Identifying Antioxidative Properties in Berries with UHPLC-MS

A recent study set out to identify and quantify the representative anthocyanins (colored water-soluble pigments in glycosylated forms belonging to the phenolic group which are responsible for the red, purple, and blue colors in fruits and vegetables [1]) from four types of berries (blueberry, blackberry, black mulberry, and cranberry), with the potent antidepressant-like effects associated with the pigments then evaluated, as well as their neurochemical and antioxidative regulatory activities. In addition, the researchers used chronic supplement procedure to verify the antidepressant-like effects and the neuroinflammatory activity. Ultrahigh-pressure liquid chromatography (UHPLC), followed by in vivo evaluation of their antidepressant-like activities, was used in the processes. Through these investigations, the study sought out to substantiate the therapeutic potential of berries against neurodegenerative and neuropsychiatric disorders, thereby supporting their use in dietary strategies and nutraceutical applications aimed at enhancing cognitive and mental health. A paper based on this research was published in Food Science & Nutrition (2).

Widely recognized as highly nutritious fruits, berries are consumed around the world because of their delightful flavors and health benefits. Small, soft, round fruits that typically come in various shades of red, blue, and purple, common varieties of berry include strawberries, blueberries, raspberries, blackberries, and cranberries. Their popularity can be attributed to their versatility and ease of incorporation into a variety of dietary patterns, from fresh consumption to their use in processed forms like jams, juices, smoothies, and desserts (2).

Anthocyanins are typically found in the skin and flesh of these fruits and, depending on the specific species of berry, environmental conditions, and method of cultivation, vary in type and concentration (3). Scientifically, anthocyanins are appreciated scientifically both for their colorant properties as well as their array of health-promoting effects. Structurally, anthocyanins are glycosides of anthocyanidins, where the sugar part is typically linked to the oxygen atom of the C-ring of the anthocyanidin backbone, which contributes to their diverse range of colors and stability, which can be influenced by pH, light, temperature, and the presence of other compounds (4). Papers have been previously published documenting the antioxidant properties of anthocyanins (5–7). These molecules can donate electrons to neutralize free radicals, reducing oxidative stress which then decreases the molecular damage associated with many chronic diseases (8,9). In addition, anthocyanins have been shown to modulate several cellular pathways and exerting anti-inflammatory effects which enhance their appeal as dietary components for health maintenance and disease prevention and health maintenance (10).

The authors of the study report that their findings suggest that blueberry and black mulberry exhibit significant antidepressant-like effects, which are mediated by their anthocyanin components such as cyanidin-3-galactoside and cyanidin. These components contribute to the neurochemical regulation, antioxidative, and anti-inflammatory actions of blueberry and black mulberry, underlying their therapeutic potential against depression. Berries rich in cyanidin-3-galactoside and cyanidin may be leveraged in the development of functional foods, dietary supplements, and pharmacological formulations for mental improvement. The integration of these berry extracts into functional foods and dietary supplements could provide a novel, natural approach to support mental health, particularly for individuals seeking alternative or complementary therapies to conventional antidepressant medications. The authors state that further research is required to investigate the molecular mechanisms underlying the antidepressant-like effects of anthocyanins, focusing on signaling pathways involved in neuroprotection, antioxidative stress, and anti-inflammatory responses (2).

A colorful mix of berry fruits. © stockphoto-graf - stock.adobe.com

References

1. Khoo, H. E.; Azlan, A.; Tang, S. T.; Lim, S. M. Anthocyanidins and Anthocyanins: Colored Pigments as Food, Pharmaceutical Ingredients, and the Potential Health Benefits. Food Nutr. Res. 2017, 61 (1), 1361779. DOI: 10.1080/16546628.2017.1361779

2. Wang, J.; Cheng, J.; Zhu, J. X.; Xu, G. H.; Huang, W. F.; Yi, LT. Identification, Quantification, and Antidepressant-Like Evaluation of Anthocyanin-Rich Extracts from Different Dietary Berries. Food Sci. Nutr. 2024, 12 (9):6315–6327. DOI: 10.1002/fsn3.4280

3. Ponder, A.; Hallmann, E.; Kwolek, M.; Srednicka-Tober, D.; Kazimierczak, R. Genetic Differentiation in Anthocyanin Content Among Berry Fruits. Curr. Issues Mol. Biol. 2021, 43 (1), 36–51. DOI: 10.3390/cimb43010004

4. Khoo, H. E.; Azlan, A.; Tang, S. T.; Lim, S. M. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr. Res. 2017,61 (1), 1361779. DOI: 10.1080/16546628.2017.1361779

5. Ali, A.; Cottrell, J. J.; Dunshea, F. R. Identification and Characterization of Anthocyanins and Non-Anthocyanin Phenolics from Australian Native Fruits and Their Antioxidant, Antidiabetic, and Anti-Alzheimer Potential. Food Res. Int. 2022, 162 (Pt B), 111951. DOI: 10.1016/j.foodres.2022.111951

6. Gowd, V.; Bao, T.; Chen, W. Antioxidant Potential and Phenolic Profile of Blackberry Anthocyanin Extract Followed by Human Gut Microbiota Fermentation. Food Res. Int. 2019, 120, 523–533. DOI: 10.1016/j.foodres.2018.11.001

7. Li, X.; Wang, Y.; Jiang, Y.; Liu, C.; Zhang, W.; Chen, W.; Tian, L.; Sun, J.; Lai, C.; Bai, W. Microencapsulation with Fructooligosaccharides and Whey Protein Enhances the Antioxidant Activity of Anthocyanins and their Ability to Modulate Gut Microbiota in vitro. Food Res. Int. 2024, 181, 114082. DOI: 10.1016/j.foodres.2024.114082

8. Saini, R. K.; Khan, M. I.; Shang, X.; Kumar, V.; Kumari, V.; Kesarwani, A.; Ko, E. Y. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review. Foods 2024, 13 (8), 1227. DOI: 10.3390/foods13081227

9. Zaa, C. A.; Marcelo, A. J.; An, Z.; Medina-Franco, J. L.; Velasco-Velazquez, M. A. Anthocyanins: Molecular Aspects on their Neuroprotective Activity. Biomolecules 2023, 13 (11), 1598. DOI: 10.3390/biom13111598

10. Brunelle, D. C.; Larson, K. J.; Bundy, A.; Roemmich, J. N.; Warne, D.; Redvers, N. Chokeberry Reduces Inflammation in Human Preadipocytes. J. Funct. Foods 2024, 112, 105947. DOI: 10.1016/j.jff.2023.105947