In vitro gastrointestinal digestion promotes the protective effect of blackberry extract against acrylamide-induced oxidative stress

被引:57
作者
Chen, Wei [1 ]
Su, Hongming [1 ]
Xu, Yang [1 ]
Jin, Chao [1 ]
机构
[1] Zhejiang Univ, Dept Food Sci & Nutr, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Zhejiang, Peoples R China
关键词
ANTHOCYANINS; RUBUS; GLUTATHIONE; METABOLISM; APOPTOSIS; TOXICITY; ALLICIN; FRUITS; CELLS; JUICE;
D O I
10.1038/srep40514
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
Acrylamide (AA)-induced toxicity has been associated with accumulation of excessive reactive oxygen species. The present study was therefore undertaken to investigate the protective effect of blackberry digests produced after (BBD) in vitro gastrointestinal (GI) digestion against AA-induced oxidative damage. The results indicated that the BBD (0.5 mg/mL) pretreatment significantly suppressed AA-induced intracellular ROS generation (56.6 +/- 2.9% of AA treatment), mitochondrial membrane potential (MMP) decrease (297 +/- 18% of AA treatment) and glutathione (GSH) depletion (307 +/- 23% of AA treatment), thereby ameliorating cytotoxicity. Furthermore, LC/MS/MS analysis identified eight phenolic compounds with high contents in BBD, including ellagic acid, ellagic acid pentoside, ellagic acid glucuronoside, methyl-ellagic acid pentoside, methyl-ellagic acid glucuronoside, cyanidin glucoside, gallic acid and galloyl esters, as primary active compounds responsible for antioxidant action. Collectively, our study uncovered that the protective effect of blackberry was reserved after gastrointestinal digestion in combating exogenous pollutant-induced oxidative stress.
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页数:11
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