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In Vitro and In Vivo Evaluating Bioaccessibility, Bioavailability, and Antioxidant Activities of Butterfly Pea Flower
Fengyao Yu1, Qinqin Yu1, Ning Yin1
1Department of Food Nutrition and Safety, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China.
Foods (Basel, Switzerland)
|May 25, 2024
Summary
Butterfly pea flower (BF) anthocyanins show reduced bioaccessibility after digestion. However, their metabolites retain antioxidant activity, improving enzyme function and capacity in vivo, supporting BF
Area of Science:
- Pharmacology and Toxicology
- Natural Product Chemistry
- Nutritional Science
Background:
- Butterfly pea flower (BF) is rich in anthocyanins with notable antioxidant properties.
- Understanding the impact of digestion and metabolism on BF's bioactivity is crucial for its application.
- Previous studies highlight BF's potential, but in vivo efficacy requires further investigation.
Purpose of the Study:
- To investigate the impact of in vitro digestion on BF anthocyanin bioaccessibility.
- To identify and quantify BF metabolites in vivo after oral administration.
- To evaluate the antioxidant effects of BF metabolites in a D-galactose-induced rat model.
Main Methods:
- In vitro digestion assays to determine anthocyanin survival rates.
- UPLC-LTQ-Orbitrap-MS2 analysis for metabolite identification in plasma and urine.
- Kinetic analysis of key metabolites (D3G, C3G) in blood.
- Assessment of antioxidant enzyme activities (T-AOC, MDA) in a rat model.
Main Results:
- In vitro digestion reduced total anthocyanins by over 50%, impacting bioaccessibility.
- Four prototypes and 27 metabolites were identified in rat samples post-BF intake.
- Key metabolites like delphinidin 3-glucoside (D3G) and cyanidin-3-glucoside (C3G) showed significant plasma concentrations.
- BF metabolites and quercetin improved antioxidant enzyme activity and capacity in vivo, reducing oxidative stress markers.
Conclusions:
- BF anthocyanins undergo significant degradation during digestion, affecting direct bioaccessibility.
- Metabolites derived from BF anthocyanins are bioavailable and possess significant antioxidant properties in vivo.
- Findings support the development of BF-based functional foods by elucidating its metabolic fate and efficacy.
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