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Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex

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Abstract

In this study, the role of phospholipids in transepithelial transport and the impact on the antioxidant activity of purple sweet potato anthocyanins (PSPAs) was evaluated. PSPAs were purified by column chromatography, and then PSPAs-phospholipids complex (PSPAs-PC) was prepared. In antioxidant assay in vitro, PSPAs-PC exhibited potential antioxidant activity; meanwhile, it exhibited relatively higher stability in mimic gastrointestinal digestion conditions. The inhibitory effect of PSPAs-PC on the oxidation of soybean oil was significantly higher after 15 days storage. The presence of phospholipids increased the transepithelial transport of PSPAs; its apparent permeability coefficient (Papp) was higher, while its efflux ratio was lower than PSPAs. Based on the above results, it clearly displays the potential of phospholipids in the promotion of intestinal transport of PSPAs, and further studies are needed to explore the in-depth mechanism of the bioavailability promotion effect of phospholipids.

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Acknowledgements

This work was sponsored by National Natural Science Foundation of China (31501473), Zhejiang Provincial Natural Science Foundation of China (LQ15C200003), Key Research and Development Project of Zhejiang Province (2017C02039), People-benefit Project of Ningbo (2015C10061), and K.C. Wong Magna Fund in Ningbo University.

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Authors and Affiliations

  1. Department of Food Science and Engineering, School of Marine Sciences, Ningbo University, Ningbo, 315211, People’s Republic of China

    Mei Cheng, Xin Zhang & Jinxuan Cao

  2. Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Ningbo University, Ningbo, 315211, People’s Republic of China

    Xin Zhang & Jinxuan Cao

  3. Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou, 325006, People’s Republic of China

    Xiaojie Zheng & Zhicheng Zhang

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  1. Mei Cheng
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  2. Xin Zhang
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  3. Jinxuan Cao
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  4. Xiaojie Zheng
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  5. Zhicheng Zhang
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Correspondence to Xin Zhang.

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Cheng, M., Zhang, X., Cao, J. et al. Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex. J Food Sci Technol 55, 304–312 (2018). https://doi.org/10.1007/s13197-017-2940-x

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