Title: Chemical composition of cold‐pressed blackberry seed flour extract and its potential health‐beneficial properties

Abstract

Abstract The blackberry seed flour was cold‐extracted using 50% acetone and examined for its phytochemical composition and health‐beneficial properties including in vitro gut microbiota modulatory, free radical scavenging, anti‐inflammatory, and antiproliferative capacities. Among identified thirteen components of blackberry seed flour extract through UHPLC‐MS analysis, sanguiin H6 was the primary component and followed by ellagic acid and pedunculagin. For health‐beneficial properties, the blackberry seed flour extract increased the total number of gut bacteria and shifted the abundance of specific bacterial phylum, family, or genus. The extract had RDSC, ORAC, HOSC, and ABTS ^•+ scavenging capacities of 362, 304, 2,531, and 267 μmol Trolox equivalents (TE)/g, respectively. In addition, the blackberry seed flour extract showed capacities for anti‐inflammation and antiproliferation by suppressing LPS induced IL‐1β mRNA expressions in the cultured J774A.1 mouse macrophages and the proliferation of LNCaP prostate cancer cells. The results suggest potential health benefits and further utilization of blackberry seed flour as functional foods.

Authors:

Choe, Uyory  ^[1];

• Search DOE PAGES for author "Choe, Uyory"
• Search DOE PAGES for ORCID "0000-0002-5979-2626"

Li, Yanfang ^[2]; Yu, Lu  ^[1];

• Search DOE PAGES for author "Yu, Lu"
• Search DOE PAGES for ORCID "0000-0001-7901-8390"

Gao, Boyan  ^[3];

• Search DOE PAGES for author "Gao, Boyan"
• Search DOE PAGES for ORCID "0000-0003-4866-9988"

Wang, Thomas T. Y. ^[4]; Sun, Jianghao ^[5]; Chen, Pei  ^[5];

• Search DOE PAGES for author "Chen, Pei"
• Search DOE PAGES for ORCID "0000-0002-1457-5177"

Yu, Liangli  ^[6]

• Search DOE PAGES for author "Yu, Liangli"
• Search DOE PAGES for ORCID "0000-0001-6497-0864"

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+ Show Author Affiliations

1. Department of Nutrition and Food Science University of Maryland College Park MD USA, Diet, Genomics and Immunology Laboratory Beltsville Human Nutrition Research Center Agricultural Research Service United States Department of Agriculture Beltsville MD USA
2. Food Composition and Methods Development Laboratory Beltsville Human Nutrition Research Center Agricultural Research Service United States Department of Agriculture Beltsville MD USA, Institute of Food and Nutraceutical Science School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China, Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology &, Business University (BTBU) Beijing China
3. Institute of Food and Nutraceutical Science School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
4. Diet, Genomics and Immunology Laboratory Beltsville Human Nutrition Research Center Agricultural Research Service United States Department of Agriculture Beltsville MD USA
5. Food Composition and Methods Development Laboratory Beltsville Human Nutrition Research Center Agricultural Research Service United States Department of Agriculture Beltsville MD USA
6. Department of Nutrition and Food Science University of Maryland College Park MD USA

Publication Date:

Mon Jan 20 00:00:00 EST 2020

Sponsoring Org.:

USDOE

OSTI Identifier:

1592784

Alternate Identifier(s):

OSTI ID: 1592785

Resource Type:

Published Article

Journal Name:

Food Science and Nutrition

Additional Journal Information:

Journal Name: Food Science and Nutrition Journal Volume: 8 Journal Issue: 2; Journal ID: ISSN 2048-7177

Publisher:

Wiley Blackwell (John Wiley & Sons)

Country of Publication:

United States

Language:

English