Lingonberry (Vaccinium vitis-idaea) and European Cranberry (Vaccinium microcarpon) Proanthocyanidins: Isolation, Identification, and Bioactivities

Abstract

European, small-fruited cranberries (Vaccinium microcarpon) and lingonberries (Vaccinium vitis-idaea) were characterized for their phenolic compounds and tested for antioxidant, antimicrobial, antiadhesive, and antiinflammatory effects. The main phenolic compounds in both lingonberries and cranberries were proanthocyanidins comprising 63-71% of the total phenolic content, but anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and flavonols were also found. Proanthocyanidins are polymeric phenolic compounds consisting mainly of catechin, epicatechin, gallocatechin, and epigallocatechin units. In the present study, proanthocyanidins were divided into three groups: dimers and trimers, oligomers (mDP 4-10), and polymers (mDP > 10). Catechin, epicatechin, A-type dimers and trimers were found to be the terminal units of isolated proanthocyanidin fractions. Inhibitions of lipid oxidation in liposomes were over 70% and in emulsions over 85%, and in most cases the oligomeric or polymeric fraction was the most effective. Polymeric proanthocyanidin extracts of lingonberries and cranberries were strongly antimicrobial against Staphylococcus aureus, whereas they had no effect on other bacterial strains such as Salmonella enterica sv. Typhimurium, Lactobacillus rhamnosus and Escherichia coli. Polymeric fraction of cranberries and oligomeric fractions of both lingonberries and cranberries showed an inhibitory effect on hemagglutination of E. coli, which expresses the M hemagglutin. Cranberry phenolic extract inhibited LPS-induced NO production in a dose-dependent manner, but it had no major effect on iNOS of COX-2 expression. At a concentration of 100 μg/mL cranberry phenolic extract inhibited LPS-induced IL-6, IL-1β and TNF-α production. Lingonberry phenolics had no significant effect on IL-1β production but inhibited IL-6 and TNF-α production at a concentration of 100 μg/mL similarly to cranberry phenolic extract. In conclusion the phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development.

Study of the сhemical composition of cranberry and the use of berries in food technology

“…A share of squash is up to 25 %. Squash is a promising source of a natural complex of BAS (Table 3, 4), its biological activity is 1m920 units. act., which indicates the expediency of its further processing.…”

“…Studies into chemical composition of cranberry began at the beginning of the last century and are still conducted by researchers from North America, Canada, Finland, Norway, China, Japan, Belarus, Russia and many other countries [4]. There was no much research into chemical composition of cranberry, in particular technological potential of phenolic substances, in Ukraine.…”

Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in berries)

“…Naturally occurring phenolic compounds from juices of various berries including cranberries, lingonberries, raspberries, blueberries, strawberry, cloudberries, bilberries, blackcurrants and sea buckthorn berries, extracted and added to various growth media, inhibited growth of Salmonella (Puupponen-Pimiä et al, 2001;Ryan et al, 2001;Puupponen-Pimiä et al, 2005;Kylli et al, 2011;Park et al, 2011), possibly by destabilization of the bacterial outer membrane (Alakomi et al, 2007). For example, in strawberry juice (pH 3.7) stored at -23 º C before thawing to 7 °C, Salmonella enterica serovar Enteritidis declined by 3 to 5 log 10 in 5 days (Duan and Zhao, 2009).…”

“…For example, in strawberry juice (pH 3.7) stored at -23 º C before thawing to 7 °C, Salmonella enterica serovar Enteritidis declined by 3 to 5 log 10 in 5 days (Duan and Zhao, 2009). Also, a mixture of 5 Salmonella enterica serovars (Enteritidis, Gaminara, Hartford, Muenchen and Rubislaw in both stationary-phase and acid-adapted bacterial cells) showed at least a 5-log reduction in numbers after a 6 or 24 h incubation in cranberry juice (Enache and Chen, 2007) as well as on whole cranberries (Nogueira et al, 2003;Magariños et al, 2008;Cesoniene et al, 2009;Kylli et al, 2011). The importance of these antimicrobial effects is unclear given the minimal processing which berries are subjected to.…”

Bioactive Compounds in Latvian Wild Berry Juice

“…Most well-known effects are related to vision improvement, but some effects on blood glucose lowering and lipid lowering may prove to be beneficial in treatment of diabetes and CVD [25]. Red bilberry is rich in proanthocyanidins and anthocyanins [2], [26], which are absorbed in humans [27]. Red bilberry is best known for its antibacterial and anti-inflammatory properties [26].…”