In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)

Leonel E. Rojo, David Ribnicky, Sithes Logendra, Alex Poulev, Patricio Rojas-Silva, Peter Kuhn, Ruth Dorn, Mary H. Grace, Mary Ann Lila, Ilya Raskin

Research output: Contribution to journalArticle

111 Citations (Scopus)

Abstract

We used a murine model of type II diabetes, which reproduces the major features of the human disease, and a number of cellular models to study the antidiabetic effect of ANC, a standardised anthocyanin-rich formulation from Maqui Berry (Aristotelia chilensis). We also isolated delphinidin 3-sambubioside-5-glucoside (D3S5G), a characteristic anthocyanin from Maqui Berry, and studied its antidiabetic properties. We observed that oral administration of ANC improved fasting blood glucose levels and glucose tolerance in hyperglycaemic obese C57BL/6J mice fed a high fat diet. In H4IIE rat liver cells, ANC decreased glucose production and enhanced the insulin-stimulated down regulation of the gluconeogenic enzyme, glucose-6-phosphatase. In L6 myotubes ANC treatment increased both insulin and non-insulin mediated glucose uptake. As with the ACN, oral administration of pure D3S5G dose-dependently decreased fasting blood glucose levels in obese C57BL/6J mice, and decreased glucose production in rat liver cells. D3S5G also increased glucose uptake in L6 myotubes and is at least partially responsible for ANC's anti-diabetic properties.

Original languageEnglish (US)
Pages (from-to)387-396
Number of pages10
JournalFood Chemistry
Volume131
Issue number2
DOIs
StatePublished - Mar 15 2012

Fingerprint

Aristotelia chilensis
glycemic effect
Anthocyanins
delphinidin
anthocyanins
Fruit
glucosides
Glucosides
Glucose
glucose
Obese Mice
oral administration
blood glucose
hepatocytes
Skeletal Muscle Fibers
fasting
Inbred C57BL Mouse
insulin
Hypoglycemic Agents
Liver

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Keywords

  • Dietary anthocyanins
  • Glucose metabolism
  • Maqui Berry
  • Metabolic syndrome

Cite this

Rojo, Leonel E. ; Ribnicky, David ; Logendra, Sithes ; Poulev, Alex ; Rojas-Silva, Patricio ; Kuhn, Peter ; Dorn, Ruth ; Grace, Mary H. ; Lila, Mary Ann ; Raskin, Ilya. / In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis). In: Food Chemistry. 2012 ; Vol. 131, No. 2. pp. 387-396.
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Rojo, LE, Ribnicky, D, Logendra, S, Poulev, A, Rojas-Silva, P, Kuhn, P, Dorn, R, Grace, MH, Lila, MA & Raskin, I 2012, 'In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)', Food Chemistry, vol. 131, no. 2, pp. 387-396. https://doi.org/10.1016/j.foodchem.2011.08.066

In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis). / Rojo, Leonel E.; Ribnicky, David; Logendra, Sithes; Poulev, Alex; Rojas-Silva, Patricio; Kuhn, Peter; Dorn, Ruth; Grace, Mary H.; Lila, Mary Ann; Raskin, Ilya.

In: Food Chemistry, Vol. 131, No. 2, 15.03.2012, p. 387-396.

Research output: Contribution to journalArticle

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T1 - In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)

AU - Rojo, Leonel E.

AU - Ribnicky, David

AU - Logendra, Sithes

AU - Poulev, Alex

AU - Rojas-Silva, Patricio

AU - Kuhn, Peter

AU - Dorn, Ruth

AU - Grace, Mary H.

AU - Lila, Mary Ann

AU - Raskin, Ilya

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