Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation

Gowd, Vemana; Bao, Tao; Wang, Liling; Huang, Ying; Chen, Shenghuizi; Zheng, Xiaodong; Cui, Sunliang; Chen, Wei

doi:10.1016/j.foodchem.2018.07.020

Cited by 112 publications

(83 citation statements)

References 39 publications

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“…In recent years, several studies have reported that berry fruits possess multiple biological activities, such as antioxidant, hepatoprotective, hypolipidemic, antibacterial and anti‐cytotoxic activities . These biological activities are highly related to phenolic compounds present in berry fruits …”

Section: Introductionmentioning

confidence: 99%

Green extraction of mulberry anthocyanin with improved stability using β‐cyclodextrin

Xie

Shishir

et al. 2018

J Sci Food Agric

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BACKGROUND: Mulberry anthocyanin is reported to possess various biological activities and it is unstable during extraction or food production. The use of organic solvents for extraction of mulberry anthocyanins may cause environmental pollution and safety concerns. Therefore, the aim of this study was to investigate the effect of a green extraction solvent (cyclodextrin) on the recovery of anthocyanin from mulberry fruits, as well as the thermal stability of anthocyanin.RESULTS: -Cyclodextrin ( -CD) or hydroxypropyl--cyclodextrin showed better anthocyanin extraction efficiency than water and ethanol aqueous solution for all tested mulberry cultivars. A molecular docking study indicated that anthocyanin (cyanidin-3-O-glucoside) was encapsulated in the cavity of -CD, thus enhancing the solubility of anthocyanin. The extraction process was subsequently optimized using a Box-Behnken design. The optimal extraction conditions for anthocyanin and antioxidant activity were found at extraction temperature of 20 ∘ C, extraction time of 44.95 min and -CD concentration of 45 g L −1 . Furthermore, a degradation kinetic study demonstrated that addition of -CD could significantly improve the thermal stability of anthocyanin during extraction, with the activation energy of anthocyanin degradation increasing from 63.06 to 76.77 kJ mol −1 .CONCLUSIONS: Overall, our study suggests that -CD is an alternative green extraction solvent for the recovery of anthocyanins, and addition of -CD may potentially increase the thermal stability of anthocyanin during the extraction, which may give guidance for functional beverage production.

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Section: Introductionmentioning

confidence: 99%

Green extraction of mulberry anthocyanin with improved stability using β‐cyclodextrin

Xie

Shishir

et al. 2018

J Sci Food Agric

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“…35 Fruits and vegetables are one of the main sources of antioxidants, and have gained great interest in the nutritional strategies with the potential to reduce risks of developing chronic degenerative diseases. 36,37 Antioxidant capacity is presented in Table 3. This method is based on the ABTS radical capture.…”

Section: Resultsmentioning

confidence: 99%

Vitamin and bioactive compound diversity of seven fruit species from south Brazil

et al. 2019

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BACKGROUND The consumption of native tropical fruits represents an important source of bioactive food and vitamins for consumers. The aim of this study was to determine the composition of vitamins, bioactive compounds and the antioxidant activity of seven native fruits of the Myrtaceae family from south Brazil. RESULTS Sample 1 of Eugenia pyriformis presented the highest value of β‐carotene (0.1021 g kg−1), lutein (0.0511 g kg−1), zeaxanthin (0.0370 g kg−1), and α‐carotene (0.0112 g kg−1), of all analyzed samples. The three samples of Eugenia uniflora L presented the highest lycopene (0.1876, 0.1240 and 0.1615 g kg−1) and vitamin A content (0.106, 0.035 and 0.178 g kg−1 RAE) of all seven species analyzed. The cyanidin 3‐glucoside was the most common anthocyanin found in fruits in the present study. Two samples of Plinia peruviana presented higher antioxidant capacity by the ABTS radical method (0.80 and 0.67 mol TEs kg−1) among the fruits analyzed. The samples of Campomanesia xanthocarpa analyzed stood out owing to the high content of vitamin C present (23.89, 36.83 and 35.05 g kg−1). The values of pantothenic acid in Plinia peruviana account for 20% of daily requirements. CONCLUSION In conclusion, the native fruits studied can provide an appreciable amount of vitamins and bioactive compounds. © 2018 Society of Chemical Industry

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“…The results showed improved antidiabetic and antioxidant activities compared to in vitro gastric and duodenal digestion alone (Gowd et al, 2018).…”

Section: In Vitro Digestion and Absorptionmentioning

confidence: 93%

Blackberry polyphenols: review of composition, quantity, and health impacts from in vitro and in vivo studies

Robinson¹,

Bierwirth²,

Greenspan³

et al. 2020

Journal of Food Bioactives

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Blackberries possess marked concentrations of antioxidant polyphenols, most notably anthocyanins, ellagic acid, ellagitannins, epi/catechin, and proanthocyanidins. While the quantity and type of polyphenols can vary, cyanidin-3-O-glucoside (C3G) is consistently the most abundant polyphenol found in blackberries. Though blackberry antioxidants have not demonstrated significant bioavailability or bioaccessibility in their native form, emerging research suggests that antioxidant metabolites, such as protocatechuic acid derived from C3G, may account for some of the in vivo benefits. Cell studies conducted with blackberry phenolic extracts have demonstrated anti-inflammatory, chemopreventive, and neuroprotective effects; whereas, animal models given blackberries have exhibited reduced insulin resistance, attenuated weight gain, and a decrease in inflammatory markers. Blackberry consumption can lead to positive health outcomes. In human health cross-sectional and longitudinal studies, fresh berry consumption has been associated with better long-term insulin resistance, cognitive function, bone density, and cardiovascular function. Research studies, combining in vitro digestion and absorption with targeted cell studies, are being performed to better understand the metabolism and bioactivity of blackberry phenolics. These compounds are not only absorbed by the body, but also can attach to the lining of the digestive tract or be fermented in the colon, contributing to the health outcomes afforded by blackberry consumption.

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Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation

Cited by 112 publications

References 39 publications

Green extraction of mulberry anthocyanin with improved stability using β‐cyclodextrin

Green extraction of mulberry anthocyanin with improved stability using β‐cyclodextrin

Vitamin and bioactive compound diversity of seven fruit species from south Brazil

Blackberry polyphenols: review of composition, quantity, and health impacts from in vitro and in vivo studies

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