Interactive effects of β-carotene and anthocyanins on cellular uptake, antioxidant activity and anti-inflammatory activity in vitro and ex vivo

被引:31
|
作者
Minh Anh Thu Phan [1 ]
Bucknall, Martin [2 ]
Arcot, Jayashree [1 ]
机构
[1] UNSW, Sch Chem Engn, Food Sci & Technol, Sydney, NSW 2052, Australia
[2] UNSW, Mark Wainwright Analyt Ctr, Sydney, NSW 2052, Australia
关键词
Anthocyanins; beta-carotene; Interaction; Cellular antioxidant activity; Anti-inflammatory activity; Cellular uptake interference; CARNOSIC ACID; CACO-2; FLAVONOIDS; LIPOSOME; LYCOPENE; BIOAVAILABILITY; PHYTOCHEMICALS; VEGETABLES; SYNERGY; FRUITS;
D O I
10.1016/j.jff.2018.03.021
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study investigated the bioactivity interactions in vitro and ex vivo, and cellular uptake interaction between 13 carotene and some common anthocyanins. The combined antioxidant and anti-inflammatory activities of 13 carotene and different anthocyanins were assessed in both chemical and biological systems. Bioactivity synergy was seen in none of the combinations in no system studied. Some mixtures even showed antagonistic effects. All of the tested anthocyanins except for delphinidin-3-glucoside, tested at 7.5 mu M, significantly improved the cellular uptake of beta-carotene (2.5 M) by 68-200% although such increases of beta-carotene intracellular content did not lead to an enhancement of the combined bioactivities. The increase of-carotene absorption to a particular concentration facilitated the pro-oxidant activity of beta-carotene. This effect could be partly responsible for the bioactivity antagonism seen in some of the combinations.
引用
收藏
页码:129 / 137
页数:9
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