花青素来源、结构特性和生理功能的研究进展
摘要
花青素为黄酮类多酚化合物,主要被作为天然色素和抗衰老食品应用到食品染色、化妆品抗衰老、保健等方面。本文将阐述花青素来源、结构特性、药理作用、药代动力学、毒性等方面的研究进展,以期为今后相关开发应用提供理论基础和实验依据。
引文
[1]李皓雲,段俊丽,王一尘.原花青素的功能与研究进展[J].国际老年医学杂志,2013,34(2):73-76.
[2]韩海华,梁名志,王丽,等.花青素的研究进展及其应用[J].茶叶,2011,37(4):217-220.
[3]郑红岩,刘建兰,高梦,等.蓝莓花青苷的研究现状与展望[J].贵州农业科学,2014,42(1):59-64.
[4] Fang J. Bioavailability of anthocyanins[J]. Drug Metab Rev,2014,46(4):508-520.
[5]李娟娟.花青素研究进展[J].中山大学研究生学刊(自然科学、医学版),2007,28(2):1-5.
[6] Woodward G, Kroon P, Cassidy A, et al. Anthocyanin stability and recovery:implications for the analysis of clinical and experimental samples[J]. J Agric Food Chem,2009,57(12):5271-5278.
[7]石红旗,郝林华,赵贝贝.盐生植物翅碱蓬花青素类物质研究[J].中国海洋药物杂志,2005,24(6):32-36.
[8] Nakaishi H, Matsumoto H, Tominaga S, et al. Effects of black currant anthocyanosides intake on dark adaptation and VDT work-induced transient refractive alternation in healthy humans[J]. Altern Med Rev,2000,5(6):553-562.
[9] Kim S,Hwang G,Lee S,et al. High ambient temperature represses anthocyanin biosynthesis through degradation of HY5[J]. Front Plant Sci,2017,8:1787.
[10] Tanaka Y, Sasaki N, Ohmiya A. Biosynthesis of plant pigments:anthocyanins,betalains and carotenoids[J]. Plant J,2008,54(4):733-749.
[11]侯锐,陈琦,王利,等.花青素及其生物活性的研究进展[J].现代生物医学进展, 2015, 15(28):5590-5593.
[12] Belkacemi A,Ramassamy C. Anthocyanins protect SK-N-SH cells against acrolein-induced toxicity by preserving the cellular redox state[J]. J Alzheimers Dis,2016,50(4):981-998.
[13]李莹,高振蕊,张驰,等.花青素合成途径中分子调控机制的研究进展[J].生态学杂志,2015,34(10):2937-2942.
[14] Kong J M,Chia L S,Goh N K,et al. Analysis and biological activities of anthocyanins[J]. Phytochemistry,2003,64(5):923-933.
[15] Tsuda T. Dietary anthocyanin-rich plants:biochemical basisand recent progress in health benefits studies[J]. Mol Nutr Food Res,2012,56(1):159-170.
[16] Wallace T C. Anthocyanins in cardiovascular disease[J]. Adv Nutr,2011,2(1):1-7.
[17] Wang L S,Stoner G D. Anthocyanins and their role in cancer prevention[J]. Cancer Lett,2008,269(2):281-290.
[18] Costa A G V,Garcia-Diaz D F,Jimenez P,et al. Bioactive compounds and health benefits of exotic tropical red-black berries[J]. J Funct Foods,2013,5(2):539-549.
[19] Min S W,Ryu S N,Kim D H. Anti-inflammatory effects of black rice,cyanidin-3-O-beta-D-glycoside,and its metabolites,cyanidin and protocatechuic acid[J]. Int Immunopharmacol,2010,10(8):959-966.
[20] Jeong J W,Lee W S,Shin S C,et al. Anthocyanins downregulate lipopolysaccharide-induced inflammatory responses in BV2microglial cells by suppressing the NF-κB and Akt/MAPKs signaling pathways[J]. Int J Mol Sci, 2013, 14(1):1502-1515.
[21]李建光,阳莹,刘倩芸,等.黑果小檗总花色苷对Aβ25-35诱导的AD小鼠及小胶质细胞神经炎性反应模型的影响[J].中华中医药杂志,2017,32(2):822-825.
[22]孙园园.花青素与癌症预防[J].轻工科技,2012(1):17-18.
[23] Ezekiel R, Singh N, Sharma S, et al. Beneficial phytochemicals in potato—a review[J]. Food Res Int,2013,50(2):487-496.
[24]徐春明,庞高阳,李婷.花青素的生理活性研究进展[J].中国食品添加剂,2013(3):205-210.
[25] Ghiselli A,Nardini M,Baldi A,et al. Antioxidant activity of different phenolic fractions separated from an Italian red wine[J]. J Agric Food Chem,1998,46(2):361-367.
[26]杨红澎,蒋与刚,庞伟,等.蓝莓花色苷单体改善老龄小鼠学习记忆的研究[J].营养学报,2009,31(6):583-587.
[27] Ha U S, Bae W J, Kim S J, et al. Protective effect of cyanidin-3-O-beta-D-glucopyranoside fraction from mulberry fruit pigment against oxidative damage in streptozotocin-induced diabetic rat bladder[J]. Neurourol Urodyn,2013,32(5):493-499.
[28] Kelsey N,Hulick W,Winter A,et al. Neuroprotective effects of anthocyanins on apoptosis induced by mitochondrial oxidative stress[J]. Nutr Neurosci,2011,14(6):249-259.
[29]刘伟.花色苷改善阿尔茨海默病认知障碍的自噬与表观遗传调控机制[D].北京:中国人民解放军军事医学科学院,2016.
[30] Shah S A,Amin F U,Khan M,et al. Anthocyanins abrogate glutamate-induced AMPK activation,oxidative stress,neuroinflammation,and neurodegeneration in postnatal rat brain[J].J Neuroinflammation,2016,13(1):286.
[31] Lu J,Wu D M,Zheng Y L,et al. Purple sweet potato color attenuates domoic acid-induced cognitive deficits by promoting estrogen receptor-α-mediated mitochondrial biogenesis signaling in mice[J]. Free Radic Biol Med,2012,52(3):646-659.
[32] Badshah H,Kim T H,Kim M O. Protective effects of anthocyanins against amyloid beta-induced neurotoxicity in vivo and in vitro[J]. Neurochem Int,2015,80:51-59.
[33] Rehman S U,Shah S A,Ali T,et al. Anthocyanins reversed D-galactose-induced oxidative stress and neuroinflammation mediated cognitive impairment in adult rats[J]. Mol Neurobiol,2017,54(1):255-271.
[34] Shukitt-Hale B,Careya A,Simon L,et al. Effects of Concord grape juice on cognitive and motor deficits in aging[J]. Nutrition,2006,22(3):295-302.
[35] Dani C,Pasquali M A B,Oliveira M R,et al. Protective effects of purple grape juice on carbon tetrachloride-induced oxidative stress in brains of adult Wistar rats[J]. J Med Food,2008,11(1):55-61.
[36] Joseph J A,Shukitt-Hale B,Dielinskid N A,et al. Reversals of age-related declines in neuronal signal transduction,cognitive and motor behavioral deficits with diets supplemented with blueberry,spinach or strawberry dietary supplementation[J]. J Neurosci,1999,19(18):8114-8121.
[37] Youdim K A,Shukitt-Hale B,Martin A,et al. Short-term dietary supplementation of blueberry polyphenolics:beneficial effects on aging brain performance and peripheral tissue function[J]. Nutr Neurosci,2000,3(6):383-397.
[38]杜春阳,史永红,朱艳,等.高糖对肾小管细胞胆固醇转运的影响及花青素的干预研究[J].中国药理学通报,2016,32(1):114-118.
[39] Nizamutdinova I T,Jin Y C,Chung J I,et al. The anti-diabetic effect of anthocyanins in streptozotocin-induced diabetic rats through glucose transporter 4 regulation and prevention of insulin resistance and pancreatic apoptosis[J]. Mol Nutr Food Res,2009,53(11):1419-1429.
[40]张毅,王洪云,钮福祥,等.‘宁紫薯1号’花青素组分鉴定及其对大鼠高脂诱导肥胖的预防效果[J].中国农业科学,2016,49(9):1787-1802.
[41] Badshah H,Ullah I,Kim S E,et al. Anthocyanins attenuate body weight gain via modulating neuropeptide Y and GABAB1receptor in rats hypothalamus[J]. Neuropeptides, 2013, 47(5):347-353.
[42] Wu T,Tang Q,Gao Z C,et al. Blueberry and mulberry juice prevent obesity development in C57BL/6 mice[J]. PLoS One,2013,8(10):e77585.
[43]刘春远,赵豹猛,蒋宏,等.黑米花青素对结肠癌细胞增殖、细胞周期及凋亡的影响[J].中华结直肠疾病电子杂志,2014,3(6):464-468.
[44]曾画艳,马思思,王娟秀,等.花青素抑制肥胖作用机制研究进展[J].食品科技,2014,39(6):214-218.
[45]魏伦收,张娟娟,康玉华,等.蓝莓花青素对人胃腺癌BGC-823细胞的体内外抑制作用[J].中药药理与临床,2015,31(6):43-46.
[46]梁慧敏,时小燕,随裕敏,等.莲房花青素诱导人肝癌细胞SMMC-7721凋亡的研究[J].中国实用医药,2011,6(19):37-38.
[47] Shah S A,Ullah I,Lee H Y,et al. Anthocyanins protect against ethanol-induced neuronal apoptosis via GABAB1receptors intracellular signaling in prenatal rat hippocampal neurons[J].Mol Neurobiol,2013,48(1):257-269.
[48]马越,王丹,张超,等.花青素饮料缓解视疲劳作用的人体试验观察[J].中国食品学报,2015,15(8):42-46.
[49]姚佳宇,李志坚.蓝莓花青素在眼科疾病的研究进展[J].国际眼科杂志,2016,16(12):2234-2236.
[50] Talavéra S,Felgines C,Texier O,et al. Anthocyanins are efficiently absorbed from the small intestine in rats[J]. J Nutr,2004,134(9):2275-2279.
[51]刘学铭,廖森泰,肖更生,等.花青素的吸收与代谢研究进展[J].中草药,2007,38(6):953-956,附1.
[52] He J,Wallace T C,Keatley K E,et al. Stability of black raspberry anthocyanins in the digestive tract lumen and transport efficiency into gastric and small intestinal tissues in the rat[J].J Agric Food Chem,2009,57(8):3141-3148.
[53] Talavera S,Felgines C,Texier O,et al. Anthocyanin metabolism in rats and their distribution to digestive area, kidney,and brain[J]. J Agric Food Chem, 2005, 53(10):3902-3908.
[54] Woodward G M,Needs P W,Kay C D. Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation[J]. Mol Nutr Food Res,2011,55(3):378-386.
[55] Walton M C,Lentle R G,Reynolds G W,et al. Anthocyanin absorption and antioxidant status in pigs[J]. J Agric Food Chem,2006,54(20):7940-7946.
[56] Kay C D. Aspects of anthocyanin absorption,metabolism and pharmacokinetics in humans[J]. Nutr Res Rev,2006,19(1):137-146.
[57] Milbury P E,Vita J A,Blumberg J B. Anthocyanins are bioavailable in humans following an acute dose of cranberry juice1-3[J]. J Nutr,2010,140(6):1099-1104.
[58] Kalt W,Mc Donald J E,Vinqvist-Tymchuk M R,et al. Human anthocyanin bioavailability:effect of intake duration and dosing[J]. Food Funct,2017,8(12):4563-4569.
[59]谭壮生,李芳,张懿.花青素遗传毒性初步研究[J].首都公共卫生,2012,6(4):178-181.
[60]梁婕,张颖,俞萍,等.杨梅花青素的安全性评价研究[J].环境与健康杂志,2016,33(9):820-823.
[61] Hertog M G,Hollman P C,Katan M B,et al. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands[J]. Nutr Cancer,1993,20(1):21-29.
[62] Wallace T C, Giusti M M. Anthocyanins[J]. Adv Nutr,2015,6(5):620-622.
[63]中国营养学会.中国居民膳食营养素参考摄入量速查手册[M].北京:中国标准出版社,2014.
[2]韩海华,梁名志,王丽,等.花青素的研究进展及其应用[J].茶叶,2011,37(4):217-220.
[3]郑红岩,刘建兰,高梦,等.蓝莓花青苷的研究现状与展望[J].贵州农业科学,2014,42(1):59-64.
[4] Fang J. Bioavailability of anthocyanins[J]. Drug Metab Rev,2014,46(4):508-520.
[5]李娟娟.花青素研究进展[J].中山大学研究生学刊(自然科学、医学版),2007,28(2):1-5.
[6] Woodward G, Kroon P, Cassidy A, et al. Anthocyanin stability and recovery:implications for the analysis of clinical and experimental samples[J]. J Agric Food Chem,2009,57(12):5271-5278.
[7]石红旗,郝林华,赵贝贝.盐生植物翅碱蓬花青素类物质研究[J].中国海洋药物杂志,2005,24(6):32-36.
[8] Nakaishi H, Matsumoto H, Tominaga S, et al. Effects of black currant anthocyanosides intake on dark adaptation and VDT work-induced transient refractive alternation in healthy humans[J]. Altern Med Rev,2000,5(6):553-562.
[9] Kim S,Hwang G,Lee S,et al. High ambient temperature represses anthocyanin biosynthesis through degradation of HY5[J]. Front Plant Sci,2017,8:1787.
[10] Tanaka Y, Sasaki N, Ohmiya A. Biosynthesis of plant pigments:anthocyanins,betalains and carotenoids[J]. Plant J,2008,54(4):733-749.
[11]侯锐,陈琦,王利,等.花青素及其生物活性的研究进展[J].现代生物医学进展, 2015, 15(28):5590-5593.
[12] Belkacemi A,Ramassamy C. Anthocyanins protect SK-N-SH cells against acrolein-induced toxicity by preserving the cellular redox state[J]. J Alzheimers Dis,2016,50(4):981-998.
[13]李莹,高振蕊,张驰,等.花青素合成途径中分子调控机制的研究进展[J].生态学杂志,2015,34(10):2937-2942.
[14] Kong J M,Chia L S,Goh N K,et al. Analysis and biological activities of anthocyanins[J]. Phytochemistry,2003,64(5):923-933.
[15] Tsuda T. Dietary anthocyanin-rich plants:biochemical basisand recent progress in health benefits studies[J]. Mol Nutr Food Res,2012,56(1):159-170.
[16] Wallace T C. Anthocyanins in cardiovascular disease[J]. Adv Nutr,2011,2(1):1-7.
[17] Wang L S,Stoner G D. Anthocyanins and their role in cancer prevention[J]. Cancer Lett,2008,269(2):281-290.
[18] Costa A G V,Garcia-Diaz D F,Jimenez P,et al. Bioactive compounds and health benefits of exotic tropical red-black berries[J]. J Funct Foods,2013,5(2):539-549.
[19] Min S W,Ryu S N,Kim D H. Anti-inflammatory effects of black rice,cyanidin-3-O-beta-D-glycoside,and its metabolites,cyanidin and protocatechuic acid[J]. Int Immunopharmacol,2010,10(8):959-966.
[20] Jeong J W,Lee W S,Shin S C,et al. Anthocyanins downregulate lipopolysaccharide-induced inflammatory responses in BV2microglial cells by suppressing the NF-κB and Akt/MAPKs signaling pathways[J]. Int J Mol Sci, 2013, 14(1):1502-1515.
[21]李建光,阳莹,刘倩芸,等.黑果小檗总花色苷对Aβ25-35诱导的AD小鼠及小胶质细胞神经炎性反应模型的影响[J].中华中医药杂志,2017,32(2):822-825.
[22]孙园园.花青素与癌症预防[J].轻工科技,2012(1):17-18.
[23] Ezekiel R, Singh N, Sharma S, et al. Beneficial phytochemicals in potato—a review[J]. Food Res Int,2013,50(2):487-496.
[24]徐春明,庞高阳,李婷.花青素的生理活性研究进展[J].中国食品添加剂,2013(3):205-210.
[25] Ghiselli A,Nardini M,Baldi A,et al. Antioxidant activity of different phenolic fractions separated from an Italian red wine[J]. J Agric Food Chem,1998,46(2):361-367.
[26]杨红澎,蒋与刚,庞伟,等.蓝莓花色苷单体改善老龄小鼠学习记忆的研究[J].营养学报,2009,31(6):583-587.
[27] Ha U S, Bae W J, Kim S J, et al. Protective effect of cyanidin-3-O-beta-D-glucopyranoside fraction from mulberry fruit pigment against oxidative damage in streptozotocin-induced diabetic rat bladder[J]. Neurourol Urodyn,2013,32(5):493-499.
[28] Kelsey N,Hulick W,Winter A,et al. Neuroprotective effects of anthocyanins on apoptosis induced by mitochondrial oxidative stress[J]. Nutr Neurosci,2011,14(6):249-259.
[29]刘伟.花色苷改善阿尔茨海默病认知障碍的自噬与表观遗传调控机制[D].北京:中国人民解放军军事医学科学院,2016.
[30] Shah S A,Amin F U,Khan M,et al. Anthocyanins abrogate glutamate-induced AMPK activation,oxidative stress,neuroinflammation,and neurodegeneration in postnatal rat brain[J].J Neuroinflammation,2016,13(1):286.
[31] Lu J,Wu D M,Zheng Y L,et al. Purple sweet potato color attenuates domoic acid-induced cognitive deficits by promoting estrogen receptor-α-mediated mitochondrial biogenesis signaling in mice[J]. Free Radic Biol Med,2012,52(3):646-659.
[32] Badshah H,Kim T H,Kim M O. Protective effects of anthocyanins against amyloid beta-induced neurotoxicity in vivo and in vitro[J]. Neurochem Int,2015,80:51-59.
[33] Rehman S U,Shah S A,Ali T,et al. Anthocyanins reversed D-galactose-induced oxidative stress and neuroinflammation mediated cognitive impairment in adult rats[J]. Mol Neurobiol,2017,54(1):255-271.
[34] Shukitt-Hale B,Careya A,Simon L,et al. Effects of Concord grape juice on cognitive and motor deficits in aging[J]. Nutrition,2006,22(3):295-302.
[35] Dani C,Pasquali M A B,Oliveira M R,et al. Protective effects of purple grape juice on carbon tetrachloride-induced oxidative stress in brains of adult Wistar rats[J]. J Med Food,2008,11(1):55-61.
[36] Joseph J A,Shukitt-Hale B,Dielinskid N A,et al. Reversals of age-related declines in neuronal signal transduction,cognitive and motor behavioral deficits with diets supplemented with blueberry,spinach or strawberry dietary supplementation[J]. J Neurosci,1999,19(18):8114-8121.
[37] Youdim K A,Shukitt-Hale B,Martin A,et al. Short-term dietary supplementation of blueberry polyphenolics:beneficial effects on aging brain performance and peripheral tissue function[J]. Nutr Neurosci,2000,3(6):383-397.
[38]杜春阳,史永红,朱艳,等.高糖对肾小管细胞胆固醇转运的影响及花青素的干预研究[J].中国药理学通报,2016,32(1):114-118.
[39] Nizamutdinova I T,Jin Y C,Chung J I,et al. The anti-diabetic effect of anthocyanins in streptozotocin-induced diabetic rats through glucose transporter 4 regulation and prevention of insulin resistance and pancreatic apoptosis[J]. Mol Nutr Food Res,2009,53(11):1419-1429.
[40]张毅,王洪云,钮福祥,等.‘宁紫薯1号’花青素组分鉴定及其对大鼠高脂诱导肥胖的预防效果[J].中国农业科学,2016,49(9):1787-1802.
[41] Badshah H,Ullah I,Kim S E,et al. Anthocyanins attenuate body weight gain via modulating neuropeptide Y and GABAB1receptor in rats hypothalamus[J]. Neuropeptides, 2013, 47(5):347-353.
[42] Wu T,Tang Q,Gao Z C,et al. Blueberry and mulberry juice prevent obesity development in C57BL/6 mice[J]. PLoS One,2013,8(10):e77585.
[43]刘春远,赵豹猛,蒋宏,等.黑米花青素对结肠癌细胞增殖、细胞周期及凋亡的影响[J].中华结直肠疾病电子杂志,2014,3(6):464-468.
[44]曾画艳,马思思,王娟秀,等.花青素抑制肥胖作用机制研究进展[J].食品科技,2014,39(6):214-218.
[45]魏伦收,张娟娟,康玉华,等.蓝莓花青素对人胃腺癌BGC-823细胞的体内外抑制作用[J].中药药理与临床,2015,31(6):43-46.
[46]梁慧敏,时小燕,随裕敏,等.莲房花青素诱导人肝癌细胞SMMC-7721凋亡的研究[J].中国实用医药,2011,6(19):37-38.
[47] Shah S A,Ullah I,Lee H Y,et al. Anthocyanins protect against ethanol-induced neuronal apoptosis via GABAB1receptors intracellular signaling in prenatal rat hippocampal neurons[J].Mol Neurobiol,2013,48(1):257-269.
[48]马越,王丹,张超,等.花青素饮料缓解视疲劳作用的人体试验观察[J].中国食品学报,2015,15(8):42-46.
[49]姚佳宇,李志坚.蓝莓花青素在眼科疾病的研究进展[J].国际眼科杂志,2016,16(12):2234-2236.
[50] Talavéra S,Felgines C,Texier O,et al. Anthocyanins are efficiently absorbed from the small intestine in rats[J]. J Nutr,2004,134(9):2275-2279.
[51]刘学铭,廖森泰,肖更生,等.花青素的吸收与代谢研究进展[J].中草药,2007,38(6):953-956,附1.
[52] He J,Wallace T C,Keatley K E,et al. Stability of black raspberry anthocyanins in the digestive tract lumen and transport efficiency into gastric and small intestinal tissues in the rat[J].J Agric Food Chem,2009,57(8):3141-3148.
[53] Talavera S,Felgines C,Texier O,et al. Anthocyanin metabolism in rats and their distribution to digestive area, kidney,and brain[J]. J Agric Food Chem, 2005, 53(10):3902-3908.
[54] Woodward G M,Needs P W,Kay C D. Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation[J]. Mol Nutr Food Res,2011,55(3):378-386.
[55] Walton M C,Lentle R G,Reynolds G W,et al. Anthocyanin absorption and antioxidant status in pigs[J]. J Agric Food Chem,2006,54(20):7940-7946.
[56] Kay C D. Aspects of anthocyanin absorption,metabolism and pharmacokinetics in humans[J]. Nutr Res Rev,2006,19(1):137-146.
[57] Milbury P E,Vita J A,Blumberg J B. Anthocyanins are bioavailable in humans following an acute dose of cranberry juice1-3[J]. J Nutr,2010,140(6):1099-1104.
[58] Kalt W,Mc Donald J E,Vinqvist-Tymchuk M R,et al. Human anthocyanin bioavailability:effect of intake duration and dosing[J]. Food Funct,2017,8(12):4563-4569.
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