyanin extract of purple vegetable has inhibitory effects on glycosylation models in vitro,and can control production of saccharification products in different concentration of anthocyanin extract.The anthocyanin extract can reduce the content of inflammatory factors released by inflammatory cells induced by lipopolysaccharide and regulate the expression of related proteins,thereby exerting resistance in the inflammatory pathway transport.Therefore,anthocyanins of purple vegetable can be considered to have anti-glycation product production and anti-inflammatory in cellular.