Cellular uptake of anthocyanins extracted from black soybean, grape, and purple sweet potato using INT-407 cells

This study combined in vitro digestion and INT-407 cells to evaluate the bioaccessibility of anthocyanins in the small intestinal epithelial cells. Black soybean, grape, and purple sweet potato were chosen as they have a different anthocyanin composition. After the aqueous extract was digested under...

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Bibliographic Details
Published in:Food science and biotechnology 2021, 30(10), , pp.1383-1391
Main Authors: Ryu, Dayeon, Sung, Yunkyung, Hong, Jungil, Koh, Eunmi
Format: Article
Language:English
Subjects:
Anthocyanins
Antioxidants
Bioavailability
Cell membranes
Cellular structure
Chemistry
Chemistry and Materials Science
Coumaric acid
Epithelial cells
Epithelium
Food Science
Fruits
Glucosides
Grapes
Intestine
Nutrition
p-Coumaric acid
Potatoes
Research Article
Soybeans
Sweet potatoes
Wines
식품과학
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Summary:This study combined in vitro digestion and INT-407 cells to evaluate the bioaccessibility of anthocyanins in the small intestinal epithelial cells. Black soybean, grape, and purple sweet potato were chosen as they have a different anthocyanin composition. After the aqueous extract was digested under in vitro gastric and intestinal conditions, the digested mixture was incubated in the media of INT-407 for 2 h at 37 °C. Low proportion (
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-021-00976-y