Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

“…This increase in H 2 O 2 in response to the flavonoid treatment may be due to a rapid degradation of some flavonoids at neutral pH and 37°C. This has been reported for anthocyanins such as delphinidin chloride, an extremely unstable compound, and may have also occurred in terms of its 3-glucoside (Avila et al 2009). Furthermore, Long et al (2010) demonstrated that different cell culture media may have different effects on H 2 O 2 production for the same polyphenol test compound.…”

“…More recently, it has been established that the intestinal microflora plays a key role in the metabolism of anthocyanins. After ingestion, anthocyanins can be hydrolyzed by intestinal glucosidases and the resulting aglycones are further metabolised in the large intestine to other breakdown metabolites such as protocatechuic, gallic, syringic, and vanillic acids (Avila et al 2009;Forester and Waterhouse 2008;Keppler and Humpf 2005;Vitaglione et al 2007). Moreover, gallic acid has been determined in plasma after its ingestion at levels as high as 1.8 lmol/L in its original form and at 2.2 lmol/L as its derivative 4-Omethylgallic acid (Shahrzad and Bitsch 1998;Shahrzad et al 2001).…”

Dietary Anthocyanins: Impact on Colorectal Cancer and Mechanisms of Action

“…Later, their degradation was demonstrated by two steps. The first step is deglycosylation of anthocyanins to anthocyanidin aglycon while the second step is degradation of the formed aglycon to phenolic acid and aldehyde (Ávila et al, 2009;Fleschhut et al, 2006). Deglycosylation is the cleavage of the glycosyl moiety from anthocyanins structure to form anthocyanidin aglycons.…”

“…These reactions could take place due to intestinal microflora (Aura et al, 2005b;Ávila et al, 2009;Fleschhut et al, 2006), under intestinal conditions at pH 7 (Fleschhut et al, 2006), or spontaneously in the presence of intestinal epithelial cells (Hassimotto et al, 2008;Kay et al, 2009). Degradation of anthocyanidin aglycon, achieved spontaneously or by microflora (Ávila et al, 2009;Fleschhut et al, 2006;Forester and Waterhouse, 2008), represents the breakdown of its heterocycle and cleavage of the C-ring to form phenolic acid and aldehyde (Keppler and Humpf, 2005). Spontaneous degradation is a consequence of the neutral pH because anthocyanidin aglycones are observed in chalcone form which is rather unstable and can be easily degraded (Fleschhut et al, 2006;Keppler and Humpf, 2005).…”

“…Spontaneous degradation is a consequence of the neutral pH because anthocyanidin aglycones are observed in chalcone form which is rather unstable and can be easily degraded (Fleschhut et al, 2006;Keppler and Humpf, 2005). Data showed that major degradation products of anthocyanidin aglycons degraded to corresponding phenolic acids (Table 2), as well to some other less present products still unidentified (Ávila et al, 2009;Fleschhut et al, 2006;Forester and Waterhouse, 2008). Further phenolic acids can be transformed to the benzoic acids in the presence of intestinal bacteria by cleavage of the hydroxyl group in the 4-position (Aura et al, 2005a;Selma et al, 2009 Table 2.…”