Effect of Microformulation on the Bioactivity of an Anthocyanin-rich Bilberry Pomace Extract (Vaccinium myrtillus L.) in Vitro

Abstract

In cell culture were compared the different release rates of anthocyanins from a bilberry pomace extract encapsulated either in food grade whey protein-based matrix capsules (WPC) or in pectin amid-based hollow spherical capsules (PHS). The impact of the formulations on typical anthocyanin-associated biological end points such as inhibition of the epidermal growth factor receptor (EGFR) and suppression of cell growth in HT29 colon carcinoma cells was assessed. The purpose was to find whether the release rates are sufficient to maintain biological activity and whether encapsulation affected EGFR inhibitory and growth suppressive properties of the extract. Even though anthocyanin release from extract-loaded capsules was proven under cell culture conditions, the inhibitory potential toward the EGFR was diminished. However, nonencapsulated extract as well as both extract-loaded encapsulation systems diminished the growth of HT29 cells to a comparable extent. The loss of EGFR inhibitory properties by encapsulation despite anthocyanin release indicates substantial contribution of other further constituents not monitored so far. Taken together, both applied encapsulation strategies allowed anthocyanin release and maintained biological activity with respect to growth inhibitory properties. However, the loss of EGFR inhibitory effects emphasizes the need for biological profiling to estimate process-induced changes of plant constituent's beneficial potencies.

Oxidative metabolism enhances the cytotoxic and genotoxic properties of the soy isoflavone daidzein

“…Western blot analysis was performed using A431 cells as described previously . Briefly, cells (2 × 10 6 ) were seeded in Petri dishes ( d = 10 cm) and allowed to attach for 48 h. Serum‐depleted medium (1% fetal calf serum) was used 24 h prior incubation.…”

Encapsulation of bioactive compounds derived from fruit processing by-products

“…Pored toga, ekstrakt tropa borovnice se može inkapsulisati primenom tehnike sprej sušenja i u matriks pripremljen od proteina surutke i pektina. Pokazano je da se na taj način može postići stabilnost antocijana i omogućiti njihovo otpuštanje i delovanje na ćelije kancera (Kropat et al, 2013).…”

The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods

“…O. Berg, Myrtaceae) and kokum ( Garcinia indica Choisy, Guttiferae) have been used as raw materials. Pomace extract from bilberry [ 23 , 26 ], blackcurrant [ 27 ] and blueberry [ 24 , 25 ] and peel extract from jaboticaba [ 28 , 29 ] have also been used because anthocyanins are accumulated primarily in the fruit epicarp (peel) [ 30 ]. The anthocyanins from berry-type fruit have been encapsulated primarily by the oil dispersed phase, double emulsion (w/o/w), extrusion, emulsification/heat gelation, microgel synthesis, freeze drying, supercritical CO2, spray drying and ionic gelification ( Table 1 ), but the most common method used to encapsulate anthocyanins from berry-type fruits is spray drying ( Figure 1 ).…”

“…The EE of anthocyanins from berry-type fruits has commonly been determined by quantifying the total anthocyanins by spectrometry [ 22 , 23 , 24 , 25 , 28 , 29 , 32 , 33 , 36 , 39 , 40 , 42 ] or HPLC-DAD [ 21 , 23 , 26 ]. This profile indicates that the EEs of specific anthocyanins have not been reported in those studies.…”

“…Kropat et al [ 26 ] have determined the anthocyanin release in cell culture from two applied microencapsulation systems ( Table 1 ). Fifteen different anthocyanins, composed of five aglycons called delphinidin (del), cyanidin (cy), petunidin (pt), malvidin (ma), and peonidin (peo) and three glycons called glucose (glc), galactose (gal), and arabinose (arab), were identified in bilberry extract by HPLC-DAD, where del-glycosides (34.3% wt) and cy-glycosides (27.6% wt) predominated.…”