In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion

Liang, Linghong; Wu, Xiangyang; Zhao, Ting; Zhao, Jianwu; Li, Fang; Zou, Ye; Mao, Guanghua

doi:10.1016/j.foodres.2011.11.024

Cited by 176 publications

(115 citation statements)

References 31 publications

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“…No significant difference was observed both in each initial extract and between the extracts and PG fraction (p N 0.05); however changes between fractions after gastric digestion were found significant (p b 0.05). These findings are in agreement with Liang et al (2012) who found similarly that during gastric digestion anthocyanins were recovered to a great degree (98%) in mulberry but got significantly lost after intestinal digestion. In the present work, the recovery % values for TAC for the OUT and IN fractions after pancreatic digestion were determined as 39.8% and 11.7%, respectively.…”

Section: Total Phenolic and Anthocyanin Contents Of Pomegranate Extrasupporting

confidence: 93%

“…A recent study by Liang et al (2012) has shown that the major anthocyanins in mulberry, cyanidin-3-glucoside and cyaniding-3-rutinoside, were greatly reduced after digestion and even disappeared after pancreatic digestion. Apart from cyanidin aglycon, 18 phenolic metabolites were characterized consisting of phenolic acids, flavonoids and their derivatives.…”

Section: Changes In Total Anthocyanin Contents After Codigesting Pomementioning

confidence: 99%

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Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

Sengul

Sürek

Nilufer-Erdil

2014

Food Research International

126

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Effects of food matrix and individual food components on potential bioaccessibility of pomegranate were investigated by means of simulating in vitro gastrointestinal (GI) digestion. The foodstuffs (sunflower oil, skim milk, cooked lean meat, bread, skim yogurt, probiotic yogurt, apple, lemon, honey, soy milk, cream, and soybean) and the food components (gluten, casein, isolated meat protein, lactose, fructose, galactose, glucose, salt, ascorbic acid, starch, cooked starch, tocopherol, linoleic acid, cellulose, citric acid and pectin) were codigested with pomegranate in model systems to better understand matrix effects. Total phenolic content (TPC) and total anthocyanin content (TAC) were determined by spectrophotometric methods and major phenolics/anthocyanins were analyzed by RP-HPLC/PDA detection both before and after in vitro GI digestion at post gastric (PG), dialyzable (IN) and non-dialyzable (OUT) fractions. Phenolics of pomegranate were found to be stable during gastric conditions (115%), with 25% loss in pancreatic digestion, available (14%) in IN. Although preserved (89%) in PG, anthocyanins were lost in pancreatic digestion (38%), but still available (12%) in IN. Milk, bread, yogurt, probiotic yogurt, lactose, starch, cellulose, salt, citric acid or tocopherol codigestion with pomegranate decreased TPC for all fractions. Proteins affected losses in PG and OUT fractions. Carbohydrates such as starch, lactose, glucose and pectin appeared to affect the loss of phenolics and exerted 2-fold decreases in serum fraction (IN). For TAC, only meat, soymilk or cream codigestion with pomegranate resulted in IN losses. Proteins did not significantly affect TAC in IN, but were inhibitory in PG. However, carbohydrates and fatty acids significantly increased TAC in IN. Generally cyanidins were found to be more stable in food matrices and pancreatic conditions than other anthocyanins.

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Section: Total Phenolic and Anthocyanin Contents Of Pomegranate Extrasupporting

confidence: 93%

Section: Changes In Total Anthocyanin Contents After Codigesting Pomementioning

confidence: 99%

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

Sengul

Sürek

Nilufer-Erdil

2014

Food Research International

126

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“…Anthocyanins also tend to bond with sugars, which complicates their absorption. In order to yield satisfactory absorption through the gut they have to be hydrolyzed to anthocyanin aglycones or phenolic acids (Liang et al, 2012). Despite these findings, McDougall et al (2007) reported that under simulated gastrointestinal conditions, the bulk of anthocyanins were unstable in small intestine conditions and hypothesized that their biological activities were carried out by unidentified breakdown products.…”

Section: Controversymentioning

confidence: 99%

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

Carocho

Ferreira

2013

Food and Chemical Toxicology

1,381

907

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Many studies have been conducted with regard to free radicals, oxidative stress and antioxidant activity of food, giving antioxidants a prominent beneficial role, but, recently many authors have questioned their importance, whilst trying to understand the mechanisms behind oxidative stress. Many scientists defend that regardless of the quantity of ingested antioxidants, the absorption is very limited, and that in some cases prooxidants are beneficial to human health. The detection of antioxidant activity as well as specific antioxidant compounds can be carried out with a large number of different assays, all of them with advantages and disadvantages. The controversy around antioxidant in vivo benefits has become intense in the past few decades and the present review tries to shed some light on research on antioxidants (natural and synthetic) and prooxidants, showing the potential benefits and adverse effects of these opposing events, as well as their mechanisms of action and detection methodologies. It also identifies the limitations of antioxidants and provides a perspective on the likely future trends in this field.

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“…Bioactive compounds must be bioavailable (i.e. effectively absorbed from the gut into the circulation and be delivered to the appropriate location within the body) in order to achieve any health beneficial effects (Liang et al, 2012). Although definitive studies http://dx.doi.org/10.1016/j.foodchem.2014.11.151 0308-8146/Ó 2014 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 99%

The effects of juice processing on black mulberry antioxidants

et al. 2015

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In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion

Cited by 176 publications

References 31 publications

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

The effects of juice processing on black mulberry antioxidants

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