Blueberry pectin and increased anthocyanins stability under in vitro digestion
Jeewon Koh1, Zhimin Xu1, Louise Wicker1
1School of Nutrition and Food Sciences, 39 Forestry Lane, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, United States.
Food Chemistry
|August 21, 2019
Summary
Blueberry pectin fractions enhance anthocyanin stability during digestion. Chelator soluble fraction (CSF) provided superior protection, suggesting improved colonic delivery of beneficial compounds.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Plant Polysaccharides
Background:
- Anthocyanins, potent antioxidants in blueberries, are susceptible to degradation during digestion.
- Blueberry pectin, a complex polysaccharide, has distinct fractions (water-soluble and chelator-soluble) with varying structures and properties.
- Understanding pectin-anthocyanin interactions is crucial for maximizing anthocyanin bioavailability.
Purpose of the Study:
- To investigate the interaction between different blueberry pectin fractions and anthocyanin standards.
- To evaluate the impact of these interactions on anthocyanin stability during simulated gastrointestinal digestion.
- To elucidate the mechanisms underlying pectin-anthocyanin complex stabilization.
Main Methods:
- Extraction and characterization of water-soluble fraction (WSF) and chelator-soluble fraction (CSF) from blueberry pectin.
- In vitro binding assays of pectin fractions with three anthocyanin standards (M3G, C3G, D3G) and blueberry extract.
- Simulated gastrointestinal digestion to assess anthocyanin stability in the presence and absence of pectin fractions.
- Analysis of anthocyanin degradation and interaction mechanisms, including hydrogen bonding and electrostatic interactions.
Main Results:
- Chelator soluble fraction (CSF) demonstrated superior protection against anthocyanin degradation compared to water-soluble fraction (WSF).
- Anthocyanin stability correlated with the number of hydroxyl groups on the anthocyanin molecule.
- Pectin-anthocyanin interactions were stabilized by both hydrogen bonding and electrostatic forces at pH 4.0.
- Degradation of delphinidin-3-glucoside (D3G) was complete without pectin, while malvidin-3-glucoside (M3G) and cyanidin-3-glucoside (C3G) showed increased stability with pectin.
Conclusions:
- Blueberry pectin, particularly the CSF, significantly enhances anthocyanin stability during simulated gastrointestinal digestion.
- The findings suggest that pectin-anthocyanin complexes can protect anthocyanins, potentially improving their delivery to the colon for microbial metabolism.
- Both electrostatic interactions and hydrogen bonding play critical roles in the stabilization of pectin-anthocyanin complexes.
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