Practical application of flavonoid-poor menu meals to the study of the bioavailability of bilberry anthocyanins in human subjects

Sakakibara, Hiroyuki; Ichikawa, Yoko; Tajima, Sanae; Makino, Yoshie; Wakasugi, Yusuke; Shimoi, Kayoko; Kobayashi, Saori; Kumazawa, Shigenori; Goda, Toshinao

doi:10.1080/09168451.2014.932667

Cited by 12 publications

(9 citation statements)

References 20 publications

(25 reference statements)

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“…Many of the metabolites found in the present study have been shown to have a T max of between 0•5 and 2 h, such as caffeic acid, ferulic acid derivatives and quercetin (42,54) . Similar results were found with the appearance of anthocyanin metabolites after consumption of aronia berries (55) and bilberries (56) , with T max ranging from 1 to 6 h. As processing the blueberries into a juice could also influence bio-accessibility in biological fluids, a single time point gives no information on kinetics of absorption and appearance. Indeed, several studies have shown differences in bioavailability in processed fruit in targeted studies (7,24,50) .…”

Section: Discussionsupporting

confidence: 68%

The influence of juicing on the appearance of blueberry metabolites 2 h after consumption: a metabolite profiling approach

2018

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The consumption of berries has been linked to decreased risk of degenerative disease. Berries are regularly processed into juices. It is largely unknown how the juicing process affects the bioavailability of metabolites. As metabolomics has shown to be a valuable nutritional tool to study global metabolite differences, the aim of this study was to investigate the effect of juicing on the relative appearance of blueberry metabolites in humans using metabolomics. Nine healthy subjects consumed 250 g of fresh blueberries either as the whole fruit or after juicing, and provided blood and urine samples before and 2 h after intake in a cross-over design. Samples underwent metabolite profiling using LCMS, and data were mined with multivariate analysis. Overall, <12 % of all ions detected were significantly influenced by blueberry treatment (P<0·05). Partial least-squared discriminant analysis models of post-treatment samples revealed good discrimination. In urinary samples, whole blueberry treatment resulted in 108 ions that were significantly higher compared with juiced treatment (positive and negative mode combined), whereas only eight were significantly higher after juiced treatment. Examples of putative annotations included metabolites of ferulic and caffeic acids, several phenolic metabolites conjugated to sulphate, glycoside or glucuronide and fatty acyl derivatives, which were of higher intensity after whole blueberry treatment. In conclusion, consumption of whole blueberries resulted in a higher range of phenolic and other metabolites in plasma and urine samples 2 h after consumption. Both whole and juiced blueberries resulted in very similar metabolite profiles at 2 h, although this was the only time point measured.

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Section: Discussionsupporting

confidence: 68%

The influence of juicing on the appearance of blueberry metabolites 2 h after consumption: a metabolite profiling approach

2018

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“…Pharmacokinetic trial to evaluate the bioavailability of anthocyanins and colonic polyphenol metabolites after consumption of aronia berry extract in plasma and urine [96] Pharmacokinetic characterization and bioavailability of strawberry anthocyanins relative to meal intake [97] Bioavailability studies and anticancer properties of malvidin-based anthocyanins, pyranoanthocyanins and nonoxonium derivatives [98] Effect of red cabbage fermentation on anthocyanin bioavailability and plasma antioxidant capacity in humans [99] Bioavailability of red raspberry anthocyanins and ellagitannins: new insights [82] Bioavailability and uptake of anthocyanins and their metabolites from grape/blueberry juice and smoothie in vivo and in vitro [100] Tissue bioavailability and intake of tart cherry anthocyanins [101] Confirmation and identification of tart cherry anthocyanins in several target tissues of healthy rats [102] Bioactive anthocyanins in 'Queen Garnet' plum: maturity and bioavailability [103] Use of anthocyanins as bioactive colourants in lipstick formulations [104] Application of the developed flavonoid-poor menu meals to the study of the bioavailability of bilberry anthocyanins as model flavonoids [105] Anthocyanin stability, mucus binding, and uptake into epithelial cells in healthy individuals that retained red grape or chokeberry juice in the mouth [106] Absorption and bioavailability of anthocyanins across the gastrointestinal mucosa [107] Effects of processing sour cherry fresh fruit to the final juice product on the content of anthocyanins and other related polyphenols [108] …”

Section: Comments Referencesmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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“…Anthocyanins are hydrophilic compounds, predictably unable to cross the cell plasma membrane by passive diffusion (9). Therefore, without a hydrophilic carrier, such as the NNS, which also have a hydrophobic, fatty acid component that ʻmeltsʼ into cell membranes to deposit the Bilberry into the cancer cells, one could understand the poor bioavailability of the anthocyanins (10,11). The results obtained show that the bilberry extract does have an increased anti-cancer effect when it is encapsulated compared to the free compound.…”

Section: Discussionmentioning

confidence: 99%

“…The stability of this NNS preparation enables its combination with other NNS supplements by simply adding drops together in a beverage. Some of the NNS preparations that have been successfully micellized using the NNS methodology include Vitamins (C, B12, D 3 , E), CQ 10 , Curcumin, Artemisinin, Frankincense, Riboside Nucleotide, Acemanan, among others. Finally, all of our NNS preparations survive the stomach and intestines and fuse with the intestinal cell walls and deposited into the bloodstream with a bioavailability exceeding 90%.…”

Section: Discussionmentioning

confidence: 99%

Anticancer effects of Bilberry anthocyanins compared with NutraNanoSphere encapsulated Bilberry anthocyanins

Thibado

Thornthwaite²,

Ballard³

et al. 2017

mol clin onc

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Abstract. Rapidly accumulating laboratory and clinical research evidence indicates that anthocyanins exhibit anticancer activity and the evaluation of bilberry anthocyanins as chemo-preventive agents is progressing. It has previously been demonstrated that anthocyanins upregulate tumor suppressor genes, induce apoptosis in cancer cells, repair and protect genomic DNA integrity, which is important in reducing age-associated oxidative stress, and improve neuronal and cognitive brain function. Bilberry anthocyanins have pronounced health effects, even though they have a low bioavailability. To increase the bioavailability, Bilberry was encapsulated in 5.5 nm diameter liposomal micelles, called NutraNanoSpheres (NNS), at a concentration of 2.5 mg/50 µl [25% (w/w) anthocyanins]. These Bilberry NNS were used to study the apoptotic/cytotoxic effects on K562 Human Erythroleukemic cancer cells. Flow cytometric fluorescent quantification of the uptake of propidium iodide in a special cell viability formulation into dead K562 cells was used to determine the effects of Bilberry on the viability of K562 cells. The concentrations of Bilberry that demonstrated the greatest levels of percentage inhibition, relative to the control populations, were biphasic, revealing a 60-70% inhibition between 0.018-1.14 mg/ml (n=6) and 60% inhibition at 4 mg/ml. The lowest percentage inhibition (30%) occurred at 2 mg/ml. The lethal dose 50 was determined to be 0.01-0.04 mg/ml of Bilberry per 105 K562 cells at 72 h of cell culture exposure. At 48 h incubation, the highest percentage of inhibition was only 27%, suggesting involvement of a long-term apoptotic event. These levels, which demonstrated direct cytotoxic effects, were 8-40 times lower than levels required for Bilberry that is not encapsulated. The increase in bioavailability with the Bilberry NNS and its water solubility demonstrated the feasibility of using Bilberry NNS in cancer patient clinical trials.

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Practical application of flavonoid-poor menu meals to the study of the bioavailability of bilberry anthocyanins in human subjects

Cited by 12 publications

References 20 publications

The influence of juicing on the appearance of blueberry metabolites 2 h after consumption: a metabolite profiling approach

The influence of juicing on the appearance of blueberry metabolites 2 h after consumption: a metabolite profiling approach

Antioxidant Capacity of Anthocyanin Pigments

Anticancer effects of Bilberry anthocyanins compared with NutraNanoSphere encapsulated Bilberry anthocyanins

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