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Roger D. Hurst - One of the best experts on this subject based on the ideXlab platform.

  • The effect of New Zealand Blackcurrant on sport performance and related biomarkers: a systematic review and meta-analysis.
    Journal of the International Society of Sports Nutrition, 2020
    Co-Authors: Andrea Braakhuis, V. X. Somerville, Roger D. Hurst
    Abstract:

    Blackcurrants have come to be regarded as a superfood because of their high polyphenol content, namely anthocyanins. While many berry types have been studied, Blackcurrant-anthocyanins may be the superior berry when it comes to athletic performance. The purpose of the review was to evaluate the effects of Blackcurrant supplementation on athletic performance, oxidative markers, cognition, and side effects. Systematic review and meta-analysis. Review manager software (version 5.3) was used for the meta-analysis. The risks of bias was independently assessed using the guidelines and criteria outlined in the Cochrane Handbook for Systematic Reviews of Interventions. The data sources for the search included MEDLINE (Ovid), Google Scholar databases, additional references lists, conference proceedings and grey literature until August 2019. Eligibility Criteria included all Blackcurrant (New Zealand derived) interventions, randomised control trials, human participants, placebo-controlled only. A total of 16 separate studies met the criteria for inclusion in the systematic review, with 9 studies contributing to this sport performance meta-analysis. There was an improvement in sport performance when supplementing with Blackcurrant, 0.45 (95% CI 0.09–0.81, p = 0.01). The effective dose appears to be between 105 and 210 mg of total Blackcurrant anthocyanins, prior to exercise. There were insufficient studies reporting oxidative markers, cognitive effects or biomarkers, and/or side effects to comment on the mechanism of action. Blackcurrant has a small, but significant, effect on sport performance, with no known detrimental side effects.

  • Blackcurrant anthocyanins modulate CCL11 secretion and suppress allergic airway inflammation.
    Molecular nutrition & food research, 2017
    Co-Authors: Odette M. Shaw, Tafadzwa Nyanhanda, Tony K. Mcghie, Jacquie L. Harper, Roger D. Hurst
    Abstract:

    CCL11, a chemokine, is linked to the early development of airways eosinophilia in allergic asthma. Therefore, CCL11 production is a target for abrogating eosinophilic-driven airway inflammation. Blackcurrants are high in compounds that regulate inflammation, particularly anthocyanins. In this study, we investigated the effect of oral Blackcurrant supplementation on allergen-induced eosinophilia and CCL11 production; we also profiled key compounds in Blackcurrants that were linked to this effect. Ten milligram per kilogram (total anthocyanins) of a commercially available, anthocyanin-rich New Zealand “Ben Ard” Blackcurrant extract (“Currantex 30”) attenuated ovalbumin-induced inflammation, eosinophilia (by 52.45 ± 38.50%), and CCL11 production (by 48.55 ± 28.56%) in a mouse model of acute allergic lung inflammation. Ten Blackcurrant polyphenolic extracts were also found to suppress CCL11 secretion by stimulated human lung epithelial cells in vitro. Correlation analysis identified potential Blackcurrant polyphenolic anthocyanin constituents specifically delphinidins and cyanidins, involved in CCL11 suppression. Our findings show oral supplementation with New Zealand Blackcurrant is effective in reducing lung inflammation, and highlight the potential benefit of developing cultivars with specific polyphenolic profiles for the creation of functional foods with desirable biological activity.

  • Blackcurrant cultivar polyphenolic extracts suppress CCL26 secretion from alveolar epithelial cells
    Food & function, 2014
    Co-Authors: Tafadzwa Nyanhanda, Elaine M. Gould, Tony K. Mcghie, Odette M. Shaw, Jacquie L. Harper, Roger D. Hurst
    Abstract:

    Eosinophil recruitment to the airways is a characteristic feature of allergic asthma. Eotaxins are potent chemokines that regulate the recruitment of eosinophils to sites of inflammation. Of these, CCL26 is linked to persistent eosinophil recruitment in the later phase of an allergic response. We evaluated the effectiveness of 10 different Blackcurrant cultivar polyphenolic extracts in suppressing CCL26 secretion in stimulated human alveolar epithelial cells. Correlation analysis to identify the potential Blackcurrant composition constituent(s) involved in CCL26 suppression and the effects of the four major anthocyanins present in Blackcurrants to validate results was conducted. All Blackcurrant polyphenolic extracts suppressed CCL26 secretion by lung alveolar cells; however, differential efficacy was observed, which was attributed to their cultivar-specific polyphenolic composition profiles. We identified that the ratio of concentrations of delphinidin glycosides to cyanidin glycosides in the Blackcurrant cultivars was an important determinant in influencing CCL26 suppression in lung cells. Our findings support the potential use of Blackcurrants or Blackcurrant-derived foods/ingredients in managing lung inflammation and the development of specific cultivars as functional foods/ingredients with beneficial biological activities.

  • Blackcurrant proanthocyanidins augment ifn γ induced suppression of il 4 stimulated ccl26 secretion in alveolar epithelial cells
    Molecular Nutrition & Food Research, 2010
    Co-Authors: Suzanne M Hurst, Elaine M. Gould, Tony K. Mcghie, Janine M Cooney, Dwayne J Jensen, Kirsty A Lyall, Roger D. Hurst
    Abstract:

    Epidemiological studies reveal that fruit consumption reduces the prevalence of airway inflammation and childhood asthma. In particular, Blackcurrant polyphenolic extracts have been shown to alleviate lung inflammation. Since IL-4-stimulated eotaxin-3 (CCL26) secretion is a major factor in the continuous eosinophil recruitment observed in atopic asthma, our focus was to evaluate the effectiveness of Blackcurrant polyphenolic compounds on CCL26 secretion in human alveolar epithelial cells. Our results indicate that a proanthocyanin-enriched Blackcurrant extract (BC-P), but not anthocyanin-enriched Blackcurrant extract suppressed both IL-4- and IL-13-stimulated CCL26 secretion in a dose-dependent manner. Furthermore pre-incubation of cells with BC-P caused a time-dependent suppression of IL-4-stimulated CCL26 secretion. Moreover, epigallocatechin (EGC), and to a lesser extent epicatechin, metabolites identified in the proanthocyanidin extract, suppressed IL-4-stimulated CCL26 secretion. EGC was also effective at reducing the cellular phosphorylated STAT-6/STAT-6 ratio. Furthermore, both BC-P and purified EGC potentiated the ability of IFN-gamma to suppress IL-4-stimulated CCL26 secretion. The progression of an allergic immune response is complex, identifying plant compounds that target specific cellular events and complement the body's own immune actions is important for the development of functional foods. Our findings support the potential for Blackcurrant polyphenolic compounds to reduce eosinophil recruitment and alleviate eosinophilic-driven airway inflammation.

Karl-heinz Engel - One of the best experts on this subject based on the ideXlab platform.

  • Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits.
    Journal of agricultural and food chemistry, 2017
    Co-Authors: Kathrin Jung, Oxana Fastowski, Iulia Poplacean, Karl-heinz Engel
    Abstract:

    Volatile constituents of fresh Blackcurrant (Ribes nigrum L.) berries were isolated via vacuum-headspace extraction and analyzed by capillary gas chromatography–mass spectrometry. In agreement with previous studies with frozen fruits, short-chain esters and terpenes were major compound classes. However, rather high concentrations of C6-compounds (e.g., (E)-hex-2-enal, (Z)-hex-3-enal) constituted a striking difference to data reported for frozen fruits. Frozen storage of Blackcurrant berries was shown to result in drastically reduced concentrations of C6-compounds and a shift of the volatile profile in favor of terpenes. The time-dependent enzymatic formation and isomerization of C6-compounds adds an additional element of variability to the spectrum of fresh Blackcurrant volatiles. Nevertheless, Blackcurrant cultivars can be classified according to the major classes of the volatiles of the fresh fruits, if prerequisites, such as the same growing location and the same state of ripeness, are met. The sensory...

  • Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits
    2017
    Co-Authors: Kathrin Jung, Oxana Fastowski, Iulia Poplacean, Karl-heinz Engel
    Abstract:

    Volatile constituents of fresh Blackcurrant (Ribes nigrum L.) berries were isolated via vacuum-headspace extraction and analyzed by capillary gas chromatography–mass spectrometry. In agreement with previous studies with frozen fruits, short-chain esters and terpenes were major compound classes. However, rather high concentrations of C6-compounds (e.g., (E)-hex-2-enal, (Z)-hex-3-enal) constituted a striking difference to data reported for frozen fruits. Frozen storage of Blackcurrant berries was shown to result in drastically reduced concentrations of C6-compounds and a shift of the volatile profile in favor of terpenes. The time-dependent enzymatic formation and isomerization of C6-compounds adds an additional element of variability to the spectrum of fresh Blackcurrant volatiles. Nevertheless, Blackcurrant cultivars can be classified according to the major classes of the volatiles of the fresh fruits, if prerequisites, such as the same growing location and the same state of ripeness, are met. The sensory contributions of volatiles of Blackcurrant berries were assessed by gas chromatography–olfactometry in combination with aroma extract dilution analysis. 4-Methoxy-2-methyl-2-butanethiol, (Z)-3-hexenal, ethyl butanoate, 1,8-cineole, oct-1-en-3-one, and alkyl-substituted 3-methoxypyrazines were among the volatiles showing the highest aroma activity values

  • occurrence of 4 methoxy 2 methyl 2 butanethiol in Blackcurrant ribes nigrum l berries
    Flavour and Fragrance Journal, 2016
    Co-Authors: Kathrin Jung, Oxana Fastowski, Karl-heinz Engel
    Abstract:

    4-Methoxy-2-methyl-2-butanethiol is a powerful sulfur-containing aroma compound identified several decades ago in Blackcurrant buds (Ribes nigrum L.). However, an unambiguous identification in Blackcurrant fruits has been lacking. In this study the occurrence of 4-methoxy-2-methyl-2-butanethiol in Blackcurrant berries has been demonstrated for the first time by the analysis of seven cultivars. After isolation of the volatiles by vacuum-headspace-extraction, the sulfur-containing compound was enriched on mercurated agarose gel. Identification was performed via capillary gas chromatography/mass spectrometry. Quantitation was performed in the single ion monitoring mode using 4-methyl-4-sulfanylpentan-2-one as internal standard. The concentration of 4-methoxy-2-methyl-2-butanethiol in Andega (4.5 µg/kg) was significantly higher than those in the other cultivars investigated in this study (from 0.16 to 0.72 µg/kg). Calculation of the odour activity values indicated that this sulfur-containing volatile contributes to the aroma of Blackcurrant berries. Copyright © 2016 John Wiley & Sons, Ltd.

  • Occurrence of 4‐methoxy‐2‐methyl‐2‐butanethiol in Blackcurrant (Ribes nigrum L.) berries
    Flavour and Fragrance Journal, 2016
    Co-Authors: Kathrin Jung, Oxana Fastowski, Karl-heinz Engel
    Abstract:

    4-Methoxy-2-methyl-2-butanethiol is a powerful sulfur-containing aroma compound identified several decades ago in Blackcurrant buds (Ribes nigrum L.). However, an unambiguous identification in Blackcurrant fruits has been lacking. In this study the occurrence of 4-methoxy-2-methyl-2-butanethiol in Blackcurrant berries has been demonstrated for the first time by the analysis of seven cultivars. After isolation of the volatiles by vacuum-headspace-extraction, the sulfur-containing compound was enriched on mercurated agarose gel. Identification was performed via capillary gas chromatography/mass spectrometry. Quantitation was performed in the single ion monitoring mode using 4-methyl-4-sulfanylpentan-2-one as internal standard. The concentration of 4-methoxy-2-methyl-2-butanethiol in Andega (4.5 µg/kg) was significantly higher than those in the other cultivars investigated in this study (from 0.16 to 0.72 µg/kg). Calculation of the odour activity values indicated that this sulfur-containing volatile contributes to the aroma of Blackcurrant berries. Copyright © 2016 John Wiley & Sons, Ltd.

Baoru Yang - One of the best experts on this subject based on the ideXlab platform.

  • compositional diversity among Blackcurrant ribes nigrum cultivars originating from european countries
    Journal of Agricultural and Food Chemistry, 2019
    Co-Authors: Ye Tian, Oskar Laaksonen, Heta Haikonen, Anita Vanag, Huma Ejaz, Kaisa M Linderborg, Saila Karhu, Baoru Yang
    Abstract:

    Berries representing 21 cultivars of Blackcurrant were analyzed using liquid chromatographic, gas chromatographic, and mass spectrometric methods coupled with multivariate models. This study pinpointed compositional variation among cultivars of different origins cultivated in the same location during two seasons. The chemical profiles of Blackcurrants varied significantly among cultivars and growing years. The key differences among cultivars of Scottish, Lithuanian, and Finnish origins were in the contents of phenolic acids (23 vs 16 vs 19 mg/100 g on average, respectively), mainly as 5- O-caffeoylquinic acid, 4- O-coumaroylglucose, ( E)-coumaroyloxymethylene-glucopyranosyloxy-( Z)-butenenitrile, and 1- O-feruloylglucose. The Scottish cultivars were grouped on the basis of the 3- O-glycosides of delphinidin and cyanidin, as were the Lithuanian cultivars. Among the Finnish samples, the content of myricetin 3- O-glycosides, 4- O-caffeoylglucose, 1- O-coumaroylglucose, and 4- O-coumaroylglucose were significantly different between the two green-fruited cultivars and the black-fruited cultivars. The samples from the studied years differed in the content of phenolic acid derivatives, quercetin glycosides, monosaccharides, and citric acid.

  • chemical sensory characteristics and consumer responses of Blackcurrant juices produced by different industrial processes
    Food and Bioprocess Technology, 2014
    Co-Authors: Oskar Laaksonen, Heikki Kallio, Leenamaija Makila, Mari Sandell, Juhapekka Salminen, Pengzhan Liu, Baoru Yang
    Abstract:

    Four Blackcurrant juices were produced in industrial scale to study the impact of different processes on the sensory-chemical characteristics and hedonic responses of consumers. Two juices were produced without enzymatic treatment of berries with or without further clarification and filtration. The residue was re-pressed using an enzyme-aided processing method to yield the third juice. The forth juice was obtained by conventional enzymatic processing of berries. The enzyme-aided juices were more astringent and bitter than the non-enzymatic juices, mostly due to higher contents of phenolic compounds, lower contents of sugars, and lower pH and sugar/acid ratio. Higher degree of polymerisation and lower procyanidin/prodelphinidin ratio in proanthocyanidins also contributed to higher intensities of astringencies of the enzyme-aided juices. Overall, the non-enzyme-aided juices received higher ranking in flavour, the enzyme-aided juices in odour. Sweetness, roundness, berryness, and high-sugar content were positive drivers for liking, whereas astringency, bitterness and high content of phenolic compounds were negative drivers. High-pectin content masked the astringency and bitterness of the juices. Higher liking ratings correlated with the previous consumption of Blackcurrants and higher age of consumers. Gender showed clear impact on consumer rating of the juices. Males liked more enzyme-aided juices than females and vice versa with the juices produced without the use of enzymes. The processes investigated by this study maybe optimised for commercial production of juices targeted for different consumer groups.

Sandra Gordon - One of the best experts on this subject based on the ideXlab platform.

  • Candidate genes associated with bud dormancy release in Blackcurrant (Ribes nigrum L.)
    BMC plant biology, 2010
    Co-Authors: Pete E. Hedley, Joanne Russell, Linzi Jorgensen, Sandra Gordon, Jenny A. Morris, Christine A. Hackett, Linda Cardle, Rex M. Brennan
    Abstract:

    The detrimental effects of mild winter temperatures on the consistency of cropping of Blackcurrant (Ribes nigrum L.) in parts of Europe have led to increasing interest in the genetic control of dormancy release in this species. This study examined patterns of gene expression in leaf buds of Blackcurrant to identify key differential changes in these profiles around the time of budbreak. Using leaf bud tissue of Blackcurrant, a cDNA library was generated as a source of Blackcurrant ESTs for construction of a custom microarray, which was used to identify differential gene expression during dormancy release. Gene activity was lowest in early stages of dormancy, increasing to reach a maximum around the time of budbreak. Genes with significantly changing expression profiles were clustered and evidence is provided for the transient activity of genes previously associated with dormancy processes in other species. Expression profiling identified candidate genes which were mapped onto a Blackcurrant genetic linkage map containing budbreak-related QTL. Three genes, which putatively encode calmodulin-binding protein, beta tubulin and acetyl CoA carboxylase respectively, were found to co-localise with budbreak QTL. This study provides insight into the genetic control of dormancy transition in Blackcurrant, identifying key changes in gene expression around budbreak. Genetic mapping of ESTs enabled the identification of genes which co-localise with previously-characterised Blackcurrant QTL, and it is concluded that these genes have probable roles in release of dormancy and can therefore provide a basis for the development of genetic markers for future breeding deployment.

  • The development of a PCR-based marker linked to resistance to the Blackcurrant gall mite (Cecidophyopsis ribis Acari: Eriophyidae)
    Theoretical and Applied Genetics, 2009
    Co-Authors: Rex Brennan, Linzi Jorgensen, Sandra Gordon, Ken Loades, Christine Hackett, Joanne Russell
    Abstract:

    Gall mite ( Cecidophyopsis ribis ) is the most serious pest of Blackcurrant ( Ribes nigrum L.), causing the damaging condition known as ‘big bud’ and also transmitting Blackcurrant reversion virus (BRV) within and between plantations. The identification of resistant germplasm is at present a time-consuming and expensive process, dependent on field infestation plots. Resistance based on gene Ce introgressed from gooseberry has been used in UK breeding programmes for Blackcurrant. Using a bulked segregant analysis, 90 AFLP primer combinations were screened and a linkage map constructed around the resistance locus controlled by Ce . Sixteen of the primer combinations produced a fragment in the resistant bulked progeny and the gall mite-resistant parent, but not in the susceptible bulked progeny and parent; subsequent testing on individual progeny identified an AFLP fragment closely linked to gall mite resistance. This fragment, designated E41M88-280, was converted to a PCR-based marker based on sequence-specific primers, amplifying only in resistant individuals. Validation of this marker across a range of susceptible and resistant Blackcurrant germplasm with different genetic backgrounds confirmed its reliability in the identification of mite-resistant germplasm containing gene Ce . The conversion of an AFLP fragment to a sequence-based PCR marker simplifies its application and therefore increases its utility for selection of mite-resistant germplasm in high-throughput breeding programmes for Blackcurrant.

  • Genotypic variation in fatty acid content of Blackcurrant seeds.
    Journal of agricultural and food chemistry, 2002
    Co-Authors: M. L. Ruiz Del Castillo, Rex M. Brennan, Gary Dobson, Sandra Gordon
    Abstract:

    The fatty acid composition and total fatty acid content of seeds from 36 Blackcurrant genotypes developed at the Scottish Crop Research Institute were examined. A rapid small-scale procedure, involving homogenization of seeds in toluene followed by sodium methoxide transesterification and gas chromatography, was used. There was considerable variation between genotypes. The γ-linolenic acid content generally varied from 11 to 19% of the total fatty acids, but three genotypes had higher values of 22−24%, levels previously not reported for Blackcurrant seed and similar to those for borage seed. Other nutritionally important fatty acids, stearidonic acid and α-linolenic acid, varied from 2 to 4% and 10−19%, respectively. The mean total fatty acid contents ranged from 14 to 23% of the seed, but repeatability was poor. The results are discussed. Blackcurrant seeds are mainly byproducts from juice production, and the study shows the potential for developing Blackcurrant genotypes with optimal added value. Keywor...

  • γ -linolenic acid content of the seeds of Blackcurrant genotypes
    2001
    Co-Authors: Gary Dobson, R Brennan, Sandra Gordon
    Abstract:

    Summary The γ-linolenic acid (GLA) content of the seed oils of 36 Blackcurrant genotypes were determined. Other nutritionally important fatty acids, α-linolenic acid (ALA) and stearidonic acid (SA), were also examined. A rapid small-scale procedure, involving homogenisation of seeds in toluene followed by sodium methoxide transesterification and gas chromatography, was used. The GLA content varied from 11 to 24%, and three genotypes had particularly high levels (22-24%), previously not reported for Blackcurrant oil. The ALA and SA contents varied from 10-19% and 2-4%, respectively. The study shows the potential for developing Blackcurrant genotypes with ‘added value’.

Tony K. Mcghie - One of the best experts on this subject based on the ideXlab platform.

  • Blackcurrant anthocyanins modulate CCL11 secretion and suppress allergic airway inflammation.
    Molecular nutrition & food research, 2017
    Co-Authors: Odette M. Shaw, Tafadzwa Nyanhanda, Tony K. Mcghie, Jacquie L. Harper, Roger D. Hurst
    Abstract:

    CCL11, a chemokine, is linked to the early development of airways eosinophilia in allergic asthma. Therefore, CCL11 production is a target for abrogating eosinophilic-driven airway inflammation. Blackcurrants are high in compounds that regulate inflammation, particularly anthocyanins. In this study, we investigated the effect of oral Blackcurrant supplementation on allergen-induced eosinophilia and CCL11 production; we also profiled key compounds in Blackcurrants that were linked to this effect. Ten milligram per kilogram (total anthocyanins) of a commercially available, anthocyanin-rich New Zealand “Ben Ard” Blackcurrant extract (“Currantex 30”) attenuated ovalbumin-induced inflammation, eosinophilia (by 52.45 ± 38.50%), and CCL11 production (by 48.55 ± 28.56%) in a mouse model of acute allergic lung inflammation. Ten Blackcurrant polyphenolic extracts were also found to suppress CCL11 secretion by stimulated human lung epithelial cells in vitro. Correlation analysis identified potential Blackcurrant polyphenolic anthocyanin constituents specifically delphinidins and cyanidins, involved in CCL11 suppression. Our findings show oral supplementation with New Zealand Blackcurrant is effective in reducing lung inflammation, and highlight the potential benefit of developing cultivars with specific polyphenolic profiles for the creation of functional foods with desirable biological activity.

  • Blackcurrant cultivar polyphenolic extracts suppress CCL26 secretion from alveolar epithelial cells
    Food & function, 2014
    Co-Authors: Tafadzwa Nyanhanda, Elaine M. Gould, Tony K. Mcghie, Odette M. Shaw, Jacquie L. Harper, Roger D. Hurst
    Abstract:

    Eosinophil recruitment to the airways is a characteristic feature of allergic asthma. Eotaxins are potent chemokines that regulate the recruitment of eosinophils to sites of inflammation. Of these, CCL26 is linked to persistent eosinophil recruitment in the later phase of an allergic response. We evaluated the effectiveness of 10 different Blackcurrant cultivar polyphenolic extracts in suppressing CCL26 secretion in stimulated human alveolar epithelial cells. Correlation analysis to identify the potential Blackcurrant composition constituent(s) involved in CCL26 suppression and the effects of the four major anthocyanins present in Blackcurrants to validate results was conducted. All Blackcurrant polyphenolic extracts suppressed CCL26 secretion by lung alveolar cells; however, differential efficacy was observed, which was attributed to their cultivar-specific polyphenolic composition profiles. We identified that the ratio of concentrations of delphinidin glycosides to cyanidin glycosides in the Blackcurrant cultivars was an important determinant in influencing CCL26 suppression in lung cells. Our findings support the potential use of Blackcurrants or Blackcurrant-derived foods/ingredients in managing lung inflammation and the development of specific cultivars as functional foods/ingredients with beneficial biological activities.

  • Blackcurrant proanthocyanidins augment ifn γ induced suppression of il 4 stimulated ccl26 secretion in alveolar epithelial cells
    Molecular Nutrition & Food Research, 2010
    Co-Authors: Suzanne M Hurst, Elaine M. Gould, Tony K. Mcghie, Janine M Cooney, Dwayne J Jensen, Kirsty A Lyall, Roger D. Hurst
    Abstract:

    Epidemiological studies reveal that fruit consumption reduces the prevalence of airway inflammation and childhood asthma. In particular, Blackcurrant polyphenolic extracts have been shown to alleviate lung inflammation. Since IL-4-stimulated eotaxin-3 (CCL26) secretion is a major factor in the continuous eosinophil recruitment observed in atopic asthma, our focus was to evaluate the effectiveness of Blackcurrant polyphenolic compounds on CCL26 secretion in human alveolar epithelial cells. Our results indicate that a proanthocyanin-enriched Blackcurrant extract (BC-P), but not anthocyanin-enriched Blackcurrant extract suppressed both IL-4- and IL-13-stimulated CCL26 secretion in a dose-dependent manner. Furthermore pre-incubation of cells with BC-P caused a time-dependent suppression of IL-4-stimulated CCL26 secretion. Moreover, epigallocatechin (EGC), and to a lesser extent epicatechin, metabolites identified in the proanthocyanidin extract, suppressed IL-4-stimulated CCL26 secretion. EGC was also effective at reducing the cellular phosphorylated STAT-6/STAT-6 ratio. Furthermore, both BC-P and purified EGC potentiated the ability of IFN-gamma to suppress IL-4-stimulated CCL26 secretion. The progression of an allergic immune response is complex, identifying plant compounds that target specific cellular events and complement the body's own immune actions is important for the development of functional foods. Our findings support the potential for Blackcurrant polyphenolic compounds to reduce eosinophil recruitment and alleviate eosinophilic-driven airway inflammation.

  • Boysenberry and Blackcurrant drinks increased the plasma antioxidant capacity in an elderly population but had little effect on other markers of oxidative stress
    Journal of the Science of Food and Agriculture, 2007
    Co-Authors: Tony K. Mcghie, Michaela C. Walton, Laura E. Barnett, Rosheila Vather, Harry Martin, Peter A. Alspach, Christine L Booth, Marlena C. Kruger
    Abstract:

    BACKGROUND: The consumption of fruit and vegetables promotes good health by protecting against various degenerative diseases. Even though the constituents responsible are not known, some evidence indicates that the antioxidant properties of fruit and vegetable phytochemicals are responsible. Previous studies have shown that Blackcurrant and Boysenberry reduce oxidative stress using in vitro cell systems. The aim of this study was to determine if Blackcurrant or Boysenberry drinks could improve measures of oxidative stress and inflammation in an elderly population with below-average memory abilities. The intervention parallel study was fully blinded with a placebo control. RESULTS: Of the six measures of oxidative stress assessed, only plasma antioxidant capacity significantly increased for both the Boysenberry and Blackcurrant treatments compared with the placebo. Plasma malondialdehyde decreased in both the Boysenberry and Blackcurrant treatments although the decrease was not statistically significant. Measures of oxidative stress for protein oxidation and lipid peroxidation improved for the berryfruit treatments during the study but were not statistically different from the placebo. CONCLUSION: Long-term consumption of both the Boysenberry and Blackcurrant drinks raised the plasma total antioxidant capacity of the study participants suggesting that Boysenberry and Blackcurrant may help protect against oxidative stress-related health conditions. Copyright © 2007 Society of Chemical Industry

  • effects of anthocyanins and other phenolics of boysenberry and Blackcurrant as inhibitors of oxidative stress and damage to cellular dna in sh sy5y and hl 60 cells
    Journal of the Science of Food and Agriculture, 2006
    Co-Authors: Dilip Ghosh, Tony K. Mcghie, Jingli Zhang, Aselle Adaim, Margot A Skinner
    Abstract:

    There is growing interest both from consumers and researchers in the role that berries play in human health. The objective of this study was to investigate whether anthocyanins and other phenolics present in boysenberries and Blackcurrants are effective in protecting cells against the oxidative damage induced by hydrogen peroxide (H2O2). The concentrations of polyphenols used were within the human physiological range. The data showed that SH-SY5Y human neuroblastoma cells were protected against H2O2-induced toxicity by the anthocyanins and phenolic fractions. The concurrent addition of either fractions of these berries with H2O2 significantly inhibited the increase in intracellular reactive oxygen species (ROS) production. Pre-incubation of cells with the same concentrations had no effect on the ROS level—a result that may be due to the metabolic conversion to inactive compounds. Anthocyanins and phenolic fractions of Blackcurrant were better at protecting DNA of HL-60 human promyelocytic cells from damage than similar fractions from boysenberry. The phenolic extract of Blackcurrant demonstrated the highest protective effect against H2O2-induced neurotoxicity, oxidative stress and DNA damage and may be a good candidate for inclusion into a processed functional food.  2006 Society of Chemical Industry