title: The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells.
abstract: The present work investigated the bioprotective capacities of red-fleshed sweet cherry cultivars (Prunus avium; Lapins, Stella, Sweetheart and Staccato), with distinct differences in anthocyanins and vitamin C contents, on human intestinal Caco-2 cells exposed to hydrogen peroxide (H2O2)-induced oxidative stress. Three assays of cell health, the 3-(4,5-dimethythiazol-2-yl)-2,5-diphenyl-tetrazolium-bromide cell viability assay, the lactate dehydrogenase membrane leakage assay and nitric oxide production, were used to determine if these cherry digests differed in their ability to protect Caco-2 cells from H2O2. Cells treated with digests from cherries identified as containing high anthocyanins provided the greatest protection against H2O2. A strong linear correlation (-0.82<r<0.86) was found between anthocyanin content and cell health biomarkers, indicating that anthocyanins effectively protected Caco-2 cells in a concentration-dependent manner. Sweetheart and Stella cherries demonstrated the greatest bioprotective capacity, suggesting that anthocyanin levels are better markers of a cultivar's ability to protect human cells from oxidative stress than vitamin C.
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Department of Botany, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
authors.forename: Sze Ying
authors.initials: SY
authors.lastname: Leong
authors.affiliation: Department of Botany, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
authors.forename: David J
authors.initials: DJ
authors.lastname: Burritt
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; The National Institute of Higher Education in Agronomy, Food and Environmental Sciences (AgroSup Dijon), 26 Boulevard Dr. Petitjean, 21000 Dijon, France.
authors.forename: Alice
authors.initials: A
authors.lastname: Hocquel
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
authors.forename: Ari
authors.initials: A
authors.lastname: Penberthy
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: indrawati.oey@otago.ac.nz.
authors.forename: Indrawati
authors.initials: I
authors.lastname: Oey
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000378:metabolism; D001205:Ascorbic Acid / Q000032:analysis / Q000378:metabolism; D018938:Caco-2 Cells; D005638:Fruit / Q000737:chemistry / Q000378:metabolism; D006801:Humans; D006861:Hydrogen Peroxide / Q000633:toxicity*; D018384:Oxidative Stress / Q000187:drug effects*; D010936:Plant Extracts / Q000032:analysis / Q000494:pharmacology*; D000068220:Prunus avium / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts; D006861:Hydrogen Peroxide; D001205:Ascorbic Acid
keywords: Anthocyanins; Bioprotective capacity; Cherry; Cultivar; Oxidative stress; Vitamin C