Abstract
The anthocyanin content of the Hungarian sour cherry is remarkable. Nutraceutical and pharmaceutical effects of the anthocyanins and their role in disease prevention have been studied extensively. Endothelial cells are involved in the pathogenesis of several inflammatory diseases. The objective of this work was to investigate pure sour cherry extract on human umbilical cord vein endothelial cells (HUVECs) as an inflammatory model. HUVECs were treated with 100 ng/mL lipopolysaccharide (LPS) and 50 mg/mL sour cherry extract or M199 medium as control. The optimal concentration range of the sour cherry extract was investigated and selected based on MTT assay measuring the conversion of the tetrazolium salt to formazan by mitochondrial dehydrogenases. The level of interleukine-8 (IL-8), a pro-inflammatory cytokine, was measured in Luminex MagPlex assay. LPS treatment significantly increased the secretion of IL-8. The pure sour cherry extract was able to attenuate this increment indicating the potent anti-inflammatory effect of pure sour cherry extract. Our results emphasize that pure sour cherry extract could reduce the LPS-induced inflammatory response thereby may improve endothelial dysfunction.
Highlights
IntroductionAnthocyanins are water-soluble polyphenolic pigments that are responsible for the pigmentation of many foods, including fruits (sour cherry, blueberries, black plums, blackberries), vegetables (onion, red radish, purple cabbage), and grains (black rice, red rice, and black soybeans) (Khoo et al, 2017)
Anthocyanins are water-soluble polyphenolic pigments that are responsible for the pigmentation of many foods, including fruits, vegetables, and grains (Khoo et al, 2017)
We investigated the effect of the anthocyanins-rich sour cherry extract on the level of IL-8 increased due to the LPS-induced inflammatory response
Summary
Anthocyanins are water-soluble polyphenolic pigments that are responsible for the pigmentation of many foods, including fruits (sour cherry, blueberries, black plums, blackberries), vegetables (onion, red radish, purple cabbage), and grains (black rice, red rice, and black soybeans) (Khoo et al, 2017). Anthocyanins share a basic C-6 (A ring)-C-3 (C ring)-C-6 (B ring) carbon skeleton; it is called the flavylium (2phenylchromenylium) ion, with a varying number of hydroxyl groups and sugars with different degrees of methylation. The stability of anthocyanin is dependent on pH, light, temperature, and structure (Laleh et al, 2006). The anthocyanin content of Hungarian sour cherry is outstanding, based on our preliminary investigations. They produce selective cyanidin glycosides, the main component being cyanidin-3-O-rutinoside (Homoki et al, 2016)
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