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

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

Journal: Food Chemistry

Year of Publication: 2012

PHHI Author(s): Mary Ann Lila Mary Grace
Publication Author(s): Rojo, Leonel E., David Ribnicky, Sithes Logendra, Alex Poulev, Patricio Rojas-Silva, Peter Kuhn, Ruth Dorn, Mary H. Grace, Mary Ann Lila, Ilya Raskin

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.

Link to Article: http://www.sciencedirect.com.prox.lib.ncsu.edu/science/article/pii/S0308814611012155