Using the SPE and Micro-HPLC-MS/MS Method for the Analysis of Betalains in Rat Plasma after Red Beet Administration

Sawicki, Tomasz; Juśkiewicz, Jerzy; Wiczkowski, Wiesław

doi:10.3390/molecules22122137

Cited by 20 publications

(26 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, beetroots are the main source of betanin, and this major red-violet beetroot pigment emerged as a powerful antioxidant phytochemical [28]. Studies in animal modelswere more conclusive about the plasma bioavailability and biological effect of purified betanin intake [35,51]. Betanin and betalain bioavailability in humans is considered low; however, the betanin mechanism regarding absorption, metabolism, and excretion routes, still requires elucidation.…”

Section: Discussionmentioning

confidence: 99%

Short-Term Betanin Intake Reduces Oxidative Stress in Wistar Rats

et al. 2019

View full text Add to dashboard Cite

Oxidative stress is a common condition described in risk factors for cardiovascular disease. Betanin, a bioactive pigment from red beetroot demonstrates anti-inflammatory and antioxidant properties. The main aim of this study was to evaluate the short-term intake of betanin against oxidative stress in a rodent model, a common condition described in several risk factors for cardiovascular disease. Oxidative stress was induced in Wistar rats by a hyperlipidemic diet for 60 days, followed by betanin administration (20 mg·kg−1) through oral gavage for 20 days. Plasma biochemical parameters and antioxidant enzyme activities were evaluated. Lipid peroxidation and histopathological changes were determined in the liver. The hyperlipidemic diet caused hyperglycemia, hyperinsulinemia, insulin resistance, and increases in alanine transaminase and aspartate transaminase levels. Oxidative stress status was confirmed by reduction of antioxidant enzyme activities, increased lipid peroxidation, and liver damage. Purified betanin regulated glucose levels, insulin, and insulin resistance. Hepatic damage was reversed as evidenced by the reduction in alanine transaminase and aspartate transaminase levels and confirmed by histological analyses. Betanin reduced hepatic malondialdehyde and increased superoxide dismutase, catalase, and glutathione peroxidase activities. Short-term betanin intake modulated biochemical parameters, reversed hepatic tissue damage, and attenuated oxidative stress in Wistar rats.

show abstract

Section: Discussionmentioning

confidence: 99%

Short-Term Betanin Intake Reduces Oxidative Stress in Wistar Rats

et al. 2019

View full text Add to dashboard Cite

show abstract

“…On the other hand, after lactic acid fermentation by Lactobacillus sp., six betalains were detected in the obtained juices (Czyżowska at al., 2006). Furthermore, in another study, eight betalain compounds were found in the obtained juice during spontaneous fermentation (Sawicki et al, 2017). In the same study, five betalains were detected in fresh juice; of these, four compounds belong to the betacyanins group, and one compound belongs to the betaxanthins group (Sawicki et al, 2017).…”

Section: The Profile and Content Of Betalains In Red Beet Productsmentioning

confidence: 93%

“…Furthermore, in another study, eight betalain compounds were found in the obtained juice during spontaneous fermentation (Sawicki et al, 2017). In the same study, five betalains were detected in fresh juice; of these, four compounds belong to the betacyanins group, and one compound belongs to the betaxanthins group (Sawicki et al, 2017). The different numbers of identified betalains may be due to the use of different varieties of red beet.…”

Section: The Profile and Content Of Betalains In Red Beet Productsmentioning

confidence: 93%

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

Sawicki

Martínez‐Villaluenga

Frı́as

et al. 2019

Journal of Functional Foods

Self Cite

View full text Add to dashboard Cite

The aim of this study was to determine the impact of three different technological processes and in vivo digestion on the profile and content of betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhibition was determined by an in vitro assay. In the tested samples, thirteen betalains were identified, constituting nine betacyanins, two betaxanthins and two betalain precursors. Among the betalains identified in the non-digested samples, betanin (betacyanin) and vulgaxanthin I (betaxanthin) were predominant. In the digested samples, 17-decarboxy-neobetanin (betacyanin) and cyclo-DOPA (betalain precursor) were the dominant compounds. The applied technological processes reduced the content of betalain by 31-64% in the obtained products. The contribution of betalains released from red beet products after in vitro digestion was detected within the range of 0.001-0.10%. The applied treatments lowered ACE inhibition of the non-digested red beet products, while in general, the in vitro digestion caused an increase in ACE inhibition in the digested red beet products.

show abstract

“…In recent years, the root of the Beta vulgaris L. plant has attracted considerable attention as a functional health promoting food [Chhikara et al, 2019]. It is rich in valuable active compounds such as: betalains [Genga tharan et al, 2015;Khan & Giridhar 2015;Sawicki et al, 2016Sawicki et al, , 2017, phenolics [Kujala et al, 2002;Ninfali et al, 2017;Preczenhak et al, 2019;Ravichandran et al, 2012], saponins [Mikołajczyk--Bator et al, 2016], and fi ber [Lundberg et al, 2008]. Beet juice contains a high level of biologically available antioxidants and many trace elements such as potassium, magnesium, zinc, iron, calcium, phosphorus, sodium, as well as vitamins: niacin and biotin [Wootton-Beard & Ryan, 2011].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice

Czyżowska¹,

Siemianowska²,

Śniadowska³

et al. 2020

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

The aim of this study was to investigate the effect of long-term cold storage of fermented beetroots and fermented beetroot juice on the content of biologically active compounds and microorganisms. Contents of total phenolics, as well as red and yellow betalains were determined. Total phenolics content in fermented grated beetroot was 920 mg/kg after 7 months of cold storage, while in juice it was 810 mg/L within the same timespan. At the end of the experiment, after 10 months of storage, these values decreased to 570 mg/kg and 540 mg/L, respectively. Conc entration of red betalains after 7 months of storage was determined at 116 mg/kg for grated beetroot and at 69 mg/L for juice. At the same time, the content of yellow betalains was

show abstract

Using the SPE and Micro-HPLC-MS/MS Method for the Analysis of Betalains in Rat Plasma after Red Beet Administration

Cited by 20 publications

References 45 publications

Short-Term Betanin Intake Reduces Oxidative Stress in Wistar Rats

Short-Term Betanin Intake Reduces Oxidative Stress in Wistar Rats

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice

Contact Info

Product

Resources

About