The influence of feeding purple wheat with higher content of anthocyanins on antioxidant status and selected enzyme activity of animals

Abstract

The influence of anthocyanins on antioxidant activity and liver function was measured in three different animal species (rats, chickens and fish). Purple Konini wheat with the total anthocyanin content (TAC) of 41.70 mg/kg was fed to the experimental groups of animals (rats n = 32; chickens n = 32; fish n = 20). The same numbers of animals (control groups) were fed common wheat with TAC of 24.95 mg/kg. At the end of the experiment, the animals were killed and blood and liver tissues were taken for biochemical analyses. The liver enzyme activities were measured in blood. Antioxidant activity in the liver tissue was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl test), FR (Free Radicals method), FRAP (Ferric Reducing Antioxidant Power method), and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) test. Significantly higher values (P < 0.05) measured by the DPPH and FR methods were determined in the liver from rats fed Konini wheat. The chickens fed Konini wheat showed significantly different values using DPPH, FR and ABTS methods. No significant differences were found in hepatopancreases of fish. Animals fed Konini wheat showed a tendency to lower liver enzyme activities in general, but a significant difference was found only in gamma-glutamyl transferase activity in the chicken's blood. Our results suggest that feeding a higher content of anthocyanins can improve the antioxidant activity and function of the liver tissue. Rats, chickens, fish, free radicals, radical scavenging activityBesides the contents of nutrients and toxic substances in rations, researchers lately increasingly focus on the biologically active substances with protective and preventive effects against the degenerative diseases and other health problems that may lead to the shortening of life (Ficco et al. 2014;Kaur et al. 2014). In recent years, much attention has been paid to researching a number of substances with antioxidant action, which include vitamins, microelements, and many other compounds naturally occurring in plants and producing positive effects both in human and animal nutrition (Abdel-Aal and Hucl 2003;Englmaierová et al. 2011;Suchý et al. 2014;Sun et al. 2014). Health benefits have been partly attributed to the unique phytochemicals present in the whole grain (Liu 2007). Flavonoids possess antioxidant properties against reactive oxygen species.Antiallergic, anti-inflammatory, and analgesic effects were also demonstrated, including the ability to affect nutrient transfer at the capillary level (Opletal and Skřivanová 2010). In crop species, the edible organs show large variations in colour. In the wheat grain, which is a staple food for humans and grain feed for animals, the colour is mainly due to natural classes of pigment: carotenoids and anthocyanins. Anthocyanins accumulate in the aleurone or pericarp of wheat and provide the blue, purple and red colours of the grain (Ficco et al. 2014). Anthocyanins could be the major compounds distinguishing purple wheat from other coloured wheats for their high...

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