This research investigated the neuroprotection effects of blueberry extracts obtained from three different solvent systems: mixture of acetone, methanol, water and formic acid (40:40:19:1, v/v/v/v), methanol and ethanol. Liquid Chromatography-Mass Spectrometry method was applied to profile the compounds through different extraction methods. Twelve compounds from various classes of polyphenolics were identified from all the three extracts. Total phenolics, flavonoids, and anthocyanins were also determined for sample from each extract. The extract from solvent mixture of acetone, methanol, water and formic acid and that from methanol alone showed similar total phenolics content, the extract from ethanol showed less contents of phenolics. The neuronal protection and anti-inflammation effects were evaluated on all three extracts, based on their inhibition of acetylcholinesterase, tyrosinase, and cyclooxygenase-2. All three extracts showed significant inhibition on those enzymes, with the solvent mixture as strongest. For the first time, we observed that blueberry can directly inhibit the cyclooxygenase-2 activity, which could be critical for prevention of a range of diseases, including Alzheimer’s disease. Our results demonstrated that blueberry possess neuronal protection effects through decrease in neuronal inflammation, in acetylcholinesterase activity and cell death caused by tyrosinase. While the extract from solvent mixture of acetone, methanol and water exhibited the strongest inhibitions, our results also showed that non-toxic ethanol extract have significant neuronal protection. This will provide a safe solvent extraction method to preserve health benefits of blueberries. 

Assessment of neuroprotection effects of blueberries and characterization of bioactive compounds using liquid chromatography/mass spectrometry

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.