Mulberry anthocyanin extracts inhibit LDL oxidation and macrophage-derived foam cell formation induced by oxidative LDL.

doi:10.1111/j.1750-3841.2008.00801.x

中山醫學大學機構典藏 CSMUIR > 醫學院 > 生化微生物免疫研究所 > 期刊論文 > Item 310902500/10770

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/10770

Title:	Mulberry anthocyanin extracts inhibit LDL oxidation and macrophage-derived foam cell formation induced by oxidative LDL.
Authors:	Liu, LK Lee, HJ Shih, YW Chyau, CC Wang, CJ
Contributors:	中山醫學大學
Date:	2008
Issue Date:	2015-05-11T09:09:54Z (UTC)
ISSN:	0022-1147
Abstract:	Low-density lipoprotein (LDL) oxidation plays a role in atherosclerosis; therefore the lower the formation of oxidative LDL (oxLDL), the lower the occurrence of coronary heart diseases (CHD). Mulberry, the fruit of Morus alba L., is used effectively in Chinese medicines for prevention of CHD. However, the mechanism of this action is unclear. Two extracts, MWEs (mulberry water extracts) and MACs (mulberry anthocyanin-rich extracts), which exhibit antioxidative and anti-atherosclerogensis abilities in vitro. Data showed that MWEs and MACs were able to inhibit (P<0.05) the relative electrophoretic mobility (REM), ApoB fragmentation, and thiobarbituric acid reaction substances (TBARS) formation in Cu2+ -mediated oxidation LDL. MWEs and MACs also had the ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging for reducing the formation of free radicals mediated by copper ions. Furthermore, we observed that MWEs and MACs could decrease (P<0.05) macrophage death induced by oxLDL. In addition, the MWEs and MACs also could inhibit (P<0.05) the formation of foam cells. Both MWEs and MACs showed a great ability of scavenging radicals, inhibition of LDL oxidation, and decrease in atherogenic stimuli in macrophages, while the efficacy of MACs is 10-fold greater than that of MWEs. It also demonstrated that anthocyanin components in mulberry extracts were regarded as the prevention of atherosclerosis.
URI:	https://ir.csmu.edu.tw:8080/ir/handle/310902500/10770 http://dx.doi.org/10.1111/j.1750-3841.2008.00801.x
Relation:	J Food Sci. 2008 Aug;73(6):H113-21.
Appears in Collections:	[生化微生物免疫研究所] 期刊論文

Files in This Item:

File	Description	Size	Format
index.html	期刊論文	0Kb	HTML	337	View/Open

View Licence

Loading...