Xiaoyu Liu, Zhuoyan Fan, Wanlong Lu, Lei Zhang, Kexi Ma, Xinquan Yang, Jingming Li
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引用次数: 0
Abstract
Neurodegenerative diseases (NDs) pose a significant public health concern due to their association with cognitive impairment and disrupted brain glucose metabolism. Cyanidin 3-O-β-galactoside (Cy3Gal), an anthocyanin from black chokeberry, exerted neuroprotective effects by modulating brain energy metabolism. This study aims to investigate its absorption, tissue distribution, and metabolic profile. Following a single-dose administration (gavage, 300 mg/kg) to male Sprague-Dawley rats, Cy3Gal reached a peak plasma concentration of 2967.29 ± 556.71 ng/mL within 0.25 h. Pharmacokinetic analysis revealed a short half-life (0.77 ± 0.05 h) and high clearance rate (101.84 ± 23.90 L/h/kg), suggesting a fast distribution and elimination. Twenty metabolites were identified in plasma, including methylated, glucuronidated, and sulfated forms, with varying distribution across rat tissues. Notably, this is the first study to demonstrate that Cy3Gal and its methylated metabolites (peonidin 3-O-galactoside [Peo3Gal]) can cross the blood-brain barrier, which provided strong evidence for the neuroprotective effects. Peo3Gal showed superior protection against high glucose-induced injury compared to Cy3Gal. Additionally, in vitro fermentation with rat gut microbiota uncovered three Cy3Gal-derived metabolites, suggesting microbial involvement in its transformation. Overall, these findings provide critical insights into Cy3Gal's bioavailability and brain accessibility, supporting its potential as a dietary neuroprotective agent.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.