Polyphenolic compounds of Purple Sweet Potatoes (Ipomoea batatas) show anti-inflammatory effects in colon myofribroblast CCD-18Co cells
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abstract
Acylated anthocyanins from purple sweet potatoes are used as natural food colors. Digestion impacts their stability and composition due to enzymatic hydrolysis and thus requires additional study for biological activity. Anthocyanins were alkali hydrolyzed and fractionated to create distinctive polyphenolic isolates to simulate digestive processes and evaluate antiinflammatory effects in CCD18Co colon cells and selective cell proliferation in HT29 cancer cells. A 40% cell inhibition was observed for HT29 cells for all anthocyanincontaining fractions. Anthocyanins with and without hydrolysis suppressed TNF induced ROS at 10 CAE mg/L, while phenolic acids alone promoted it on HT29 cells. Hydrolyzed anthocyanins and phenolic acids served to downregulate mRNA, protein expressions of inflammatory markers (IL6, IL1b, TNF, and NFB), compared to nonhydrolyzed anthocyanins. Results indicated the importance of polyphenolic composition and hydrolysis effects on physiological relevant anthocyanin moietes, and serves to provide valuable knowledge to the natural color industry for healthier alternatives for food colors.
