Anthocyanin Interactions with DNA: Intercalation, Topoisomerase I Inhibition and Oxidative Reactions.

Journal of Food Biochemistry
Michael R WebbSusan E Ebeler

Abstract

Anthocyanins and their aglycone anthocyanidins are pigmented flavonoids found in significant amounts in many commonly consumed foods. They exhibit a complex chemistry in aqueous solution, which makes it difficult to study their chemistry under physiological conditions. Here we used a gel electrophoresis assay employing supercoiled DNA plasmid to examine the ability of these compounds (1) to intercalate DNA, (2) to inhibit human topoisomerase I through both inhibition of plasmid relaxation activity (catalytic inhibition) and stabilization of the cleavable DNA-topoisomerase complex (poisoning), and (3) to inhibit or enhance oxidative single-strand DNA nicking. We found no evidence of DNA intercalation by anthocyan(id)ins in the physiological pH range for any of the compounds used in this study-cyanidin chloride, cyanidin 3-O-glucoside, cyanidin 3,5-O-diglucoside, malvidin 3-O-glucoside and luteolinidin chloride. The anthocyanins inhibited topoisomerase relaxation activity only at high concentrations (> 50 muM) and we could find no evidence of topoisomerase I cleavable complex stabilization by these compounds. However, we observed that all of the anthocyan(id)ins used in this study were capable of inducing significant oxidative DN...Continue Reading

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Citations

Sep 30, 2009·Biometals : an International Journal on the Role of Metal Ions in Biology, Biochemistry, and Medicine·Hoi-Ling SengChew-Hee Ng
Jul 28, 2012·Biometals : an International Journal on the Role of Metal Ions in Biology, Biochemistry, and Medicine·Hoi-Ling SengChew-Hee Ng
Aug 5, 2009·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Kyungmi Min, Susan E Ebeler
Feb 1, 2011·Molecular Nutrition & Food Research·Melanie EsselenDoris Marko
Jun 21, 2011·International Journal of Molecular Sciences·Tang-Bin ZouWen-Hua Ling
Sep 12, 2020·International Journal of Molecular Sciences·K V Surangi DharmawansaH P Vasantha Rupasinghe

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