Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 620-627Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.06.031
Keywords
Ethyl Carbamate; Blackberry; In vitro gastrointestinal digestion; Anthocyanin; Oxidative stress
Funding
- National Key Technology RAMP
- D Program of China [2012BAD33B08]
- Research Foundation of the Education Department of Zhejiang Province [Y201328143]
- Food Science and Engineering the most important discipline of Zhejiang province [JYTSP20142012]
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Ethyl Carbamate (EC) was detected in many fermented foods. Previous studies indicated that frequent exposure to ethyl carbamate may increase the risk to suffer from cancers. Blackberry is rich in polyphenols and possesses potent antioxidant activity. This study aims to investigate the protective effect of blackberry homogenates produced before (BH) and after in vitro simulated gastrointestinal digestion (BD) on EC-induced toxicity in Caco-2 cells. Our results showed that blackberry homogenates after digestion (BD) was more effective than that before digestion (BH) in ameliorating EC-induced toxicity in Caco-2 cells. Further investigation revealed that BD remarkably attenuated EC-induced toxicity through restoring mitochondrial function, inhibiting glutathione depletion and decreasing overproduction of intracellular reactive oxygen species. Additionally, LC-MS result implied that the better protective capacity of BD may be related to the increased content of two anthocyanins (cyanidin-3-glucoside and cyanidin-3-dioxalyglucoside). Overall, the present study may give implication to prevent EC-induced health problem. (C) 2016 Elsevier Ltd. All rights reserved.
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