Long-Term Consumption of Anthocyanin-Rich Fruit Juice: Impact on Gut Microbiota and Antioxidant Markers in Lymphocytes of Healthy Males

Abstract

Polyphenols are considered protective against diseases associated with oxidative stress. Short-term intake of an anthocyanin-rich fruit juice resulted in significantly reduced deoxyribonucleic acid (DNA) strand-breaks in peripheral blood lymphocytes (PBLs) and affected antioxidant markers in healthy volunteers. Consequently, effects of long-term consumption of fruit juice are of particular interest. In focus was the impact on nuclear factor erythroid 2 (NFE2)-related factor 2 (Nrf2), the Nrf2-regulated genes NAD(P)H quinone oxidoreductase 1 (NQO-1) and heme oxygenase 1 (HO-1) as well as effects on the gut microbiota. In a nine-week placebo-controlled intervention trial with 57 healthy male volunteers, consumption of anthocyanin-rich juice significantly increased NQO-1 and HO-1 transcript levels in PBLs compared to a placebo beverage as measured by real-time polymerase chain reaction (PCR). Three Nrf2-promotor single nucleotide polymorphisms (SNPs), analyzed by pyrosequencing, indicated an association between individual Nrf2 transcript levels and genotype. Moreover, the Nrf2 genotype appeared to correlate with the presence of specific microbial organisms identified by 16S-PCR and classified as Spirochaetaceae. Furthermore, the microbial community was significantly affected by the duration of juice consumption and intake of juice itself. Taken together, long-term consumption of anthocyanin-rich fruit juice affected Nrf2-dependent transcription in PBLs, indicating systemic effects. Individual Nrf2 genotypes may influence the antioxidant response, thus requiring consideration in future intervention studies focusing on the Nrf2 pathway. Anthocyanin-rich fruit juice had an extensive impact on the gut microbiota.

Instant Dark Tea Alleviates Hyperlipidaemia in High-Fat Diet-Fed Rat: From Molecular Evidence to Redox Balance and Beyond

“…More importantly, this effect could partly via the regulation of specific significantly correlated gut microbiota including Clostridiales, Ruminococaceae-UCG-005, Lachnospiraceae_UCG-010, Ruminiclostridium_9, and Ruminocuccus_1. Clostridiales, Ruminiclostridium_9, and Ruminocuccus_1 were reported positively correlated with high-fat intake (47,48). Ruminococcaceae_UCG-005 positively correlated with MDA level after HFD treatment, which also showed in our study (49).…”

Antioxidant Effects of Elderberry Anthocyanins in Human Colon Carcinoma Cells: A Study on Structure–Activity Relationships

“…[ 46 ] We preselected the genes of interest according to previous studies with anthocyanin‐rich extracts and beverages. [ 9 , 10 , 47 ] Nevertheless, this is the first study using the respective spectrum of side‐chain decorated anthocyanins and we can´t exclude, the selection of genes might not be optimal. Additionally, considering the rather high concentration necessary for protection, an overlay with so far not identified alternative defense mechanisms also can´t be excluded.…”

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

“…However, as indicated, polyphenol-rich beverages based on cherry (sweet cherry or tart cherry) and blueberry can have different presentations, with concentrations of bioactive compounds and simple preparations up to fermented preparations that can also affect the composition of phenolic compounds. In this way, studies related to the influence of the consumption of functional beverages made from these berries focus mainly on the use of juices or concentrates [ 194 , 195 , 196 ]. Most of the evidence about beverages rich in phenolic compounds focuses mainly on wine, grape juice, and beers rich in phenolic compounds, such as toasted beer [ 192 , 197 ], Although they have a different phenolic profile than what we can find in beverages made from cherry or blueberry, the greater knowledge about the influence of these beverages and their catabolism can help us understand the dynamics of the phenolic compounds that we find in beverages.…”