Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model

Anthocyanins from Vaccinium myrtillus fruits have been reported in vitro to exert potent radical scavenging and antiglycation activities. However, the physiological relevance of such properties remains unclear given the potential susceptibility of anthocyanin derivatives to digestive conditions. A simulated gastrointestinal tract model was thus implemented to assess the impact of gastric and intestinal phases on the chemical integrity of bilberry anthocyanins and their antiglycoxidant effects. Results demonstrated that the investigated activities as well as total and individual anthocyanin contents were marginally affected by gastric conditions. By contrast, with recoveries ranging from 16.1 to 41.2%, bilberry anthocyanins were shown to be highly sensitive to the intestinal phase. Of major interest, a much better preservation was observed for radical scavenging and antiglycation activities as attested by recovery rates ranging from 79.1 to 86.7%. Consistently with previous observations, the present study confirms the moderate bioaccessibility of anthocyanin constituents. It does however provide valuable information supporting the persistence of substantial radical scavenging and antiglycation activities at each step of the digestion process. Taken together, these data indicate that digestive conditions might not abolish the potential positive effects of bilberry consumption on both oxidative and carbonyl stresses.

Medienart:

E-Artikel

Erscheinungsjahr:

2020

Erschienen:

2020

Enthalten in:

Zur Gesamtaufnahme - volume:9

Enthalten in:

Foods (Basel, Switzerland) - 9(2020), 11 vom: 19. Nov.

Sprache:

Englisch

Beteiligte Personen:

Fraisse, Didier [VerfasserIn]
Bred, Alexis [VerfasserIn]
Felgines, Catherine [VerfasserIn]
Senejoux, François [VerfasserIn]

Links:

Volltext

Themen:

Anthocyanin
Antioxidant
Bilberry
Bioaccessibility
Digestion
Glycation
Journal Article

Anmerkungen:

Date Revised 01.12.2020

published: Electronic

Citation Status PubMed-not-MEDLINE

doi:

10.3390/foods9111695

funding:

Förderinstitution / Projekttitel:

PPN (Katalog-ID):

NLM317950029