Blueberry Anthocyanins Research Articles

Preparation and characterization of multifunctional films based on pectin and carboxymethyl chitosan: Forming microchambers for high-moisture fruit preservation

Active packaging tends to maintain high quality and effectively control the spoilage of fruits. In this study, composite films were prepared with carboxymethyl chitosan (CMCS), pectin, blueberry anthocyanins (ACNs) and clove oil as raw materials. The effects of microchambers formed from films prepared by different composite ratios of pectin and CMCS on the quality of high-moisture fruits were highlighted. The hydrogen bonding and electrostatic interactions existed and maintained the network structures of films, which reached the most stable when the ratio of pectin and CMCS was 1:4. Meanwhile, the water vapor permeability and antioxidant activities reached maximum values of 36.93 ± 2.22 g m−1 d−1 Pa−1 and 38.17 ± 0.36%. Moreover, packaged strawberries stored in this condition still had good morphological structure after 7 days of storage. Overall, the fabricated active films played a positive role in delaying the spoilage of post-harvest fruits and prolonging their shelf life.

Preparation of an indicator film based on pectin, sodium alginate, and xanthan gum containing blueberry anthocyanin extract and its application in blueberry freshness monitoring

An active pH-sensitive film based on pectin-sodium alginate-xanthan gum composite film (PAX) was prepared, containing blueberry anthocyanin extract (BAEs), to monitor the freshness of blueberries. The effects of different contents of BAEs on the microstructure and physical properties of intelligent polysaccharide films were comprehensively evaluated. It was found that 75-BAEs-PAX film had a solid response to pH value and showed different and easily distinguishable colors at different pH values. In addition, when the freshness of blueberries stored at different temperatures (−1 °C, 4 °C, 10 °C, 15 °C, 25 °C) was monitored, the color of 75-BAEs-PAX film changed from purple to light pink from neutral to acidic environment, which was consistent with the change of pH value of blueberries from fresh to spoilage. The Arrhenius equation verified that the difference between the activation energy of the indicator film and the blueberry quality was less than 25 kJ/mol. Therefore, the 75-BAEs-PAX film can be used as an indicator film for blueberries freshness monitoring. In this study, the freshness of blueberries was monitored by BAEs, and the purpose of using ontology to monitor ontology was achieved. The freshness of blueberries was visualized during storage and transportation, which could effectively reduce the waste of blueberries. In the future, the method of ontology monitoring ontology could be extended to other foods.

Sucrose non-fermenting1-related protein kinase VcSnRK2.3 promotes anthocyanin biosynthesis in association with VcMYB1 in blueberry.

Sucrose non-fermenting1-related protein kinase-2 (SnRK2) is a plant-specific protein kinase family and an important component of the abscisic acid (ABA) signaling pathway. However, there is a lack of relevant studies in blueberry (Vaccinium corymbosum). In this study, we identified six SnRK2 family members (from VcSnRK2.1 to VcSnRK2.6) in blueberries for the first time. In addition, we found that VcSnRK2.3 expression was not only positively correlated with fruit ripening but was also induced by ABA signaling. Transient expression in blueberry fruits also proved that VcSnRK2.3 promoted anthocyanin accumulation and the expression of anthocyanin synthesis-related genes such as VcF3H, VcDFR, VcANS, and VcUFGT. Transgenic Arabidopsis thaliana seeds and seedlings overexpressing VcSnRK2.3 showed anthocyanin pigmentation. Yeast two-hybrid assays (Y2H) and Bimolecular fluorescence complementation assays (BiFC) demonstrated that VcSnRK2.3 could interact with the anthocyanin positive regulator VcMYB1. Finally, VcSnRK2.3 was able to enhance the binding of VcMYB1 to the VcDFR promoter. Via regulation transcription of anthocyanin biosynthesis genes, VcSnRK2.3 promoted anthocyanin accumulation in blueberry. The above results suggest that VcSnRK2.3 plays an important role in blueberry anthocyanin synthesis, is induced by ABA, and can interact with VcMYB1 to promote anthocyanin biosynthesis in blueberry.

Effects of α-casein on the excretion of blueberry anthocyanins via urine and feces: Analysis of their bioavailability

Anthocyanins are bioactive compounds found in blueberries. However, their poor bioavailability restricts their functional activities in vivo, which is a challenging issue in the application of blueberry anthocyanins. Our current study utilized α-casein as a carrier and analyzed its influence on the excretion of blueberry anthocyanins in urine and feces in a rat model to reflect the enhanced bioavailability of blueberry anthocyanins by α-casein in vivo. The results showed that α-casein suppressed the excretive content of blueberry anthocyanins (malvidin-3-O-galacoside (M3G), cyanidin-3-O-glucoside (C3G), and delphinidin-3-O-glucoside (D3G)), increased the content of metabolites in urine (syringic acid, ferulic acid, 4-hydroxybenzoic acid, and vanillic acid), and reduced metabolite content in feces (syringic acid, ferulic acid, and gallic acid), indicating that α-casein was effective in controlling the excretion of blueberry anthocyanins and their metabolites. In summary, these results provided sufficient evidence for the positive effects of α-casein on the bioavailability of blueberry anthocyanins.

Impact of in vitro gastrointestinal digestion on rabbiteye blueberry anthocyanins and their absorption efficiency in Caco-2 cells

Blueberries are rich in anthocyanins, which have numerous nutritional and pharmacological effects. In this study, the absorption and stability of rabbiteye blueberry anthocyanins extract (BAE) were assessed using in vitro digestion and Caco-2 cell monolayers. Overall, similar patterns were found through different phases of simulated in vitro digestion, however, the total anthocyanin content (TAC) of BAE significantly decreased. Among all thirteen anthocyanins from BAE, the highest bioaccessibility of >50% was found in Cyanidin-3-glucoside (Cy-3-glc), Petunidin-3-galactoside, (Pt-3-gal), and Cyanidin-3-arabinoside (Cy-3-ara). However, malvidin glycosides represented around 55% of TAC with 27–35% bioaccessibility. The absorption Caco-2 cell monolayers assay indicated that blueberry anthocyanins with higher hydrophobicity are more efficiently absorbed. In addition, the structure of glycosides impacts the absorption and transport efficiencies of anthocyanins. This study provides data on the stability and absorption of blueberry anthocyanins, that can be used to explore the underlying mechanism of BAE absorption.

Characterization of Highbush Blueberry (Vaccinium corymbosum L.) Anthocyanin Biosynthesis Related MYBs and Functional Analysis of VcMYB Gene

As one of the most important transcription factors regulating plant anthocyanin biosynthesis, MYB has attracted great attentions. In this study, we identified fifteen candidate anthocyanin biosynthesis related MYB (ABRM) proteins, including twelve R2R3-MYBs and three 1R-MYBs, from highbush blueberry. The subcellular localization prediction results showed that, with the exception of VcRVE8 (localized in chloroplast and nucleus), all of the blueberry ABRMs were nucleus-localized. The gene structure analysis revealed that the exon numbers of the blueberry ABRM genes varied greatly, ranging between one and eight. There are many light-responsive, phytohormone-responsive, abiotic stress-responsive and plant growth and development related cis-acting elements in the promoters of the blueberry ABRM genes. It is noteworthy that almost all of their promoters contain light-, ABA- and MeJA-responsive elements, which is consistent with the well-established results that anthocyanin accumulation and the expression of MYBs are influenced significantly by many factors, such as light, ABA and JA. The gene expression analysis revealed that VcMYB, VcMYB6, VcMYB23, VcMYBL2 and VcPH4 are expressed abundantly in blueberry fruits, and VcMYB is expressed the highest in the red, purple and blue fruits among all blueberry ABRMs. VcMYB shared high similarity with functionally proven ABRMs from many other plant species. The gene cloning results showed that VcMYB had three variable transcripts, but only the transient overexpression of VcMYB-1 promoted anthocyanin accumulation in the green fruits. Our study can provide a basis for future research on the anthocyanin biosynthesis related MYBs in blueberry.

Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity

Blueberry contains abundant anthocyanins, polyphenols, polysaccharides, and other active compounds. Anthocyanins are one of the most principal active components in blueberry, which have high medical and medicinal values. Consequently, the aim of this paper is to optimize the ultrasound assisted aqueous two-phase extraction (UATPE) of anthocyanins from blueberry by response surface methodology (RSM). The optimal extraction process to achieve the highest yield of anthocyanins (5.96 ± 0.04) mg/g from blueberry via UATPE was obtained under the ultrasound power of 269 W, extraction temperature of 56 °C, ammonium sulfate mass fraction of 23 %, and ethanol concentration of 25%. Subsequently, we evaluated the anti-tumor activity of blueberry anthocyanins extract (BAE) obtained under the optimal process on breast cancer by MTT, confocal laser microscopy, and flow cytometer. The results show that BAE could memorably inhibit MCF-7 cells viability, increase the intensity of nuclear blue fluorescence, and accelerate the apoptosis of MCF-7 cells. The findings provide an effective and feasible method for the extraction of anthocyanins. Moreover, these results provide a material basis for the development of natural anti-tumor drugs.

A review of the physiological functions of blueberry anthocyanins and their applications in food

Anthocyanins are a class of water-soluble natural pigments, which are widely used in the food field because of their high nutritional value and various physiological functions. The extraction and purification technology of blueberry anthocyanins is one of the hot spots of research, and new techniques to improve the extraction rate and utilization have been emerging in recent years. This paper reviews the chemical structure, types, extraction and purification techniques, physiological functions and applications of blueberry anthocyanins in the food field, and gives an outlook on the application prospects, in order to provide scientific guidance and theoretical reference for the development and technical improvement of blueberry related products.

Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities

This study investigated the protective effect of β-glucan (BG), konjac glucomannan (KGM) and xanthan gum (XG) on thermo-stability and antioxidant capacities of blueberry anthocyanins (ACN) and their interaction mechanisms. Twenty-six glycosylated and acylated ACN were identified, and malvidin-3-O-galactose was predominant (36.78 %) in ACN extracts. Three polysaccharides retained colour and stability and antioxidant capabilities of ACN under thermal-treatments (XG > KGM > BG). Rheological properties (shear stress, apparent viscosity) of three polysaccharides were enhanced in presence of ACN. UV–visible spectra, SEM and DLS results indicated that co-aggregation between ACN and specific zones of these polysaccharides was formed. TGA and DSC studies confirmed that introductionof three polysaccharides, especially XG could improve thermostability of ACN. FTIR, and molecular dynamics simulations revealed that thermo-stabilization of polysaccharides-ACN conjugates might be attributedto their intermolecular interactions mainly via hydrogen bindings. The protection by water-soluble polysaccharides foresees novel anthocyanins in food products with increased heat-resistant stability.

Effects of blueberry anthocyanins on perfluorooctane sulfonate-induced oxidative stress and mitochondrial dysfunction in dugesia japonica

The effects of blueberry anthocyanins against perfluorooctane sulfonate on antioxidant-related gene expression levels, antioxidase activities, malondialdehyde content, glutathione/oxidized glutathione ratios, mitochondrial metabolic enzyme activities, and mitochondrial permeability transition pore opening rates were examined in the planarian Dugesia japonica. Glutathione reductase, glutathione peroxidase, and glutathione S-transferase gene expression levels were up-regulated on day 1 and then down-regulated following exposure to 5 mg/L perfluorooctane sulfonate with those of the control. The activities of the three corresponding enzymes were inhibited by perfluorooctane sulfonate and activated by anthocyanins. Malondialdehyde contents and mitochondrial permeability transition pore opening rates as well as the activities of mitochondrial metabolic enzymes, also increased and the glutathione/oxidized glutathione ratio decreased. Anthocyanin treatments have an alleviating effect on the disorder caused by perfluorooctane sulfonate.

Blueberry Anthocyanins from Commercial Products: Structure Identification and Potential for Diabetic Retinopathy Amelioration.

The aim of the present study was to determine the major anthocyanins of blueberry extracts from northeast China and explore their vision health improvement effects. HPLC-Q-TOF-MS/MS results suggested that six different anthocyanins were accurately identified, among which the Cy-3-glu (C3G) was the most abundant, ranging from 376.91 ± 7.91 to 763.70 ± 4.99 μM. The blueberry extract contained a higher purity of anthocyanins, and the anthocyanosides reached 342.98 mg/kg. The anti-oxidative stress function of C3G on HG-treated ARPE-19 cells were evaluated, and showed that the GSSG level of HG-cells pretreated with 10 μM C3G was significantly decreased, while the Nrf2 and NQO1 gene expression levels were increased. Further molecular docking (MD) results indicated that the C3G displayed favorable binding affinity towards REDD1, and only the B-ring of the C3G molecule displayed binding interactions with the CYS-140 amino acids within the REDD1 protein. It implied that the oxidative stress amelioration effects of C3G on the ARPE-19 cells were related to the REDD1 protein, which was probably via the Nrf2 pathways, although further studies are needed to provide mechanism evidence. The present study provides novel insights into understanding the roles of blueberry anthocyanins in ameliorating oxidative stress-induced BRB damage in the retina.

Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate

Casein micelle is known to be a CCP-mediated tight structure that often shows unique stomach curd behavior and rapid intestinal hydrolysis. These inherent properties make it difficult for casein micelles-formed powders called micellar casein (MC) to achieve high loading capacity and controlled release of loaded bioactive compounds. In this study, dextran sulfate (DS) was used as a calcium chelator to combine with MC, and spray-dried microparticles were prepared to load blueberry anthocyanins (ACNs). In vitro gastrointestinal digestion was carried out to investigate the relationship between the structural changes of MC induced by DS as well as the dynamic release process of ACNs. The results indicated that the encapsulation efficiency of microparticles increased from 52.76% ± 2.36%–91.86% ± 0.87% with the addition of DS. During in vitro digestion, the different CCP dissociation degrees induced by DS resulted in different dissolution and curdling abilities of microparticles in the stomach, which thus precisely controlled the release process of ACNs. Simultaneously, the combination with DS could delay the disintegration of the structures of microparticles in the small intestine, thereby hindering the degradation of ACNs. This study will contribute to the design of casein-based delivery systems and the development of related functional products. • MC formed curds in the stomach and hydrolyzed quickly in the small intestine. • The digestion properties made MC fail to achieve controlled release of ACNs. • DS with calcium chelating ability could adjust the digestion properties of MC. • The less release of ACNs was achieved by the structure barrier of DS.

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.

Multi-functional pH-sensitive active and intelligent packaging based on highly cross-linked zein for the monitoring of pork freshness

Intelligent packaging not only protects food from environmental hazards but intuitively monitors the changes of food quality and safety. A novel intelligent packaging film with pH sensitivity and antibacterial and antioxidant effects was developed based on the highly cross-linked zein. The composite film with 0.05 g/g crosslinking agent had the best mechanical properties. The tensile strength (TS) and elongation-at-break (EBA) were 2.42 and 1.53 times of that of zein film, respectively. Moreover, the intelligent packaging showed longstanding antimicrobial and antioxidant effects because of the addition of the tea tree essential oil (TTEO)-loaded mesoporous silica nanoparticles (MSNs). The blueberry anthocyanin as colorimetric indicator was added in the packaging film to monitor the safety of meat products using a mobile phone. The color of the composite film as the packaging of the pork products changed from colorless to brown after 9-day storage to show the spoilage of the pork. To the best of our knowledge, this is the first-time report of 1) the application of TTEO-loaded MSNs for food packing, 2) the addition of TTEO as the antimicrobial agent for zein film, and 3) using the applications of mobile phone to measure the RBG value of the zein-based film. This study offers an example of the highly promising biodegradable intelligent packaging with multi-functions for the enhancement of food safety.

A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications.

Nowadays, large quantities of berries are still being dumped or used for composting and animal feeding. The objective of this study was to customize a technological design for appropriate valorization of blueberry pomace into a shelf-life-stable, dark purple multifunctional ingredient, containing lactic acid bacteria (Lactobacillus casei), by freeze-drying. The main anthocyanins in blueberries freeze-dried inoculated pomace are malvidin 3-O-glucoside, peonidin 3-O-glucoside, and cyanidin 3-O-glucoside. A viable cells content of 4.75×108 CFU/g DW was found after freeze-drying and the ability of the freeze-dried powder to inhibit the DPPH radical was 171.98±1.73 mMol Trolox/g DW. The results obtained from CIElab analysis show a tendency to red and blue, characteristic of blueberry anthocyanins. The bioaccesibility of anthocyanins from blueberry powder was 37.8% and the probiotic survival rate after passing through the digestion process was 49.56%. The inhibitory potential of the obtained powder on α-amylase, pancreatic lipase, and α-glucosidase and tyrosinase was assessed. A significant antidiabetic potential of the powder was found, with IC50 values for α-amylase of 2.61±0.24mg/ml and for α-glucosidase of 1.37±0.01mg/ml, significantly lower when compared to corresponding drugs used in current practices. The powder also showed a significant potential to inhibit tyrosinase, supporting the hypothesis that the pomace resulting from juice and wine manufacturing may be successfully used to develop multifunctional ingredients with significant health benefits. PRACTICAL APPLICATION: Nowadays, food scientists and industry are seeking technological alternatives to obtain functional ingredients, due to the global interest in translating and applying scientific knowledge to address consumers' health issues. In our study, a freeze-drying customized design involving the use of the blueberry pomace, pectin, and Lactobacillus casei was applied to develop an ingredient with multiple functions. Besides a remarkable color, the powder showed good antioxidant activity, in vitro cells viability, and inhibitory activity against some metabolic syndrome-associated enzymes.

Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities.

Aimed at exploring the impact of fatty acid side chains on the anthocyanins, n-valeric acid, n-decanoic acid and myristic acid were used to grafting onto the blueberry anthocyanins, and the acylating degree value of the of n-valeric acid acylated anthocyanins (Va-An), n-decanoic acid acylated anthocyanins (De-An) and myristic acid acylated anthocyanins (My-An) reached 6.43 %, 7.56% and 8.38 %, respectively. After acylation modification, the octanol-water partition coefficient of the anthocyanins increased from -0.20 (native anthocyanins, Na-An) to 0.65 (Va-An), 0.66 (De-An) and 0.72 (My-An), respectively, indicating the increasement of the lipid solubility. Besides, although the DPPH clearance of acylated anthocyanins was lower than that of native anthocyanins, the inhibition ratio of β-carotene bleaching and malonaldehyde reduction effect of the acylated blueberry anthocyanins in Caenorhabditis elegans were both stronger than that of native anthocyanins, which might be caused by the improvement of lipid solubility of the anthocyanins.

Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability

Eleven anthocyanins in the blueberry anthocyanins powders (BAP) were identified and quantified by HPLC-DAD-ESI-MS. BAP microcapsules (MBAP) were produced by spray drying using high methyl pectin (HMP) combined with whey protein isolates (WPI) or soy protein isolates (SPI) in different proportions as wall materials. Generally, SPI/HMP combination was more efficient in increasing the encapsulation efficiency and Tg, and in decreasing the particle size and hygroscopicity of the microcapsules than WPI or HMP or WPI/HMP combination. Microcapsules created with 4% SPI + 2% HMP combination (MBAPc), possessed superior anthocyanin release behavior and antioxidant stability to those produced with 4% SPI alone (MBAPs). Both MBAPc and MBAPs had continuous release of anthocyanins throughout the simulated gastrointestinal digestion, and exhibited two first-order kinetics, but MBAPc exhibited higher stability than MBAPs and BAP, because it showed the longest half-life and the lowest anthocyanin degradation rate at 25 °C and 35 °C during 6-months’ storage.

The Coordinated Action of MYB Activators and Repressors Controls Proanthocyanidin and Anthocyanin Biosynthesis in Vaccinium.

Vaccinium berries are regarded as “superfoods” owing to their high concentrations of anthocyanins, flavonoid metabolites that provide pigmentation and positively affect human health. Anthocyanin localization differs between the fruit of cultivated highbush blueberry (V. corymbosum) and wild bilberry (V. myrtillus), with the latter having deep red flesh coloration. Analysis of comparative transcriptomics across a developmental series of blueberry and bilberry fruit skin and flesh identified candidate anthocyanin regulators responsible for this distinction. This included multiple activator and repressor transcription factors (TFs) that correlated strongly with anthocyanin production and had minimal expression in blueberry (non-pigmented) flesh. R2R3 MYB TFs appeared key to the presence and absence of anthocyanin-based pigmentation; MYBA1 and MYBPA1.1 co-activated the pathway while MYBC2.1 repressed it. Transient overexpression of MYBA1 in Nicotiana benthamiana strongly induced anthocyanins, but this was substantially reduced when co-infiltrated with MYBC2.1. Co-infiltration of MYBC2.1 with MYBA1 also reduced activation of DFR and UFGT, key anthocyanin biosynthesis genes, in promoter activation studies. We demonstrated that these TFs operate within a regulatory hierarchy where MYBA1 activated the promoters of MYBC2.1 and bHLH2. Stable overexpression of VcMYBA1 in blueberry elevated anthocyanin content in transgenic plants, indicating that MYBA1 is sufficient to upregulate the TF module and activate the pathway. Our findings identify TF activators and repressors that are hierarchically regulated by SG6 MYBA1, and fine-tune anthocyanin production in Vaccinium. The lack of this TF module in blueberry flesh results in an absence of anthocyanins.

Blueberry anthocyanins extract attenuated diabetic retinopathy by inhibiting endoplasmic reticulum stress via the miR-182/OGG1 axis

BackgroundPrevious studies have found that blueberry anthocyanin extract (BAE) could prevent diabetic retinopathy (DR) development, but the underlying molecular mechanism is still a mystery. MethodsHuman retinal pigment epithelium cell line ARPE-19 cells were exposed to high concentration glucose (H-Glu) with 25 mM for 24 h, and the cell viability and apoptosis were analyzed by MTT assay and flow cytometry, respectively. The endoplasmic reticulum stress (ERS) markers were determined by western blotting. Dual luciferase assay was applied to investigate the relationship between miR-182 and 8-oxoguanine-DNA glycosylase (OGG1). Furthermore, experiments in vivo were also performed to confirm the function of BAE in DR. ResultsThe increase of apoptosis, reactive oxygen species (ROS) level and ERS in ARPE-19 cells induced by H-Glu was notably restored by BAE. Meanwhile, BAE greatly inhibited H-Glu-induced miR-182 expression in ARPE-19 cells, and OGG1 was identified to be one of the downstream target moleculars of miR-182. Furthermore, miR-182 overexpression or OGG1 knockdown restored the impact of BAE on H-Glu-treated APRE-19 cells. Even more important, BAE was further confirmed to alleviated the development of DR in diabetes rat models. ConclusionsBAE significantly inhibited the progression of DR via molecular regulation function between miR-182/OGG1 axis and ROS/ERS.

Blueberry Anthocyanins Extract Attenuates Acrylamide-Induced Oxidative Stress and Neuroinflammation in Rats.

Acrylamide (AA) is a widespread environmental and dietary-derived neurotoxin, which can induce oxidative stress and associated inflammation in the brain. Anthocyanins widely occur as natural antioxidant and anti-inflammatory phytochemicals. Herein, the protective effects of blueberry anthocyanins extract (BAE) against AA-induced neurotoxicity were investigated in rats. The rats were pretreated with BAE (175 mg/kg body weight/day) by oral gavage for the first 7 days, followed by the co-administration of BAE and AA (35 mg/kg body weight/day) by oral gavage for the next 12 days. Results showed that BAE significantly decreased the malondialdehyde (MDA) production, and increased glutathione (GSH) and antioxidant enzyme levels; and it also suppressed microglial activation, astrocytic reaction, and pro-inflammatory cytokine expressions. Furthermore, BAE elevated the extracellular signal-related kinase (ERK)/cAMP response elements binding protein (CREB)/brain-derived neurotrophic factor (BDNF) pathway, and relieved the accumulation of amyloid beta (Aβ) 1-42 and 1-40 after AA exposure. Consequently, AA-induced neuronal necrosis and downregulation of synaptosomal-associated protein 25 (SNAP-25) were attenuated by BAE in the hippocampus and cerebral cortex. In conclusion, BAE can exert a protective function on neurons and synapses against AA-induced oxidative stress and neuroinflammation.