Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries
Table 6
Anthocyanins and anthocyanidins detected with LC-ESI-MS from blackcurrant, blackberry, and raspberry (mg/g, dwb), with amount consumed (mg/5 days) and the amount excreted in urine of rats fed blackcurrant (µg/mL).
Anthocyanins and anthocyanidins
Amount in berries (mg/g, dwb)
Amount consumed (mg/5 day)
Amount excreted-Blackcurrant (µg/mL)
Blackcurrant
Blackberry
Raspberry
Blackcurrant
Blackberry
Raspberry
−HEAL19
+HEAL19
Mean
Mean
Mean
Mean
SE
Mean
SE
Mean
SE
Mean
SE
Mean
SE
Cyanidin-3-O-shoporoside
ND
ND
0.80
—
—
—
—
15.0
0.0
—
—
—
—
Delphinidin-3-O-glucoside
0.73
0.6
0.80
16.1
0.02
8.5
0.16
15.0
0.0
32.8
3.4
23.2
3.8
Delphinidin-3-O-rutinoside
1.71
1.35
0.39
37.6
0.06
19.2
0.36
7.3
0.0
61.0
9.8
29.8*
4.9
Cyanidin-3-O-glucoside
0.34
0.44
0.14
7.5
0.01
6.2
0.12
2.6
0.0
21.9
3.7
16.8
1.7
Cyanidin-3-O-rutinoside
1.49
1.3
0.19
32.8
0.05
18.4
0.34
3.6
0.0
54.9
11.2
26.8
4.0
Delphinidin
ND
0.23
ND
—
—
3.3
0.06
—
—
—
—
—
—
Cyanidin
ND
0.15
ND
—
—
2.1
0.04
—
—
—
—
—
—
Total
4.26
4.06
2.32
93.9
0.14
57.7
1.07
43.4
0.01
170.5
26.6
96.6*
12.2
Mean values for the amount excreted were significantly different, *. ND: not detected.
