Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion
Copyright © 2020 Elsevier Ltd. All rights reserved..
Blueberry anthocyanins are well-known for their diverse biological functions. However, the instability during digestion results in their weak bioavailability. The current study aimed to investigate the alteration in the stability, antioxidant capacity and bioaccessibility of blueberry anthocyanins with the addition of α-casein and β-casein in a simulated digestion system using pH differential method, HPLC-MS analysis, peroxyl scavenging capacity (PSC) assay, cellular antioxidant activity (CAA) and penetration test. The results showed that both α-casein and β-casein could increase the stability of blueberry anthocyanins during intestinal digestion and protect their antioxidant capacity. Moreover, the addition of α-casein or β-casein would enhance the bioaccessibility of blueberry anthocyanins. In conclusion, our study highlights that the interaction between α-casein or β-casein with blueberry anthocyanins can protect the compounds against influences associated with the simulated digestion.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2021 |
|---|---|
| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:334 |
|---|---|
| Enthalten in: |
Food chemistry - 334(2021) vom: 01. Jan., Seite 127526 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Lang, Yuxi [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Anthocyanins |
|---|
| Anmerkungen: |
Date Completed 02.11.2020 Date Revised 02.11.2020 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2020.127526 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM312786050 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM312786050 | ||
| 003 | DE-627 | ||
| 005 | 20231225145149.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231225s2021 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2020.127526 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1042.xml |
| 035 | |a (DE-627)NLM312786050 | ||
| 035 | |a (NLM)32702589 | ||
| 035 | |a (PII)S0308-8146(20)31388-1 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Lang, Yuxi |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion |
| 264 | 1 | |c 2021 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 02.11.2020 | ||
| 500 | |a Date Revised 02.11.2020 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2020 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Blueberry anthocyanins are well-known for their diverse biological functions. However, the instability during digestion results in their weak bioavailability. The current study aimed to investigate the alteration in the stability, antioxidant capacity and bioaccessibility of blueberry anthocyanins with the addition of α-casein and β-casein in a simulated digestion system using pH differential method, HPLC-MS analysis, peroxyl scavenging capacity (PSC) assay, cellular antioxidant activity (CAA) and penetration test. The results showed that both α-casein and β-casein could increase the stability of blueberry anthocyanins during intestinal digestion and protect their antioxidant capacity. Moreover, the addition of α-casein or β-casein would enhance the bioaccessibility of blueberry anthocyanins. In conclusion, our study highlights that the interaction between α-casein or β-casein with blueberry anthocyanins can protect the compounds against influences associated with the simulated digestion | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Bioaccessibility | |
| 650 | 4 | |a Blueberry anthocyanins | |
| 650 | 4 | |a Casein | |
| 650 | 4 | |a Cellular antioxidant activity assay (CAA) | |
| 650 | 4 | |a Protective effect | |
| 650 | 4 | |a Simulated digestion | |
| 650 | 7 | |a Anthocyanins |2 NLM | |
| 650 | 7 | |a Antioxidants |2 NLM | |
| 650 | 7 | |a Caseins |2 NLM | |
| 650 | 7 | |a Plant Extracts |2 NLM | |
| 700 | 1 | |a Li, Bin |e verfasserin |4 aut | |
| 700 | 1 | |a Gong, Ersheng |e verfasserin |4 aut | |
| 700 | 1 | |a Shu, Chi |e verfasserin |4 aut | |
| 700 | 1 | |a Si, Xu |e verfasserin |4 aut | |
| 700 | 1 | |a Gao, Ningxuan |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Weijia |e verfasserin |4 aut | |
| 700 | 1 | |a Cui, Huijun |e verfasserin |4 aut | |
| 700 | 1 | |a Meng, Xianjun |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 334(2021) vom: 01. Jan., Seite 127526 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:334 |g year:2021 |g day:01 |g month:01 |g pages:127526 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2020.127526 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 334 |j 2021 |b 01 |c 01 |h 127526 | ||