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薬理と治療
Abstract
Objective The pharmacological contribution of multiple bioactive ingredients contained in food in vivo is defined by the amount of each ingredient in the food, its bioavailability(BA), and its in vitro biological effect. We have precisely determined these values to calculate the pharmacological contribution of 15 kinds of anthocyanins(ACNs)to antioxidant effect in vivo. Methods We constructed a simultaneous quantitative analysis method by liquid chromatography/mass spectrometry(LC-MS/MS)of 15 kinds of ACNs. Moreover, we analyzed the membrane permeation rate of individual ACNs using Caco-2 cells and compared them with the reported BA of ACNs. Furthermore, petunidin-galactoside(Pt-Gal)was orally administered to rats, and the possibility that Pt-Gal was converted to malvidin-galactoside(Mv-Gal)was investigated. Finally, the contribution rate of 15 kinds of ACNs to the biological activity in vivo was considered based on the content, BA and antioxidant effect of the product. Results Using the LC-MS/MS method, 15 kinds of ACNs could be analyzed simultaneously. We could quantify ACNs in foods using this method. The permeability ratio of each ACN in Caco-2 cells showed a good correlation with the reported BA. In addition, Mv-Gal was detected in the blood of rats orally administered with Pt-Gal, suggesting that ACN was metabolized by catechol-O-methyltransferase(COMT)as a glycoside. Conclusions When the contribution rate of each ACN in food was calculated from its content, BA and antioxidant activity, the contribution rate of delphinidin and cyanidin were found to be high for the aglycone part, and that of glucoside was high for the sugar part.
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