Effects of α-casein and ß-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion.
Food Chem
; 334: 127526, 2021 Jan 01.
Article
en En
| MEDLINE
| ID: mdl-32702589
ABSTRACT
Blueberry anthocyanins are well-known for their diverse biological functions. However, the instability during digestion results in their weak bioavailability. The current study aimed to investigate the alteration in the stability, antioxidant capacity and bioaccessibility of blueberry anthocyanins with the addition of α-casein and ß-casein in a simulated digestion system using pH differential method, HPLC-MS analysis, peroxyl scavenging capacity (PSC) assay, cellular antioxidant activity (CAA) and penetration test. The results showed that both α-casein and ß-casein could increase the stability of blueberry anthocyanins during intestinal digestion and protect their antioxidant capacity. Moreover, the addition of α-casein or ß-casein would enhance the bioaccessibility of blueberry anthocyanins. In conclusion, our study highlights that the interaction between α-casein or ß-casein with blueberry anthocyanins can protect the compounds against influences associated with the simulated digestion.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Caseínas
/
Arándanos Azules (Planta)
/
Antocianinas
/
Antioxidantes
Límite:
Humans
Idioma:
En
Año:
2021
Tipo del documento:
Article