High Anthocyanin Content Research Articles

Integrated Analysis of Metabolites and Microorganisms Reveals the Anthracnose Resistance Benefits from Cyanidin Mediated by Proteobacteria in Tea Plants

Anthocyanins, key quality components of tea, act as an important bridge between plants and the environment due to their function on protecting plants from biotic and abiotic irritants. This study aimed to assess the interactions between anthocyanins metabolism and the environment. Purple (P) and green (G) leaves with different anthocyanin contents were inoculated with tea plant anthracnose. High-throughput metabolomics and 16S microbial diversity sequencing methods were used to screen the anthocyanin fractions of tea plant leaves responsive to anthracnose. The interconnections between metabolites and the resistance of phyllosphere microorganisms to fungal pathogens were then analyzed. The results showed that leaves with high anthocyanin content (0.14% of diseased area ratio) were less impacted by anthracnose infestation than leaves with low anthocyanin (3.12%). The cyanidin content decreased after infection in purple leaves (PR) and increased in green leaves (GR). The relative abundance of Cyanobacteria was suppressed by the significant enrichment of Proteobacteria after anthracnose infection in green leaves. However, there were no significant differences between these two groups of microorganisms in purple leaves. Collinear network analysis revealed a strong correlation between Cyanobacteria and Dihydrosorbinol and between Proteobacteria and cyanidin metabolites. Among them, OTU456 (Bosea) was identified as the key taxonomic group of bacterial communities in the green-infected leaf network. In summary, the anthracnose resistance benefits from cyanidin mediated by proteobacteria in tea plants. These results deepen our understanding of the regulation of secondary metabolism in tea plants and the formation of plant resistance.

Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households

Rice (Oryza sativa) from the highlands of Northern Thailand where the crop is predominantly planted with local varieties was examined for grain quality features having direct benefits for the local population. Un-husked rice seed provided by farmers of 10 minority groups had large grains, in contrast to the slender grain type found in the lowlands. The highland-grown rice directly benefits the local population by providing a higher dietary intake of Fe but not of Zn. The highlands have been identified as a rich source of pigmented rice with a high anthocyanin content and an environment favouring the production of premium quality rice. On-farm experiments confirmed the effects of genotype (G) and environment (E) and the G × E interaction on grain quality. The local rice with high grain Zn exhibited higher concentrations under the upland conditions, while the high anthocyanin variety produced greater levels under wetland conditions. The pigmented rice had a higher anthocyanin content at high altitudes than at lower altitudes. The information concerning the value of local rice germplasm benefits the local population and should facilitate more sustainable on-farm conservation efforts than rewards offered to the farmers from external funding sources.

Green extraction and partial purification of roselle (Hibiscus sabdariffa L.) extracts with high amounts of phytochemicals and in vitro antioxidant and antibacterial effects.

The aim of this study is to develop roselle (Hibiscus sabdariffa L.) extracts with high amounts of phytochemicals and in vitro antioxidant and antibacterial effects using green extraction technique. Roselle extract prepared by ultrasonic extraction with 80% ethanol and 1% hydrochloric acid (RSUEH) promoted the highest yield and high total phenolic (5.21±0.05g% gallic acid equivalent of dried extract), total flavonoid (1.29±0.06g% quercetin equivalent of dried extract), and total anthocyanin contents (0.21±0.00 and 0.44±0.00g% cyanidin 3-glucoside equivalent of dried extract determined by pH-differential method with standard calculation and pH-differential method with standard curve of cyanidin 3-glucoside, respectively). From the validated high-performance liquid chromatography analysis, delphinidin-3-sambubioside, delphinidin-3-glucoside, and cyanidin-3-glucoside were found to be the major anthocyanins in roselle extract. This extract exhibited moderate 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging effect (EC50 289.61±0.16µg/mL) and strong inhibitory effects against Escherichia coli, Staphylococcus aureus, Staphylococcus intermedius, Proteus mirabilis, and Pseudomonas aeruginosa with the inhibitory concentration (IC50) values in the range of 0.15±0.05 to 4.64±0.07mg/mL and the minimum inhibitory concentration (MIC) values ranged from 1.66±0.06 to 7.11±1.05mg/mL. From partial purification, fraction 28 (F28) contained higher amounts of all analyzed phytochemicals than roselle extracts and promoted stronger DPPH scavenging effects (EC50 54.88±2.23µg/mL). F28 showed antibacterial activity with IC50 values against all tested bacteria in the range of 0.19±0.07 to 4.69±0.09mg/mL, and the MIC values ranged from 2.46±0.08 to 6.24±0.09mg/mL.

Black currant cultivars, developed at the Polli Horticultural Research Center (Estonia), in Northwest Russia

Background. Introduction of new foreign cultivars makes it possible to expand the limits of the genetic potential of the VIR collection. A comprehensive study of such germplasm accessions is important for identifying sources of traits useful for breeding and the best cultivars for practical utilization. Materials and methods. Eight black currant cultivars released in Estonia were studied from 2015 through 2023 at Pushkin and Pavlovsk Laboratories of VIR. Conventional methods were used to test their adaptability and assess their main productivity indicators and berry quality. The resulting data were statistically processed in Microsoft Excel according to the guidelines by B. A. Dospekhov. Results and conclusion. The studied cultivars appeared well adapted to the environments of Northwest Russia. The heat supply in Leningrad Province is optimal for their cultivation. Good adaptability, synchronized fruit ripening, stable yields, and fine taste of berries were demonstrated by cvs. ‘Almo’ (k-44169), ‘Albos’ (k-44167), ‘Elo’ (k-44171), ‘Karri’ (k-44172), ‘Mulgi Must’ (k-38061), ‘Musti’ (k-44173), and ‘Varmas’ (k-44174). They are recommended for amateur gardens in Northwest Russia. Cv. ‘Karri’ (k-44172) is a promising source of such traits as good self-fertility, large fruit size, stable yield, well-balanced taste, high anthocyanin content in berries, and resistance to American powdery mildew and gall mite. Cv. ‘Varmas’ is a source of earliness, high self-fertility, and dessert taste of berries.

Effect on Rheological Behavior and Composition of Wheat Cookies Fortified with Black Rice (Chakhao) Flour

ABSTRACT Black rice, known for its high anthocyanin and antioxidant content, is native to Asian countries like Japan, China, Thailand, India, and Indonesia. In India, it is primarily grown in Manipur, Assam, and Meghalaya, where it is called Chakhao. Despite its health benefits, black rice remains underutilized in food processing. This study examined the rheological behavior of Chakhao black rice flour blended with wheat flour (BR1, BR2, BR3) using alveograph and mixograph tests. BR3 showed the best baking properties, with a G value of 17.5 and p value of 90 mm H₂O, indicating its suitability for baking, especially cookies. Nutritionally, BR3 cookies were rich in protein (10.4%), fiber (2.91%), and minerals (2.95%). High starch retrogradation limits use in bread and biscuits. BR3 cookies are sensory-acceptable and can be marketed as healthy, functional products. Future research could focus on improving taste while maintaining health benefits.

Varieties and cooking conditions difference in quality of instant brown rice

Amylose content is an important indicator that determines the hardness and softness of rice, which depends on rice varieties. Three types of specialty colored rice in Vietnam were selected for research on instant rice production including DH6 brown rice (DH6), Huyet Rong rice (HR), and Cam Cai Lay rice (CL). Proximate compositions and antioxidant properties such as total anthocyanin and total phenolic content in three kinds of rice were analyzed and compared. In addition, the effect of varieties and ratios of rice and water on the cooking time, volume expansion, antioxidant compounds and sensory properties were observed. The results showed that varieties led to differences in the nutritional profile of rice. CL and HR have the highest anthocyanin content (54.9-56.5 mg/100 g). DH6 brown rice is considered as the low amylose rice, with the content of amylose about 4.6%. Besides, it was also found that using “Cam Cai Lay” rice could create products with good structure and high sensory value. The results also confirmed that the product is of good quality when using a ratio of rice: water 1:2 and a cooking time of 30 mins. Types of rice and cooking conditions remarkably affected the quality of instant rice, which could further optimize for the up-scale process.

The Green Extraction of Blueberry By-Products: An Evaluation of the Bioactive Potential of the Anthocyanin/Polyphenol Fraction.

In the context of a circular economy, this study explores the valorization of blueberry pomace (BP) as a source of bioactive compounds using sustainable extraction methods. Microwave-assisted extraction (MAE) and microwave-assisted subcritical water extraction (MASWE) were employed to obtain two distinct fractions: MAE 1° and MASWE 2°. The first extract, MAE 1°, obtained at 80 °C, had a high total anthocyanin content (21.96 mgCya-3-glu/gextract), making it suitable as a natural pigment. Additionally, MAE 1° exhibited significant enzyme inhibition, particularly against α-amylase and β-glucosidase, suggesting potential anti-diabetic and anti-viral applications. The second extract, MASWE 2°, obtained at 150 °C, contained a higher total phenolic content (211.73 mgGAE/gextract) and demonstrated stronger antioxidant activity. MASWE 2° showed greater inhibition of acetylcholinesterase and tyrosinase, indicating its potential for use in Alzheimer's treatment, skincare, or as a food preservative. MASWE 2° exhibited cytotoxicity against HeLa cells and effectively mitigated H2O2-induced oxidative stress in HaCat cells, with MAE 1° showing similar but less pronounced effects. A tested formulation combining MAE 1° and MASWE 2° extracts in a 3:2 ratio effectively enhanced anthocyanin stability, demonstrating its potential as a heat-stable pigment. The extract characteristics were compared with a conventional method (MeOH-HCl in reflux condition), and the protocol's sustainability was assessed using several green metric tools, which provided insights into its environmental impact and efficiency.

Comparative transcriptomic and metabolomic analysis reveals mechanisms of selenium-regulated anthocyanin synthesis in waxy maize (Zea mays L.).

Anthocyanins in maize (Zea mays L.) kernels determine the plant's color and can enhance its resistance. Selenium (Se) significantly impacts plant growth, development, and secondary metabolic regulation. However, the molecular mechanisms by which Se regulates anthocyanin synthesis in waxy corn remain unclear. This study employed integrated transcriptomic and metabolomic analyses to investigate the mechanisms through which selenium influences anthocyanin synthesis in yellow and purple waxy corn. The results showed that maize varieties with higher anthocyanin content had higher selenium enrichment capacity in their kernels. Under selenium stress, HN2025 exhibited 1,904 more differentially expressed genes (DEGs) and 140 more differential metabolites compared to HN5. The expression levels of anthocyanin synthesis-related genes and transcription factors such as phenylalanine ammonia-lyase, flavonoid 3-hydroxylase (F3H), dihydroflavonol reductase (DFR), chalcone synthase (CHS), cinnamate-4-hydroxylase (C4H), anthocyanin 5,3-O-glucosyltransferases, and anthocyanidin reductase, MYB, and bHLH were strongly induced in HN2025. Metabolomic analysis revealed significant enrichment in anthocyanin biosynthesis, flavonoid and flavonol biosynthesis, glutathione metabolism, phenylalanine biosynthesis, and phenylalanine metabolism under selenium treatment. Three up-regulated PAL genes and one C4H gene were significantly enriched with DAMs in phenylalanine metabolism, phenylpropanoid biosynthesis, flavonoid biosynthesis, and anthocyanin biosynthesis, resulting in significant differences between HN5 and HN2025 in selenium-induced anthocyanin metabolism-related pathways. These findings provide a theoretical basis for understanding the effects of selenium on the molecular regulatory mechanisms of anthocyanin biosynthesis in maize kernels.

Biofunctionality of a new vinegar rich in anthocyanin from red-fleshed Niedzwetzky's apple: An ornamental plant.

In recent years, red-fleshed apple has attracted a lot of attention due to its pleasant appearance, taste, and being a valuable source of anthocyanins. Generally, different types of this apple are known as ornamental apple plants that are rarely found in various regions around the world like New Zealand, Kazakhstan, Kyrgyzstan, Australia,China, and Turkey. This study focused on the accumulation and changes of the bioactive and aroma-related volatile components at different production stages of a red-fleshed apple vinegar. The aim of this study is to produce an anthocyanin- and vitamin C-rich vinegar (NAV) from red-fleshed Niedzwetzky's apple for the first time. According to the results, in this vinegar, it wasdetermined high concentrations of total phenolic content (904.8mg-GAE/mL), total flavonoid content (0.25mg-EGCE/mL), vitamin C content (3024.3mg-AAE/mL), and 1,1-diphenyl-2-picrylhydrazyl (8.33mmol-TE/mL), as well as FRAP (13.57mmol-ISE/mL), respectively. Moreover, total anthocyanin content value was found to be 6.46mg/g. One of the components that provide the specified functional effect in this vinegar is chlorogenic acid, which constitutes the main phenolic compound, and the other one is cyanidin-3-glucoside, which is the major anthocyanin in this vinegar. The main volatile components associated with the aroma of vinegar are -acetic acid, -phenylacetic acid (5067.7µg/100mL), -phenethyl alcohol (3096.1µg/100mL), and -nonanoic acid (2939.0µg/100mL) compounds. Consequently, it is recommended to expand the range of Niedzwetzky's apples in the production and consumption of food products such as functional vinegar. Thus, a new vinegar with high functional properties will be introduced to the worldwide food industry. PRACTICAL APPLICATION: In this study, vinegar was produced from the small and dark-red-flesh-colored fruits of Niedzwetzky's apple tree, which is known in a small part of the world and is generally used as an ornamental plant due to its red-pink flowers. It has been determined that the produced vinegar has high bioavailability due to the apples with red inner flesh and high anthocyanin content and has a desirable aromatic content. Thus, a food product with high functional quality and desirable aroma, accessible to consumers all over the world, has been produced from a little-known fruit.

Breeding Rice to Increase Anthocyanin Yield Per Area through Small, Black Grain Size and Three Grains per Spikelet

Rice varieties with high anthocyanin content are often recognized for their vibrant colors and health benefits. The demand for rice with high anthocyanin is increasing domestically and internationally due to consumers becoming more health-conscious. However, the current increase in yield might not raise the anthocyanin content due to its location in the grain pericarp and seed coat, which are relative to the grain surface area. This study aims to develop rice lines to increase anthocyanin yield per production area by improving rice varieties with small, black, and three grains per spikelet. Accordingly, six rice recombinant inbred lines (RILs) were bred by crossing Niaw Dam Chaw Mai Pai 49 (NDCMP49) with Khao Nok (LLR059). The grain color, size, and number of grains per spikelet were selected from the F1 to the F4 population through the pedigree selection method. Six RILs and their parents were assigned in a randomized complete block design (RCBD) with three replications under field conditions during the rainy season of 2021 and 2022 in four locations. The results showed statistically significant differences in environmental conditions, affecting productivity and the yield components of rice lines. Consequently, the rice lines adapted to a specific environment, and there were significant differences in genotype. This study identified three RILs with higher yield performance (13-1 (3842 kg/ha), 374-1 (3699 kg/ha), and 903-3 (3550 kg/ha)) compared with the parent NDCMP49 (1996 kg/ha). However, the grain yields were unstable in the three top-yielding RILs due to varying environmental conditions, indicating that selective breeding requires a specific, narrow environment. Based on grain yield and grain size, the RILs performed better in the grain surface area than in the parent NDCMP49. Moreover, only two RILs (374-1 and 903-3) produced the highest anthocyanin content and yield, although this was lower than in the parent NDCMP49. However, the 374-1 and 903-3 RILs produced more grains, black grains, and three grains per spikelet with high yield and moderate anthocyanin content. They can, therefore, be backcrossed to the parent NDCMP49 to increase the accumulated anthocyanin content with a stable, high yield. This work provides a resource of small grains, black grains, and three grains per spikelet in the rice breeding line for breeding programs in the future.

Bioactive Compound Diversity in a Wide Panel of Sweet Potato (Ipomoea batatas L.) Cultivars: A Resource for Nutritional Food Development.

This study provides an overview of the composition of the raw root flesh of a panel of 22 sweet potato (Ipomoea batatas L.) cultivars, with a focus on bioactive compounds. The large diversity of the proximate and phytochemical compositions observed between cultivars and within and between different flesh colors pointed out the importance of composition analysis and not only color choice for the design of foods with nutritional benefits. The nutritional composition (starch, protein, total dietary fibers) and bioactive compound composition of 22 cultivars from Reunion Island, maintained in the Vatel Biological Resource Center, were investigated. Orange and purple cultivars stood out from white and yellow cultivars for their higher nutritional composition. Purple sweet potatoes were notable for their high contents of anthocyanins (55.7 to 143.4 mg/g dry weight (DW)) and phenolic compounds, in particular chlorogenic acid and ferulic acid, contributing to antioxidant activities, as well as their fiber content (14.1 ± 2.1% DW). Orange cultivars were rich in β-carotene (47.2 ± 0.7 mg/100 g DW) and to a lesser extent α-carotene (4.8 ± 1.2 mg/100 g DW). In contrast, certain white cultivars demonstrated suboptimal nutritional properties, rendering them less relevant even for applications where the lack of coloration in food is desired. Those characteristics enable the selection of sweet potato varieties to design food products ensuring optimal nutritional benefits and culinary versatility.

The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines.

The changes produced during the aging of wines in oak barrels are strongly dependent on the oak's geographical origin and aging time. This paper analyzes the effect of Quercus alba oak from four different geographical locations in four states in the USA, namely Missouri (Mo), Ohio (Oh), Kentucky (Kt), and Pennsylvania (Py), during 24 months of aging. Oak origin had a higher effect on the wine's aromatic composition than the polyphenolic one. Mo and Oh barrels enhanced coconut, spicy, and sweet notes for 12 months of aging, while Kt barrels achieved higher extraction of wood-related compounds at longer aging (24 months). Py wines showed the lowest contents of most volatile compounds at both aging times, as well as hydroxycinnamic acids, flavanols, anthocyanins, flavonols, stilbenes, and ellagitannins, attributed to their higher porosity. At 12 months of aging, Kt wines showed the highest content of ellagitannins, and Mo wines had the highest content of anthocyanins, but Oh wines had the highest concentrations at 24 months. In the sensory analysis, Kt wines were preferred at both aging times. Kt and Mo wines achieved the highest punctuations for the olfactory phase at 12 months of aging and Kt wines kept it after 24 months. These findings are essential for producers to achieve the sensory characteristics of their wines through strategic barrel aging.

Loss-of-function mutation in anthocyanidin reductase activates the anthocyanin synthesis pathway in strawberry

Fruit color substantially affects consumer preferences, with darker red strawberries being economically more valuable due to their higher anthocyanin content. However, the molecular basis for the dark red coloration remains unclear. Through screening of an ethyl methanesulfonate mutant library, we identified a rg418 mutant, that demonstrated anthocyanin accumulation during early fruit development stages. Furthermore, the ripening fruits of this mutant had higher anthocyanin content than wild-type (WT) fruits. An analysis of flavonoid content in WT and rg418 mutant fruits revealed substantial changes in metabolic fluxes, with the mutant exhibiting increased levels of anthocyanins and flavonols and decreased levels of proanthocyanidins. Bulked sergeant analysis sequencing indicated that the mutant gene was anthocyanidin reductase (ANR), a key gene in the proanthocyanidin synthesis pathway. Furthermore, transcriptome sequencing revealed the increased expression of MYB105 during the early development stage of mutant fruits, which promoted the expression of UFGT (UDP-glucose flavonoid 3-O-glucosyltransferase), a key gene involved in anthocyanin synthesis, thus substantially enhancing the anthocyanin content in the mutant fruits. Additionally, mutating ANR in a white-fruited strawberry variant (myb10 mutant) resulted in appealing pink-colored fruits, suggesting the diverse roles of ANR in fruit color regulation. Our study provides valuable theoretical insights for improving strawberry fruit color.

Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies.

The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins' chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants.

A comparative study on germination of wheat grains with different anthocyanin pigmentation of the pericarp in natural or induced aging.

One of promising areas of wheat breeding is the creation of varieties with a high concentration of anthocyanins in the grain for the production of functional food products. Nonetheless, the question of how these compounds affect seed viability after long-term storage has remained unexplored. A comparative study on seed viability was conducted using a set of near-isogenic lines on the background of spring wheat variety Saratovskaya 29. These sister lines carry different combinations of recombinant DNA regions (on chromosomes 2A and 7D) containing dominant and recessive alleles at loci Pp3 and Pp-D1 (Pp: Purple pericarp), which determine the anthocyanin color of coleoptiles and of the pericarp. Seeds were germinated on two layers of water-moistened filter paper in a climatic chamber at a constant temperature of 20 °C on a 12-hour daylight cycle. During long-term natural storage of the seeds for up to 9 years in a dry ventilated room in Kraft bags at 20 ± 2 °C, the tested wheat samples experienced a loss of seed germination capacity of ~50 %; anthocyanins were found to not participate in the preservation of germination capacity. Nonetheless, anthocyanins contributed to the preservation of seed viability under unfavorable short-term conditions of a temperature rise to 48 °C at 100 % humidity. The accelerated aging test did not predict poor germination capacity after long-term seed storage. The results showed a neutral role of anthocyanins in the maintenance of seed germination capacity for 6-9 years under natural storage conditions at 20 ± 2 °C. A small statistically significant increase in grain germination capacity during natural aging was associated with the presence of a recombinant region containing the Pp-D1 gene on wheat chromosome 7D.

Black and Red Currant Pomaces as Raw Materials to Create Smoothies with In Vitro Health-Promoting Potential.

Pomace is a by-product resulting from the pressing of fruits and vegetables into juices, and it is typically treated as waste. Interestingly, pomace contains minimal amounts of protein and fat but is characterized by its high polyphenol and dietary fiber contents, which may have health benefits for human physiology. Therefore, they are a potentially attractive raw material for the food industry, but to our knowledge, no smoothies with their addition have been prepared and described so far. Consequently, products derived from apple juice, incorporating different doses of fresh (6% and 12%) and dried (3% and 6%) black or red currant pomace, were formulated, and their physical properties, chemical composition, bioactive compound content, and health-promoting potential (in vitro antioxidant and antidiabetic activity) were evaluated. Additionally, the products underwent sensory assessment by consumers. The fortified beverages exhibited different physical characteristics and chemical compositions than apple juice. All smoothies were characterized by higher concentrations of anthocyanins, flavonols, and procyanidin polymers compared to the base product. Moreover, 75% of them exhibited a significantly elevated phenolic acid content as well as a higher concentration of flavan-3-ols. The majority of fresh smoothies exhibited significantly higher in vitro antioxidant capacities and increased in vitro α-amylase and α-glucosidase inhibitory effects compared to the base product. The highest ABTS activity was recorded in the variant with 6% dried black currant pomace. In turn, the smoothie with 3% dried red currant pomace had the most effective FRAP effect and, together with the product containing 12% fresh black currant pomace, ORAC antioxidant activity and α-glucosidase inhibition also. The introduction of 6% dried red currant pomace led to the creation of a beverage that most effectively inhibited α-glucosidase. The study showed that the application of various types of pomace, mainly that of black currant, into apple juice enables the development of new functional products with sensory attributes that are favorably evaluated by consumers.

Antitumor properties of colored native potatoes (Solanum tuberosum ssp. tuberosum) from southern Chile

Breast cancer is one of the most diagnosed neoplasms worldwide, especially in women. The disease occurs due to genetic variations that modify cell behavior in various cellular aspects, increasing proliferation and preventing cell death among them. Breast cancer presents an average response rate to conventional treatments of between 50% and 60%, given that in the long term, it may present natural or tumor-acquired resistance ar. Diets that include foods that contribute to enhance the molecular mechanism of anti-tumoral medications or stop the development of tumor recurrence, could be important in improving patient survival. Among foods with antitumor biological activities such as antiproliferative or antioxidant activity, those with high phenolic content and a purple color have gained prominence in recent years. In the present research, it has been found that purple and pink-colored Chilean native potato genotypes possess high concentrations of total phenolic content and anthocyanins. The results showed that the potato extract modified the antioxidant response of breast cancer cells. Additionally, three high-pigmented potatoes induce significant cell death in two different breast cancer cell lines. As a molecular mechanism, the extract with high anti-tumoral activities can modulate the gene expression of Bax and Bcl-2, both associated with cell death. In summary, the results demonstrate the important biological activities of native potato genotypes on breast cancer cell viability. It is important to highlight the great biomedical potential of these potatoes, which could be cultivated extensively, be used worldwide for nutrition and may be an excellent complementary option for patients undergoing breast cancer treatments.

Phenols, flavonoids and anthocyanins in Solanum lasiocarpum from Borneo: In vitro antioxidant activity and phytochemical profiling via LCMS Q-TOF

Phenols, flavonoids, and anthocyanins are compounds that reported play important roles in plant defence mechanism system. Antioxidant activity is mostly derived from these phytochemical groups, which have a wide range of pharmaceutical properties, including antimicrobial, antitumor, anti-inflammatory, antipyretic, anti-allergy, anti-fertility, hypoglycemic, anti-histamine, antioxidant, antiviral, analgesic, anti-ulcerogenic, nephroprotective, antidiabetic, immuno-secretory, cardiovascular, anti-platelet aggregation, antibacterial, anticancer, and hepatoprotective activities. However, these compounds in Solanum lasiocarpum from Borneo areas are remaining unclear. In this experiment, we performed comprehensive evaluation on effect of extraction solvents on phenols, flavonoids, and anthocyanin's contents and further on the scavenging activity (2,2-diphenyl-1-picrylhydrazyl-hydrate, DPPH; 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), ABTS; and ferric-reducing antioxidant power, FRAP). High phenolic, flavonoid and anthocyanin contents be found in low polar solvent. Antioxidant assay showed acetone was higher activity with IC50 of 6.36 mg/mL compared to methanol (12.1 mg/mL) and hexane (17.8 mg/mL). Furthermore, liquid chromatography mass spectrometry quadrupole-time of flight (LCMS Q-TOF) mass spectrometer detected N-Acryloylglycine, butoctamide hydrogen succinate, eruberin B, emmotin A and N-Cyclohexanecarbonylpentadecylamine that important in natural polymers, serve as sleep disorders treatment agents, anti-fibrotic property, immunomodulatory activity, and act as differentiator between N-palmitoylethanolamine-hydrolyzing acid amidase (NPAA) compared to fatty acid amide hydrolase (FAAH), respectively. The limitation of this research is the assessment of antioxidant properties related to the polarity of the extraction solvent. Polar solvents may exhibit high scavenging activity, but phenolic compounds, flavonoids, and anthocyanins are found in higher concentrations in non-polar solvents. We encourage further investigation into phytochemical profiles due to the abundance from non-polar solvents.

From Waste to Wealth: Exploring the Bioactive Potential of Wine By-Products-A Review.

The present paper explores the biological potential of bioactive compounds present in wine industry wastes, highlighting their valorization to promote sustainability and circular economy. Wine by-products, such as grape pomace and vine shoots, contain a high concentration of polyphenols, flavonoids, anthocyanins and other phytochemicals with antioxidant, anti-inflammatory and anticarcinogenic properties. Both conventional extraction methods, such as solid-liquid extraction, and emerging technologies, including enzyme-assisted extraction, ultrasound-assisted extraction, supercritical fluid extraction, microwave-assisted extraction, pressurized liquid extraction, high-hydrostatic-pressure extraction, and deep natural solvent-assisted extraction (NaDES), are discussed. In addition, the preservation of polyphenolic extracts by microencapsulation, a key technique to improve the stability and bioavailability of bioactive compounds, is addressed. The combination of advanced extraction methods and innovative preservation techniques offers a promising perspective for the valorization of bioactive compounds from wine residues, driving sustainability and innovation in the industry.

Identification and characterization of HCT genes in blackberry: Overexpression of RuHCT1 enhances anthocyanin contents

Emerging as a new generation of economic fruit, blackberries are rich in flavonoids and anthocyanins. Acylation can change the pharmacological activity and structural stability of anthocyanins and is of great significance to plant growth and secondary metabolism. In this study, based on the transcriptome data of the blackberry fruit, five blackberry hydroxycinnamoyl transferase (HCT) genes were screened and identified, all of which belong to the BAHD superfamily. Among them, RuHCT1, RuHCT2 and RuHCT3 have similar tertiary structures and functions. RuHCT1, the gene with the largest difference in expression between immature and mature blackberry fruits, was selected for overexpression research. The results showed that the content of anthocyanin in the leaves of transgenic plants was significantly increased, while the content of secondary metabolites such as lignan and chlorogenic acid was decreased. Moreover, the expression levels of the NtCCOMT, NtCHS and NtCYP98A genes in transgenic tobacco were lower than those in nontransgenic plants. In conclusion, RuHCT1 may be an important structural gene regulating anthocyanin synthesis in blackberry. RuHCT1 may also inhibit lignan synthesis and affect the expression of other key structural genes. This study provides a theoretical reference regarding the biosynthesis and regulatory mechanisms of anthocyanins in blackberry, contributing to the breeding of new blackberry cultivars with high anthocyanin content.