C-Glycosylated flavonoids from black gram husk: Protection againstDNA and erythrocytes from oxidative damage and their cytotoxiceffect on HeLa cells.

Girish, T. K. and Anil Kumar, K. and Prasada Rao, U. J. S. (2016) C-Glycosylated flavonoids from black gram husk: Protection againstDNA and erythrocytes from oxidative damage and their cytotoxiceffect on HeLa cells. Toxicology Reports, 3. pp. 652-663.

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Abstract

tC-Glycosyl flavones are present in different plant tissues and they exhibit health benefits. In the presentstudy, it was found that C-glycosyl flavones are distributed in different milled fractions of black gram andamong these fractions, husk had the highest content of C-glycosyl flavones. Two C-glycosyl flavones fromblack gram husk were extracted and purified by preparative high-performance liquid chromatography(HPLC) column. The purity of each compound was assessed by analytical C18 column. The structure of eachcompound was confirmed by LC–MS/MS, NMR. The molecular mass of these compounds were found to be[M−H]−, m/z 431.36 and [M−H]−, m/z 431.35 and were identified as vitexin and isovitexin, respectively.Content of vitexin and isovitexin in aqueous ethanol extract was found to be 76 and 65 mg/g of extract,respectively. These C-glycosyl flavones protected DNA and erythrocytes from oxidative damage. The IC50values for vitexin, isovitexin and quercetin for hemolysis were 6, 5.7 and 2.37 �g, respectively. Thesecompounds also triggered the process of apoptosis in HeLa cells by downregulating Bcl-2 level with thesimultaneous upregulation of Bax and caspase-3 protein expression. Thus, C-glycosyl flavones from blackgram husk protected DNA and erythrocytes from oxidative damage and exhibited anticancer activity.

Item Type:	Article
Uncontrolled Keywords:	C-Glycosyl flavonesDNA damage protection Erythrocyte damage protectionScatchard plotMelting temperature of DNAScanning electron microscopy
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jan 2018 08:35
Last Modified:	09 Jan 2018 08:35
URI:	http://ir.cftri.res.in/id/eprint/13260

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