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

Wei Chen,Hongming Su,Chao Jin,Yang Xu

doi:10.1038/srep40514

Abstract

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.

Highlights

Blackberry is well known to contain abundant polyphenols that contribute to its high antioxidant capacity[17,18]
To evaluate the protective role of blackberry extract produced before and after GI digestion on AA-induced cytotoxicity, HepG2 cells are employed for investigation
To examine the protective effect of Blackberry extract sample before GI digestion (BBE) and blackberry digest (BBD) on AA exposure, HepG2 cells were pretreated with 0.5 mg/mL of BBE or BBD for 2 h and incubated with 2.5 mM AA for 24 h, followed by MTT assay

Summary

Introduction

Blackberry is well known to contain abundant polyphenols that contribute to its high antioxidant capacity[17,18]. A large number of studies have confirmed that blackberry possessed potent biological activity and may provide health benefits including anti-hyperglycemic, anti-obesity as well as anti-inflammatory effects[19,20,21]. Antioxidants, and many other functional components are immersed in digestive juices. The biological activities of functional components may be altered and some substances may be transformed into other compounds with varied bioactivity and bioavailability[22]. Some studies have addressed the health benefits of phenolic compounds present in blackberry, studies concerning the effect of blackberry extract before and after GI digestion need to be elucidated. An in vitro digestion model was employed to investigate the influence of simulated gastrointestinal digestion on the protective effect of blackberry against AA-induced oxidative damage

Methods

Results

Conclusion