Stability and absorption of anthocyanins from blueberries subjected to a simulated digestion process
Liu Y, Zhang D, Wu Y, Wang D, Wei Y, Wu J, Ji B
International journal of food sciences and nutrition · 67 citations
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- No health outcome
Who paid for it
- Funding
- Independent funding
- University or hospital
- Jimei University
Based on 1 listed funder(s).
Publication
- Published
- 2014-01-07 · Int J Food Sci Nutr · vol. 65 · issue 4 · pp. 440–448
- Publisher
- Taylor & Francis
- Cited
- 97 citations · more than 92% of similar papers · 3.0× the field average
- Impact
- Top 10% most cited in its field
- References
- 48 works
- Access
- Paywalled
- Research areas
- Phytochemicals and Antioxidant Activities · Biochemical Analysis and Sensing Techniques · Fermentation and Sensory Analysis
- Keywords
- Anthocyanin, Bioavailability, Digestion (alchemy), Chemistry, Food science, Absorption (acoustics), In vivo, Antioxidant, Biochemistry, Chromatography, Biology, Pharmacology, Biotechnology, Materials science
- MeSH
- enterocytes, caco-2 cells, humans, fruit, anthocyanins, glycosides, plant extracts, antioxidants, molecular structure, hydrolysis, nutritive value, digestion, intestinal absorption, models, biological, north america, china, europe, wilderness, hydrophobic and hydrophilic interactions, blueberry plants
7 authors
From CN
- Yixiang LiuJimei University
- Di ZhangChina Agricultural University
- WU Yong-peiJimei University
- Dan WangChina Agricultural University
- Ying WeiChina National Research Institute of Food and Fermentation
- Jiulin WuFuzhou University
Abstract
Numerous studies have shown that anthocyanins usually have better in vitro bioactivity than in vivo bioactivity. This may be due to physiochemical degradation during gastrointestinal digestion and their poor bioavailability in in vivo studies. Therefore, this study aims to investigate the effects of anthocyanin structure on their stability under simulated gastrointestinal digestion and to assess their absorption in the intestines using Caco-2 human intestinal cell monolayers. The results show that gastric digestion does not significant affect blueberry anthocyanins in terms of composition and antioxidative activity. However, approximately 42% of the total anthocyanin and 29% of the antioxidative activity were lost during intestinal digestion. Structural analysis indicated that fewer free hydroxyl groups and more methoxy groups in the B-ring improve anthocyanin stability. The absorption trials demonstrated that more hydrophobic anthocyanins have better absorption efficiency than more hydrophilic anthocyanins. Furthermore, the glycoside structure also determines the absorption efficiency of anthocyanins.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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