Whole Berries versus Berry Anthocyanins: Interactions with Dietary Fat Levels in the C57BL/6J Mouse Model of Obesity

Prior, Ronald L.; Wu, Xianli; Gu, Liwei; Hager, Tiffany J.; Hager, Aaron; Howard, Luke R.

doi:10.1021/jf071993o

Cited by 236 publications

(214 citation statements)

References 10 publications

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“…Indeed, feeding purified anthocyanins from blueberries has been shown to reduce obesity in mice. 32 However, feeding similar amounts of anthocyanins as whole blueberries did not prevent and may have actually increased obesity. 32 These results are consistent with the lack of beneficial effects of NJ in this study.…”

Section: Discussionmentioning

confidence: 98%

“…32 However, feeding similar amounts of anthocyanins as whole blueberries did not prevent and may have actually increased obesity. 32 These results are consistent with the lack of beneficial effects of NJ in this study. In contrast, the process of preparing BJ greatly increases the content in total phenolic compounds and this was associated with greatly enhanced biological activity to treat obesity and related diabetes, as well as to protect prediabetic mice from the same.…”

Section: Discussionmentioning

confidence: 98%

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Antiobesity and antidiabetic effects of biotransformed blueberry juice in KKAy mice

et al. 2009

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Aim: Biotransformation of blueberry juice by the Serratia vaccinii bacterium gave rise to adenosine monophosphate-activated protein kinase (AMPK) phosphorylation and glucose uptake in muscle cells and adipocytes, but inhibited adipogenesis. This study investigated the antiobesity and antidiabetic potential of biotransformed blueberry juice (BJ) in KKA y mice, rodent model of leptin resistance. Methods: BJ was incorporated in drinking water of KKA y mice. Parameters of body weight, food intake, plasma glucose, insulin, leptin, and adiponectin were measured. Before and after therapy, animals were subjected to an oral glucose tolerance test. At the end of treatment, liver, muscle, kidney, epididymal fat pad, abdominal fat pad, and dorsal fat pad were collected and weighed. Results: Incorporating BJ in drinking water protected young KKA y mice from hyperphagia and significantly reduced their weight gain. Moreover, BJ protected young KKA y mice against the development of glucose intolerance and diabetes mellitus. Chronic BJ administration in obese and diabetic KKA y mice reduced food intake and body weight. This effect could not fully explain the associated antidiabetic effect because BJ-treated mice still showed lower blood glucose level when compared with pair-fed controls. The adipokines pathway also seems to be involved because BJ significantly increased adiponectin levels in obese mice. Conclusions: This study shows that BJ decreases hyperglycemia in diabetic mice, at least in part by reversing adiponectin levels. BJ also protects young pre-diabetic mice from developing obesity and diabetes. Thus, BJ may represent a novel complementary therapy and a source of novel therapeutic agents against diabetes mellitus.

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 98%

Antiobesity and antidiabetic effects of biotransformed blueberry juice in KKAy mice

et al. 2009

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“…On the contrary, consumption of whole blueberry powder and isolated anthocyanins from blueberry and strawberry yields a mixed result. In addition, high-fat diet mice fed with whole blueberry powder have increased body weight and adiposity relative to high-fat-fed controls [127]. Inversely, the study shows that the obese mice fed with isolated anthocyanins from the fruits reduced weight gain and body fat, but the differences were not always statistically significant.…”

Section: Nutraceutical and Pharmaceutical Effects Of Anthocyaninsmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

2,068

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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“…In addition, these materials decrease lipid peroxidation and hydroxyl radical levels in gastric tissues, but increases the activities of superoxide dismutase (SOD) and glutathione peroxidase [15]. Antioxidant potential through the formula intake of berries is partially associated with cardiovascular disease, obesity, cancer, and other degenerative diseases [11,21,28,30].…”

Section: Introductionmentioning

confidence: 99%

Effect on Cryopreservation Stability of Kimchi Duruchigi Supplemented with Rubus coreanus Miquel Extract

Yang¹,

No²,

Kang³

et al. 2015

Journal of Life Science

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The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

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Whole Berries versus Berry Anthocyanins: Interactions with Dietary Fat Levels in the C57BL/6J Mouse Model of Obesity

Cited by 236 publications

References 10 publications

Antiobesity and antidiabetic effects of biotransformed blueberry juice in KKAy mice

Antiobesity and antidiabetic effects of biotransformed blueberry juice in KKAy mice

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Effect on Cryopreservation Stability of Kimchi Duruchigi Supplemented with Rubus coreanus Miquel Extract

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