Susceptibility of anthocyanins to ex vivo degradation in human saliva
► All anthocyanins from selected five fruits were partially degraded in human saliva. ► Degradation of glycosides of delphinidin and petunidin exceeded that of other anthocyanidins. ► There was minimal effect from type and number of saccharides on susceptibility to degradation. ► Extent and pattern...
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| Veröffentlicht in: | Food chemistry 2012-11, Vol.135 (2), p.738-747 |
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| creator | Kamonpatana, Kom Giusti, M. Mónica Chitchumroonchokchai, Chureeporn MorenoCruz, Maria Riedl, Ken M. Kumar, Purnima Failla, Mark L. |
| description | ► All anthocyanins from selected five fruits were partially degraded in human saliva. ► Degradation of glycosides of delphinidin and petunidin exceeded that of other anthocyanidins. ► There was minimal effect from type and number of saccharides on susceptibility to degradation. ► Extent and pattern of salivary degradation of anthocyanins varied across subjects. ► Oral microflora contributed to the degradation of all anthocyanins.
Some fruits and their anthocyanin-rich extracts have been reported to exhibit chemopreventive activity in the oral cavity. Insights regarding oral metabolism of anthocyanins remain limited. Anthocyanin-rich extracts from blueberry, chokeberry, black raspberry, red grape, and strawberry were incubated ex vivo with human saliva from 14 healthy subjects. All anthocyanins were partially degraded in saliva. Degradation of chokeberry anthocyanins in saliva was temperature dependent and decreased by heating saliva to 80°C and after removal of cells. Glycosides of delphinidin and petunidin were more susceptible to degradation than those of cyanidin, pelargonidin, peonidin and malvidin in both intact and artificial saliva. Stability of di- and tri-saccharide conjugates of anthocyanidins slightly, but significantly, exceeded that of monosaccharide compounds. Ex vivo degradation of anthocyanins in saliva was significantly decreased after oral rinsing with antibacterial chlorhexidine. These results suggest that anthocyanin degradation in the mouth is structure-dependent and largely mediated by oral microbiota. |
| doi_str_mv | 10.1016/j.foodchem.2012.04.110 |
| format | Article |
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Some fruits and their anthocyanin-rich extracts have been reported to exhibit chemopreventive activity in the oral cavity. Insights regarding oral metabolism of anthocyanins remain limited. Anthocyanin-rich extracts from blueberry, chokeberry, black raspberry, red grape, and strawberry were incubated ex vivo with human saliva from 14 healthy subjects. All anthocyanins were partially degraded in saliva. Degradation of chokeberry anthocyanins in saliva was temperature dependent and decreased by heating saliva to 80°C and after removal of cells. Glycosides of delphinidin and petunidin were more susceptible to degradation than those of cyanidin, pelargonidin, peonidin and malvidin in both intact and artificial saliva. Stability of di- and tri-saccharide conjugates of anthocyanidins slightly, but significantly, exceeded that of monosaccharide compounds. Ex vivo degradation of anthocyanins in saliva was significantly decreased after oral rinsing with antibacterial chlorhexidine. These results suggest that anthocyanin degradation in the mouth is structure-dependent and largely mediated by oral microbiota.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2012.04.110</identifier><identifier>PMID: 22868153</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Anthocyanins ; Anthocyanins - chemistry ; Anthocyanins - metabolism ; Bacteria ; Bacteria - metabolism ; Biological and medical sciences ; Black raspberry ; blueberries ; Blueberry ; Blueberry Plants ; Blueberry Plants - chemistry ; Blueberry Plants - metabolism ; chemistry ; chlorhexidine ; Chokeberry ; cyanidin ; Degradation ; delphinidin ; Food industries ; Fruit ; Fruit - chemistry ; Fruit - metabolism ; Fruit and vegetable industries ; fruit extracts ; Fundamental and applied biological sciences. Psychology ; grapes ; Heating ; Hot Temperature ; Human ; Humans ; Kinetics ; malvidin ; Metabolism ; microbiology ; Microorganisms ; Models, Biological ; Monosaccharides ; Mouth ; Mouth - metabolism ; Mouth - microbiology ; Oral cavity ; pelargonidin ; petunidin ; Plant Extracts ; Plant Extracts - chemistry ; Plant Extracts - metabolism ; Red grape ; Rosaceae ; Rosaceae - chemistry ; Rosaceae - metabolism ; Rubus occidentalis ; Saliva ; Saliva - chemistry ; Saliva - metabolism ; Saliva - microbiology ; strawberries ; Strawberry ; temperature ; Vitis ; Vitis - chemistry ; Vitis - metabolism</subject><ispartof>Food chemistry, 2012-11, Vol.135 (2), p.738-747</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><rights>2012 Elsevier Ltd. All rights reserved. 2012</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c567t-e70bfffac73500301daa48257c66ca5f81b7a52cf08d85f1055ca8590a497b253</citedby><cites>FETCH-LOGICAL-c567t-e70bfffac73500301daa48257c66ca5f81b7a52cf08d85f1055ca8590a497b253</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2012.04.110$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,778,782,883,3539,27913,27914,45984</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26196568$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22868153$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kamonpatana, Kom</creatorcontrib><creatorcontrib>Giusti, M. Mónica</creatorcontrib><creatorcontrib>Chitchumroonchokchai, Chureeporn</creatorcontrib><creatorcontrib>MorenoCruz, Maria</creatorcontrib><creatorcontrib>Riedl, Ken M.</creatorcontrib><creatorcontrib>Kumar, Purnima</creatorcontrib><creatorcontrib>Failla, Mark L.</creatorcontrib><title>Susceptibility of anthocyanins to ex vivo degradation in human saliva</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► All anthocyanins from selected five fruits were partially degraded in human saliva. ► Degradation of glycosides of delphinidin and petunidin exceeded that of other anthocyanidins. ► There was minimal effect from type and number of saccharides on susceptibility to degradation. ► Extent and pattern of salivary degradation of anthocyanins varied across subjects. ► Oral microflora contributed to the degradation of all anthocyanins.
Some fruits and their anthocyanin-rich extracts have been reported to exhibit chemopreventive activity in the oral cavity. Insights regarding oral metabolism of anthocyanins remain limited. Anthocyanin-rich extracts from blueberry, chokeberry, black raspberry, red grape, and strawberry were incubated ex vivo with human saliva from 14 healthy subjects. All anthocyanins were partially degraded in saliva. Degradation of chokeberry anthocyanins in saliva was temperature dependent and decreased by heating saliva to 80°C and after removal of cells. Glycosides of delphinidin and petunidin were more susceptible to degradation than those of cyanidin, pelargonidin, peonidin and malvidin in both intact and artificial saliva. Stability of di- and tri-saccharide conjugates of anthocyanidins slightly, but significantly, exceeded that of monosaccharide compounds. Ex vivo degradation of anthocyanins in saliva was significantly decreased after oral rinsing with antibacterial chlorhexidine. These results suggest that anthocyanin degradation in the mouth is structure-dependent and largely mediated by oral microbiota.</description><subject>Anthocyanins</subject><subject>Anthocyanins - chemistry</subject><subject>Anthocyanins - metabolism</subject><subject>Bacteria</subject><subject>Bacteria - metabolism</subject><subject>Biological and medical sciences</subject><subject>Black raspberry</subject><subject>blueberries</subject><subject>Blueberry</subject><subject>Blueberry Plants</subject><subject>Blueberry Plants - chemistry</subject><subject>Blueberry Plants - metabolism</subject><subject>chemistry</subject><subject>chlorhexidine</subject><subject>Chokeberry</subject><subject>cyanidin</subject><subject>Degradation</subject><subject>delphinidin</subject><subject>Food industries</subject><subject>Fruit</subject><subject>Fruit - chemistry</subject><subject>Fruit - metabolism</subject><subject>Fruit and vegetable industries</subject><subject>fruit extracts</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grapes</subject><subject>Heating</subject><subject>Hot Temperature</subject><subject>Human</subject><subject>Humans</subject><subject>Kinetics</subject><subject>malvidin</subject><subject>Metabolism</subject><subject>microbiology</subject><subject>Microorganisms</subject><subject>Models, Biological</subject><subject>Monosaccharides</subject><subject>Mouth</subject><subject>Mouth - metabolism</subject><subject>Mouth - microbiology</subject><subject>Oral cavity</subject><subject>pelargonidin</subject><subject>petunidin</subject><subject>Plant Extracts</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Extracts - metabolism</subject><subject>Red grape</subject><subject>Rosaceae</subject><subject>Rosaceae - chemistry</subject><subject>Rosaceae - metabolism</subject><subject>Rubus occidentalis</subject><subject>Saliva</subject><subject>Saliva - chemistry</subject><subject>Saliva - metabolism</subject><subject>Saliva - microbiology</subject><subject>strawberries</subject><subject>Strawberry</subject><subject>temperature</subject><subject>Vitis</subject><subject>Vitis - chemistry</subject><subject>Vitis - metabolism</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhi0EotvCX6hyQeKS4I_4IxcEqgpFqsQBOFsTx-56ldiLnUTsv8fVbgucymkO88yrd_QgdElwQzAR73aNi3EwWzs1FBPa4LYhBD9DG6IkqyWW9DnaYIZVrUgrztB5zjuMcWHVS3RGqRKKcLZB19-WbOx-9r0f_XyooqsgzNtoDhB8yNUcK_urWv0aq8HeJRhg9jFUPlTbZYJQZRj9Cq_QCwdjtq9P8wL9-HT9_eqmvv36-cvVx9vacCHn2krcO-fASMZxKUcGgFZRLo0QBrhTpJfAqXFYDYo7gjk3oHiHoe1kTzm7QO-Pufuln-xgbJgTjHqf_ATpoCN4_e8m-K2-i6tminVcdiXg7SkgxZ-LzbOefPl_HCHYuGRNmOCYcsHE0yhWlFLCRfsfKKOSKSpJQcURNSnmnKx7LE-wvjerd_rBrL43q3Gri9lyePn3649nDyoL8OYEQDYwugTB-PyHE6QTXKjCfThytohavU06G2-DsYNP1sx6iP6pLr8B_cDFOA</recordid><startdate>20121115</startdate><enddate>20121115</enddate><creator>Kamonpatana, Kom</creator><creator>Giusti, M. Mónica</creator><creator>Chitchumroonchokchai, Chureeporn</creator><creator>MorenoCruz, Maria</creator><creator>Riedl, Ken M.</creator><creator>Kumar, Purnima</creator><creator>Failla, Mark L.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QQ</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>JG9</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope></search><sort><creationdate>20121115</creationdate><title>Susceptibility of anthocyanins to ex vivo degradation in human saliva</title><author>Kamonpatana, Kom ; Giusti, M. Mónica ; Chitchumroonchokchai, Chureeporn ; MorenoCruz, Maria ; Riedl, Ken M. ; Kumar, Purnima ; Failla, Mark L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c567t-e70bfffac73500301daa48257c66ca5f81b7a52cf08d85f1055ca8590a497b253</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Anthocyanins</topic><topic>Anthocyanins - chemistry</topic><topic>Anthocyanins - metabolism</topic><topic>Bacteria</topic><topic>Bacteria - metabolism</topic><topic>Biological and medical sciences</topic><topic>Black raspberry</topic><topic>blueberries</topic><topic>Blueberry</topic><topic>Blueberry Plants</topic><topic>Blueberry Plants - chemistry</topic><topic>Blueberry Plants - metabolism</topic><topic>chemistry</topic><topic>chlorhexidine</topic><topic>Chokeberry</topic><topic>cyanidin</topic><topic>Degradation</topic><topic>delphinidin</topic><topic>Food industries</topic><topic>Fruit</topic><topic>Fruit - chemistry</topic><topic>Fruit - metabolism</topic><topic>Fruit and vegetable industries</topic><topic>fruit extracts</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grapes</topic><topic>Heating</topic><topic>Hot Temperature</topic><topic>Human</topic><topic>Humans</topic><topic>Kinetics</topic><topic>malvidin</topic><topic>Metabolism</topic><topic>microbiology</topic><topic>Microorganisms</topic><topic>Models, Biological</topic><topic>Monosaccharides</topic><topic>Mouth</topic><topic>Mouth - metabolism</topic><topic>Mouth - microbiology</topic><topic>Oral cavity</topic><topic>pelargonidin</topic><topic>petunidin</topic><topic>Plant Extracts</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Extracts - metabolism</topic><topic>Red grape</topic><topic>Rosaceae</topic><topic>Rosaceae - chemistry</topic><topic>Rosaceae - metabolism</topic><topic>Rubus occidentalis</topic><topic>Saliva</topic><topic>Saliva - chemistry</topic><topic>Saliva - metabolism</topic><topic>Saliva - microbiology</topic><topic>strawberries</topic><topic>Strawberry</topic><topic>temperature</topic><topic>Vitis</topic><topic>Vitis - chemistry</topic><topic>Vitis - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kamonpatana, Kom</creatorcontrib><creatorcontrib>Giusti, M. 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Mónica</au><au>Chitchumroonchokchai, Chureeporn</au><au>MorenoCruz, Maria</au><au>Riedl, Ken M.</au><au>Kumar, Purnima</au><au>Failla, Mark L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Susceptibility of anthocyanins to ex vivo degradation in human saliva</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2012-11-15</date><risdate>2012</risdate><volume>135</volume><issue>2</issue><spage>738</spage><epage>747</epage><pages>738-747</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► All anthocyanins from selected five fruits were partially degraded in human saliva. ► Degradation of glycosides of delphinidin and petunidin exceeded that of other anthocyanidins. ► There was minimal effect from type and number of saccharides on susceptibility to degradation. ► Extent and pattern of salivary degradation of anthocyanins varied across subjects. ► Oral microflora contributed to the degradation of all anthocyanins.
Some fruits and their anthocyanin-rich extracts have been reported to exhibit chemopreventive activity in the oral cavity. Insights regarding oral metabolism of anthocyanins remain limited. Anthocyanin-rich extracts from blueberry, chokeberry, black raspberry, red grape, and strawberry were incubated ex vivo with human saliva from 14 healthy subjects. All anthocyanins were partially degraded in saliva. Degradation of chokeberry anthocyanins in saliva was temperature dependent and decreased by heating saliva to 80°C and after removal of cells. Glycosides of delphinidin and petunidin were more susceptible to degradation than those of cyanidin, pelargonidin, peonidin and malvidin in both intact and artificial saliva. Stability of di- and tri-saccharide conjugates of anthocyanidins slightly, but significantly, exceeded that of monosaccharide compounds. Ex vivo degradation of anthocyanins in saliva was significantly decreased after oral rinsing with antibacterial chlorhexidine. These results suggest that anthocyanin degradation in the mouth is structure-dependent and largely mediated by oral microbiota.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22868153</pmid><doi>10.1016/j.foodchem.2012.04.110</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Anthocyanins Anthocyanins - chemistry Anthocyanins - metabolism Bacteria Bacteria - metabolism Biological and medical sciences Black raspberry blueberries Blueberry Blueberry Plants Blueberry Plants - chemistry Blueberry Plants - metabolism chemistry chlorhexidine Chokeberry cyanidin Degradation delphinidin Food industries Fruit Fruit - chemistry Fruit - metabolism Fruit and vegetable industries fruit extracts Fundamental and applied biological sciences. Psychology grapes Heating Hot Temperature Human Humans Kinetics malvidin Metabolism microbiology Microorganisms Models, Biological Monosaccharides Mouth Mouth - metabolism Mouth - microbiology Oral cavity pelargonidin petunidin Plant Extracts Plant Extracts - chemistry Plant Extracts - metabolism Red grape Rosaceae Rosaceae - chemistry Rosaceae - metabolism Rubus occidentalis Saliva Saliva - chemistry Saliva - metabolism Saliva - microbiology strawberries Strawberry temperature Vitis Vitis - chemistry Vitis - metabolism |
| title | Susceptibility of anthocyanins to ex vivo degradation in human saliva |
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