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Bioactive compounds of dealcoholized fermented berry fruit beverages inhibit inflammation in vitro and are a good source of antioxidants
Author(s) -
Johnson Michelle,
Mejia Elvira Gonzalez,
Lila Mary Ann,
Yousef Gad G
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.263.2
Subject(s) - polyphenol , chemistry , food science , antioxidant , berry , trolox , anti inflammatory , fermentation , blowing a raspberry , proanthocyanidin , antioxidant capacity , biochemistry , pharmacology , botany , biology
Berries are one of the best dietary sources of polyphenolic compounds and are associated with decreased markers of chronic inflammation linked with metabolic diseases. The objective was to evaluate bioactive compounds from dealcoholized blueberry‐blackberry fermented beverages in order to optimize blends based on in vitro inhibition of markers of inflammation and antioxidant capacity. Polyphenolic‐enriched fractions obtained from fermented beverages were analyzed. Main anthocyanins (ANCY) in blueberry and blackberry blended beverages, as identified by HPLC, were malvidin‐3‐glucoside and delphinidin‐3‐arabinoside. Total anthocyanins in enriched fractions ranged from 642 to 1550 mg/ml, cyanidin‐3‐glucoside (C3G) equivalents. Antioxidant capacity ranged from 5.2 ± 0.3 to 16.4 ± 1.8 and 6.2 ± 0.8 to 8.1 ± 1.0 mmol trolox equivalents (TE)/L for the ANCY‐ and proanthocyanidin (PAC)‐enriched fractions, respectively. None of the fractions were cytotoxic to macrophages at concentrations up to 100 μM C3G equivalents, the concentration used to measure markers of inflammation iNOS, COX‐2, PGE‐2, IL‐6, TNF‐α, and NF‐κB. The in vitro anti‐inflammatory activities were correlated with total anthocyanins and antioxidant capacity. These results suggest that bioactive compounds in highbush blueberry and blackberry fermented beverages are beneficial sources of antioxidants and inhibitors of inflammation. Grant Funding Source : Office of Research, Dixon Springs Research Center