Abstract
Anthocyanins are naturally active substances. In this study, anthocyanins from black rice were obtained by membrane filtration and column chromatography separation. Five anthocyanin monomers in black rice extract were identified by HPLC-MS/MS, and the major anthocyanin monomer (cyanidin-3-glucoside, C3G) was purified by preparative HPLC (Pre-HPLC). The proliferative effects of the anthocyanins on Bifidobacteria and Lactobacillus were investigated by determining the media pH, bacterial populations and metabolic products. After anaerobic incubation at 37 °C for 48 h, not only the pH of the media containing C3G was lower than that of the extract of black rice anthocyanin (BRAE), but the numbers of both Bifidobacteria and Lactobacillus were also significantly increased. Furthermore, hydroxyphenylpropionic, hydroxyphenylacetic, and hydroxybenzoic acids and other metabolites were detected by GC-MS in vitro. Our results revealed that the anthocyanins and anthocyanin monomers from black rice had prebiotic activity and they were metabolized into several small molecules by Bifidobacteria and Lactobacillus.
Highlights
In recent decades, a wide range of chemosynthetic pigments have been used in foods and cosmetics because of their lower costs and good stability
Since the theoretical data of cyanidin-3,5-diglucoside was m/z 611, the loss of 162 from the molecular ions revealed the existence of a glucose moiety in the structures of the identified peak, and the measured m/z data (m/z 611) of peak 1 were identified as cyanidin-3,5-diglucoside
C3G is connected by β-glucoside bonds with glucoside, and the probiotics could secrete the β-glucosidases for anthocyanin degradation, which resulted in more energy for the growth of the bacteria
Summary
A wide range of chemosynthetic pigments have been used in foods and cosmetics because of their lower costs and good stability. Due to the pursuit of health, more and more people pay attention to the applications of natural pigments, and approximately 15 natural pigments, such as anthocyanins, betanins, carotenoids and chlorophyllin, have been officially authorized for use in the food industry [2]. Anthocyanins belong to flavonoids and possess the typical chemical structure of polyphenols. As important water-soluble natural pigments, anthocyanins are widespread in vegetables and fruits as well as responsible for the vivid red, purple and blue colors of flowers, plants and cereals [3]. There are no less than 500 anthocyanins in nature, and only six common structures, including cyanidin, peonidin, pelargonidin, petunidin, delphinidin and malvidin, have been found so far [4]
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