Effect of bovine serum albumin on the stability and antioxidant activity of blueberry anthocyanins during processing and in vitro simulated digestion. (30th March 2022)

• Record Type: Journal Article
• Authors: Zang, Zhihuan; Chou, Shurui; Si, Xu; Cui, Huijun; Tan, Hui; Ding, Yumeng; Liu, Ziyue; Wang, Haotian; Lang, Yuxi; Tang, Siyi; Li, Bin; Tian, Jinlong
• Is Part Of: Food chemistry. Volume 373:Part B(2022)
• Publication Date: 2022-03-30
• Subjects: Blueberry anthocyanin -- Bovine serum albumin -- Stability -- Antioxidant -- In vitro simulated digestion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131496
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: BSA enhances the stability and antioxidant activity of blueberry anthocyanins (ANs). BSA-AN and ANs were evaluated through an in vitro gastrointestinal model. ANs protected by BSA displayed better antioxidant capacity than the only ANs. BSA reduced the loss of monomer content of ANs. BSA-AN were more stable than untreated ANs alone post digestion. Abstract: The application of blueberry anthocyanins (ANs) was limited due to their low in-process stability and bioavailability. In our study, the stability and antioxidant capacity of ANs before and after adding bovine serum albumin (BSA) were examined by simulating various processing, storage (light, sucrose, and vitamin C (Vc)), and in vitro simulated digestion parameters. For this purpose, pH-differential method, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), peroxyl scavenging capacity assay, and cellular antioxidant assay were conducted. BSA at different concentrations, specifically at 0.15 mg/mL, inhibited the degradation of ANs and the loss of antioxidant capacity. The results suggest that BSA has a positive effect on ANs.