Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells

Gamze Toydemir, Dilek Boyacioglu, Esra Capanoglu, Ingrid M. Van Der Meer, Monic M.M. Tomassen, Robert D. Hall, Jurriaan J. Mes, Jules Beekwilder*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

37 Citations (Scopus)

Abstract

Anthocyanins can contribute to human health through preventing a variety of diseases. The uptake of these compounds from food and the parameters determining uptake efficiency within the human body are still poorly understood. Here we have employed a Caco-2 cell based system to investigate the transport of key antioxidant food components from sour cherry (Prunus cerasus L.) across the intestinal epithelial barrier. Anthocyanins and (-)-epicatechin were supplied in three contrasting matrices: fruit, processed fruit cherry juice, and polyphenolic fractions obtained by solid-phase extraction. Results show that both compound types behave differently. Fruit or juice matrices display comparable transport across the epithelial cell layer. The juice supplements sucrose and citric acid, which are regularly added to processed foods, have a positive effect on stability and transport. Polyphenolic fractions display a lower transport efficiency, relative to that of the fruit or juice, indicating the importance of food matrix components for intestinal absorption of polyphenols.

Original languageEnglish
Pages (from-to)11434-11441
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume61
Issue number47
DOIs
Publication statusPublished - 27 Nov 2013

Funding

FundersFunder number
Seventh Framework Programme245121

    Keywords

    • anthocyanins
    • bioavailability
    • Caco-2 cell model
    • in vitro
    • nectar processing
    • Prunus cerasus L.
    • sour cherry

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