Biological Effect of Vaccinium uliginosum L. on STZ-induced Diabetes and Lipid Metabolism in Rats

Han, Eun-Kyung; Kwon, Hyuck-Se; Shin, Suk Pyo; Choi, Yoon‐Hee; Kang, Il‐Jun; Chung, Cha-Kwon

doi:10.3746/jkfn.2012.41.12.1727

Cited by 3 publications

(4 citation statements)

References 30 publications

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“…Bog bilberry juice contains high levels of bioactive nutrients, such as anthocyanins, with multiple health beneficial properties [21]. The consumption of bog bilberry juice can reduce cardiovascular diseases, prevent cancer occurrences, and inhibit diabetes and obesity [22,23]. However, bog bilberry juice possesses low pH (pH < 3.0) compared to some other common fruit juices, making the juice too sour to be freshly consumed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Chen

Ouyang

Laaksonen

et al. 2019

Foods

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This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the strains on the composition of phenolic compounds, amino acids, ammonium ion, biogenic amines, reduced sugars, organic acids, and color parameters of the juice were studied. All three bacteria consumed sugars and amino acids but exhibited different growth patterns. Lactic acid was detected only in L. acidophilus inoculated juice. The content of the phenolic compounds, especially anthocyanins, decreased in juice after inoculation. The CIELa*b* analysis indicated that the juice inoculated with L. acidophilus and O. oeni showed a decrease on a* and b* (less red and yellow) but an increase on L (more lightness), whereas the color attributes of L. brevis inoculated juice did not significantly change. Based on this study, L. brevis showed the most optimal performance in the juice due to its better adaptability and fewer effects on the appearance of juice. This study provided a useful reference on the metabolism of lactic acid bacteria in low pH juice and the evolution of primary and secondary nutrients in juice after inoculated with lactic acid bacteria.

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Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Chen

Ouyang

Laaksonen

et al. 2019

Foods

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“…Commonly called bilberries, their fruits are highly valued as a rich source of anthocyanins, which are naturally occurring compounds. In fresh berries, their content is about 0.5% [1][2][3][4]. In addition to fresh fruit, berries can also be consumed as frozen, dried, juices, jams, and food supplements [5].…”

Section: Introductionmentioning

confidence: 99%

“…In vitro studies have shown that bilberry extracts have an impact on the effects of, among other things, anti-glycation and the scavenging of external radicals. Strong antioxidant properties were also found because of the occurrence of abundant bioactive substances, such as anthocyanins and flavanols [1,8,9]. Thanks to these properties, the supplementation of bilberries can have an impact on health in many cases of diseases.…”

Section: Introductionmentioning

confidence: 99%

Vaccinium uliginosum and Vaccinium myrtillus—Two Species—One Used as a Functional Food

Kopystecka,

Kozioł,

Radomska

et al. 2023

Nutrients

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Vaccinium uliginosum L. (commonly known as bog bilberry) and Vaccinium myrtillus L. (commonly known as bilberry) are species of the genus Vaccinium (family Ericaceae). The red–purple–blue coloration of blueberries is attributed largely to the anthocyanins found in bilberries. Anthocyanins, known for their potent biological activity as antioxidants, have a significant involvement in the prophylaxis of cancer or other diseases, including those of metabolic origin. Bilberry is the most important economically wild berry in Northern Europe, and it is also extensively used in juice and food production. A review of the latest literature was performed to assess the composition and biological activity of V. uliginosum and V. myrtillus. Clinical studies confirm the benefits of V. uliginosum and V. myrtillus supplementation as part of a healthy diet. Because of their antioxidant, anti-inflammatory, anti-cancer, and apoptosis-reducing activity, both bog bilberries and bilberries can be used interchangeably as a dietary supplement with anti-free radical actions in the prevention of cancer diseases and cataracts, or as a component of sunscreen preparations.

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“…The known pharmacological effects of V. uliginosum include the regulation of blood vessels, dysentery, antigens, and diabetic retinopathy, while having potential anticancer effects. It has also been reported to have strong antioxidant properties as it contains a large amount of bioactive substances such as anthocyanins and flavanols [ 11 , 12 ]. However, to our knowledge, studies on the effects of V. uliginosum extract on ultraviolet B (UVB)-irradiated skin aging have not yet been performed.…”

Section: Introductionmentioning

confidence: 99%

An Anthocyanin-Enriched Extract from Vaccinium uliginosum Improves Signs of Skin Aging in UVB-Induced Photodamage

Bae

Cho

et al. 2020

Antioxidants

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Accumulating evidence indicates that botanical extracts affect skin biophysical parameters, such as hydration, transepidermal water loss (TEWL), melanin index, erythema index, and wrinkle development. Vaccinium uliginosum extract contains a high level of anthocyanins as antioxidant and is ideal for use in dietary skin care products. Here, we assessed the photoprotective effects of dietary V. uliginosum extract in ultraviolet B (UVB)-irradiated hairless mice. Quantitative analysis of anthocyanin composition in the ethanol-extracted V. uliginosum sample was performed using high-performance liquid chromatography (HPLC). Skin parameter analysis and hematoxylin and eosin (H&E) staining were conducted on skin samples from UVB-irradiated hairless mice to evaluate the effects of V. uliginosum extract on skin conditions. In addition, skin mRNA and protein expression were assessed to characterize the molecular mechanisms underlying the effects of the anthocyanin-enriched extract on skin appearance and condition. Administration of the ethanol-extracted V. uliginosum sample caused significant changes in skin water-holding capacity, TEWL, wrinkle-related parameters, and epidermal thickness in UVB-irradiated hairless mice. In addition, oral administration of V. uliginosum attenuated the gene expression of matrix metalloproteinase (MMP) and increased levels of tissue inhibitor of metalloproteinase (TIMP) and antioxidant-related genes. Further, V. uliginosum administration downregulated inflammatory cytokine levels and UVB-induced phosphorylation of extracellular signaling regulated kinase (ERK), as well as Jun N-terminal kinase (JNK) and p38 protein levels. Oral administration of anthocyanin-enriched V. uliginosum extract can improve the appearance and condition of the skin following UV irradiation.

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Biological Effect of Vaccinium uliginosum L. on STZ-induced Diabetes and Lipid Metabolism in Rats

Cited by 3 publications

References 30 publications

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

Vaccinium uliginosum and Vaccinium myrtillus—Two Species—One Used as a Functional Food

An Anthocyanin-Enriched Extract from Vaccinium uliginosum Improves Signs of Skin Aging in UVB-Induced Photodamage

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