PMID- 33078395
OWN - NLM
STAT- MEDLINE
DCOM- 20210118
LR  - 20210118
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 85
IP  - 11
DP  - 2020 Nov
TI  - Ultrasound-assisted enzymatic extraction of anthocyanins from grape skins: 
      optimization, identification, and antitumor activity.
PG  - 3731-3744
LID - 10.1111/1750-3841.15497 [doi]
AB  - Grape skins produced during the grape juice production and processing contain 
      abundant anthocyanins and other active compounds. Consequently, this study 
      optimized the extraction conditions for ultrasound-assisted enzymatic extraction 
      (UAEE) of anthocyanins from grape skins via response surface methodology coupled 
      with genetic algorithm. The optimum extraction parameters to achieve the highest 
      anthocyanins yield (3.01 +/- 0.04) mg/g from grape skins by UAEE were obtained 
      under an extraction temperature of 50  degrees C, ultrasonic power of 400 W, pectinase 
      dosage of 0.16%, and extraction time of 28 min. The AB-8 macroporous resin 
      combined Sephadex LH-20 techniques were further employed to purify the 
      anthocyanins extracts obtained under optimum extraction conditions (AEOEC), and 
      the main anthocyanins were identified using high-performance liquid 
      chromatography tandem mass spectrometry. The purified anthocyanins contained two 
      anthocyanins in terms of delphinidin-3,5-O-diglucoside and 
      cyanidin-3-O-rutinoside with purity of 91.35% and 92.64%, respectively. 
      Ultimately, we further evaluated the antitumor activity of AEOEC and two purified 
      anthocyanins on breast cancer. The results indicated that the antitumor effect of 
      AEOEC on breast cancer MCF-7 cells was better than that of two purified 
      anthocyanins. In addition, AEOEC could memorably increase intracellular reactive 
      oxygen species levels and apoptosis of MCF-7 cells, and arrest MCF-7 cells in the 
      G2/M phases. The findings provide an effective and feasible method for 
      anthocyanins extraction and reduce the environmental burden of this waste.
CI  - (c) 2020 Institute of Food Technologists(R).
FAU - Tan, Jiaqi
AU  - Tan J
AD  - Academy for Advanced Interdisciplinary Studies, Peking University, No. 5 Yiheyuan 
      Road, Haidian District, Beijing, 100871, China.
FAU - Li, Qian
AU  - Li Q
AD  - Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department 
      of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian 
      District, Beijing, 100084, China.
FAU - Xue, Hongkun
AU  - Xue H
AUID- ORCID: 0000-0001-9462-1411
AD  - Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department 
      of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian 
      District, Beijing, 100084, China.
FAU - Tang, Jintian
AU  - Tang J
AD  - Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department 
      of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian 
      District, Beijing, 100084, China.
LA  - eng
GR  - 20161850240/National Science and technology support of China/
PT  - Evaluation Study
PT  - Journal Article
DEP - 20201019
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Anthocyanins)
RN  - 0 (Antineoplastic Agents, Phytogenic)
RN  - 0 (Plant Extracts)
RN  - EC 3.2.1.15 (Polygalacturonase)
SB  - IM
MH  - Anthocyanins/analysis/*isolation & purification
MH  - Antineoplastic Agents, Phytogenic/chemistry/*isolation & 
      purification/pharmacology
MH  - Cell Line, Tumor
MH  - Cell Survival/drug effects
MH  - Chromatography, High Pressure Liquid
MH  - Fruit/chemistry
MH  - Humans
MH  - Plant Extracts/chemistry/*isolation & purification
MH  - Polygalacturonase/chemistry
MH  - Ultrasonics/*methods
MH  - Vitis/*chemistry
OTO - NOTNLM
OT  - anthocyanins
OT  - antitumor activity
OT  - grape skins
OT  - optimization
OT  - ultrasonic-assisted enzymatic extraction
EDAT- 2020/10/21 06:00
MHDA- 2021/01/20 06:00
CRDT- 2020/10/20 06:27
PHST- 2020/07/12 00:00 [received]
PHST- 2020/09/21 00:00 [revised]
PHST- 2020/09/22 00:00 [accepted]
PHST- 2020/10/21 06:00 [pubmed]
PHST- 2021/01/20 06:00 [medline]
PHST- 2020/10/20 06:27 [entrez]
AID - 10.1111/1750-3841.15497 [doi]
PST - ppublish
SO  - J Food Sci. 2020 Nov;85(11):3731-3744. doi: 10.1111/1750-3841.15497. Epub 2020 
      Oct 19.