Conversion of condensed tannin from chokeberry to cyanidin: Evaluation of antioxidant activity and gut microbiota regulation.
Study Goal
The researchers aimed to determine whether converting condensed tannins in chokeberries into cyanidin could enhance antioxidant activity and improve gut microbiota function.
Results Summary
The study found that the optimal conversion treatment increased cyanidin yield by 1.50-fold, significantly boosting total and cellular antioxidant activity. It also positively influenced gut microbiota diversity.
Population
In vitro (simulated digestion and fermentation)
Effective Dosage
Not specified
Duration
Not specified
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
hot acid-alcohol treatment | increase | total cyanidins yield | - | 1.50 folds to 28.88 mg/g | increase | #1 |
hot acid-alcohol treatment | increase | total antioxidant activity | - | 1.85 folds to 3905.48 (μmol Vit C equiv./100 g FW) | increased | #2 |
hot acid-alcohol treatment | increase | cellular antioxidant activity | - | 1.56 folds to 2329.31 (μmol QE/100 g FW) | increased | #3 |
hot acid-alcohol treatment | increase | gut microbiota diversity | - | - | change into the positive effect | #4 |
Chokeberries contain a large amount condensed tannin. In this study, hot acid-alcohol treatment was used to convert the condensed tannin into cyanidin, so as to give them higher antioxidant activity and improve the function of gut microbiota. The total cyanidins yield was taken as the index. The effects of various factors on the total cyanidins yield were analysed by the single factor experiment and factor design experiment. In addition, the response surface methodology was used to obtain the optimal conversion conditions. The cyanidin composition and cellular antioxidant activity of products was detected. Through simulated digestion and fermentation in vitro, improvement of gut microbiota was evaluated. The results show that the product obtained by the optimal conversion treatment conditions, which could increase total cyanidins yield 1.50 folds to 28.88 mg/g. The total antioxidant activity and cellular antioxidant activity increased by 1.85 folds and 1.56 folds, reaching 3905.48 (μmol Vit C equiv./100 g FW) and 2329.31 (μmol QE/100 g FW), respectively. Conversion treatment could change the some negative effect of chokeberry on gut microbiota diversity into the positive effect.