Antioxidant and antiproliferative activities of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves

Yu Zhang; Xiaozhou Zhou; Wenyang Tao; Lanqi Li; Chaoyang Wei; Jie Duan; Shiguo Chen; Xingqian Ye

Journal of Functional Foods (Dec 2016)

Antioxidant and antiproliferative activities of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves

Yu Zhang,
Xiaozhou Zhou,
Wenyang Tao,
Lanqi Li,
Chaoyang Wei,
Jie Duan,
Shiguo Chen,
Xingqian Ye

Affiliations

Yu Zhang: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
Xiaozhou Zhou: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
Wenyang Tao: Department of Food Science, Zhejiang University of Technology, Hangzhou 310014, China
Lanqi Li: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
Chaoyang Wei: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
Jie Duan: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
Shiguo Chen: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Corresponding author. Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Fax: +86 571 88982151.
Xingqian Ye: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Corresponding author. Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Fax: +86 571 88982155.

Journal volume & issue: Vol. 27
pp. 645 – 654

Abstract

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Chinese bayberry leaves proanthocyanidin (BLPs) contain epigallocatechin-3-O- gallate (EGCG) as its terminal unit and most of its extension units, which is unusual in the plant kingdom. The present study compared the antioxidant and anti-proliferative activities of BLPs prepared from different purification stages. Low-molecular-weight BLPs were prepared by ultrasonic treatment. Results revealed that the antioxidant activities of BLPs were strongly related to the content of total phenolics and proanthocyanidins; however, the cellular assay indicated that the mean degree of polymerization (mDP) played a vital role in the cellular antioxidant activity (CAA) of BLPs. The ultrasonic depolymerized BLPs with lower mDP (3.6 ± 0.3) exhibited a much higher CAA (EC50 = 0.042 ± 0.005 mg/mL) than other groups, which suggests that bioavailability is crucial to the cellular antioxidant potential of BLPs. Additionally, BLPs strongly inhibited HepG2 proliferation in a dose-dependent manner. Our results indicated that BLPs could be a valuable resource of bioactive compounds to promote consumer health.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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