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 citas
Cómo se estudió
- Diseño
- Estudio in vitro o de mecanismos (clasificado por nuestro filtro de IA)
- Estudiado en
- Células o muestras de laboratorio
- Resultado principal
- Sin resultado de salud
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Jimei University
Según 1 financiador declarado.
Publicación
- Publicado
- 2014-01-07 · Int J Food Sci Nutr · vol. 65 · número 4 · págs. 440–448
- Editorial
- Taylor & Francis
- Citado
- 97 citas · más que el 92% de estudios similares · 3.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 48 trabajos
- Acceso
- De pago
- Áreas de investigación
- Phytochemicals and Antioxidant Activities · Biochemical Analysis and Sensing Techniques · Fermentation and Sensory Analysis
- Palabras clave
- 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 autores
- Yixiang Liu🇨🇳Jimei University
- Di Zhang🇨🇳China Agricultural University
- WU Yong-pei🇨🇳Jimei University
- Dan Wang🇨🇳China Agricultural University
- Ying Wei🇨🇳China National Research Institute of Food and Fermentation
- Jiulin Wu🇨🇳Fuzhou University
- Baoping Ji🇨🇳 · autor de correspondenciaChina Agricultural University
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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