Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Experimental Set-Up
2.3. Anthocyanin Chemical Extraction from Undigested Samples
2.4. Identification and Quantification of Anthocyanins
2.5. In Vitro Digestion Procedure
2.5.1. Gastric and Intestinal Stability Calculation
2.5.2. Bioaccessibility Calculation
2.6. Maintenance of Cell Culture
2.7. Toxicity Test
2.8. Transport Experiments
2.9. Statistical Analysis
3. Results and Discussion
3.1. Identification and Quantification of Black Carrot and Strawberry Anthocyanins
3.2. Stability of Black Carrot and Strawberry Anthocyanins, Effect of Co-Digestion
3.3. In Vitro Bioaccessibility of Black Carrot and Strawberry Anthocyanins and Effect of Co-Digestion
3.4. Transport of Black Carrot and Strawberry Anthocyanins through Intestinal Caco-2 Cells. Effect of Co-Administration
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Peak | Mass (m/z) | Compound Identity | Source | mg/g dw |
---|---|---|---|---|
1 | 743 | Cyanidin-3-xylosyl-glucosyl-galactoside | Black carrot | 0.48 ± 0.05 |
2 | 581 | Cyanidin-3-xylosyl-galactoside | Black carrot | 1.35 ± 0.08 |
3 | 949 | Cyanidin-3-xylosyl-sinapoyl-glucosyl-galactoside | Black carrot | 2.16 ± 0.01 |
4 | 919 | Cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside | Black carrot | 10.99 ± 0.02 |
5 | 889 | Cyanidin-3-xylosyl-coumaroyl-glucosyl-galactoside | Black carrot | 2.02 ± 0.01 |
6 | 433 | Pelargonidin-3-glucoside | Strawberry | 7.14 ± 0.01 |
7 | 519 | Pelargonidin-3-malonyl-glucoside | Strawberry | 2.24 ± 0.01 |
Cyanidin-3-xylosyl-glucosyl-galactoside | Cyanidin-3-xylosyl-galactoside | Cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside | Cyanidin-3-xylosyl-coumaroyl-glucosyl-galactoside | Pelargonidin-3-glucoside | Pelargonidin-3-malonyl-glucoside | |
---|---|---|---|---|---|---|
Undigested | ||||||
0.42 ± 0.04 | 1.18 ± 0.07 | 9.60 ± 0.02 | 1.76 ± 0.01 | 12.31 ± 0.01 | 3.87 ± 0.02 | |
Post-Gastric | ||||||
Single digestion | 0.25 ± 0.01 (59%) a | 0.95 ± 0.00 (81%) a | 8.23 ± 0.04 (86%) a | 1.14 ± 0.01 (65%) a | 11.13 ± 0.09 (90%) a | 3.37 ± 0.01 (87%) b |
Co-digestion | 0.24 ± 0.02 (56%) a | 0.98 ± 0.02 (83%) a | 8.28 ± 0.03 (86%) a | 1.16 ± 0.02 (66%) a | 12.63 ± 0.46 (76%) b | 3.57 ± 0.07 (92%) a |
Post-Intestinal | ||||||
Single digestion | 0.36 ± 0.00 (86%) b | 0.94 ± 0.01 (79%) b | 5.54 ± 0.05 (58%) b | 0.85 ± 0.07 (48%) a | 6.01 ± 0.02 (49%) a | 1.77 ± 0.01 (46%) b |
Co-digestion | 0.42 ± 0.00 (99%) a | 1.09 ± 0.01 (92%) a | 5.81 ± 0.03 (60%) a | 0.75 ± 0.04 (42%) a | 5.78 ± 0.13 (35%) b | 1.91 ± 0.02 (49%) a |
Cyanidin-3-xylosyl-glucosyl-galactoside | Cyanidin-3-xylosyl-galactoside | Cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside | Cyanidin-3-xylosyl-coumaroyl-glucosyl-galactoside | Pelargonidin-3-glucoside | Pelargonidin-3-malonyl-glucoside | |
---|---|---|---|---|---|---|
Undigested | ||||||
48.2 ± 5.0 | 135.3 ± 7.6 | 1099.5 ± 2.0 | 201.7 ± 0.9 | 714.0 ± 0.5 | 224.2 ± 1.0 | |
Post-digestion | ||||||
Single digestion | 29.7 ± 3.7 (62%) b | 44.1 ± 4.4 (33%) b | 378.4 ± 26.1 (34%) b | 55.8 ± 5.2 (28%) b | 256.6 ± 8.3 (36%) a | 76.2 ± 1.8 (34%) a |
Co-digestion | 50.5 ± 9.2 (105%) a | 113.8 ± 0.2 (84%) a | 528.3 ± 15.0 (48%) a | 105.2 ± 0.9 (52%) a | 272.5 ± 19.7 (28%) b | 81.3 ± 6.6 (36%) a |
Anthocyanin | Source | 0 h | 2 h | 4 h |
---|---|---|---|---|
Cyanidin-3-xylosyl-glucosyl-galactoside | BC | 3.1 ± 0.0 | nd | 0.28 ± 0.02 (9.0%) a |
Mix BC-ST | 3.0 ± 0.0 | nd | 0.27 ± 0.01 (9.1%) a | |
Cyanidin-3-xylosyl-galactoside | BC | 11.9 ± 0.1 | 0.28 ± 0.03 (2.3%) a | 0.52 ± 0.07 (4.4%) a |
Mix BC-ST | 11.7 ± 0.0 | 0.29 ± 0.01 (2.5%) a | 0.48 ± 0.03 (4.1%) a | |
Cyanidin-3-xylosyl-feruloyl-glucosyl-galactoside | BC | 91.6 ± 1.2 | 0.56 ± 0.12 (0.6%) a | 1.93 ± 0.44 (2.1%) a |
Mix BC-ST | 88.9 ± 0.3 | 0.52 ± 0.05 (0.6%) a | 1.67 ± 0.18 (1.9%) a | |
Cyanidin-3-xylosyl-coumaroyl-glucosyl-galactoside | BC | 13.5 ± 0.2 | 0.27 ± 0.02 (2.0%) a | 0.47 ± 0.07 (3.5%) a |
Mix BC-ST | 13.1 ± 0.0 | 0.28 ± 0.02 (2.2%) a | 0.43 ± 0.04 (3.3%) a | |
Pelargonidin-3-glucoside | ST | 81.0 ± 1.0 | 0.69 ± 0.17 (0.9%) a | 1.94 ± 0.53 (2.4%) a |
Mix BC-ST | 138.1 ± 2.1 | 0.53 ± 0.12 (0.4%) a | 2.56 ± 0.31 (1.9%) a | |
Pelargonidin-3-malonyl-glucoside | ST | 21.8 ± 0.1 | nd | 0.60 ± 0.07 (2.7%) a |
Mix BC-ST | 24.2 ± 0.1 | nd | 0.46 ± 0.07 (1.9%) a |
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Carrillo, C.; Kamiloglu, S.; Grootaert, C.; Van Camp, J.; Hendrickx, M. Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. Foods 2020, 9, 1595. https://doi.org/10.3390/foods9111595
Carrillo C, Kamiloglu S, Grootaert C, Van Camp J, Hendrickx M. Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake. Foods. 2020; 9(11):1595. https://doi.org/10.3390/foods9111595
Chicago/Turabian StyleCarrillo, Celia, Senem Kamiloglu, Charlotte Grootaert, John Van Camp, and Marc Hendrickx. 2020. "Co-Ingestion of Black Carrot and Strawberry. Effects on Anthocyanin Stability, Bioaccessibility and Uptake" Foods 9, no. 11: 1595. https://doi.org/10.3390/foods9111595