title: Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicity.
abstract: 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.
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China. Electronic address: zjuchenwei@zju.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Chen
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Xu
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
authors.forename: Lingxia
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
authors.forename: Hongming
authors.initials: H
authors.lastname: Su
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
authors.forename: Xiaodong
authors.initials: X
authors.lastname: Zheng
mesh_terms: D000818:Animals; D018938:Caco-2 Cells; D002470:Cell Survival / Q000187:drug effects / Q000502:physiology; D003603:Cytotoxins / Q000037:antagonists & inhibitors / Q000633:toxicity*; D004063:Digestion / Q000187:drug effects / Q000502:physiology; D006801:Humans; D010936:Plant Extracts / Q000032:analysis / Q000378:metabolism* / Q000494:pharmacology; D059808:Polyphenols / Q000494:pharmacology; D017382:Reactive Oxygen Species / Q000032:analysis / Q000037:antagonists & inhibitors / Q000378:metabolism; D065856:Rubus / Q000378:metabolism*; D013552:Swine; D014520:Urethane / Q000037:antagonists & inhibitors / Q000633:toxicity*
chemical_list: D003603:Cytotoxins; D010936:Plant Extracts; D059808:Polyphenols; D017382:Reactive Oxygen Species; D014520:Urethane
keywords: Anthocyanin; Blackberry; Ethyl Carbamate; In vitro gastrointestinal digestion; Oxidative stress