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Anthocyanins as lipoxygenase inhibitors
Bastian Knaup1, Anett Oehme, Anagnostis Valotis
1Food Chemistry, University of Würzburg, Am Hubland, Würzburg, Germany.
Molecular Nutrition & Food Research
|December 17, 2008
Summary
Anthocyanins, particularly delphinidin glycosides, show strong potential in inhibiting lipoxygenase enzymes. This suggests a mechanism for their anti-inflammatory health benefits, potentially aiding in disease prevention.
Area of Science:
- Biochemistry
- Pharmacology
- Nutritional Science
Background:
- Diets rich in anthocyanins offer health benefits, including antioxidative and anti-inflammatory effects.
- Lipoxygenase inhibition is a proposed mechanism for anthocyanin's health-promoting properties.
Purpose of the Study:
- To investigate the lipoxygenase inhibitory potential of various anthocyanins and their glycosides.
- To determine the specific anthocyanins and their forms most effective at inhibiting lipoxygenase enzymes.
Main Methods:
- Assayed inhibitory potential of delphinidin, cyanidin, peonidin, and malvidin glycosides and aglycons.
- Utilized soybean lipoxygenase-1 and human neutrophil granulocyte 5-lipoxygenase assays.
- Determined IC(50) values to quantify inhibitory potency and analyzed the mechanism of inhibition.
Main Results:
- Malvidin and its glycosides showed minimal to no inhibitory effect.
- Delphinidin 3-O-glucoside (Dp3glc) and Delphinidin 3-O-galactoside (Dp3gal) were potent inhibitors of soybean lipoxygenase-1 (IC(50) = 0.43 and 0.49 microM, respectively).
- These delphinidin glycosides also demonstrated significant inhibition of 5-lipoxygenase (IC(50) = 2.15 and 6.9 microM, respectively), with an uncompetitive inhibition mechanism observed for lipoxygenase-1.
Conclusions:
- Delphinidin glycosides exhibit significant lipoxygenase inhibitory activity.
- The potent inhibition suggests a role for these anthocyanins in preventing inflammatory diseases.
- Further in vivo studies are warranted given the observed efficacy and metabolic availability.
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