|
KMID : 1007520210300101383
|
|
Food Science and Biotechnology
2021 Volume.30 No. 10 p.1383 ~ p.1391
|
|
|
Cellular uptake of anthocyanins extracted from black soybean, grape, and purple sweet potato using INT-407 cells
|
|
Ryu Da-Yeon
Sung Yun-Kyung
Hong Jung-Il
Koh Eun-Mi
|
|
|
Abstract
|
|
|
|
This study combined in vitro digestion and INT-407 cells to evaluate the bioaccessibility of anthocyanins in the small intestinal epithelial cells. Black soybean, grape, and purple sweet potato were chosen as they have a different anthocyanin composition. After the aqueous extract was digested under in vitro gastric and intestinal conditions, the digested mixture was incubated in the media of INT-407 for 2 h at 37 °C. Low proportion (
|
|
|
KEYWORD
|
|
|
Anthocyanin, INT-407, Cellular uptake, Antioxidant activity, p-Coumaric acid
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|