Neuroprotective effect of blackberry (Rubus sp.) polyphenols is potentiated after simulated gastronintestinal digestion

L.R. Tavares, I. Figueira, D. Macedo, G.J. McDougall, M.C. Leitao, H.L.A. Vieira, D. Stewart, P.M. Alves, R.B. Ferreira, C.N. Santos

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    87 Citations (Scopus)

    Abstract

    Blackberry ingestion has been demonstrated to attenuate brain degenerative processes in rodents with the benefits ascribed to the (poly)phenolic components. The aim of this work was to assess the efficacy of blackberry polyphenolics in a neurodegeneration cell model before and after simulated gastrointestinal digestion.

    Digested blackberry metabolites protected neuroblastoma cells from H2O2-induced death at low, non-toxic levels that approach physiologically-relevant serum concentrations. However, the original extracts were not protective even at fivefold higher concentrations. This potentiation may reflect alterations in the polyphenolic composition caused by the digestion procedure, as detected by liquid-chromatography-mass spectrometric analysis. This protection was not caused by modulation of the intracellular antioxidant capacity or through alteration of glutathione levels, although the original extract influenced both of these parameters. This work reinforces the importance of evaluating digested metabolites in disease cell models and highlights the possible involvement of other mechanisms beyond antioxidant systems.
    Copyright © 2012, Elsevier
    Original languageEnglish
    Pages (from-to)1443-1452
    Number of pages10
    JournalFood Chemistry
    Volume131
    Issue number4
    DOIs
    Publication statusPublished - 15 Apr 2012

    Keywords

    • blackberry
    • In vitro digestion model
    • Neurodegenerative diseases
    • Phenolic compounds

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