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Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem
School of Dietetics and Human Nutrition, McGill University, 21111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada
Analytical Biochemistry and Proteomics Laboratory, Mechanistic Studies Division, Healthy Environments and Consumer Safety Branch, Health Canada, 50 Colombine Drwy,
Ottawa, ON K1A 0K9, Canada
c
BioMedical Engineering Department, McGill University, 3775 University Street, Room 311, Montreal, QC H3A 2B4, Canada
d
International Potato Center (CIP), Avenida La Molina 1895, La Molina, Apartado Postal 1558 Lima, Peru
b
a r t i c l e
i n f o
Article history:
Received 1 April 2015
Received in revised form 26 June 2015
Accepted 29 June 2015
Available online 30 June 2015
Keywords:
Ipomoea batatas L.
Purple eshed sweet potato
Anthocyanins
Bioaccessibility
Biotransformation
Human gastro-intestinal model
a b s t r a c t
Cooked, milled purple-eshed sweet potato (PFSP) accessions, PM09.812 and PM09.960, underwent
digestion in a dynamic human gastrointestinal (GI) model that simulates gut digestive conditions to
study the bioaccessibility and biotransformation of anthocyanins. Matrix-assisted laser desorption
ionization time-of-ight mass spectrometry showed accession-dependent variations in anthocyanin
release and degradation. After 24 h, more anthocyanin species were detected in the small intestinal vessel
relative to other vessels for accession PM09.960 whereas more species appeared in the ascending colonic
vessel for accession PM09.812. The ferric reducing antioxidant power was increased in the small
intestinal vessel for PM09.960 and in the ascending colonic vessel for accession PM09.812, corresponding
to the appearance of a majority of anthocyanins for each accession. These results show that intestinal
and colonic microbial digestion of PFSP leads to an accession-dependent pattern for anthocyanin
bioaccessibility and degradation.
2015 Elsevier Ltd. All rights reserved.
1. Introduction
Purple eshed sweet potatoes (PFSP) contain a signicant content of anthocyanins comparable to that of other high anthocyanin
containing fruits and vegetables such as grapes, plums, sweet cherries, raspberries and eggplant (Truong et al., 2010). Anthocyanins
from PFSP have been shown to exhibit stronger radicalscavenging activity than anthocyanin pigments from red cabbage,
elderberry, grape skin and purple corn (Kano, Takayanagi, &
Harada, 2005).
Despite their high in vitro antioxidant properties, there is limited research regarding how digestive processes of PFSP affect their
antioxidant activity and anthocyanin structures, which could be
altered during gastrointestinal (GI) digestion. During GI digestive
processes involving pH changes, digestive enzymes and microbial
Corresponding author.
E-mail addresses: stan.kubow@mcgill.ca (S. Kubow), michele.iskandar@mail.
mcgill.ca (M.M. Iskandar), kebba.sabally@mcgill.ca (K. Sabally), behnam.azadi@
mcgill.ca (B. Azadi), shima.sadeghi@mail.mcgill.ca (S. Sadeghi Ekbatan),
premkumari.kumarathasan@hc-sc.gc.ca (P. Kumarathasan), dharani.das@hc-sc.gc.
ca (D.D. Das), satya.prakash@mcgill.ca (S. Prakash), g.burgos@cgiar.org (G. Burgos),
t.zumfelde@cgiar.org (T. zum Felde).
http://dx.doi.org/10.1016/j.foodchem.2015.06.105
0308-8146/ 2015 Elsevier Ltd. All rights reserved.
172
PM09.812
PM09.960
Fig. 1. The purple-eshed sweet potato accessions PM09.812 and PM09.960.
underwent a 2-week stabilization period to allow bacterial communities from the diluted human fecal samples to grow and
stabilize.
During and following stabilization, the microbial ecosystem
was sustained by feeding the system with 300 mL of sterile medium (set at pH 2 before autoclaving and stored at 37 C) every
8 h. The composition of the GI nutrient solution essential for bacterial survival is shown in Table 1.
The fermentation vessels were maintained anaerobic by purging the headspace with oxygen-free nitrogen and stirring continuously on magnetic stirrers. The temperature of the simulator was
kept at 37 C. Upon entering vessel 2 (small intestine), pancreatic
juice supplemented with bile (12 g/L NaHCO3, 0.9 g/L pancreatin;
SigmaAldrich) and 6 g/L Oxgall (Difco) were added to neutralize
Table 1
Composition of the GI nutrient solution essential for bacterial survival.
Component
Concentration (g/L)
Arabinogalactan
Pectin
Starch
Xylan
Glucose
Yeast extracts
Peptone
Mucin
Cysteine
1
2
3
1
0.4
3
1
4
0.5
173
stomach acidity. In this way, the pH of the rst two vessels was set
by the input of either supply medium or pancreatic juice. Vessels 3,
4 and 5 (representing the colon) were pH-controlled between 5.6
and 5.9; 6.1 and 6.4; and 6.6 and 6.9, respectively. The pH was
measured with a probe connected to a pH meter and was automatically adjusted by adding 0.2 M NaOH or 0.5 M HCl.
The cooked, freeze-dried, and milled samples of each accession
(18.15 g) were digested in the GI model. The amount provided to
the GI model was based on the fact that only a small amount of
PFSP is included in the human diet. Considering that the accessions
used in this study have around 35% dry matter, the amount provided to the GI model represent approximately 50 g of each accession on a fresh weight basis.
On the day of treatment the freeze-dried sweet potato samples
were incorporated into the GI food solution and subjected to 24 h
digestion by the GI model. Samples were collected from all the
compartments of the GI model before addition of the
freeze-dried potato (T = 0 control) and after 8 h (T = 8) and 24 h
(T = 24) of digestion of the freeze-dried potato. One day of treatment was followed by a 3-day washout period, during which the
system was fed the control GI nutrient solution without potato.
Each treatment lasted 24 h and sampling was performed at 0, 8
and 24 h throughout the day of treatment (Fig. 2).
For each day of treatment, an aliquot (20 mL) was removed
from vessels 1 through 5, and stored at 80 C for later analysis
and characterization of polyphenolic content. To prevent photodecomposition of the polyphenols, all of the digestive compartments
and collection vessels were wrapped in tin foil.
2.3. Fecal water (FW) preparation
Fecal water (FW) was prepared by collecting samples of the
contents of vessels 1 through 5 and centrifuging them at 200g for
20 min; the supernatants were stored at 80 C until use for
MALDI-TOFTOF-MS and antioxidant capacity analyses.
The ferric reducing ability of plasma (FRAP) antioxidant capacity assay was used to determine the total antioxidant potential in
the supernatant of the fecal water obtained from the gut model.
Briey, the electron-donating capacity of an antioxidant is measured by the change in absorbance at 593 nm when a
blue-colored Fe2+-tripyridyltriazine (Fe2+TPTZ) compound was
formed from a colorless oxidized Fe3+ form (Benzie & Strain,
2 weeks:
Time 0h:
Time 8h:
Stabilization
period:
Collection of
control
samples from
all vessels
Collection of
samples from
all vessels
Injection of
GI food every
8 hours
Followed by
injection of
GI food
containing
potato meal
Followed by
second
injection of
GI food
containing
potato meal
Time 16h:
Time 24h:
Third
injection of
GI food
containing
potato meal
Collection of
samples from
all vessels
Fig. 2. Schematic representation of gut model experiments timeline and sample collection.
174
3-acyl-rutinoside-5-glucoside structure that differs compositionally between the two accessions (Table 2). There were two major
anthocyanidins in PM09.812 in the form of peonidin and
pelargonidin with p-coumaroyl and feruloyl as the acyl residue
whereas peonidin was the primary anthocyanidin present in the
sweet potato accession PM09.960, which contained a feruloyl acyl
substitute. A total of eight acylated anthocyanins were identied in
V1 of the pigmented sweet potato PM09.812 with petunidin,
peonidin, pelargonidin, or cyanidin bases (Table 2). Non- and
mono-acylated petunidin species and mono-acylated peonidin
species accounted for 35% and 36% of total anthocyanins, respectively. Mono-acylated cyanidin and pelargonidin species accounted
for 16% and 13% of total anthocyanins, respectively. The sweet
potato PM09.960 in V1 contained seven acylated anthocyanins
on pelargonidin, peonidin or cyanidin bases. Mono- and
di-acylated peonidin species accounted for 64% of total anthocyanins. Mono- and di-acylated cyanidin species and monoacylated pelargonidin species accounted for 17% and 19% of total
anthocyanins, respectively. The above ndings coincide with previous literature, which indicates that peonidin amounts are generally
higher in PFSP than cyanidin-based anthocyanins (Lee, Park, Choi,
& Jung, 2013).
Peonidin 3-(600 -p-coumaroyl-sophoroside)-5-glucoside and
petunidin-3-p-coumaroyl-rutinoside-5-glucoside with m/z values
of 771 and 933, respectively, were the major anthocyanins seen
in V1 of the sweet potato accession PM09.812, accounting for
54% of the total anthocyanin content in V1. The sweet potato accession PM09.812 also contained lesser quantities of the petunidin
anthocyanidin in V1 in the form of petunidin-3-rutinoside-5-gluco
side (m/z 787) and the peonidin anthocyanidin in the form of
peonidin 3-p-coumaroyl-rutinoside-5-glucoside. Cyanidin anthocyanins were seen in relatively lower amounts in the form of
cyanidin
3-p-hydroxy-benzoyl-sophoroside-5-glucoside
(m/z
893). Smaller quantities of pelargonidin derivatives were also
observed in V1 including pelargonidin-procyanidin-rutinoside
and pelargonidin-feruloyl-rutinoside (m/z 933).
Table 2
Proposed identication of anthocyanin peaks in pigmented sweet potatoes and their concentration in the samples exposed to human simulated intestinal digestion (mg/L).a
(m/z)b
725
731
741
745
755
757
771
773
773
787
801
887
893
907
917
933
935
963
1055
1065
1069
1095
1127
a
b
c
d
e
Proposed compoundc
Pelargonidin-procyanidin-rutinoside
Cyanidin 3-p-hydroxy-benzoyl-sophoroside-5-glucoside
Fragment of pelargonidin 3-feruloyl-sophoroside-5-glucoside
Peonidin 3-p-hydroxy-benzoyl-sophoroside-5-glucoside
Pelargonidin-feruloyl-rutinoside
Pelargonidin 3-sophoroside-5-glucoside
Peonidin 3-(600 -p-coumaroyl-sophoroside)-5-glucoside
Cyanidin 3-sophoroside-5-glucoside
Cyanidin 3-(600 -caffeoyl-sophoroside)-5-glucoside
Petunidin-3-rutinoside-5-glucoside
Fragment of Peonidin 3-(600 -feruloyl-sophoroside)-5-glucoside
Pelargonidin-3-(p-coumaroyl)-rutinoside-5-glucoside
Cyanidin 3-p-hydroxy-benzoyl-sophoroside-5-glucoside
Peonidin 3-p-hydroxy-benzoyl-sophoroside-5-glucoside
Peonidin-3-p-coumaroyl-rutinoside-5-glucoside
Pelargonidin 3-feruloyl-sophoroside-5-glucoside
Cyanidin 3-caffeoyl-sophoroside-5-glucoside
Peonidin 3-(600 -feruloyl-sophoroside)-5-glucoside
Cyanidin-3-(600 -caffeoyl-600 -p-hydroxy-benzoyl-sophoroside)-5-glucoside
Cyanidin 3-(600 ,600 -dicoumaryl-sophoroside)-5-glucoside
Peonidin 3-caffeoyl-p-hydroxybenzoyl-sophoroside-5-glucoside
Cyanidin 3-feruloyl-p-coumaryl-sophoroside-5-glucoside
Peonidin 3-feruloyl-p-caffeoyl-sophoroside-5-glucoside
V1d
V2
V3
V4
V5
V1
V2
V3
V4
V5
34
31
44
35
42
40
43
38
31
32
38
45
31
38
32
59
40
32
33
30
37
26
28
23
27
24
24
23
32
26
25
25
26
25
27
21
42
32
34
24
27
148
35
33
33
63
41
40
35
50
50
36
39
63
43
55
28
26
27
54
33
33
41
49
27
31
26
25
62
29
85
69
36
27
32
26
35
25
21
21
24
21
23
23
23
23
22
26
55
179
64
75
40
154
175
176
FRAP (
g/mL FeS04 equiv.)
14.00
12.00
10.00
8.00
0h (Ctrl)
6.00
8h
24h
4.00
2.00
0.00
V1
V3
V4
V5
14.00
V2
12.00
10.00
8.00
0h (Ctrl)
6.00
8h
24h
4.00
2.00
0.00
V1
V2
V3
V4
V5
Fig. 3. Time course of antioxidant capacity FRAP measures of digesta of gut model
vessels following provision of a meal containing sweet potato PM09.812 and
PM09.960. Data are mean SD. V1 = stomach; V2 = small intestine; V3 = ascending
colon; V4 = transverse colon; V5 = descending colon.
observation is likely due to their chemical decomposition at neutral pH (Woodward, Kroon, Cassidy, & Colin, 2009), which is known
to occur before their subsequent exposure to colonic microbial
metabolism and rst pass intestinal and hepatic metabolism
(Fang, 2014). Anthocyanins are well known to be subject to microbial degradation (Kim et al., 1998). Thus, microbial metabolism can
account for the anthocyanin degradation in the present study as
seen by diminished concentrations of several anthocyanin species
in the colonic vessels, particularly evident in V5. Accession differences in the appearance of anthocyanin species were evident as
PM09.812 showed the appearance of a greater number of anthocyanin species in V3, whereas V2 showed the greatest presence
of anthocyanin species for the PM09.960 accession. This nding
could be indicative of cultivar differences in other food components that might affect anthocyanin bioaccessibility. The two
accessions showed a relatively low quantity of anthocyanin species
noted in the descending colon vessel V5, which could signify
extensive anthocyanin breakdown in the multistage reactor digestion model used in this study which is an advantage compared to
single batch reactors where there is accumulation of microbial
metabolites with prolonged incubation.
Both sweet potato samples demonstrated an increase in FRAP
antioxidant capacity measures over a 24 h time course, which is
supportive of the concept that antioxidant activities of unabsorbed
anthocyanins and their metabolites protect intestinal cells against
reactive oxygen species (ROS) generated within the gut and attenuate ROS-mediated gut inammatory conditions (Glvez et al.,
2001).
In summary, the present study shows that the release of anthocyanins from the food matrix of sweet potatoes under simulated
gastric, intestinal and colonic digestions is an accession dependent
process. There are signicant losses in the variety of anthocyanin
species detected as digestion proceeds from the intestine and
colon, which differs according to the sweet potato accession.
These ndings suggest that cultivar-based variations in other food
components can affect anthocyanin release during digestive processes, which can also impact on their antioxidant capacities in
the small intestine.
Conict of interest
The authors declare that they have no conict of interest in the
research.
Acknowledgments
This research was supported by the CGIAR Research Program on
Agriculture for Nutrition & Health (CRP-A4NH) and the Discovery
Grant Program from the Natural Sciences and Engineering
Council of Canada (S.K.). The authors would like to thank Dr.
Wolfgang Grneberg (CIP) for providing the accessions, Dr.
Gordon Prain (CIP) for enabling the collaboration between CIP
and McGill University, and Mr. Federico Diaz, M.Sc. (CIP) for performing the eld trial in Peru.
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