Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins

Isolation, identification, and bioactivities

Petri Kylli (Corresponding Author), Liisa Nohynek, Riitta Puupponen-Pimiä, Benita Westerlund-Wikström, Tiina Leppänen, Jukka Welling, Eeva Moilanen, Marina Heinonen

Research output: Contribution to journalArticleScientificpeer-review

59 Citations (Scopus)

Abstract

European, small-fruited cranberries (Vaccinium microcarpon) and lingonberries (Vaccinium vitis-idaea) were characterized for their phenolic compounds and tested for antioxidant, antimicrobial, antiadhesive, and antiinflammatory effects. The main phenolic compounds in both lingonberries and cranberries were proanthocyanidins comprising 63−71% of the total phenolic content, but anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and flavonols were also found. Proanthocyanidins are polymeric phenolic compounds consisting mainly of catechin, epicatechin, gallocatechin, and epigallocatechin units. In the present study, proanthocyanidins were divided into three groups: dimers and trimers, oligomers (mDP 4−10), and polymers (mDP > 10). Catechin, epicatechin, A-type dimers and trimers were found to be the terminal units of isolated proanthocyanidin fractions. Inhibitions of lipid oxidation in liposomes were over 70% and in emulsions over 85%, and in most cases the oligomeric or polymeric fraction was the most effective. Polymeric proanthocyanidin extracts of lingonberries and cranberries were strongly antimicrobial against Staphylococcus aureus, whereas they had no effect on other bacterial strains such as Salmonella enterica sv. Typhimurium, Lactobacillus rhamnosus and Escherichia coli. Polymeric fraction of cranberries and oligomeric fractions of both lingonberries and cranberries showed an inhibitory effect on hemagglutination of E. coli, which expresses the M hemagglutin. Cranberry phenolic extract inhibited LPS-induced NO production in a dose-dependent manner, but it had no major effect on iNOS of COX-2 expression. At a concentration of 100 μg/mL cranberry phenolic extract inhibited LPS-induced IL-6, IL-1β and TNF-α production. Lingonberry phenolics had no significant effect on IL-1β production but inhibited IL-6 and TNF-α production at a concentration of 100 μg/mL similarly to cranberry phenolic extract. In conclusion the phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development.
Original languageEnglish
Pages (from-to)3373-3384
Number of pages12
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number7
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

Vaccinium vitis-idaea
Vaccinium
Vaccinium macrocarpon
Proanthocyanidins
cranberries
Catechin
Bioactivity
proanthocyanidins
Interleukin-1
Oligomers
Dimers
Escherichia coli
Interleukin-6
Polymers
Hydroxybenzoates
Coumaric Acids
phenolic compounds
Flavonols
Salmonella
Anthocyanins

Keywords

  • lingonberry
  • European cranberry
  • proanthocyanidins
  • antioxidant
  • antimicrobial
  • antiadhesion
  • antiinflammatory

Cite this

Kylli, Petri ; Nohynek, Liisa ; Puupponen-Pimiä, Riitta ; Westerlund-Wikström, Benita ; Leppänen, Tiina ; Welling, Jukka ; Moilanen, Eeva ; Heinonen, Marina. / Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins : Isolation, identification, and bioactivities. In: Journal of Agricultural and Food Chemistry. 2011 ; Vol. 59, No. 7. pp. 3373-3384.
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title = "Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins: Isolation, identification, and bioactivities",
abstract = "European, small-fruited cranberries (Vaccinium microcarpon) and lingonberries (Vaccinium vitis-idaea) were characterized for their phenolic compounds and tested for antioxidant, antimicrobial, antiadhesive, and antiinflammatory effects. The main phenolic compounds in both lingonberries and cranberries were proanthocyanidins comprising 63−71{\%} of the total phenolic content, but anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and flavonols were also found. Proanthocyanidins are polymeric phenolic compounds consisting mainly of catechin, epicatechin, gallocatechin, and epigallocatechin units. In the present study, proanthocyanidins were divided into three groups: dimers and trimers, oligomers (mDP 4−10), and polymers (mDP > 10). Catechin, epicatechin, A-type dimers and trimers were found to be the terminal units of isolated proanthocyanidin fractions. Inhibitions of lipid oxidation in liposomes were over 70{\%} and in emulsions over 85{\%}, and in most cases the oligomeric or polymeric fraction was the most effective. Polymeric proanthocyanidin extracts of lingonberries and cranberries were strongly antimicrobial against Staphylococcus aureus, whereas they had no effect on other bacterial strains such as Salmonella enterica sv. Typhimurium, Lactobacillus rhamnosus and Escherichia coli. Polymeric fraction of cranberries and oligomeric fractions of both lingonberries and cranberries showed an inhibitory effect on hemagglutination of E. coli, which expresses the M hemagglutin. Cranberry phenolic extract inhibited LPS-induced NO production in a dose-dependent manner, but it had no major effect on iNOS of COX-2 expression. At a concentration of 100 μg/mL cranberry phenolic extract inhibited LPS-induced IL-6, IL-1β and TNF-α production. Lingonberry phenolics had no significant effect on IL-1β production but inhibited IL-6 and TNF-α production at a concentration of 100 μg/mL similarly to cranberry phenolic extract. In conclusion the phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development.",
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author = "Petri Kylli and Liisa Nohynek and Riitta Puupponen-Pimi{\"a} and Benita Westerlund-Wikstr{\"o}m and Tiina Lepp{\"a}nen and Jukka Welling and Eeva Moilanen and Marina Heinonen",
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Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins : Isolation, identification, and bioactivities. / Kylli, Petri (Corresponding Author); Nohynek, Liisa; Puupponen-Pimiä, Riitta; Westerlund-Wikström, Benita; Leppänen, Tiina; Welling, Jukka; Moilanen, Eeva; Heinonen, Marina.

In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 7, 2011, p. 3373-3384.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins

T2 - Isolation, identification, and bioactivities

AU - Kylli, Petri

AU - Nohynek, Liisa

AU - Puupponen-Pimiä, Riitta

AU - Westerlund-Wikström, Benita

AU - Leppänen, Tiina

AU - Welling, Jukka

AU - Moilanen, Eeva

AU - Heinonen, Marina

PY - 2011

Y1 - 2011

N2 - European, small-fruited cranberries (Vaccinium microcarpon) and lingonberries (Vaccinium vitis-idaea) were characterized for their phenolic compounds and tested for antioxidant, antimicrobial, antiadhesive, and antiinflammatory effects. The main phenolic compounds in both lingonberries and cranberries were proanthocyanidins comprising 63−71% of the total phenolic content, but anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and flavonols were also found. Proanthocyanidins are polymeric phenolic compounds consisting mainly of catechin, epicatechin, gallocatechin, and epigallocatechin units. In the present study, proanthocyanidins were divided into three groups: dimers and trimers, oligomers (mDP 4−10), and polymers (mDP > 10). Catechin, epicatechin, A-type dimers and trimers were found to be the terminal units of isolated proanthocyanidin fractions. Inhibitions of lipid oxidation in liposomes were over 70% and in emulsions over 85%, and in most cases the oligomeric or polymeric fraction was the most effective. Polymeric proanthocyanidin extracts of lingonberries and cranberries were strongly antimicrobial against Staphylococcus aureus, whereas they had no effect on other bacterial strains such as Salmonella enterica sv. Typhimurium, Lactobacillus rhamnosus and Escherichia coli. Polymeric fraction of cranberries and oligomeric fractions of both lingonberries and cranberries showed an inhibitory effect on hemagglutination of E. coli, which expresses the M hemagglutin. Cranberry phenolic extract inhibited LPS-induced NO production in a dose-dependent manner, but it had no major effect on iNOS of COX-2 expression. At a concentration of 100 μg/mL cranberry phenolic extract inhibited LPS-induced IL-6, IL-1β and TNF-α production. Lingonberry phenolics had no significant effect on IL-1β production but inhibited IL-6 and TNF-α production at a concentration of 100 μg/mL similarly to cranberry phenolic extract. In conclusion the phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development.

AB - European, small-fruited cranberries (Vaccinium microcarpon) and lingonberries (Vaccinium vitis-idaea) were characterized for their phenolic compounds and tested for antioxidant, antimicrobial, antiadhesive, and antiinflammatory effects. The main phenolic compounds in both lingonberries and cranberries were proanthocyanidins comprising 63−71% of the total phenolic content, but anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and flavonols were also found. Proanthocyanidins are polymeric phenolic compounds consisting mainly of catechin, epicatechin, gallocatechin, and epigallocatechin units. In the present study, proanthocyanidins were divided into three groups: dimers and trimers, oligomers (mDP 4−10), and polymers (mDP > 10). Catechin, epicatechin, A-type dimers and trimers were found to be the terminal units of isolated proanthocyanidin fractions. Inhibitions of lipid oxidation in liposomes were over 70% and in emulsions over 85%, and in most cases the oligomeric or polymeric fraction was the most effective. Polymeric proanthocyanidin extracts of lingonberries and cranberries were strongly antimicrobial against Staphylococcus aureus, whereas they had no effect on other bacterial strains such as Salmonella enterica sv. Typhimurium, Lactobacillus rhamnosus and Escherichia coli. Polymeric fraction of cranberries and oligomeric fractions of both lingonberries and cranberries showed an inhibitory effect on hemagglutination of E. coli, which expresses the M hemagglutin. Cranberry phenolic extract inhibited LPS-induced NO production in a dose-dependent manner, but it had no major effect on iNOS of COX-2 expression. At a concentration of 100 μg/mL cranberry phenolic extract inhibited LPS-induced IL-6, IL-1β and TNF-α production. Lingonberry phenolics had no significant effect on IL-1β production but inhibited IL-6 and TNF-α production at a concentration of 100 μg/mL similarly to cranberry phenolic extract. In conclusion the phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development.

KW - lingonberry

KW - European cranberry

KW - proanthocyanidins

KW - antioxidant

KW - antimicrobial

KW - antiadhesion

KW - antiinflammatory

U2 - 10.1021/jf104621e

DO - 10.1021/jf104621e

M3 - Article

VL - 59

SP - 3373

EP - 3384

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 7

ER -