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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Diet, Genomics and Immunology Laboratory » Research » Publications at this Location » Publication #367906
Research Project: Elucidating Phytonutrient Bioavailability, Health Promoting Effects and Mechanisms of Existing/Emerging Foods and Beverages

Location: Diet, Genomics and Immunology Laboratory

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

Author
item CHOE, UYORY - University Of Maryland
item LI, YANFANG - University Of Maryland
item GAO, BUYAN - University Of Maryland
item YU, LU - University Of Maryland
item Wang, Thomas - Tom
item SUN, JIANGHAO - University Of Maryland
item Chen, Pei
item YU, LIANGLI - University Of Maryland

Submitted to: Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/16/2019
Publication Date: 1/20/2020
Citation: Choe, U., Li, Y., Gao, B., Yu, L., Wang, T.T., Sun, J., Chen, P., Yu, L. 2020. Chemical composition of cold-pressed blackberry seed flour extract and its potential health-beneficial properties. Food Science and Nutrition. 8(2):1215-1225. https://doi.org/10.1002/fsn3.1410.
DOI: https://doi.org/10.1002/fsn3.1410

Interpretive Summary: The development of new foods which contain health components is actively explored in the food industry. The cold-pressed blackberry seed flour is one possible product, but the biological effects are unclear. The cold-pressed blackberry seed flour was extracted with 50% acetone and evaluated for its phytochemical composition and in vitro gut microbiota modulator, free radical scavenging, anti-inflammatory, and anti-proliferative capacities. UHPLC-MS analysis detected thirteen compounds in the blackberry seed flour extract with sanguiin H-6 as the primary component followed by ellagic acid and pedunculagin. Blackberry seed flour extract enhanced the total number of gut bacteria and altered the abundance of specific bacterial phylum, family or genus under the experimental conditions. The extract had RDSC, ORAC, HOSC, and ABTS+ scavenging capacities of 362, 304, 2531, and 267 µmol Trolox equivalent (TE) per gram, respectively. In addition, the blackberry seed flour extract suppressed LPS induced IL-1ß mRNA expressions in the cultured J774A.1 mouse macrophages and the proliferation of LNCaP prostate cancer cells. The results suggest blackberry seed flour's potential health benefits and possible utilzation in functional foods. This study provides novel information on new foods and the prevention of inflammation. The information will benefit basic, translational scientists, as well as farmers and consumers who are interested in the new food for health promotion.

Technical Abstract: The cold-pressed blackberry seed flour was extracted with 50% acetone and evaluated for its phytochemical composition and in vitro gut microbiota modulatory, free radical scavenging, anti-inflammatory, and anti-proliferative capacities. UHPLC-MS analysis detected thirteen compounds in the blackberry seed flour extract with sanguiin H-6 as the primary component and followed by ellagic acid and pedunculagin. Blackberry seed flour extract enhanced the total number of gut bacteria and altered the abundance of specific bacterial phylum, family or genus under the experimental conditions. The extract had RDSC, ORAC, HOSC, and ABTS+ scavenging capacities of 362, 304, 2531, and 267 µmol Trolox equivalent (TE) per gram, respectively. In addition, the blackberry seed flour extract suppressed LPS induced IL-1ß mRNA expressions in the cultured J774A.1 mouse macrophages and the proliferation of LNCaP prostate cancer cells. The results suggest blackberry seed flour’s potential health benefits and possible utilization in functional foods.