title: Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro.
abstract: METHODS
  Berries are an excellent source of dietary flavonoids which have several health benefits.
  
  
  RESULTS
  We evaluated well-characterized anthocyanins (ANCs) and proanthocyanidins (PACs) from fermented blueberry-blackberry beverages. Wines were produced from highbush blueberries and blackberries grown in Illinois and blended to create ratios ranging from 100% blueberry to 100% blackberry. Total ANCs of the wine were strongly correlated to total phenolics (r = 0.99, p < 0.05) and to antioxidant capacity (r = 0.77, p < 0.05). ANC- and PAC-enriched fractions were purified from each wine blend and a phenolic profile was generated. ANCs increased with more blackberries from 1114 to 1550 mg cyanidin-3-O-glucoside (C3G) equivalents/L. Hydrolysable tannins were identified in the PAC-enriched fraction. Both ANC- and PAC-enriched fractions inhibited starch-degrading enzyme α-glucosidase and dipeptidyl peptidase-IV activity. Computational docking demonstrated that delphinidin-3-arabinoside effectively inactivated dipeptidyl peptidase-IV by binding with the lowest interaction energy (-3228 kcal/mol). ANC and PAC (100 μM C3G and epicatechin equivalents, respectively) from blueberry-blackberry blends reduced LPS-induced inflammatory response in mouse macrophages via the nuclear factor kappa B-mediated pathway.
  
  
  CONCLUSIONS
  ANC- and PAC- (including hydrolysable tannins in blackberry) enriched fractions from blueberry and blackberry fermented beverages are beneficial sources of antioxidants, inhibitors of carbohydrate-utilizing enzymes, and potential inhibitors of inflammation.
authors.affiliation: Division of Nutritional Sciences, University of Illinois, Urbana, IL 61801, USA.
authors.forename: Michelle H
authors.initials: MH
authors.lastname: Johnson
authors.forename: Elvira Gonzalez
authors.initials: EG
authors.lastname: de Mejia
authors.forename: Junfeng
authors.initials: J
authors.lastname: Fan
authors.forename: Mary Ann
authors.initials: MA
authors.lastname: Lila
authors.forename: Gad G
authors.initials: GG
authors.lastname: Yousef
mesh_terms: D000818:Animals; D000872:Anthocyanins / Q000032:analysis / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology; D001628:Beverages; D029798:Blueberry Plants / Q000737:chemistry; D045744:Cell Line, Tumor; D049109:Cell Proliferation / Q000187:drug effects; D005285:Fermentation; D005638:Fruit / Q000737:chemistry; D005960:Glucosides / Q000032:analysis; D007249:Inflammation / Q000517:prevention & control*; D008070:Lipopolysaccharides / Q000009:adverse effects; D008264:Macrophages / Q000187:drug effects* / Q000378:metabolism; D051379:Mice; D016328:NF-kappa B / Q000235:genetics / Q000378:metabolism; D010936:Plant Extracts / Q000494:pharmacology*; D059808:Polyphenols / Q000494:pharmacology; D044945:Proanthocyanidins / Q000494:pharmacology*; D014920:Wine / Q000032:analysis; D000516:alpha-Amylases / Q000378:metabolism; D000520:alpha-Glucosidases / Q000378:metabolism
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005960:Glucosides; D008070:Lipopolysaccharides; D016328:NF-kappa B; D010936:Plant Extracts; D059808:Polyphenols; D044945:Proanthocyanidins; C462279:cyanidin-3-O-beta-glucopyranoside; D000516:alpha-Amylases; D000520:alpha-Glucosidases
keywords: Anthocyanin; Berry; Diabetes; Hydrolysable tannins; Inflammation; Proanthocyanidin