Anthocyanins in Rubus fruits and antioxidant and anti-inflammatory activities in RAW 264.7 cells

作者：Jung Hana; Lee Hee Jae; Cho Hyunnho; Lee Kiuk; Kwak Ho Kyung; Hwang Keum Taek

来源：Food Science and Biotechnology, 2015, 24(5): 1879-1886.

DOI：10.1007/s10068-015-0246-1

• Rubus fruit
• anthocyanin
• antioxidant
• inflammation
• RAW 264.7

Antioxidant and anti-inflammatory activities of ethanol extracts (E) and anthocyanin fractions (AF) from the 3 Rubus fruits blackberries, Korean raspberries, and black raspberries (BR) produced in Korea were determined. BR contained the highest levels of total polyphenols, flavonoids, anthocyanins, and the highest antioxidant activity. E and AF protected RAW 264.7 cells against H2O2-induced cytotoxicity. AF at 20 A mu g/mL significantly (p < 0.05) decreased intracellular ROS levels (39.1-43.5%) and increased SOD (7.1-35.9%) and GPx (7.5-48.6%) activities in H2O2-treated RAW 264.7 cells, compared with controls. AF also increased Nrf2 protein expression. All AF significantly (p < 0.05) reduced H2O2-induced DNA oxidation, compared with controls. AF suppressed NO (32.4-42.9%) and PGE(2) (17.4-49.0%) production in LPS-stimulated RAW 264.7 cells along with a decrease in LPS-induced iNOS and COX-2 protein expressions. AF significantly (p < 0.05) down-regulated NF-kappa B expression, compared with controls, via inhibition of I-kappa B alpha degradation in LPS-stimulated RAW 264.7 cells.

• 出版日期2015-10