title: Preparation and toxicological evaluation of methyl pyranoanthocyanin.
abstract: Anthocyanins are increasingly valued in the food industry for their functional properties and as food colorants. The broadness of their applications has, however, been limited by the lack of stability of these natural pigment extracts in a number of food systems. The potential application of pyranoanthocyanins, anthocyanin derivatives with better stability conferred by the added pyran ring, as a food ingredient was determined. Methylpyranoanthocyanin (MPA) was prepared from reaction of acetone and anthocyanin extracts from red grapes. Reaction products were sequentially purified with polyamide resin, TSK gel resin and semi-preparative HPLC to a purity level >98%. Cytoprotective influence tests of the purified MPA indicated its significant protective effect against H2O2 induced MRC-5 cell damage. Results of evaluations of possible acute toxicity effects on MPA-fed mice, including macro and microscopic assessments, support the conclusion of a non-toxic effect of MPA, and its potential safe use as a food additive.
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China. Electronic address: zhenzhou.zhu@126.com.
authors.forename: Zhenzhou
authors.initials: Z
authors.lastname: Zhu
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China.
authors.forename: Nao
authors.initials: N
authors.lastname: Wu
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China.
authors.forename: Minjie
authors.initials: M
authors.lastname: Kuang
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China.
authors.forename: Olusola
authors.initials: O
authors.lastname: Lamikanra
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China.
authors.forename: Gang
authors.initials: G
authors.lastname: Liu
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China.
authors.forename: Shuyi
authors.initials: S
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China. Electronic address: jingren.he@whpu.edu.cn.
authors.forename: Jingren
authors.initials: J
authors.lastname: He
mesh_terms: D000107:Acetylation; D000818:Animals; D000872:Anthocyanins / Q000008:administration & dosage / Q000009:adverse effects* / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D000975:Antioxidants / Q000008:administration & dosage / Q000009:adverse effects* / Q000737:chemistry / Q000302:isolation & purification; D002460:Cell Line; D002470:Cell Survival; D005260:Female; D005505:Food Coloring Agents / Q000008:administration & dosage / Q000009:adverse effects* / Q000737:chemistry / Q000302:isolation & purification; D005638:Fruit / Q000737:chemistry; D005960:Glucosides / Q000008:administration & dosage / Q000009:adverse effects / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D006801:Humans; D007928:Lethal Dose 50; D008297:Male; D051379:Mice; D009994:Osmolar Concentration; D019441:Plant Epidermis / Q000737:chemistry; D011897:Random Allocation; D023382:Toxicity Tests, Acute; D027843:Vitis / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005505:Food Coloring Agents; D005960:Glucosides; C000608080:methyl pyranoanthocyanin; C458419:malvidin-3-glucoside
keywords: Acute toxicity; Cytoprotective effect; HPLC-MS; Methyl pyranoanthocyanin