Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.)

Hanju Sun,Shudong He,Yongsheng Zhu,Pingping Zhang,Qiuyan Lou

doi:10.1038/s41598-018-23397-0

Hanju Sun, Shudong He + Show 3 more

Open Access

https://doi.org/10.1038/s41598-018-23397-0

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Abstract

Twelve kinds of anthocyanins from the Chinese purple sweet potato cultivar (Ipomoea batatas (L.) Lam.) were extracted and identified using LC-MS/MS, which had a high content of peonidin-based anthocyanins. Five peonidin-based anthocyanin monomers (P1, P2, P3, P4 and P5) were isolated by preparative liquid chromatography with structural analyses using an Impact II Q-TOF MS/MS. Then, the functional properties of the anthocyanin monomers, such as the antioxidant activities, proliferative effects on probiotics, and their inhibition on harmful bacteria in vitro, were investigated. The peonidin-based components in purple sweet potato anthocyanins (PSPAs) showed good properties regarding scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and superoxide anions, and had good potential in reducing the total power activity and Fe2+ chelating ability. While the order of the antioxidant abilities was as follows: P4 > P5 > P3 > P2 > P1 > PSPAs. Microbial cultivations showed that P1, P2, P3, P4, P5 and PSPAs could induce the proliferation of Bifidobacterium bifidum, Bifidobacterium adolescentis, Bifidobacterium infantis and Lactobacillus acidophilus, and they inhibited the growth of Staphylococcus aureus and Salmonella typhimurium, suggesting the anthocyanins might have prebiotic-like activity through the modulation of the intestinal microbiota. Our results indicate that peonidin-based anthocyanins could be further utilized in health foods and pharmaceutical developments.

Highlights

Anthocyanins are natural pigments belonging to the flavonoid family and are responsible for a wide range of colors in fruits, vegetables and flowers
It is noteworthy that Purple sweet potato (PSP) contains high anthocyanin content, and the purple sweet potato anthocyanins (PSPAs) are more color stable than those extracted from strawberry, red cabbage, perilla and other plants, due to their special mono- or di-acylated forms[4]
The total anthocyanin content from Ipomoea batatas L. was calculated to be 13.73 ± 0.13 mg/100 g PSP, which was similar to the anthocyanin content of 12.40 mg/100 g of the Japanese ‘Purple Sweet’ variety peonidin-type[15], and it confirmed the effectiveness of the extraction method

Summary

Introduction

Anthocyanins are natural pigments belonging to the flavonoid family and are responsible for a wide range of colors in fruits, vegetables and flowers. They are polyhydroxy or polymethoxy derivatives of 2-phenyl-benzopyrylium and most of them are present in plants attached to sugars as mono, di or triglycosides by α- or β-linkages[1]. There has been little systematic information on the structural and chemical compositions of PSPAs from Ipomoea batatas (L.) Lam. PSP might have diverse biological activities, including anticancer, antidiabetic, anti-inflammatory, anti-bacteria, and hepatoprotective activities[7], but these activities have not been proven or validated, and many of these activities might be attributed to the potent antioxidant activity of anthocyanins with the two accepted mechanisms of hydrogen atom transfer and single-electron transfer followed by proton transfer[8,9]. Crude PSPAs were found to impede the growth of Bacteroides, Prevotella and Clostridium histolyticum in previous studies[12]

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