Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Reagents
2.2. In Vitro Gastrointestinal Digestion Procedure
2.2.1. Gastric Phase
2.2.2. Intestinal Phase
2.2.3. Sample Management
2.3. Spectrometric Evaluations of Total Phenolic Content, Total Anthocyanin Content, Radical Scavenging, and Antiglycation Activities
2.4. HPLC Analysis of AEVM
2.5. Statistical Analyses
3. Results and Discussion
3.1. Recovery Index of Total Anthocyanin and Total Phenolic Contents
3.2. Individual Stability of Anthocyanin Constituents during Simulated In Vitro Gastrointestinal Digestion
3.3. Impact of Simulated Digestion on Radical Scavenging and Antiglycation Activities of AEVM
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Assay | Undigested Matrix | Gastric Phase | Intestinal Phase |
---|---|---|---|
Total Phenolic Content (mg Gallic acid equivalent/g) | 434.8 ± 1.9 a | 456.6 ± 7.5 b | 438.7 ± 2.1 a |
Total Anthocyanin Content (mg Cyanidin 3-O-glucoside equivalent/g) | 321.8 ± 2.0 a | 323.2 ± 5.0 a | 127.4 ± 2.4 b |
Peak Number | Compound | Gastric Phase (Recovery, %) | Intestinal Phase (Recovery, %) |
---|---|---|---|
1 | Delphinidin 3-O-galactoside | 97.6 ± 1.6 | 18.4 ± 0.4 |
2 | Delphinidin 3-O-glucoside | 96.7 ± 1.5 | 16.1 ± 0.4 |
3 | Cyanidin 3-O-galactoside | 98.0 ± 1.1 | 40.9 ± 0.7 |
4 | Delphinidin 3-O-arabinoside | 98.5 ± 2.2 | 17.4 ± 0.2 |
5 | Cyanidin 3-O-glucoside | 98.1 ± 1.5 | 38.2 ± 0.6 |
6 | Petunidin 3-O-galactoside | 99.2 ± 0.7 | 30.1 ± 1.4 |
7 | Cyanidin 3-O-arabinoside | 100.1 ± 2.9 | 40.0 ± 0.5 |
8 | Petunidin 3-O-glucoside | 97.7 ± 1.5 | 30.5 ± 0.5 |
9 | Peonidin 3-O-galactoside | 98.3 ± 2.9 | 40.5 ± 0.7 |
10 | Petunidin 3-O-arabinoside | 98.8 ± 2.6 | 29.8 ± 0.3 |
11 | Peonidin 3-O-glucoside | 98.7 ± 1.4 | 39.3 ± 1.2 |
11′ | Malvidin 3-O-galactoside | ||
12 | Malvidin 3-O-glucoside | 98.3 ± 1.6 | 39.2 ± 1.1 |
13 | Malvidin 3-O-arabinoside | 98.4 ± 1.5 | 41.2 ± 1.4 |
Assay | Undigested Matrix | Gastric Phase | Intestinal Phase |
---|---|---|---|
DPPH scavenging activity (μmol of Trolox eq/g) | 2696.5 ± 26.5 a | 2758.1 ± 30.0 a | 2259.5 ± 70.9 b |
ABTS scavenging activity (μmol of Trolox eq/g) | 4732.6 ± 54.5 a | 4862.5 ± 57.4 a | 4102.8 ± 83.5 b |
Antiglycation activity (IC50, mg/L) | 70.41 ± 4.38 a | 75.10 ± 3.15 a | 89.04 ± 5.24 b |
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Fraisse, D.; Bred, A.; Felgines, C.; Senejoux, F. Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model. Foods 2020, 9, 1695. https://doi.org/10.3390/foods9111695
Fraisse D, Bred A, Felgines C, Senejoux F. Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model. Foods. 2020; 9(11):1695. https://doi.org/10.3390/foods9111695
Chicago/Turabian StyleFraisse, Didier, Alexis Bred, Catherine Felgines, and François Senejoux. 2020. "Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model" Foods 9, no. 11: 1695. https://doi.org/10.3390/foods9111695
APA StyleFraisse, D., Bred, A., Felgines, C., & Senejoux, F. (2020). Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model. Foods, 9(11), 1695. https://doi.org/10.3390/foods9111695