Caffeoylquinic Acids Generated In Vitro in a High-Anthocyanin-Accumulating Sweet potato Cell Line英文文献资料.docVIP

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Caffeoylquinic Acids Generated In Vitro in a High-Anthocyanin-Accumulating Sweet potato Cell Line英文文献资料.doc

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Caffeoylquinic Acids Generated In Vitro in a High-Anthocyanin-Accumulating Sweet potato Cell Line英文文献资料

JournalofBiomedicineandBiotechnology?2004:5(2004)287–292?PII.S1110724304404069? RESEARCHARTICLE CaffeoylquinicAcidsGeneratedInVitro inaHigh-Anthocyanin-Accumulating SweetpotatoCellLine IzabelaKonczak,1,2?ShigenoriOkuno,2MakotoYoshimoto,2andOsamuYamakawa2 1 FoodScienceAustralia,CRCforBioproducts,16JuliusAvenue,RiversideCorporatePark, NorthRyde,NSW2113,Australia 2 DepartmentofUplandFarming,KyushuOkinawaNationalAgriculturalResearchCenter, Miyakonojo,Miyazaki885-0091,Japan Received2April2004;revised27May2004;accepted15June2004 Accumulationofphenoliccompoundshasbeenmonitoredinasuspensioncultureofanthocyanin-accumulatingsweetpotatocell linegrownundertheconditionsofmodi?edMurashigeandSkooghigh-anthocyaninproductionmedium(APM)overaperiodof24 days.Tissuesamplesextractedwith15%aceticacidwereanalysedusingHPLCatadetectionwavelengthof326nm.Amongothers, thefollowingderivativesofca?eoylquinicacidsweredetected:4,5-dica?eoylquinicacid,3,5-dica?eoylquinicacid,3,4-dica?eoylquinic acid,and3,4,5-trica?eoylquinicacid.Theirtotalamountreachedamaximumof110mg/gFWbetweenthe4thandthe15thdayof culturegrowthonAPM.Themajorcompoundofthephenolicmixturewas3,5-dica?eoylquinicacidwithmaximumaccumulation levelof80mg/100gFW.Thepotentiale?ectsoftargetedphenoliccompoundsonthenutraceuticalqualitiesofinvitroproduced anthocyanin-richextractsarediscussed. INTRODUCTION potatoanthocyaninsincludedintoratdiethasalsobeen reported[14]. Free radicals are generated continuously in the hu- manbodyasabyproductofnormalmetabolism[1].They areimplicatedinsomediseasessuchasAlzheimer’sdis- ease[2],cancer[3],andvasculardisorders(atherosclero- sis, diabetes, hypertension)[4] and acceleratethe aging process[5].Increasingthelevelinfoodsofhighlyactive radicalscavengingcompoundsisimportantformaintain- ing a balance between oxidants and antioxidants in the bodyandforeliminatingoxidativestress.Theabilityof phenoliccompoundstoscavengefreeradicalsandtocon- tributesigni?cantlytowardsantioxidantactivitiesofveg- etableand/orfruitextrac