Isolation of flavonoids from onion skins and their effects on K562 cell viability

Authors

  • Guo-Qing Shi School of Food and Bioengineering, Zhengzhou University of Light Industry, Henan, Zhengzhou 450002
  • Jing Yang School of Food and Bioengineering, Zhengzhou University of Light Industry, Henan, Zhengzhou 450002
  • Jiang Liu National Engineering Laboratory for Further Processing of Wheat and Corn, Henan University of Technology, Henan, Zhengzhou 450000
  • Sheng-Nan Liu School of Food and Bioengineering, Zhengzhou University of Light Industry, Henan, Zhengzhou 450002
  • Han-Xue Song School of Food and Bioengineering, Zhengzhou University of Light Industry, Henan, Zhengzhou 450002
  • Wen-En Zhao School of Chemical Engineering and Energy, Zhengzhou University, Henan, Zhengzhou 450052
  • Yan-Qi Liu School of Food and Bioengineering, Zhengzhou University of Light Industry, Henan, Zhengzhou 450002

DOI:

https://doi.org/10.3329/bjp.v11iS1.26419

Keywords:

Flavonoid, K562 cell, Onion skin, Viability

Abstract

To investigate the anti-proliferative activity of flavonoids from onion skins, extraction by 50% ethanol (v/v), soxhlet polar fractionation, pH gradient separation, thin-layer chromatography, and recrystallization methods were used to isolate and purify flavonoids from dry onion skins. Anti-proliferative activities of some flavonoids obtained on leukemia K562 cell line were deter-mined by MTT assay. Results showed that flavonoids of onion skins were mainly in form of quercetin, kaempferol, isorhamnetin, apigenin-7-O-?-D-glucopyranoside, quercetin-3-O-?-D-glucopyranoside, kaempferol-7-O-?-D-glucopyranoside and rutin. Quercetin and kaempferol decreased K562 cell viability, and quercetin had stronger effect. However, isorhamnetin and rutin exhibited certain proliferation-promoting effects. It suggests that ortho hydroxyl groups on B ring of onion flavonoids might be the key structural elements of their cytotoxic effects on K562 cells, and hydroxyl groups in position 3 or carbonyl groups in position 4 might be one of the structural effect elements.

 

Downloads

Download data is not yet available.
Abstract
472
Download
283 Read
132

Author Biography

Guo-Qing Shi, School of Food and Bioengineering, Zhengzhou University of Light Industry, Henan, Zhengzhou 450002

 

 

References

Bonaccorsi P, Caristi C, Gargiulli C, Leuzzi U. Flavonol glucoside profile of southern Italian red onion (Allium cepa L.). J Agric Food Chem. 2005; 53: 2733-40.

Cárdenas M, Marder M, Blank VC, Roguin LP. Antitumor activity of some natural flavonoids and synthetic derivatives on various human and murine cancer cell lines. Bioorg Med Chem. 2006; 14: 2966-71.

Chang H, Mi MT, Gu YY, Yuan JL, Ling WH, Lin H. Effects of flavonoids with different structures on proliferation of leukemia cell line HL-60. Chinese J Cancer. 2007; 26: 1309-14.

Fossen T, Andersen OM. Spectroscopic techniques applied to flavonoids. In: Flavonoids: Chemistry, biochemistry and applications. Andersen OM, Markham KR (sds). New York, Taylor and Francis, 2006, pp 37-142.

Fossen T, Pedersen AT, Andersen OM. Flavonoids from red onion (Allium cepa). Phytochemistry 1998; 47: 281-85.

Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions: A global benefit to health. Phytother Res. 2002; 16: 603-15.

Jin EY, Lim S, Kim SO, Park YS, Jang JK, Chung MS, Park H, Shim KS, Choi YJ. Optimization of various extraction methods for quercetin from onion skin using response surface methodology. Food Sci Biotechnol. 2011; 20: 1727-33.

Kamei H, Kojima T, Koide T, Hasegawa M, Umeda T, Teraba K, Hashimoto Y. Influence of OH group and sugar bonded to flavonoids on flavonoid-mediated suppression of tumor growth in vitro. Cancer Biother Radiopharm. 1996; 11: 247-49.

Kefalas P, Makris DP. Liquid chromatography-mass spectrometry techniques in flavonoid analysis: Recent advances. In: Antioxidant plant phenols: Sources, structure-activity relationship, current trends in analysis and characterization. Boskou D, Gerothanasis I, Kefalas P (eds.). India, Research Signpost Publication, 2006, pp 69-123.

Kiassos E, Mylonaki S, Makris DP, Kefalas P. Implementation of response surface methodology to optimise extraction of onion (Allium cepa) solid waste phenolics. Innov Food Sci Emerg Technol. 2009; 10: 246-52.

Kim SJ, Kim GH. Quantification of quercetin in different parts of onion and its DPPH radical scavenging and antibacterial activity. Food Sci Biotechnol. 2006; 15: 39-43.

Lee SU, Lee JH, Choi SH, Lee JS, Ohnisi-Kameyama M, Kozukue N, Levin CE, Friedman M. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products. J Agric Food Chem. 2008; 56: 8541-48.

Ly TN, Hazama C, Shimoyamada M, Ando H, Kato K, Yamauchi R. Anti-oxidative compounds from the outer scales of onion. J Agric Food Chem, 2005, 53: 8183-89.

Markham KR, Geiger H. Proton nuclear magnetic resonance spectroscopy of flavonoids and their glycosides in hexadeuterodimethyl sulfoxide. In: The flavonoids, advances in research since 1986. Harborne JB (ed). London, Chapman and Hall, 1994, pp 441-97.

Miean KH, Mohamed S. Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. J Agric Food Chem. 2001; 49: 3106-12.

Ning YC. Structural identification of organic compounds and organic spectroscopy. 2 ed. Beijing, Science Press, 2000.

Park YK, Lee CY. Identification of isorhamnetin 4-glucoside in onions. J Agric Food Chem. 1996; 44: 34-36.

Pérez-Gregorio RM, García-Falcón MS, Simal-Gandara J, Rodrigues AS, Almeida DPF. Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. J Food Compos Anal. 2010; 23: 592-98.

Plochmann K, Korte G, Koutsilieri E, Richling E, Riederer P, Rethwilm A, Schreier P, Scheller C. Structure-activity relationships of flavonoid-induced cytotoxicity on human leukemia cells. Arch Biochem Biophys. 2007; 460: 1-9.

Rhodes MJC, Price KR. Analytical problems in the study of flavonoid compounds in onions. Food Chem. 1996; 57: 113-17.

Sellappan S, Akoh CC. Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. J Agric Food Chem. 2002; 50: 5338-42.

Shen J, Tai YC, Zhou J, Stephen Wong CH, Cheang PT, Fred Wong WS, Xie Z, Khan M, Han JH, Chen CS. Synergistic anti-leukemia effect of genistein and chemotherapy in mouse xenograft model and potential mechanism through MAPK signaling. Exp Hematol. 2007; 35: 75-83.

Slimestad R, Fossen T, Vagen IM. Onions: A source of unique dietary flavonoids. J Agric Food Chem. 2007; 55: 10067-80.

Soltoft M, Christensen JH, Nielsen J, Knuthsen P. Pressurised liquid extraction of flavonoids in onions. Method development and validation. Talanta 2009; 80: 269-78.

Stochmal A, Piacente S, Pizza C, De Riccardis F, Leitz R, Oleszek W. Alfalfa (Medicago sativa L.) flavonoids. 1. Apigenin and luteolin glycosides from aerial parts. J Agric Food Chem. 2001; 49: 753-58.

Suh HJ, Lee JM, Cho JS, Kim YS, Chung SH. Radical scavenging compounds in onion skin. Food Res Intern. 1999; 12: 659-64.

Yao LH, Jiang YM, Shi J, Tomas-Barberan FA, Datta N, Singa-nusong R, Chen SS. Flavonoids in food and their health benefits. Plant Food Hum Nutr. 2004; 59: 113-22.

Downloads

Additional Files

Published

2016-02-19

How to Cite

Shi, G.-Q., J. Yang, J. Liu, S.-N. Liu, H.-X. Song, W.-E. Zhao, and Y.-Q. Liu. “Isolation of Flavonoids from Onion Skins and Their Effects on K562 Cell Viability”. Bangladesh Journal of Pharmacology, vol. 11, no. S1, Feb. 2016, pp. S18-S25, doi:10.3329/bjp.v11iS1.26419.

Issue

Vol. 11 (2016): Special Issue

Section

Research Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).