NDLI: Effects of anthocyanins from purple sweet potato (<i>Ipomoea batatas</i> L. cultivar Eshu No. 8) on the serum uric acid level and xanthine oxidase activity in hyperuricemic mice

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Effects of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) on the serum uric acid level and xanthine oxidase activity in hyperuricemic mice

Content Provider	Royal Society of Chemistry (RSC)
Author	Wen, Jia-Hao Luo, Chun-Li Li, Xing Zhang, Zi-Cheng Zhang, Jiu-Liang Su, Guan-Hua Wang, Lin Pang, Ya-Lu
Copyright Year	2015
Abstract	This study was aimed at evaluating the hypouricemic effect of the anthocyanin-rich purple sweet potato extract (APSPE). In vitro, APSPE has been proved to significantly inhibit XO activity in a dose-dependent manner. In vivo, APSPE could not only inhibit the XO activity in mouse liver, but also reduce the serum uric acid level in hyperuricemic mice and affect the expression of mRNA levels of related renal transporters, such as mURAT1, mGLUT9, mOAT1 and mOCTN2. Moreover, APSPE could effectively regulate BUN and Cr levels to normal and decrease the inflammatory cellular influx in the tubule of the hyperuricemic mice. This study indicates the potential clinical utility of APSPE as a safe and effective anti-hyperuricemia bioactive agent or functional food.
Starting Page	3045
Ending Page	3055
Page Count	11
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	6
Issue Number	9
Journal	Food & Function
DOI	10.1039/c5fo00499c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	BUN APSPE Sweet potato Mouse Liver Acid Messenger RNA Blood urea nitrogen Functional food
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Screening of effective xanthine oxidase inhibitors in dietary anthocyanins from purple sweet potato (Ipomoea batatas L. Cultivar Eshu No.8) and deciphering of the underlying mechanisms in vitro

Hypouricemic effect in hyperuricemic mice and xanthine oxidase inhibitory mechanism of dietary anthocyanins from purple sweet potato (Ipomoea batatas L.)

Anthocyanins in Purple Sweet Potato ( Ipomoea batatas L . ) Varieties Elyana

Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid

Characterization of Acylated Anthocyanins in Callus Induced From Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L

Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea batatas.

Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid

Anthocyanins extraction from Purple Sweet Potato (Ipomoea batatas (L.) Lam): The effect of pH values on natural color

Effects of Onion on Serum Uric Acid Levels and Hepatic Xanthine Dehydrogenase/Xanthine Oxidase Activities in Hyperuricemic Rats

Effects of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) on the serum uric acid level and xanthine oxidase activity in hyperuricemic mice

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Screening of effective xanthine oxidase inhibitors in dietary anthocyanins from purple sweet potato (Ipomoea batatas L. Cultivar Eshu No.8) and deciphering of the underlying mechanisms in vitro

Hypouricemic effect in hyperuricemic mice and xanthine oxidase inhibitory mechanism of dietary anthocyanins from purple sweet potato (Ipomoea batatas L.)

Anthocyanins in Purple Sweet Potato ( Ipomoea batatas L . ) Varieties Elyana

Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid

Characterization of Acylated Anthocyanins in Callus Induced From Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L

Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea batatas.

Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid

Anthocyanins extraction from Purple Sweet Potato (Ipomoea batatas (L.) Lam): The effect of pH values on natural color

Effects of Onion on Serum Uric Acid Levels and Hepatic Xanthine Dehydrogenase/Xanthine Oxidase Activities in Hyperuricemic Rats

Effects of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) on the serum uric acid level and xanthine oxidase activity in hyperuricemic mice