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Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn (Zea mays L.) from China

文献类型： 外文期刊

作者： Zhao, Xiaoyan 1 ; Zhang, Chao 1 ; Guigas, Claudia 2 ; Ma, Yue 1 ; Corrales, Margarita 2 ; Tauscher, Bernhard 2 ; Hu, X 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing 100097, Peoples R China

2.Max Rubner Inst, D-76131 Karlsruhe, Germany

3.Chinese Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100094, Peoples R China

关键词： Antimicrobial;Antiproliferation;Purple corn;Anthocyanin;Chinese

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

ISSN：

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收录情况： SCI

摘要： The composition, antimicrobial activity, and antiproliferative capacity of the anthocyanin extracts from five purple corn hybrids (Zea mays L.) from China were evaluated. The total phenolic content and total anthocyanin content of the anthocyanin extract from Chinese purple corn (Zhuozhou, Hebei Province, China) (EZPC) were higher than that of the other four hybrids. Moreover, the antimicrobial activity of EZPC was stronger than that of the other four hybrids against Salmonella enteritidis, Staphylococcus aureus, and Candida albicans. Furthermore, EZPC showed the antiproliferative capacity against the colon-cancer-cell HT-29 in a dose dependent manner with IC_(50) of 0.525 mu g/mL of the anthocyanin content. The antimicrobial activity and antiproliferative capacity of EZPC were related to both its high anthocyanin content and anthocyanin composition (cyanidin derivatives especially). It is for the first time that the composition, antimicrobial activity, and antiproliferative capacity of EZPC wereevaluated.

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[1]Changes in Content and Component of Purple Corn (Zea Mays L.) Anthocyanin during the Extraction and Preparation. Wang, D.. 2015

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