Profiles of purine and pyrimidine nucleotides in fresh and manufactured tea leaves

Profiles of nucleotide levels in two varieties of Japanese green teas (cv. Yabukita and Saemidori), a Chinese green tea (Longjing), and two Japanese black teas (cv. Benifuuki and Benihikari) were determined and compared with that of fresh tea leaves. The concentration of 5'-nucleotides in green tea was much higher than in black tea. Nucleoside diphosphates were present in larger amounts than nucleoside triphosphates in manufactured green and black teas, whereas the triphosphates predominated in fresh tea leaves. Low levels of 3'-nucleotides were found in green and black teas. Inosine 5'-monophosphate, which is utilized as a seasoning component, was found in all manufactured teas in concentrations ranging from 50 to 200 nmol/g of dry weight. The levels of both inosine 5'-monophosphate and guanosine 5'-monophosphate were high in Chinese Longjing green tea. The unique profiles of nucleotides in manufactured teas may be a consequence of the action of degradation enzymes, such as ribonuclease, apyrase, phosphatase, nucleotidase, and adenosine 5'-monophsphate deaminase during the commercial processing of the young leaves.     

Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures

Coffee brews contain considerable amounts of soluble dietary fiber, mainly low substituted galactomannans and type II arabinogalactans. Factors possibly influencing the content and structures of dietary fiber in coffee brews, such as type of coffee, roasting and grinding degree, and brewing procedure, were studied. In addition, several commercial samples such as instant espresso, instant coffee, instant cappuccino, decaffeinated coffees, and coffee pads were analyzed. The dietary fiber contents of the coffee brews ranged from 0.14 to 0.65 g/100 mL (enzymatic-gravimetric methodology), proving an influence of the factors investigated. For example, the drip brew of an arabica coffee contained significantly more soluble dietary fiber than the drip brew of a comparable robusta coffee, and depending on the brewing procedure, the soluble dietary fiber content of beverages obtained from the same coffee sample ranged from 0.26 to 0.38 g/100 mL. Dietary fiber contents of coffee brews were enhanced only up to a certain degree of roast. Drip brews of decaffeinated arabica coffees (commercial samples) contained significantly less dietary fiber than any non-decaffeinated drip brew investigated in this study. The observed differences in the dietary fiber contents were accompanied by changes in the structural characteristics of fiber polysaccharides, such as galactomannan/arabinogalactan ratio, galactose substitution degree of mannans, or galactose/arabinose ratio of arabinogalactans as analyzed by methylation analysis.     

Extraction and Characterization of Lipids from the Kernels,Leaves, and Stalks of Nine Grain Sorghum Parent Lines

The objectives of this study were to identify and quantify lipid classes extracted from the stalk, leaves, and the whole kernels of nine different sorghum parent lines. All extractions were performed with a Soxtec using n-hexane as the extraction solvent. Analytical methods including high-performance liquid chromatography (HPLC), gas chromatography (GC), and thin-layer chromatography (TLC) were used to identify and quantify the extracted lipid classes: triacylglycerides (TAG), diglycerides (DG), policosanols (PA), free sterols (FS), phytosterols (PS), free fatty acids (FFA), tocopherols (T), and fatty aldehydes. Overall, extracts from the leaves had higher amounts of soluble matter. Extracts from leaves contained more alcohols and sterols, whereas extracts from the stalks and the whole kernels contained the greatest amount of free fatty acids and fatty aldehydes, respectively. Trace amounts of tocopherol were detected by HPLC in all 27 samples. The lipid profiles of extracts from the whole kernels, leaves, and stalks from the same plant differed. The lipid profiles of extracts from each anatomical part of the sorghum plant differed between the nine parent lines.     

4-(Methylthio)-3-butenyl isothiocyanate, a principal antimutagen in daikon (Raphanus sativus; Japanese white radish).

The antimutagenic activity of n-hexane extracts from eight strains of daikon (Raphanus sativus; Japanese white radish) have been examined using the UV-induced mutation assay of Escherichia coli B/r WP2. A correlation was found between the potency of antimutagenicity and the amount of 4-(methylthio)-3-butenyl isothiocyanate (MTBITC) in their n-hexane extracts. Because the pure MTBITC also showed antimutagenicity, MTBITC is presumably the active antimutagen principle in n-hexane extracts of daikon. Among the eight strains of daikon studied, Aokubi, the improved common strain in Japan, contained 71.0 micromol of MTBITC in 100 g of fresh daikon. In contrast, Karami and Momoyama, which are original wild strains, contained much more MTBITC (363.5 and 168.0 micromol/100 g, respectively). In addition, phenethyl isothiocyanate was found in a lesser amount (5-33 nmol/100 g) in eight strains of daikon, and allyl isothiocyanate and benzyl isothiocyanate were not detectable in any strains (<3 nmol/100 g). The amount of total isothiocyanate in grated daikon was 7.0 times higher than that in cut daikon measured after 30 min of cooking. Through eating habits, humans might be able to consume substantial amounts of the antimutagen MTBITC from dishes using the grated form of wild strains of daikon. Therefore, it is possible to substantially increase the intake of the antimutagenic ingredient of daikon (i.e., MTBITC) by changing food preferences and preparation procedures (i.e., using the grated form of the wild strains).     

Residues of the lampricides 3-trifluoromethyl-4-nitrophenol and niclosamide in muscle tissue of rainbow trout

Rainbow trout (Oncorhyncus mykiss) were exposed to the (14)C-labeled lampricide 3-trifluoromethyl-4-nitrophenol (TFM) (2.1 mg/L) or niclosamide (0.055 mg/L) in an aerated static water bath for 24 h. Fish were sacrificed immediately after exposure. Subsamples of skin-on muscle tissue were analyzed for residues of the lampricides. The primary residues in muscle tissue from fish exposed to TFM were parent TFM (1.08 +/- 0.82 nmol/g) and TFM-glucuronide (0.44 +/- 0.24 nmol/g). Muscle tissue from fish exposed to niclosamide contained niclosamide (1.42 +/- 0.51 nmol/g), niclosamide-glucuronide (0.0644 +/- 0.0276 nmol/g), and a metabolite not previously reported, niclosamide sulfate ester (1.12 +/- 0.33 nmol/g).     

Oxalate content of cereals and cereal products

Detailed knowledge of food oxalate content is of essential importance for dietary treatment of recurrent calcium oxalate urolithiasis. Dietary oxalate can contribute considerably to the amount of urinary oxalate excretion. Because cereal foods play an important role in daily nutrition, the soluble and total oxalate contents of various types of cereal grains, milling products, bread, pastries, and pasta were analyzed using an HPLC-enzyme-reactor method. A high total oxalate content (>50 mg/100 g) was found in whole grain wheat species Triticum durum (76.6 mg/100 g), Triticum sativum (71.2 mg/100 g), and Triticum aestivum (53.3 mg/100 g). Total oxalate content was comparably high in whole grain products of T. aestivum, that is, wheat flakes and flour, as well as in whole grain products of T. durum, that is, couscous, bulgur, and pasta. The highest oxalate content was demonstrated for wheat bran (457.4 mg/100 g). The higher oxalate content in whole grain than in refined grain cereals suggests that oxalic acid is primarily located in the outer layers of cereal grains. Cereals and cereal products contribute to the daily oxalate intake to a considerable extent. Vegetarian diets may contain high amounts of oxalate when whole grain wheat and wheat products are ingested. Recommendations for prevention of recurrence of calcium oxalate stone disease have to take into account the oxalate content of these foodstuffs.     

Studies of selected plant raw materials as alternative sources of triterpenes of oleanolic and ursolic acid types

The qualitative and quantitative evaluation of triterpene aglycones of saponin fractions isolated from vegetative and generative organs of three Silphium species, Silphium perfoliatum, Silphium trifoliatum, and Silphium integrifolium, as compared to materials used in the herbal industry such as Panax quinquefolium root and Calendula officinalis flower, was performed. The analyses revealed that triterpene aglycones of saponins isolated from tested Silphium and Calendula species were oleanolic acid and ursolic acid. It was found that Panax roots contained only the aglycone of oleanolic acid within the triterpene saponin group. The leaves of Silphium harvested in May were characterized by the highest content of oleanolic acid-They contained 17.03 mg/g dry weight of the triterpenic acid, on average. The seasons before flowering and at the beginning of that stage appeared to be the most efficient periods for leaf collection in reference to triterpene aglycone contents in plant yield. Moreover, it was found that inflorescences of S. trifoliatum and S. integrifolium contained oleanolic acid in amounts of 22.05 and 17.95 mg/g dry weight respectively, whereas Calendula flowers contained 20.53 mg/g dry weight. The oleanolic acid content in Panax roots was 3.15 mg/g dry weight. Ursolic acid most abundantly occurred in S. integrifolium and S. trifoliatum at concentrations of about 14.98 mg/g dry weight in leaves harvested before flowering (June) and to 15.50 mg/g dry weight in leaves collected during flowering.     

Characterization of corrinoid compounds from a Japanese black tea (Batabata-cha) fermented by bacteria

A Japanese fermented black tea (Batabata-cha) contained a considerable amount of vitamin B(12) (456 +/- 39 ng per 100 g dry tea leaves and 2.0 +/- 0.3 ng per 100 mL of tea drink). A corrinoid compound was partially purified and characterized from the tea leaves. The patterns of the purified compound by the silica gel 60 thin-layer chromatography and C18 reversed phased high-performance liquid chromatography were identical to those of authentic vitamin B(12). When 20 week old vitamin B(12) deficient rats, which excreted substantial amounts (about 250 mg/day) of methylmalonic acid in urine as an index of vitamin B(12) deficiency, were fed the tea drink (50 mL/day, 1 ng of vitamin B(12)) for 6 weeks, urinary methylmalonic acid excretion (169 +/- 29 mg/day) of the tea drink-supplemented 26 week old rats decreased significantly relative to that (250 +/- 32 mg/day) of the deficient rats. The results indicate that the vitamin B(12) found in the fermented black tea is bioavailable in mammals.     

Phenolic compounds of barley grain and their implication in food product discoloration

Barley grains contain significant amounts of phenolic compounds that may play a major role in the discoloration of food products. Phenolic acid and proanthocyanidin (PA) composition of 11 barley genotypes were determined, using high-performance liquid chromatography and liquid chromatography-mass spectrometry, and their significance on food discoloration was evaluated. Abraded grains contained 146-410 microg/g of phenolic acids (caffeic, p-coumaric, and ferulic) in hulled barley and 182-282 microg/g in hulless barley. Hulled PA-containing and PA-free genotypes had comparable phenolic acid contents. Catechin and six major barley PAs, including dimeric prodelphinidin B3 and procyandin B3, and four trimers were quantified. PAs were quantified as catechin equivalents (CE). The catechin content was higher in hulless (48-71 microg/g) than in hulled (32-37 microg/g) genotypes. The total PA content of abraded barley grains ranged from 169 to 395microg CE/g in PA-containing hulled and hulless genotypes. Major PAs were prodelphinidin B3 (39-109 microg CE/g) and procyanidin B3 (40-99 microg CE/g). The contents of trimeric PAs including procyanidin C2 ranged from 53 to 151 g CE/g. Discoloration of barley flour dough correlated with the catechin content of abraded grains (r = -0.932, P < 0.001), but not with the content of individual phenolic acids and PAs. Discoloration of barley flour dough was, however, intensified when total PA extracts and catechin or dimeric PA fractions were added into PA-free barley flour. The brightness of dough also decreased when the total PA extract or trimeric PA fraction was added into heat-treated PA-free barley flour. Despite its low concentration, catechin appears to exert the largest influence on the discoloration of barley flour dough among phenolic compounds.     

Accumulation of isoflavone genistin in transgenic tomato plants overexpressing a soybean isoflavone synthase gene

Isoflavones are legume-specific flavonoids best known for their potential cancer preventive and phytoestrogenic properties. In this study, we attempted to engineer the isoflavone pathway in the popular fruit crop tomato (Solanum lycopersicum L). Tomato plants were transformed with a soybean (Glycine max L) isoflavone synthase (GmIFS2) cDNA under the control of the cauliflower mosaic virus 35S promoter. LC-MS/MS analysis demonstrated the presence of genistin (genistein 7-O-glucoside) as the major isoflavone metabolite in the transgenic plants. Substantial amounts of genistin (up to 90 nmol/g FW) were found in leaves, while the levels were marginally detectable (less than 0.5 nmol/g FW) in fruit peels. In either case, no drastic variations in endogenous phenolic contents were observed. Fruit peels were found to accumulate high levels of naringenin chalcone, implicating the limitation of naringenin substrates for isoflavone synthesis. Our results suggested that tomato plants could be engineered to produce isoflavones without comprising the levels of endogenous flavonols, which are also health-beneficial, but it may be necessary to enhance the expression levels of chalcone isomerase simultaneously to achieve significant yields in edible tissues such as fruit peels.     

Ascorbic acid, phenolic acid, flavonoid, and carotenoid profiles of selected extracts from Ribes nigrum

Small fruits such as berries have low energy contents, but high contents of vitamins, micronutrients, and dietary fibers and constitute a good source of natural antioxidant compounds that are important constituents of the human diet. This study identified a large number of compounds in an extract of black currant showing high antioxidant activity and compared their profile in various parts of the plants (leaves, buds, and berries). If it was known that berries contained very high levels of natural phenolic compounds, this study showed that leaves and buds could also be considered good sources of natural antioxidants. Indeed, they contained high amounts of phenolic acids, flavonoids, and carotenoids. An acetone mixture can extract several classes of phenolic compounds with a good yield of flavonols, flavan-3-ols, and anthocyanins.     

Dietary fiber in brewed coffee

Coffee beans are rich in nondigestible polysaccharides (dietary fiber), which may partially pass into brewed coffee; however, to the authors' knowledge, there is not enough literature on dietary fiber in brewed coffee. A specific method to determine dietary fiber in beverages (enzymatic treatment plus dialysis) was applied to the coffees brewed by the most common methods (espresso, filter, soluble); results showed that brewed coffee contained a significantly higher amount of soluble dietary fiber (0.47-0.75 g/100 mL of coffee) than other common beverages. Coffee dietary fiber contains a large amount of associated antioxidant phenolics (8.7-10.5 mg/100 mL of brewed coffee).     

Human exposure to perfluorinated chemicals through the diet: intake of perfluorinated compounds in foods from the Catalan (Spain) market

The aim of this study was to determine the dietary intake of perfluorinated chemicals (PFCs) by the population of Tarragona County (Catalonia, Spain). PFC levels were determined in 36 composite samples of foodstuffs randomly purchased in various locations. Exposure to PFCs through the diet was estimated for various age/gender groups. Perfluorooctane sulfonate (PFOS), perfluorocarboxylate perfluorooctanoate (PFOA), and perfluoroheptanoic acid (PFHpA) were the only detected PFCs in foodstuffs. On average, for a standard adult man (70 kg of body weight), the dietary intake of PFOS was estimated to be 62.5 or 74.2 ng/day (assuming ND=0 or ND=1/2 LOD, respectively). Fish, followed by dairy products and meats, were the main contributors to PFOS intake. For an adult man, the intake of PFOS (1.07 ng/kg/day) and those of PFOA and PFHpA were lower than that recently reported for Canada (4.0 ng/kg/day), and considerably lower than that previously found in the United Kingdom, the only two countries where, to date, results concerning this issue have been reported. A correlation between dietary intake and blood levels of PFOS is suggested. However, the current results do not justify dietary intake as the main route of exposure governing blood concentrations of other PFCs.     

Basic composition and amino acid contents of mushrooms cultivated in Finland

The basic composition (moisture, total carbohydrates, dietary fiber, crude fat, ash, nitrogen, and protein) and amino acid contents were determined in the cultivated mushrooms Agaricus bisporus/white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus. In addition, nitrogen-to-protein conversion factors were calculated for each species by dividing the sums of amino acid residues with total (Kjeldahl) nitrogen contents. The dry matter contents of mushrooms varied from 7.7% to 8.4%. The dry matter of mushrooms contained large amounts of carbohydrates, from 4.5 (A. bisporus/white) to 5.8 g/100 g fresh weight (L. edodes). L. edodes proved to be an especially good source of dietary fiber (3.3 g/100 g fresh weight); the other mushrooms contained 1.5-2.4 g/100 g fresh weight. Crude fat, ash, and protein (based on amino acid analysis) contents of the mushrooms varied 0.31-0.35, 0.49-0.78, and 1.8-2.09 g/100 g fresh weight, respectively. Mushrooms proved to be good sources of almost all essential amino acids when compared with common vegetables. The mean nitrogen-to-protein conversion factor analyzed in the present study was 4.7 +/- 0.21. When using this factor, a very good estimation of protein contents could be obtained for the main species of mushrooms cultivated in Finland.     

Synthesis of theaflavin from epicatechin and epigallocatechin by plant homogenates and role of epicatechin quinone in the synthesis and degradation of theaflavin

Oxidation products of (-)-epicatechin and (-)-epigallocatechin by treatment with homogenates of 62 plants belonging to 49 families were compared. Forty-six plants were capable of synthesizing theaflavin, a black tea pigment, regardless of whether they contained catechins. Loquat, Japanese pear, and blueberry had activities higher than that of fresh tea leaves after 5 h of treatment; furthermore, these plants oxidized theaflavin to theanaphthoquinone. An additional new metabolite, dehydrotheasinensin, was generated on treatment with fresh tea leaves, eggplant, and unripened Japanese orange. Evidence for the oxidation of epigallocatechin and theaflavin by electron transfer to epicatechin quinone was demonstrated in a time course study using bananas and trapping the quinone intermediates as glutathione conjugates.     

Effect of tannins from Quercus suber and Quercus coccifera leaves on ethanol-induced gastric lesions in mice

The gastroprotective effects of 70% acetone extracts of Quercus suber and Quercus coccifera leaves and of tannins (pedunculagin, castalagin, phillyraeoidin A, and acutissimin B) purified from these extracts were examined in the mouse using the ethanol-induced gastric ulcer model. Both extracts (25, 50, and 100 mg/kg), given orally, prevented the formation of ethanol-induced lesions in the stomach. The percent protection varied between 68 and 91%. Purified tannins (50 mg/kg) were also effective in protecting the stomach against ethanol, and the percent protection varied from 66 to 83%. Castalagin was the most potent. Both extracts and all of the tannins tested (10, 25, and 50 microg/mL) strongly inhibited (55-65%) the lipid peroxidation of rabbit brain homogenate. These results suggest that the gastroprotective effects of extracts of Q. suber and Q. coccifera leaves and the purified tannins in this experimental model are related to their anti-lipoperoxidant properties.     

磷对淀粉型甘薯产量及养分吸收利用的影响

【目的】研究不同磷肥用量对甘薯养分吸收、分配及产量的影响,探究淀粉型甘薯磷肥营养效应,为甘薯高产科学合理施用磷肥提供理论依据。【方法】以淀粉型甘薯渝薯17(淀粉含量24.06%)为材料,设置7个磷肥处理(P2O50、0、37.5、75、112.5、150、300 kg/hm2),田间随机区组排列。其P2O50处理不施任何肥料,其他处理均底施纯氮(N)90 kg/hm2和K2O 150 kg/hm2。甘薯苗移栽后每隔30 d,共计取样5次,对全株样品分叶片、茎蔓和块根测定其鲜重、干重及全氮、磷、钾的含量。收获期测定小区鲜薯产量、茎蔓产量并计算收获指数(HI)及其磷肥农学效率(PAE)、磷肥表观利用率(PAUE)、磷收获指数(PHI)、磷肥生理利用率(PPUE)、磷肥偏生产力(PFPP)和磷肥增产率(PIR);同时计算收获期各器官N、P、K的吸收量,对N、P、K吸收量之间及其与产量之间关系进行相关性分析。【结果】1)适当增施磷肥有利于提高甘薯的经济产量、生物产量和收获指数,且以施P2O5112.5 kg/hm2和150kg/hm2时最优,经济产量增产率分别为19.4%和21.06%。2)不同器官N、P、K最高含量分别出现在栽后60、90、150 d,各处理氮素和磷素含量均为叶片茎蔓块根,而钾素含量为茎蔓叶片块根。栽后60 d后,叶片∶茎蔓∶块根含氮量为4.08∶1.62∶1,栽后90 d后,叶片∶茎蔓∶块根磷含量为2∶1.35∶1,栽后150 d后,茎蔓∶叶片∶块根含钾量为2∶1.8∶1。3)施磷可提高甘薯块根、茎蔓和叶片对N、P、K的吸收,养分总吸收量为钾氮磷;施磷处理中N、P、K的吸收量增幅分别为23.9%66.6%、29.6%58.5%、41.3%73.7%。磷钾吸收量均表现为块根茎蔓叶片,吸氮量表现为块根叶片茎蔓。4)在不同施磷条件下,形成500 kg所吸收的N、P2O5、K2O分别为4.24 6.61 g,1.93 2.84 g和6.94 11.48 g。施P2O5112.5 kg/hm2时,形成500 kg鲜薯吸收的养分最多,N、P2O5、K2O吸收量分别为6.61、2.84和11.08 g。5)磷肥表观利用率、偏生产力在施P2O537.5 kg/hm2时最高,分别为16.6%和343.0 kg/kg P2O5,磷肥农学效率、磷肥生理利用率和磷收获指数在施P2O5112.5 kg/hm2时最高,分别为136.7 kg/kg、777.9 kg/kg和65.9%。6)收获期各器官N、P、K吸收量之间及其与产量之间均呈显著或极显著正相关。【结论】增施磷肥能提高甘薯产量,但其利用效率有下降趋势。本试验中,从甘薯高产高效生产的磷肥管理角度分析,N和K2O施用量分别为90 kg/hm2和150 kg/hm2时,以施P2O5为112.5 kg/hm2为最佳。     

Chemical and Physical Characteristics of Proso Millet (Panicum miliaceum)‐Based Products

Celiac disease and gluten sensitivities, as well as obesity and overweight‐related disorders, have led to the investigation of gluten‐free grains and development of new food products. To address this, refined proso millet and refined corn (control), both gluten‐free grains, were used to produce four different product types (muffin, couscous, extruded snack, and porridge). The products contained four different grain combinations (100% proso millet, 75% proso millet/25% corn, 25% proso millet/75% corn, and 100% corn). All products were evaluated for their nutritional composition, in vitro starch digestibility, and expected glycemic index (eGI). Products made with refined proso millet had increased protein (7.6–11.3%), lipid (1.2–6.1%), fiber (7.0–8.8%), and phenolic content (323.5–425 μg/g) compared with those incorporating corn flour (2.5–9.0%, 0.8–4.0%, 2.1–4.1%, and 213–315 μg/g, respectively). As the proso millet content increased, the eGI decreased significantly (P < 0.05). Products made from refined proso millet appear to be good candidates for producing low‐GI, gluten‐free foods.     

Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries

Studies have shown that anthocyanins present in berry fruits have some beneficial health effects such as reducing age-associated oxidative stress and possessing anti-inflammatory properties. Therefore, six Manitoba berries (wild blueberry, Saskatoon berry, raspberry, chokecherry, strawberry, and seabuckthorn) were studied for their anthocyanin compositions (mg/100 g) on dry weight basis. Saskatoon berry and wild blueberry showed a high content of total anthocyanins (562.4 and 558.3 mg/100 g, respectively) that were not significantly (P>0.05) different from each other. The corresponding values for other berries: raspberry (365.2 mg/100 g), chokecherry (177.39 mg/100 g), and strawberry (97.5 mg/100 g) were significantly different from each other (P<0.05), and the total anthocyanin content of seabuckthorn was negligible (0.84 mg/100 g). Fifteen major anthocyanins were isolated from Manitoba berries. Saskatoon berry and wild blueberry contained higher amounts of delphinidin 3-glucoside (Dp-3-glc), malvidin 3-glucoside (Mv-3-glc), and malvidin 3-galactoside (Mv-3-gal). Dp-3-glc was 263.8 (mg/100 g) in Saskatoon berry and 84.4 (mg/100 g) in wild blueberry, whereas the corresponding values for Mv-3-glc in these berries were 47.4 and 139.6 (mg/100 g), respectively. Raspberry, strawberry, and chokecherry contained higher amounts of cyanidin 3-glucoside (Cy-3-glc), cyanidin 3-rutinoside (Cy-3-rut), and pelargonidin 3-glucoside (Pg-3-glc). The total anthocyanin content of Manitoba fruits followed the order: Saskatoon berry and blueberry (high anthocyanin berries), raspberry and chokecherry (medium anthocyanin berries), strawberry (low anthocyanin berries), and seabuckthorn (negligible anthocyanin berries). This study demonstrated that Saskatoon berries and wild blueberries have high potential value for fruit growers as well as the food and nutraceutical manufacturers because of their high anthocyanin contents.     

Anthocyanin metabolism in rats and their distribution to digestive area, kidney, and brain

Anthocyanins are present in human diet due to their wide occurrence in fruits and beverages. They possess antioxidant activities and could be involved in several health effects. The aim of this study was to investigate anthocyanin metabolism and distribution in the digestive area organs (stomach, jejunum and liver) and kidney, as well as a target tissue (brain) in rats fed with a blackberry (Rubus fruticosus L.) anthocyanin-enriched diet for 15 days. Identification and quantification of anthocyanin metabolites was carried out by HPLC-ESI-MS-MS and HPLC-DAD, respectively. The stomach exhibited only native blackberry anthocyanins (cyanidin 3-O-glucoside and cyanidin 3-O-pentose), while in other organs (jejunum, liver, and kidney) native and methylated anthocyanins as well as conjugated anthocyanidins (cyanidin and peonidin monoglucuronides) were identified. Proportions of anthocyanin derivatives differed according to the organ considered, with the liver presenting the highest proportion of methylated forms. Jejunum and plasma also contained aglycone forms. In the brain, total anthocyanin content (blackberry anthocyanins and peonidin 3-O-glucoside) reached 0.25 +/- 0.05 nmol/g of tissue (n = 6). The urinary excretion of total anthocyanins was low (0.19 +/- 0.02% of the ingested amount). Thus, organs of the digestive area indicated a metabolic pathway of anthocyanins with enzymatic conversions (methylation and/or glucurono-conjugation). Moreover, following consumption of an anthocyanin-rich diet, anthocyanins enter the brain.