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Anti-Inflammatory Effect of the Blueberry Anthocyanins Malvidin-3-Glucoside and Malvidin-3-Galactoside in Endothelial Cells

文献类型： 外文期刊

作者： Huang, Wu-Yang 1 ; Liu, Ya-Mei 2 ; Wang, Jian 1 ; Wang, Xing-Na 1 ; Li, Chun-Yang 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Dept Funct Food & Bioact Cpds, Nanjing 210014, Peoples R China

2.Jiangsu Acad Agr Sci, Natl Tech Res Ctr Vet Biol Prod, Nanjing 210014, Peoples R China

3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

关键词： anthocyanins;anti-inflammatory effect;blueberry;malvidin-3-galactoside;malvidin-3-glucoside

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

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收录情况： SCI

摘要： Blueberry fruits have a wide range of health benefits because of their abundant anthocyanins, which are natural antioxidants. The purpose of this study was to investigate the inhibitory effect of blueberry's two main anthocyanins (malvidin-3-glucoside and malvidin-3-galactoside) on inflammatory response in endothelial cells. These two malvidin glycosides could inhibit tumor necrosis factor-alpha (TNF-alpha) induced increases of monocyte chemotactic protein-1 (MCP-1), intercellular adhesion molecule-1 (ICAM-1), and vascular cell adhesion molecule-1 (VCAM-1) production both in the protein and mRNA levels in a concentration-dependent manner. Mv-3-glc at the concentration of 1 mu M could inhibit 35.9% increased MCP-1, 54.4% ICAM-1, and 44.7% VCAM-1 protein in supernatant, as well as 9.88% MCP-1 and 48.6% ICAM-1 mRNA expression (p < 0.05). In addition, they could decrease I kappa B alpha degradation (Mv-3-glc, Mv-3-gal, and their mixture at the concentration of 50 mu M had the inhibition rate of 84.8%, 75.3%, and 43.2%, respectively, p < 0.01) and block the nuclear translocation of p65, which suggested their anti-inflammation mechanism was mediated by the nuclear factor-kappa B (NF-kappa B) pathway. In general malvidin-3-glucoside had better anti-inflammatory effect than malvidin-3-galactoside. These results indicated that blueberry is good resource of anti-inflammatory anthocyanins, which can be promising molecules for the development of nutraceuticals to prevent chronic inflammation in many diseases.

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