Characterisation of water-soluble proanthocyanidins of Pyracantha fortuneana fruit and their improvement in cell bioavailable antioxidant activity of quercetin

• Published in: Food chemistry 2015-02, Vol.169, p.484-491
• Main Authors: Zhao, Chun-Fang, Lei, Dou Jian, Song, Guang Hao, Zhang, Hua, Xu, Hang, Yu, Long-Jiang
• Format: Article
• Language: English
• Subjects: Antioxidants - chemistry; Bioavailability; Cell antioxidant activities; Chromatography, High Pressure Liquid; Chromatography, Liquid; Food Analysis - methods; Fruit - chemistry; Hep G2 Cells; Humans; Interaction; Mass Spectrometry; Oxidation-Reduction; Plant Extracts - chemistry; Polymers - chemistry; Polyphenols - chemistry; Proanthocyanidins; Proanthocyanidins - chemistry; Pyracantha - chemistry; Quercetin - chemistry; Small molecular polyphenols; Solubility; Water
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.07.091

•Proanthocyanidins with poor bioavailability how to execute their bioeffects.•Water-soluble polymeric polyphenolic proanthocyanidins fractions from P. fortuneana fruit.•Proanthocyanidins increase the HepG2 cell antioxidant activities.•Improvement of the solubility and stability of quercetin through the addition of the proanthocyanidins.•Additives of Proanthocyanidins on small molecular polyphenols may be responsible for their antioxidant benefits in vivo. Proanthocyanidins (PCs) with poor bioavailability were argued for their health benefits. In this study, water-soluble polymeric polyphenolic PCs fractions from Pyracanthafortuneana fruit were used to investigate whether the presence of PCs is correlated with the increased cell antioxidant activities (CAA) of quercetin (Q). The results indicated that the most decrement in the values of EC50, which Q inhibited peroxyl radical-induced DCFH oxidation effective in the HepG2 cells, was observed to be 2.91 (vs. control 5.97) in the present of the fraction with 15.8 of the average degree of polymerisation of PCs (ADP). Also, the order of efficacy was the same with the ADP of PCs. Further, this effect is associated with the improvement of the solubility and stability of Q after the addition of the PCs. Our current study suggests that the additive effects of PCs on small molecular polyphenols may be responsible for their antioxidant benefits in vivo.