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Open AccessArticle

Impact of Thermal Degradation of Cyanidin-3-O-Glucoside of Haskap Berry on Cytotoxicity of Hepatocellular Carcinoma HepG2 and Breast Cancer MDA-MB-231 Cells

1
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
2
College of Science, Sichuan Agricultural University, Yaan 625014, China
*
Author to whom correspondence should be addressed.
Antioxidants 2018, 7(2), 24; https://doi.org/10.3390/antiox7020024
Received: 14 January 2018 / Revised: 24 January 2018 / Accepted: 25 January 2018 / Published: 27 January 2018
(This article belongs to the Special Issue Feature Papers in Antioxidants in 2018)
Cyanidin-3-O-glucoside (C3G), the predominant anthocyanin in haskap berries (Lonicera caerulea L.), possesses antioxidant and many other biological activities. This study investigated the impact of temperature and pH on the degradation of the C3G-rich haskap fraction. The effect of the thermal degradation products on the viability of hepatocellular carcinoma HepG2 and breast cancer MDA-MB-231 cells was also studied in vitro. Using column chromatography, the C3G-rich fraction was isolated from acetone extracts of haskap berries. The C3G stability in these fractions was studied under elevated temperatures (70 °C and 90 °C) at three different pH values (2.5, 4, and 7) by monitoring the concentration of C3G and its major degradation products, protocatechuic acid (PCA) and phloroglucinaldehyde (PGA), using liquid chromatography mass spectrometry. Significant degradation of C3G was observed at elevated temperatures and at neutral pH. Conversely, the PCA and PGA concentration increased at higher pH and temperature. Similar to C3G, neutral pH also has a prominent effect on the degradation of PGA, which is further accelerated by heating. The C3G-rich fraction exhibited dose-dependent inhibitory effects on cell metabolic activity when the HepG2 cells were exposed for 48 h. Interestingly, PGA but not PCA exhibited cytotoxic effects against both MDA-MB-231 and HepG2 cells. The results suggest that thermal food processing of haskap could influence its biological properties due to the degradation of C3G. View Full-Text
Keywords: anthocyanin; food processing; antioxidant; cancer; cell viability; phenolic compounds anthocyanin; food processing; antioxidant; cancer; cell viability; phenolic compounds
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MDPI and ACS Style

Pace, E.; Jiang, Y.; Clemens, A.; Crossman, T.; Rupasinghe, H.P.V. Impact of Thermal Degradation of Cyanidin-3-O-Glucoside of Haskap Berry on Cytotoxicity of Hepatocellular Carcinoma HepG2 and Breast Cancer MDA-MB-231 Cells. Antioxidants 2018, 7, 24. https://doi.org/10.3390/antiox7020024

AMA Style

Pace E, Jiang Y, Clemens A, Crossman T, Rupasinghe HPV. Impact of Thermal Degradation of Cyanidin-3-O-Glucoside of Haskap Berry on Cytotoxicity of Hepatocellular Carcinoma HepG2 and Breast Cancer MDA-MB-231 Cells. Antioxidants. 2018; 7(2):24. https://doi.org/10.3390/antiox7020024

Chicago/Turabian Style

Pace, Eric; Jiang, Yuanyuan; Clemens, Amy; Crossman, Tennille; Rupasinghe, H.P. V. 2018. "Impact of Thermal Degradation of Cyanidin-3-O-Glucoside of Haskap Berry on Cytotoxicity of Hepatocellular Carcinoma HepG2 and Breast Cancer MDA-MB-231 Cells" Antioxidants 7, no. 2: 24. https://doi.org/10.3390/antiox7020024

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