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Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model
Abstract
Carob flour (CF) and washed carob flour (WCF) (without the water soluble dietary fraction) were submitted to an in-vitro digestion method to evaluate the dietary soluble fibre (DF) and soluble sugars content on the digestibility and bioaccessibility of polyphenols. In addition, combinations of the raw materials (CF and WCF) with hazelnut oil (HO) were proposed in order to evaluate the protection of a vegetable oil rich in polyunsaturated fatty acids (PUFA) on the phenolic compounds submitted to in-vitro digestion conditions. The results showed that the soluble dietary fraction enhanced the stability of the phenolic compounds during the duodenal digestion phase. Similarly, the lipid fraction (rich in PUFA) showed a protective effect on the recovery of the phenolic compounds during duodenal digestion. Disruption of the natural matrix under digestion conditions led to the release of DF and PUFA, which could establish interactions with certain polyphenol compounds enhancing their recovery and stability during digestion.
... The content of phenolic acids and flavonoids increases after duodenal digestion in the presence of soluble fiber and sugars in the food matrix. But it decreases significantly after digestion in the presence of insoluble fiber and the absence of sugars [103]. Also, the stability of polyphenols in powder can be explained by their linkages with proteins. ...
... In addition to the roles of sugars and fibers, lipids improve the recovery of polyphenols after digestion. In effect, the addition of a fat fraction rich in polyunsaturated fatty acids to the food matrix containing carob polyphenols enhances the solubility and stability of phenolic compounds by forming an emulsion that protects the phenolic compounds during digestion [103]. The emulsion is formed by the polar food matrix and non-polar fats that protect the food matrix containing carob polyphenols. ...
... Also, hydroxylation influences the stability of phenolic compounds during digestion. In effect, quercetin is highly unstable during gastrointestinal digestion due to its binding with insoluble fiber and polysaccharides through hydroxyl linkages [103]. The glycosylation of phenolic compounds also offers an effective mechanism for their protection against pH and digestive enzymes. ...
The carob tree is a common tree throughout the world. It has received great attention due to its potent biological effects and diverse industrial applications resulting from its richness in phytochemicals, particularly polyphenols. The polyphenol content, the phenolic composition, and the antioxidant activity of carob were studied with variable results. Several factors are involved in this variability, such as gender, variety, cultivar, ripening stage, environmental conditions, and extraction techniques. Also, the bioaccessibility of carob polyphenols is strongly affected by several factors, such as the phenolic fraction, food matrix, structure of compounds, and particle size. As a result, the purpose of this paper is to discuss the various factors of variation as well as the extraction and encapsulation techniques used to improve their recovery and bioaccessibility.
... The release of proanthocyanidins from tissue requires a longer extraction, most likely due to their ability to combine reversibly with other macromolecules, such as polysaccharides and proteins, which difficult their solubilization. 79,80 Additionally, PCs recovery can also be affected by the pH of the extraction solution. This parameter was optimized by Karvela et al. 75 in bunch stems, who reported a significant influence on the recovery of different phenolic groups. ...
... Probably, since the studied extracts had a different chemical composition, some physicochemical transformations of the PCs, such as oxidation, may occur to a variable degree depending on the interaction with the other components of the matrix. 80 As a result, the bioaccessibility of some compounds can be modified in the presence of other chemical species such as fiber, proteins, lipids, carbohydrates and minerals, among others. 162 Previous reports observed that soluble carbohydrates may have a protective role for PCs against pH changes and enzymatic activities through the digestion process, thus increasing their stability and possible bioaccessibility. ...
... 162 Previous reports observed that soluble carbohydrates may have a protective role for PCs against pH changes and enzymatic activities through the digestion process, thus increasing their stability and possible bioaccessibility. 80 In addition, the soluble carbohydrate content could also play an important role in disrupting the formation of PCs-protein complexes. 79 Cane residues constitute perennial woody organs that function as carbohydrate reservoirs in the vine and their total content can vary from 350 to 450 g kg −1 . ...
Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.
... BI refers to the percentage of compounds which remain solubilized in the chyme after the intestinal phase with respect to the undigested sample, which approximates the proportion of bioactive compounds available for absorption by the intestinal cells. RI refers to the percentage of compounds present in the total digested sample after the gastric or the intestinal phase of digestion [26,27]. ...
... Chen et al. [59] also reported that gastric conditions might improve the extractability of phenolic compounds from fruit pomaces. Changes in the pH of the medium and the interaction with the enzymes involved in digestion promote the release by hydrolysis of compounds bound to the food matrix or the formation of new phenolic compounds which implies changes in the antiradical activities measured [27,48]. Accordingly, recovery indexes after the intestinal phase of in vitro digestion have been reported to be higher than 100% for most antioxidant properties in dried vegetables [27,55]. ...
... Changes in the pH of the medium and the interaction with the enzymes involved in digestion promote the release by hydrolysis of compounds bound to the food matrix or the formation of new phenolic compounds which implies changes in the antiradical activities measured [27,48]. Accordingly, recovery indexes after the intestinal phase of in vitro digestion have been reported to be higher than 100% for most antioxidant properties in dried vegetables [27,55]. ...
Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive compounds. Carrot processing generates residues which are discarded or underused, for which using them as a source for obtaining new ingredients or products is an opportunity for the development of healthier and more sustainable diets. In the present study, the impact of different milling and drying procedures and in vitro digestion on the functional properties of carrot waste powders was evaluated. Carrot waste was transformed into powders by disruption (grinding vs. chopping), drying (freeze-drying or air-drying at 60 or 70 °C) and final milling. Powders were characterized in terms of physicochemical properties (water activity, moisture content, total soluble solids and particle size) nutraceuticals (total phenol content, total flavonoid content antioxidant activity by DPPH and ABTS methods, as well as carotenoid content (α-carotene, β-carotene, lutein, lycopene). Antioxidants and carotenoid content during in vitro gastrointestinal digestion were also evaluated; the latter in different matrices (directly, in water, in oil, and in oil-in-water emulsion). Processing allowed to reduce water activity of samples and obtain powders rich in antioxidant compounds and carotenoids. Both disruption and drying had a significant impact on powders’ properties freeze-drying led to finer powders with higher carotenoid content but lower antioxidant values, whereas air-drying implied chopped air-dried powders exhibited higher phenols content and improved antioxidant activity. Simulated in vitro digestion studies revealed that digestion helps release bioactive compounds which are bound to the powder structure. The solubilization of carotenoids in oil was low, but fat co-ingestion notably increased their recovery. According to the results, carrot waste powders containing bioactive compounds could be proposed as functional ingredients to increase the nutritional value of foods, thus contributing to the concepts of more sustainable food systems and sustainable healthy diets.
... The digestive enzymes hydrolyze starch and proteins, which may favour the release of bound phenolics. On the other hand, decreases in the content of extractable TPCs in samples after digestion are in agreement with the studies of Ortega et al. [19] and Ydjedd et al. [20], who reported a significant decrease in free phenolics after GI digestion of carob flour. Furthermore, Chait et al. [21] reported that, after the intestinal phase of digestion, the TPC values in soluble free, soluble conjugated and bound fractions of carob decreased drastically by 28%, 66%, and 68%, respectively, compared to the undigested carob sample. ...
... In the simulated digestion model performed by [24], it was shown that bound phenolics were released from wheat insoluble dietary fibre to a greater extent during the intestinal digestion stage than during the gastric digestion stage. In addition, a decrease of some phenolics in barley, chia seeds, pomegranate peel and carob flour has been reported after GI digestion [19,25]. It should be noted that, despite the decrease in the concentration of bound phenolic acids during GI digestion, their degradation remains partial. ...
... It should be noted that, despite the decrease in the concentration of bound phenolic acids during GI digestion, their degradation remains partial. The drastic losses of phenolic acids after GI digestion are probably due to various factors: interactions with other dietary compounds, such as fibre, protein, carbohydrate; chemical reactions, mainly oxidation and polymerization, leading to the formation of other phenolic derivatives; or changes in molecular structure due to enzymatic action and, consequently, in its solubility [19]. ...
The goal of this research was to evaluate the impact of different bioprocessing techniques on improved bioaccessibility of phenolics from spelt seeds. Despite the negative influence of gastrointestinal digestion, fermentation of germinated seeds significantly increased the bioaccessibility of total phenolics and their antioxidant activity compared to digested raw seeds. Enzymatic treated fermented seeds showed the highest relative bioaccessibility of p-coumaric and trans-ferulic acids, while their absolute contents were significantly higher in “germinated + fermented” seeds. Our research suggests that pretreatment of spelt seeds with hydrolytic enzymes improves access of fermenting microorganisms to structural elements, resulting in an increased content of extractable and bound trans-ferulic acid. Significantly higher biostability of phenolics was observed in raw seeds. Some major quality changes in the composition of extracts were observed under simulated in vitro digestion, since antioxidants of the same extract showed a different relative decrease in DPPH• and ABTS•+ scavenging activities compared to the raw seeds or their corresponding undigested counterparts. It is therefore important to increase the content of extractable antioxidants in seeds by bioprocessing, since they are strongly diminished during digestion.
... This journal is © The Royal Society of Chemistry 2023 fibre, would prevent further degradation of phenolic compounds. 33,34 It inhibits the consequent production of metabolites into ester-derivate or catechin-derivate whilst relatively reducing or keeping constant antioxidant activity. ...
... Meantime, the lipid fraction protected the recovery of phenolic chemicals during colonic digestion. 33 The same trend was also shown in gallic acid, caftaric acid, catechin, diosmin and kaempferol. ...
Microalgae are a developing novel source of carbohydrates, phenolic compounds, carotenoids and proteins. In this study, in vitro digestion and colonic fermentation were conducted to examine the total phenolic content and potential antioxidant activity of four microalgal species (Chlorella sp., Spirulina sp., Dunaliella sp., and Isochrysis sp.). The bioaccessibility of targeted phenolic compounds and the short-chain fatty acid (SCFA) production were also estimated. Particularly, Spirulina sp. exhibited the highest total phenolic content (TPC) and free radical scavenging (2,2'-diphenyl-1-picrylhydrazyl, DPPH) capacity after gastrointestinal digestion of 7.93 mg gallic acid equivalents (GAE) per g and 2.35 mg Trolox equivalents (TE) per g. Meanwhile, it had the highest total flavonoid content (TFC) of 1.07 quercetin equivalents (QE) per g after 8 h of colonic fermentation. Dunaliella sp. and Isochrysis sp. showed comparable ferric reducing antioxidant power (FRAP) of 4.96 and 4.45 mg QE per g after 4 h of faecal reaction, respectively. p-hydroxybenzoic and caffeic acid almost completely decomposed after the intestine and fermented in the colon with the gut microflora. In Dunaliella sp. and Isochrysis sp., these phenolic acids were found in the colonic fermented residual, probably due to the presence of dietary fibre and the interactions with other components. All four species reached the highest values of SCFA production after 16 h, except Spirulina sp., which displayed the most increased total SCFA production after 8 h of fermentation. It is proposed that Spirulina sp. could be more beneficial to gut health.
... These macromolecules can interact with polyphenols, which would be physically trapped in the persimmon flour matrix. Therefore, phenolic acids could be liberated from their linkage to fiber and protein during in vitro digestion, yielding soluble phenolic acids [43]. Furthermore, a higher solubilization of these compounds during the gastric and duodenal steps has been observed by other authors in carob flour [43]. ...
... Therefore, phenolic acids could be liberated from their linkage to fiber and protein during in vitro digestion, yielding soluble phenolic acids [43]. Furthermore, a higher solubilization of these compounds during the gastric and duodenal steps has been observed by other authors in carob flour [43]. ...
Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety ‘Rojo Brillante’, which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins’ insolubilization.
... The bioavailability index (BI) was used to evaluate changes in bioactive compounds due to GD and calculated according to the equation BI (%) = 100* B/C (ORTEGA et al., 2011). B is the phenolic content, flavonoids or antioxidant activity as measured by the ABTS and FRAP assays, and C is the amount of these compounds before digestion, expressed in the same units. ...
... Para avaliar as alterações nos compostos bioativos, ao longo da digestão gastrointestinal in vitro, os índices de bioacessibilidade (IB) foram calculados de acordo com a Equação: IB (%) = 100. B/C (ORTEGA et al., 2011). Onde B é o teor de compostos fenólicos, flavonoides e proantocianidinas totais ou atividade antioxidante pelos ensaios ABTS e FRAP, quantificados no sobrenadante após processo de digestão, e C, a quantidade desses compostos antes da digestão, expressa nas mesmas unidades. ...
ABSTRACT The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard. The antioxidant activity was evaluated using the free radical capture method ABTS (2,2'-azino-bis (3-ethylbenzothiazolino-6-sulfonic acid) and FRAP (Ferric Reducing Antioxidant Power). Eight phenolic acids were investigated, and the identification and quantification was performed by high performance liquid chromatography (HPLC), the content of total phenolic compounds and the antioxidant activity were reduced during cooking, but increased with simulated digestion in vitro, due to the release of bound forms. action of digestive enzymes, there was a difference in the behavior of the raw and cooked cultivars.The phenolic acids suffered degradation under gastrointestinal conditions, but the cultivars analyzed maintained compounds with relevant bioactivity (raw grain - gallic, caffeic and p-cumáric acids; cooked grain - acids and caffeine) and antioxidant activity, which can help protect against chronic non-communicable diseases, demonstrating that cowpea is a common food bioaccessible natural antioxidants.
... According to Goulas and Hadjisolomou [27], the initial GA concentration of carob syrup (3368 µg/g) slightly decreased after oral digestion, and significantly increased after the gastric step due to the acidic conditions, which may release GA from the food matrix or favor the release of GA bound to other structures present in the food matrix (hydrolysis of gallotannins) [143,144]. Finally, a dramatic decrease was observed after intestinal digestion due to the instability of this compound under intestinal conditions [144,145]. ...
... On the other hand, no significant differences and a slightly significant reduction were found after intestinal digestion in the hydro-alcoholic infusion and maceration liqueurs, respectively. The higher contents of sugars and soluble fiber present in the matrices of the liqueurs elaborated via hydro-alcoholic infusion and maceration could act as a protective barrier to GA degradation [145]. ...
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
... The quantification conditions were validated in our 216 laboratory [Supplementary material, . The (%) = 227 recovery index was obtained as the percentage of phytochemical compounds found in the 228 total digested content, according to Eq. 2 (Ortega et al., 2011).: ...
... Previous studies indicated that in vitro digestion processes led to a drastic qualitative and quantitative reduction in phenolic compounds, also affecting their bioaccessibility [15,43,50]. In accordance with our results, flavonoids presented higher bioaccessibility than phenolic acids in washed carob flours [51] and grapes [38]. ...
Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion. Thus, the purpose of this research was to study the impact of gastrointestinal and colonic in vitro digestions on the concentration of total and individual bioaccessible phenolic compounds from a hydroalcoholic extract of rosehips (Rosa canina) and also their antioxidant capacity. A total of 34 phenolic compounds were detected in the extracts using UPLC-MS/MS. Ellagic acid, taxifolin, and catechin were the most abundant compounds in the free fraction, while gallic and p-coumaric acids were the main compounds in the bound phenolic fraction. Gastric digestion negatively affected the content of free phenolic compounds and the antioxidant activity measured using the DPPH radical method. However, there was an enhancement of antioxidant properties in terms of phenolic content and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl): 18.01 ± 4.22 mmol Trolox Equivalent (TE)/g; FRAP (Ferric Reducing Antioxidant Power): 7.84 ± 1.83 mmol TE/g) after the intestinal stage. The most bioaccessible phenolic compounds were flavonols (73.3%) and flavan-3-ols (71.4%). However, the bioaccessibility of phenolic acids was 3%, probably indicating that most of the phenolic acids were still bound to other components of the extract. Ellagic acid is an exception since it presented a high bioaccessibility (93%) as it was mainly found in the free fraction of the extract. Total phenolic content decreased after in vitro colonic digestion, probably due to chemical transformations of the phenolic compounds by gut microbiota. These results demonstrated that rosehip extracts have a great potential to be used as a functional ingredient.
... The results show a decrease in the total phenols of the G-CD after digestion was 32.8mg GAE /100 g DM, while it was 49.8mg GAE /100 g DM before digestion. The decrease in TPC in all samples after digestion is due to exposure to degradation of phenols by the effect of pH and digestive enzymes as described by (Ortega et al. , 2011) thus its availability and solubility are affected. this is in accordance with several studies (Lucas-Gonzalez et al. , 2016;Lucas-González et al. , 2018;Rodríguez-Roque et al. , 2015). ...
... Carob powder can be used as an additive for enhancing the aromatic profile of products, as a coloring thickener agent, as a sweetener and as an anticoeliac agent [14] in the pharmaceutical industry. The nutritional value of carob was considered relevant due to its high content of dietary fiber and phenolic compounds [15]. Several studies have investigated the effect of the addition of carob flour in bread and bakery products, revealing the functional profile of the products [16][17][18][19]. ...
The aim of this research was to improve the physical-chemical properties and processability of wheat durum pasta while adding supplementary nutritional benefits. This was accomplished by incorporating carob powder into the conventional wheat pasta recipe. The study investigated the properties of pasta made with different proportions of carob powder (2%, 4%, 6% w/w) and evaluated its nutritional profile, texture, dough rheological properties and the content of bioactive compounds such as phenolic compounds. The physical and chemical properties (total treatable acidity, moisture content, and protein content), compression resistance, rheological properties of the dough and sensory analysis were also analyzed. Results showed that incorporating up to 4% carob powder improved the sensory and functional properties of the pasta. Additionally, the study found that the pasta contained phenolic compounds such as Gallic, rosmarinic, rutin and protocatechuic acids, ferulic, coumaric, caffeic acid, resveratrol and quercetin, and increasing the percentage of carob powder improved the polyphenolic content. The study concluded that it is possible to create innovative value-added pasta formulas using carob powder. Thus, the information revealed by this study has the potential to expand the portfolio of functional pasta formulations on the food market.
... The highest decrease in apigenin I and II content was found in the digested control bread, by 45% and 53%, respectively, while for apigenin III in the GEB1 bread, the decrease was 35%. Interestingly, the content of the C-glycosyl derivative considerably increased after digestion compared to the corresponding undigested samples, (e.g., 429% in GFB5 bread), probably due to hydrolysis of complex compounds from their glycoside to aglycone forms, and also to cleavage of the C-ring and reduction of double bonds [33]. ...
The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on the extractable and bound TPC, the content of individual phenolics, their antioxidant activity, and their bioaccessibility as determined by in vitro digestion. Extractable p-coumaric and trans-ferulic acids in breads decreased after digestion, while extractable cis-ferulic and p-hydroxybenzoic acids increased. The bioaccessibility of TPC in the control bread (100% wheat flour), and in bread enriched with 5% “germinated + fermented” spelt flour (GFB5), did not differ. However, the digested GFB5 bread contained 5.2-times more extractable, and 1.3-times more bound, trans-ferulic acid than the digested control bread. trans-Ferulic acid showed the lowest bioaccessibility, up to 2.8%. In GFB2.5 and GFB5 breads, the bioaccessibility of p-coumaric, trans-ferulic, and cis-ferulic acids was higher than in other digested breads. PCA visualized the difference between the undigested and digested breads. The incorporation of germinated and fermented, or germinated and enzymatic, treated spelt flour in a white bread recipe could be an attractive way of providing consumers with nutritionally interesting foods.
... Fatty acids are essential for human health, consequently the quantitative and qualitative composition of the unsaturated fatty acids of seeds determines the possibility of their application in different food products, with pronounced functional properties and proven health benefits . Carob pulp and seeds are rich in polyphenolic compounds with a beneficial effect on human health (Fidan et al., 2020;Ortega et al., 2011). Phenolic acids (gallic, cinnamic, o, and p-coumaric, ferulic and ellagic) and flavonoids (rutin, catechin, apigenin, and naringenin) were the most abundant individual compounds found in carob pod products (Chait et al., 2020;Goulas, Hadjisolomou, 2019;Ydjedd et al., 2017). ...
... Wherein IC is the initial concentration of anthocyanins (concentration nanoencapsulated before the oral digestion), and FC is the final concentration of anthocyanins (concentration in the digestion of the intestinal phase in 240 min) (Ortega et al., 2011;Sánchez-Velázquez et al., 2021). To analyze the anthocyanins retained in the nanoparticles, previous tests were performed and indicated an adequate methodology for quantifying nanoencapsulated anthocyanins (retentate). ...
... Nonetheless, its colonic recovery index of BEB improved to more than 100%, therefore determining the further release of phenolics via colonic microbes [58]. The appearance of dietary soluble fibres in Vigna still maintained the stability of phenolics, thereby protecting their recovery levels [59]. Simultaneously, the recovery index of protocatechuic acid after colonic stage even raised to 204.02%. ...
Beans are widely consumed throughout the world, rich in non-nutrient phenolic compounds and other bioactive constituents, including alkaloids, lectins, and others. However, research about in vitro digestion impacts on the changes of bioactive compounds’ release and related antioxidant potential in different Vigna beans is limited. This research aimed to assess the modifications that occur in the content and bioaccessibility of phenolic compounds in four Vigna samples (adzuki bean, black urid whole, black eye bean, and mung bean), their antioxidant properties, and short chain fatty acids (SCFAs) production through static in vitro gastrointestinal digestion and colonic fermentation. Adzuki bean exhibited relatively higher total phenolic content (TPC; 4.76 mg GAE/g) and antioxidant activities after in vitro digestion. The black eye beans’ total flavonoid content (0.74 mg QE/g) and total condensed tannins (10.43 mg CE/g) displayed higher tendencies. For colonic fermentation, the greatest TPC value of entire samples was detected through a 2-h reaction. In most selected beans, phenolic compounds were comparably more bioaccessible during the oral phase. Acetic acid showed the highest level through SCFAs production, and the total SCFAs in adzuki beans was the greatest (0.021 mmol/L) after 16-h fermentation. Adzuki beans may be more beneficial to gut health and possess a stronger antioxidant potential after consumption.
... To evaluate changes in bioactive compounds during the simulated gastrointestinal digestion in vitro, the bioaccessibility indices (IB) were calculated according to Equation (4), according to Ortega et al. (2011). ...
Bauhinia forficata Link is a plant rich in polyphenols that has been used mainly for its hypoglycemic activity, which is related to its antioxidant and anti-inflammatory potential. However, the beneficial effect of these bioactive compounds is directly dependent on their bioaccessibility and bioavailability, requiring processing techniques that can improve and preserve their biological activities. This work aimed to obtain nanocapsulated extracts from the infusion (ESIN) and decoction (ESDC) of B. forficata Link leaves, by spray drying. The encapsulating agents used were maltodextrin and colloidal silicon dioxide. The nanocapsules were characterized by HPLC-PDA-ESI-IT-MSn, evaluated the bioaccessibility of polyphenols after simulated digestion and their antioxidant activity. Additionally, an extensive physicochemical characterization of the nanocapsulated extracts was carried out and their stability and technological parameters were evaluated. The ESIN and ESDC extracts had yields of 57.3 % and 62.7 %, with average nanocapsules sizes of 0.202 μm and 0.179 μm, low humidity and water activity (
... The BI was used to evaluate the effect of in vitro digestion on the phenolic composition of samples (Ortega et al., 2011). The BI was calculated as described in Supporting Information. ...
Foods are susceptible to matrix interferences during the gastrointestinal transit that can affect bioactive molecules. We proposed in vitro co‐digestion of cowpea beans and orange juice to assess polyphenols bioaccessibility and synergisms. We performed gastrointestinal simulation combining beans and a fruit beverage, to mimic a common meal in a more realistic set‐up than the usual single‐food models. Twenty phenolic compounds were released in oral, gastric and intestinal compartments and were identified by HPLC‐DAD. Gallic acid, (‐)‐epicatechin and chlorogenic acid were the most bioaccessible polyphenols. Cooking and solvent extraction of cowpea beans affected their polyphenolic concentrations. After digestion, the bioaccessibility indexes were higher for cowpea (136.11%) and cooked cowpea (744.74%) when compared to orange juice (31.87%) indicating that the thermal treatment enhanced the bioaccessibility of cowpea phenolics. The antioxidant capacity was higher in the end of co‐digestion compared to cooked cowpea and orange juice digested alone due to synergistic polyphenol‐polyphenol interactions or polyphenol‐protein interactions. The combination of orange juice with cooked cowpea in co‐digestion promoted high content of some bioaccessible phenolics, with 10 out of 20 compounds showing positive interactions at the intestinal phase, suggesting that food synergisms are not neglectable for beans and citrus polyphenols release during the digestion course.
... This significant reduction may be caused by the stomach fluid's lower pH (Moschona & Liakopoulou-Kyriakides, 2018). This could be explained by the strong electrostatic attraction between positively charged enzymes and negatively charged phenolic compounds at the pH of stomach fluid (Haslam et al., 2000;Ortega et al., 2011). As a result, fragile and vital phenolics and flavonoids may lose their bioavailability. ...
This work achieved the encapsulation of valuable bioactive substances from Aucklandia costus (AC) in nano-phytosomes as a new phytoconstituent delivery system. Supercritical fluid extraction (SFE) and solvent-maceration methods were used to extract oil and phenolics from AC, respectively. The physicochemical characterization of SFE-oil and phenolic extract (PE)-High-performance liquid chromatography (HPLC) and Gas chromatography-mass spectrometry (GC-MS) were used to identify and quantify all compounds extracted from AC using both extraction methods. loaded nanophytosomes was studied using dynamic light scattering (DLS), encapsulation efficiency (EE), and transmission electron microscopy (TEM). The in vitro digestibility of SFE-oil and PE-loaded nanophytosomes after in vitro digestion was determined. Yoghurt was selected as a food model for fortification with AC-loaded nanophytosomes at different concentrations (5%, 10%, and 15%). pH, acidity, water holding capacity (WHC), and viscosity were evaluated in all yoghurt samples during storage, while color analysis and sensory evaluation were evaluated at 0 days. Optimized SFE-oil-and PE-loaded nanophytosomes showed promising results, and the bioavailability suggested that nanoencapsulation provided a controlled release of the phenolic and flavonoid compounds. Moreover, the addition of AC-loaded nanophytosomes into yoghurt resulted in increases in the viscosity (16.53 Pa s-1) and decreases in WHC (59.50%). Yoghurts with AC-loaded nanophytosomes were more stable than the control (yoghurt without nanophytosomes). Overall, the current findings indicated that AC-loaded nanophytosomes would be a preferable candidate for incorporation into yoghurt to improve its quality. This research might provide scientific evidence supporting AC-loaded nano-phytosomes as possible fortifying elements in manufacturing functional yoghurt and a new vision for designing unique dairy products with functional qualities.
... This significant reduction may be caused by the stomach fluid's lower pH (Moschona & Liakopoulou-Kyriakides, 2018). This could be explained by the strong electrostatic attraction between positively charged enzymes and negatively charged phenolic compounds at the pH of stomach fluid (Haslam et al., 2000;Ortega et al., 2011). As a result, fragile and vital phenolics and flavonoids may lose their bioavailability. ...
This work achieved the encapsulation of valuable bioactive substances from Aucklandia costus (AC) in nanophytosomes as a new phytoconstituent delivery system. Supercritical fluid extraction (SFE) and solventmaceration methods were used to extract oil and phenolics from AC, respectively. The physicochemical characterization of SFE-oil and phenolic extract (PE)- High-performance liquid chromatography (HPLC) and Gas
chromatography–mass spectrometry (GC-MS) were used to identify and quantify all compounds extracted from AC using both extraction methods. loaded nanophytosomes was studied using dynamic light scattering (DLS), encapsulation efficiency (EE), and transmission electron microscopy (TEM). The in vitro digestibility of SFE-oil and PE-loaded nanophytosomes after in vitro digestion was determined. Yoghurt was selected as a food model for fortification with AC-loaded nanophytosomes at different concentrations (5%, 10%, and 15%). pH, acidity, water holding capacity (WHC), and viscosity were evaluated in all yoghurt samples during storage, while color analysis and sensory evaluation were evaluated at 0 days. Optimized SFE-oil- and PE-loaded nanophytosomes
showed promising results, and the bioavailability suggested that nanoencapsulation provided a controlled release of the phenolic and flavonoid compounds. Moreover, the addition of AC-loaded nanophytosomes into yoghurt resulted in increases in the viscosity (16.53 Pa s-1) and decreases in WHC (59.50%). Yoghurts with AC-loaded
nanophytosomes were more stable than the control (yoghurt without nanophytosomes). Overall, the current findings indicated that AC-loaded nanophytosomes would be a preferable candidate for incorporation into yoghurt to improve its quality. This research might provide scientific evidence supporting AC-loaded nanophytosomes as possible fortifying elements in manufacturing functional yoghurt and a new vision for designing unique dairy products with functional qualities.
... A sample matrix containing sugars and a small amount of protein could potentially interact with polyphenols physically confined in the sample matrix. Ortega [25] stated that phenolic acids could be liberated from soluble esters connected to fiber, primarily yielding free phenolic acids. ...
Liupao tea is an important dark tea, but few studies on purified Liupao tea polysaccharide (TPS) are reported in the literature. In this study, two TPSs, named TPS2 and TPS5, with molecular weights of 70.5 and 133.9 kDa, respectively, were purified from Liupao tea. TPS2 contained total sugar content (53.73% ± 1.55%) and uronic acid content (35.18% ± 0.96%), while TPS5 was made up of total sugar (51.71% ± 1.1%), uronic acid (40.95% ± 3.12%), polyphenols (0.43% ± 0.03%), and proteins (0.11% ± 0.07%). TPS2 and TPS5 were composed of Man, Rha, GlcA, Glc, Gal, and Ara in the molar ratios of 0.12:0.69:0.20:0.088:1.60:0.37 and 0.090:0.36:0.42:0.07:1.10:0.16, respectively. The effects of TPS2 and TPS5 on digestion and regulation of gut microbiota in hyperlipidemic rats were compared. In simulated digestion, TPS5 was degraded and had good antioxidant effect, whereas TPS2 was not affected. The bile acids binding capacities of TPS2 and TPS5 were 42.79% ± 1.56% and 33.78% ± 0.45%, respectively. During in vitro fermentation, TPS2 could more effectively reduce pH, promote the production of acetic acid and propionic acid, and reduce the ratio of Firmicutes to Bacteroidetes. TPS5 could more effectively promote the production of butyric acid and increase the abundance of genus Bacteroides. Results indicate that polysaccharides without polyphenols and proteins have better antidigestibility and bile acid binding. Meanwhile, polysaccharides with polyphenols and proteins have a better antioxidant property. Both have different effects on the gut microbiota.
... Finally, in order to determine the amount of ACN left after each step of the in vitro digestion process, the recovery index (RI) was calculated following the method reported by Ortega and coworkers [64]. ...
Background:
The consumption of foods rich in anthocyanins (ACN) have been associated with beneficial properties in chronic inflammatory disorders such as intestinal bowel diseases (IBD). These effects were attributed not only to a direct antioxidant mechanism but also to the modulation of cell redox-dependent signaling. However, ACN bioavailability is low for their poor stability in the digestive tract, so ACN gastrointestinal digestion should be considered.
Methods:
To have a more realistic knowledge of the effects of ACN, we performed an in vitro simulated gastrointestinal digestion of an ACN-rich purified and standardized bilberry and blackcurrant extract (BBE), followed by an evaluation of ACN composition modification (HPLC-DAD and pH differential method) and antioxidant activity (FRAP assay). Then, we studied the effects of BBE gastrointestinal extract on Caco-2 exposed to TNF-α.
Results:
The results confirmed the high instability of ACN in the mild alkaline environment of the small intestine (17% recovery index). However, the digested BBE maintained part of its bioactivity. Additionally, BBE gastrointestinal extract inhibited the TNF-α-induced NF-κB pathway in Caco-2 and activated the Nrf2 pathway.
Conclusions:
Although ACN stability is affected by gastrointestinal digestion, the anti-inflammatory and antioxidant activity of digested extracts were confirmed; thus, the loss of ACN can probably be counterweighed by their metabolites. Then, ACN introduced by diet or food supplements could represent an approach for IBD prevention.
... The bioaccessibility of phenolics during digestion depends on their stability when exposed to different pH, the structure of the compound, fruit matrix, solubility, and degradation, glycosylation, or esterification with other compounds [34]. According to Ortega et al. [35], the composition of the food matrix may influence the behavior of phenolic acids during digestion. The hydrolysis of gallotannins and ellagitannins could explain the increased amounts of ellagic acids after intestinal digestion [36]. ...
Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (Ltp. plantarum 75) by freeze-drying using pea protein isolate, maltodextrin, and psyllium mucilage and evaluating their release in vitro. An encapsulation efficiency of >85% was noted in lactic acid bacteria (LAB) survival and anthocyanin content. Freeze-drying produced pinkish-red powder, rich in polyphenols and LAB (>6 Log CFU mL−1) after 14 days of storage. Natal plum juice + maltodextrin + pea protein isolate + psyllium mucilage + Ltp. plantarum 75 (NMPeaPsyB) showed the highest LAB population (6.74 Log CFU mL−1) with a survival rate of 81.9%. After digestion, NMPeaPsyB and NMPeaPsy had the highest LAB survival (>50%) at 67.5% and 67.5 ± 0.75%, respectively, and the highest bioaccessibility of cyanidin 3-sambubioside in Natal plum juice than the other co-encapsulation with other biopolymers. NMPeaPsy and NMPeaPsyB showed phenolic stability in the gastric phase and controlled release in the intestinal simulated phase. The antioxidant activities had strong correlations with cyanidin 3-sambubioside. The results confirmed that microencapsulation is important for improving stability and allowing for the development of functional foods.
... This could be due to the effectiveness of many phytochemicals in extract, such as caffeic acid and chlorogenic acid which have antioxidant activity and can inhibit the formation of mutagenic and carcinogenic N-nitroso derivatives in vitro. 33,34 Moreover, other phenolic compounds (Caffeic acid, ferulic acid, gallic acid, and protocatechuic acid) showed activity against various types of cancer cells such as breast, gastric and lung cancer cells. 8,35 Polyphenols exhibit many biologically significant functions such as protection against oxidative stress and degenerative diseases. ...
Cyclophosphamide is one of the chemotherapeutics for cancer, however this drug has severe side effects in multiple organs and is a well-known mutagenic agent. In this work the protective activity of antioxidant-rich Carob (Ceratonia siliqua L.) pods and leaves extracts against cyclophosphamide induced genotoxicity was studied. Safety of these extracts was evaluated in acute and subacute toxicity tests at a dose of 1500 mg/kg/day in albino rats. Both extracts exhibited no mortality or significant changes in rats' general behavior. Moreover, organ weights and blood chemistry revealed no toxic effects of these extracts (p>0.05).The anti-mutagenic potential of carob pods and leaves extracts were evaluated using in vivo bone marrow chromosomal aberration and micronucleus assays and in vitro comet assay for peripheral blood white cells. Results showed that rats that were treated with cyclophosphamide along with carob pods had a significant decrease in chromosomal aberrations when compared with cyclophosphamide-treated rats (p<0.05). Pods extract also showed significant reduction in cyclophosphamide-induced DNA migration (p<0.05). There were also highly statistically significant differences in the means of micronuclei (MNs) in immature red blood cells between cyclophosphamide group and carob leaves group (p<0.01).It could be concluded that Carob extracts had protective effect against cyclophosphamide- induced genotoxicity and may be considered as anti-mutagenic agent after conducting more studies.
... This significant reduction may be caused by the stomach fluid's lower pH (Moschona & Liakopoulou-Kyriakides, 2018). This could be explained by the strong electrostatic attraction between positively charged enzymes and negatively charged phenolic compounds at the pH of stomach fluid (Haslam et al., 2000;Ortega et al., 2011). As a result, fragile and vital phenolics and flavonoids may lose their bioavailability. ...
... After the completion of in vitro digestion, it was observed that addition of oils to BBP and BBP + LJ increased the amount of bioaccessible TPC (26-142%), which was statistically significant for BBP + OO and BBP + SO formulations (P < 0.05). These results are in agreement with the study of Ortega et al. 26 , who also reported enhanced TPC after duodenal digestion when carob flour phenols were digested together with HO. On the other hand, the presence of oils did not induce a significant change in the bioaccessible TPC of LJ, which indicates that the oil matrix may selectively increase the bioaccessibility of phenolics. ...
BACKGROUND
The potential health promoting effects of polyphenols depend considerably on their bioaccessibility, which is affected by the presence of other nutrients in the diet including lipids. In the present study, several salad dressing formulations were prepared using industrial broccoli by-product powder (BBP), lemon juice (LJ) and three different sources of oils including olive oil, hazelnut oil and sunflower oil, to both valorize polyphenol-rich industrial discards and also to investigate polyphenol bioaccessibility. The changes in the bioaccessibility of polyphenols from BBP and LJ were determined using the standardized in vitro digestion model.
RESULTS
Four groups of polyphenols including hydroxycinnamic acids, flavonols, flavones and flavonones were detected in BBP and LJ. The bioaccessibility of hydroxycinnamic acids and flavonols from BBP increased significantly in the presence of LJ and oils (0.3–5.8 fold), while there was no significant difference between formulations containing different oil types. On the other hand, the bioaccessibility of phenolic acids from LJ did not change notably after co-ingestion with BBP and oils, whereas flavonoids, including vicenin-2 and hesperidin, were found to be significantly more bioaccessible when LJ was co-ingested with BBP and oils (0.8–1.4 fold) (p<0.05).
CONCLUSION
Overall, the current study highlighted that the bioaccessibility of polyphenols from BBP and LJ was modulated in the presence of an oil matrix.
... However, the concentration of gallic acid after the digestion process depends on the food matrix (Ydjedd et al., 2017). For instance, the high content of fiber and sugars acts as a protective barrier to gallic acid degradation (Ortega, Macià, Romero, Reguant, & Motilva, 2011). ...
In vitro digestion and absorption simulation processes of non-extractable polyphenols (NEPs) obtained by pressurized liquid extraction combined with enzymatic-assisted extraction with Promod enzyme (PLE-EAE) from the residue of conventional extraction of sweet cherry pomace were studied. In general, total phenolic and proanthocyanidin contents decreased in each phase of the digestion. However, the antioxidant capacity increased when the digestion process progressed. In addition, the highest total phenolic and proanthocyanidin contents and antioxidant capacity were obtained in the absorbed fraction. NEPs from PLE-EAE extract, digestive fractions, absorbed and unabsorbed fractions were analyzed by ultra-high-performance liquid chromatography coupled to electrospray ionization quadrupole Exactive-Orbitrap mass spectrometry (UHPLC-ESI-Q-Orbitrap-MS). Fifteen NEPs were identified in the intestinal fraction and five in the absorbed fraction after the digestion process. Results obtained in this study define for the first time the bioavailability of antioxidant NEPs obtained from sweet cherry pomace.
... The loss of polyphenols during digestion could be explained by physicochemical transformations, such as oxidation or the presence of yoghurt molecules (fats and proteins) in the digestion mixture. Furthermore, the decrease of bioactive content could arise from precipitation of several compounds with proteins or enzymes in the digest [30]. ...
Tamarillo extract is a good source of phenolic and anthocyanin compounds which are well-known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In this study, promising prospects of tamarillo polyphenols encapsulated in cubosome nanoparticles prepared via a top-down method were explored. The prepared nanocarriers were examined for their morphology, entrapment efficiency, particle size and stability during in vitro digestion as well as potential fortification of yoghurt. Tamarillo polyphenol-loaded cubosomes showed cubic shape with a mean particle size of 322.4 ± 7.27 nm and the entrapment efficiency for most polyphenols was over 50%. The encapsulated polyphenols showed high stability during the gastric phase of in vitro digestion and were almost completely, but slowly released in the intestinal phase. Addition of encapsulated tamarillo polyphenols to yoghurt (5, 10 and 15 wt% through pre- and post-fermentation) improved the physicochemical and potential nutritional properties (polyphenols concentration, TPC) as well as antioxidant activity. The encapsulation of tamarillo polyphenols protected against pH changes and enzymatic digestion and facilitated a targeted delivery and slow release of the encapsulated compounds to the intestine. Overall, the cubosomal delivery system demonstrated the potential for encapsulation of polyphenols from tamarillo for value-added food product development with yoghurt as the vehicle.
... The release of phenolics compounds, total anthocyanins, ascorbic acid, dehydroascorbic acid and antioxidant capacity during the in vitro digestion process was evaluated with the recovery index (%R) and bioaccessibility index (%B) calculated with Equations (4) and (5), respectively [32]: ...
The Mexican plum (Spondias purpurea L.) is a source of phenolic compounds; however, these compounds are susceptible to various factors (humidity, temperature, light, oxygen), as well as the digestion process, which can modify their bioaccessibility. This study aimed to extract and microencapsulate the phenolic compounds (PC), total anthocyanins (TA), ascorbic acid (AA), dehydroascorbic acid (DHA) and total vitamin C (AA+DHA) from Mexican plum ecotype “Cuernavaqueña” by spray drying (SD) and spout-fluid bed drying (SFB) and evaluate the bioaccessibility of these compounds by in vitro digestion. Optimal extraction conditions for bioactive compounds (BC) and antioxidant capacity (AC) were: three consecutive extractions at 40 °C, for 90 min each, with 1/5 solid-solvent ratio (4 g/20 mL), and 40% v/v aqueous ethanol. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Microcapsules obtained by SFB showed better retention and encapsulation efficiencies coupled with better protection against the digestion process. Microencapsulation by SFB protects the BC of Mexican plum, and it could be used in the food industry as ingredient to develop functional foods.
... Besides, continuous gastric and intestinal digestion is efficient to extract the compounds of interest from the food matrix to the intestinal lumen, turning them into available forms, which would be absorbed. Simultaneously, during gastrointestinal digestion the broken-down (poly)phenols are released, to some extent, due to the digestive environment and the enzymatic effects [28][29][30]. Under these conditions, the raw material glycosides would give rise to their respective sinapic and kaempferol aglycones, featured by chemical properties that enhance their intestinal absorption [31]. ...
Cruciferous sprouts are rising in popularity as a hallmark of healthy diets, partially because of their phytochemical composition, characterized by the presence of flavonols and cinnamates. However, to shed light on their biological activity, the ability to assimilate (poly)phenols from sprouts (bioaccessible fraction) during gastrointestinal digestion needs to be studied. In this frame, the present work studies the effect of the physicochemical and enzymatic characteristics of gastrointestinal digestion on flavonols and cinnamoyl derivatives, by a simulated static in vitro model, on different cruciferous (red radish, red cabbage, broccoli, and white mustard) sprouts. The results indicate that, although the initial concentrations of phenolic acids in red radish (64.25 mg/g fresh weight (fw)) are lower than in the other sprouts studied, their bioaccessibility after digestion is higher (90.40 mg/g fw), followed by red cabbage (72.52 mg/g fw), white mustard (58.72 mg/g fw), and broccoli (35.59 mg/g fw). These results indicate that the bioaccessibility of (poly)phenols is not exclusively associated with the initial concentration in the raw material, but that the physico-chemical properties of the food matrix, the presence of other additional molecules, and the specific characteristics of digestion are relevant factors in their assimilation.
... The recovery index and bio-accessibility index were identified for the analysis of the digestion process effect in the bio-compounds content [41]. The recovery index shows the quantity of phenolic compounds and carotenoids available in the fiber matrix after the in vitro digestion, comparing it with the total bio-compounds (free and bonded) present in each undigested fraction measured in the fiber matrix. ...
Appropriate nutrition targets decrease the risk of incidence of preventable diseases in addition to providing physiological benefits. Dietary fiber, despite being available and necessary in balanced nutrition, are consumed at below daily requirements. Food byproducts high in dietary fiber and free and bonded bioactive compounds are often discarded. Herein, persimmon byproducts are presented as an interesting source of fiber and bioactive compounds. The solvent extraction effects of dietary fiber from persimmon byproducts on its techno- and physio-functional properties, and on the Caco-2 cell model after being subjected to in vitro gastrointestinal digestion and probiotic bacterial fermentation, were evaluated. The total, soluble, and insoluble dietary fiber, total phenolic, carotenoid, flavonoid contents, and antioxidant activity were determined. After in vitro digestion, low quantities of bonded phenolic compounds were detected in all fiber fractions. Moreover, total phenolic and carotenoid contents, as well as antioxidant activity, decreased depending on the extraction solvent, whereas short chain fatty acids production increased. Covalently bonded compounds in persimmon fiber mainly consisted of hydroxycinnamic acids and flavanols. After probiotic bacterial fermentation, few phenolic compounds were determined in all fiber fractions. Results suggest that persimmon’s dietary fiber functional properties are dependent on the extraction process used, which may promote a strong probiotic response and modulate the epithelial barrier function.
... Furthermore, Ydjedd et al. (2017) observed that the highest polyphenols amounts were presented in gastric fluid and intestinal fluid in the non-encapsulated and encapsulated forms, respectively. This significant reduction of polyphenols could be due to the low pH in gastric fluid (Moschona & Liakopoulou-Kyriakides, 2018), oxidation, interaction with macromolecules such as polysaccharides, or precipitation of some phenolics which had interacted with proteins or enzymes in the digest (Ortega et al., 2011). Thus, vulnerable and valuable polyphenols can lose their bioactivity. ...
Polycaprolactone (PCL)was used via double emulsion/solvent evaporation technique for the encapsulation of polyphenols olive leaves (OLs) extracts. In this study, the PCL-microcapsules loaded with OLs polyphenols extract powder were characterized by scanning electron microscopy and fourier transform infrared spectrometry analysis. Their total phenolic (TPC), total flavonoid (TFC) contents, and antioxidant activities (DPPH, FRAP, and ABTS), and polyphenols stability were measured after oral, gastric, and intestinal steps of in vitro digestion. PCL-microcapsules were utilized in formulating novel functional yogurt containing 0, 25, 50, and 75 mg of TPC estimated as mg GAE (added as PCL-microcapsules) per 100g yogurt. All yogurt samples were evaluated for their pH, acidity, syneresis, viscosity, and color during storage. In vitro digestion significantly affected the phenolic composition in non-encapsulated extract whereas it had a lower impact on encapsulated phenolics. Higher protection was provided for encapsulated OLs extract and their higher release was observed at the intestinal phase. Unlike the undigested OLs extract, which had a TPC of 490 mg GAE/100 g, lower values of TPC (136 and 289 mg GAE/100 g) were obtained for non-encapsulated and encapsulated OLs extract, respectively, in the intestinal fluids. Yogurt with PCL-microcapsules had lower viscosity, syneresis, and color parameters, compared to control yogurt. Thus, OLs represent a valuable and cheap source of polyphenols that can be successfully applied in microencapsulated form, in formulating functional yogurt.
... brevis B13 and B38 growth. It was already reported that carob pulp contains high level of dietary fibers (Ortega et al., 2011) which was demonstrated to have a prebiotic effect on lactic acid bacteria (LAB) viability (Carlson et al., 2018). The carob dietary fibers may protect the probiotic strains and serve as a carbon source for their Other studies have also reported the presence of substantial amounts of polyphenols (Owen et al., 2003) in carob pulp that may have a positive effect on probiotics growth in milk. ...
This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ingredient and using Lactobacillus brevis as a new isolated probiotics strain. Physicochemical characteristics, probiotic viability, total phenolic content (TPC) and antioxidant capacity, antibacterial activity as well as the hypoglycemia activity of carob fermented milk were measured during a cold storage and gastro-intestinal digestion. CB addition to fermented milk improved the growth of Lactobacillus brevis and maintained their viability during the storage period (8 log CFU/g) and after digestion (7 log CFU/g). Carob fermented milk displayed higher TPC and higher antioxidant capacity during the storage. The digestion resulted in the release of bioaccessible phenolics where gallic acid (441%) and (+)-catechin (486%) were the most quantified phenolic compounds; thus, the inhibition of α-amylase (52%), α-glucosidase (37%) activity and higher antibacterial potential. These results demonstrate the potentials of carob fermented milk to be an important source of viable probiotics and bioaccessible polyphenols.
... where IC is the initial concentration of phenolics (concentration in the fruits before GID) and FC is the final concen- tration of phenolics (concentration in the digestate of the intestinal phase at 120 min). 25 ...
Gastrointestinal digestion (GID) is a physiological process that transforms the stability, bioaccessibility and antioxidant activity (AOX) of polyphenols from blackberries (Rubus spp.). This study aimed to investigate the effect of the INFOGEST® GID protocol on the phenolic stability, bioaccessibility and AOX of Mexican wild (WB) and commercial (CB) blackberries. After GID, the total phenolic and anthocyanin contents in blackberries decreased by ≥68% and ≥74%, respectively. More than 40 phenolics were identified during GID; most of them degraded completely during digestion. GID had a negative effect on the AOX of both fruits (>50%), but WB showed the highest antioxidant activities, as assessed by the ORAC, DPPH, reducing power and β-carotene bleaching methods. In Caco-2 cells, the cell-based antioxidant activity of digested blackberries (p < 0.05) decreased by 48% in WB and by 56% in CB. The capacity to inhibit intracellular ROS decreased by 50% in WB and by up to 86% in CB, after digestion. GID is a complex process that impacts on the bioactive properties of food nutrients, especially phenolics. In vitro and cellular AOX of WB polyphenols withstood the gastrointestinal environment better than CB phenolics. The in vitro assays results suggest that phenolics from underutilized WB have a higher bioaccessibility and antioxidant capacity than the polyphenols from the most frequently consumed CB. However, whether this corresponds to a better bioaccessibility in humans remains to be determined in future work.
Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p < 0.05). After gastric digestion, the content (p > 0.05) and CAA values (p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis (3‐ehylbenzthiazoline‐6‐sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p < 0.05), and most flavanones showed unremarkable changes in ORAC values (p > 0.05). In general, the changing trend of chemical‐based antioxidant activity was consistent with the content of phenolic compounds.
Clinical studies have associated the consumption of tiger nuts (Cyperus esculentus L.), and its derivates, with improved macular health, due to the presence of certain liposoluble compounds with antioxidant activity, especially to lutein and zeaxanthin. However, the benefits derived from ingestion of tiger nut products may vary depending on the release of these compounds from the food matrix to the digestive fluids and their eventual bioabsorption. Therefore, this study aims at evaluating the influence of the food matrix on the liberation and final bioaccessibility of bioactive compounds with positive impact on macular health in different tiger nut products (flour, oil, and milk with and without added sucrose). The in vitro digestibility of macronutrients and the release of vitamin E, lutein, zeaxanthin, β-carotene, and total polyphenols of tiger nut products was studied. In addition, the antioxidant activity of the bioaccessible fraction was determined by ABTS, DPPH and FRAP assays. Results showed that tiger nut milk resulted in the greatest proteolysis and total polyphenols bioaccessibility. Moreover, flour can contribute to hypoglycaemia and, alongside oil, were the best sources of carotenoids and vitamin E. Gastrointestinal digestion increased the antioxidant activity of milk, but the addition of sucrose decreased this effect. The food matrix was a highly relevant factor protecting or hindering the digestion and release of bioactive compounds in the digestive environment. Thus, tiger nut products are presented as ingredients with great potential to develop functional foods oriented to macular health.
Lettuce varieties are rich in phytochemicals with strong antioxidant properties, mainly due to the presence of many phenolic compounds. The health effects of these phenolic compounds are dependent on their bioaccessibility, bioavailability and bioactivities. This study aimed to evaluate the differences in the content and bioaccessibility of phenolic compounds in green lettuce (iceberg, baby cos, and green little gem) and red lettuce (red oak leaf, lollo rosso, and red little gem), their antioxidant properties and short chain fatty acids (SCFAs) production after in vitro gastrointestinal digestion and colonic fermentation. Lollo rosso showed the highest content of phenolic compounds (1.23 mg GAE/g) and flavonoids (0.36 mg QE/g), as well as the antioxidant capacities after gastrointestinal digestion. After colonic fermentation, only baby cos and red little gem showed significantly higher TPC (5.13 mg GAE/g) and TFC (1.95 mg GAE/g), respectively. Most phenolic compounds in lettuce were mostly bioaccessible after gastric and small intestinal digestion, except for the kaempferol which relied more on the colonic fermentation. However, high percentage of kaempferol still could be found in the colonic fermented residual, probably due to the presence of dietary fiber and the interactions with other components. All lettuce varieties achieved the peak production of SCFAs after 16 hours, except iceberg which displayed the highest total SCFAs production just after 8 hours fermentation. It could be inferred that the iceberg (green lettuce) could be more beneficial to gut health while lollo rosso (red lettuce) could contribute more antioxidant properties after consumption.
Hardaliye is a non-alcoholic beverage produced from red/black grapes by adding mustard seeds and lactic acid fermentation. In this study, it was aimed to determine the total phenolic content (TPC) and total antioxidant capacity (TAC) of hardaliye samples produced with three different grape varieties (Shiraz, Merlot and Cabernet Sauvignon) before and after in vitro digestion, to determine their bioaccessibility, and to investigate their effects on reducing malondialdehyde (MDA) formation in meat products. TPC decreased after in vitro digestion in all three hardaliye samples and their bioaccessibility values were 57.64%, 41.54%, and 52.78% (for Shiraz, Merlot, and Cabernet Sauvignon hardaliye, respectively). After in vitro digestion TAC value according to the DPPH method increased in all samples and according to the CUPRAC method decreased in Merlot and Cabernet Sauvignon hardaliye samples, while it increased in the Shiraz hardaliye. After in vitro digestion, MDA value increased in control meat samples and decreased in the samples treated with hardaliye samples. Although treatment with other beverages was effective in reducing the post-digestion MDA value of some meat samples, the hardaliye samples were more effective in reducing this value and the lowest MDA bioaccessibility (%) values were determined in those treated with hardaliye samples. The samples with the lowest values were meat doner 1 treated with Shiraz hardaliye (10.27%); burger patties 2 treated with Shiraz hardaliye (22.40%); and meatball 2 treated with Cabernet Sauvignon hardaliye (7.12%). These findings indicate that hardaliye has potential beneficial health effects and can be used for the design of healthy eating patterns due to its lipid oxidation reducing potential in the gastrointestinal tract.
Tomatoes (Solanum lycopersicum) are highly involved in diets consumed worldwide, and are rich in bioactive compounds including phenolics, carotenoids and vitamins. In this study, four different varieties of fresh tomato pulp (Oxheart, Green Zebra, Kumato and Roma) were used to estimate the bioaccessibility of target phenolic compounds during in vitro gastrointestinal digestion and colonic fermentation, and to determine their antioxidant capacity. The production of short chain fatty acids (SCFAs) was also estimated during colonic fermentation. Among these, Roma displayed relatively higher total phenolic content (TPC) and free radical scavenging (2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay) values after gastrointestinal digestion of 0.31 mg gallic acid equivalents (GAE) per g and 0.12 mg Trolox equivalents (TE) per g. Kumato exhibited the highest total flavonoid content (TFC) of 2.47 mg quercetin equivalents (QE) per g after 8 hours of colonic fermentation. Oxheart and Roma showed similar ferric reducing antioxidant power (FRAP) values of around 4.30 mg QE per g after 4 hours of faecal reaction. Catechin was the most bioaccessible phenolic compound in all fresh tomatoes, and could be completely decomposed after intestinal digestion, whereas the release of some bonded phenolic compounds required the action of gut microflora. Kumato and Green Zebra showed higher production of individual and total SCFAs for 16 hours of fermentation, which would provide more gut health benefits.
Bioaccessibility and bioactivity of phenolic compounds in coffee beans relate to roasting and digestion process. This study aimed to estimate phenolic content, antioxidant potential, bioaccessibility, and changes in short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of commercial roasted (light, medium and dark) coffee beans. There was no significant difference found among all three different roasting levels. TPC and DPPH were enhanced 15 mg GAE/g and 60 mg TE/g during gastrointestinal digestion, respectively. For colonic fermentation, the highest TPC and FRAP of all coffee beans was found at 2 and 4 hours, respectively. The gastric bioaccessibility of most of the phenolic compounds were relatively higher due to thermal phenolic degradation. Total SCFAs production was only up to 0.02 mM because of thermal polysaccharide decomposition. Light roasted beans exhibited relatively higher phenolic bioaccessibility, antioxidant activities and SCFAs production, which would be more beneficial to gut health.
Mulberry is a kind of fruit rich in nutrients, however, the beneficial effects of mulberry fruits are related not only to the amount consumed, but also to the bioavailability of these nutrients in the organism. Hence, the aim of this study was to evaluate the bioaccessibility of main bioactive compounds from mulberry fruit using an in vitro digestion model, the changes in bioactivities as well as intestinal flora were also investigated. The results showed that the particle size of the mulberry fruit was gradually reduced (from 196.87 to 60.85 μm), as well as the phenolics and carbohydrates were significantly released during the digestion and maximized in the first 15 min in the intestinal phase (1752 ± 2.80 mg GAE per 100 g, DW; 277.402 ± 2.80 mg GE per 100 g, DW, respectively). Meanwhile, the bioaccessibility indices for phenolic compounds and carbohydrates were 55.49% and 84.62%. The antioxidant activity and α-glucosidase inhibitory effect of the mulberry fruit were positively correlated with their total content of released phenolic compounds. And the phenolic compounds (2,4,6-trihydroxybenzoic acid, cyanidin-3-O-glucoside, 3,4-dihydroxybenzoic acid and gallic acid) were the main compounds that inhibit the α-glucosidase activity by binding to its active cavity through hydrogen bonds. In addition, the mulberry fruit undigested fractions could be further fermented by intestinal microorganisms to produce short-chain fatty acids (SCFAs), which decreased the colon pH value (from 5.93 to 4.79) and the Firmicutes/Bacteroidetes ratio which was beneficial for obesity. Our results indicated that the mulberry fruit exhibited good bioactivity during digestion and fermentation, and could be a promising candidate as a dietary source of functional foods.
Fermentation results in the release and biotransformation of phenolic compounds in guava leaves. This study aimed to evaluate the bioaccessibility, safety and antidiabetic effect of phenolic-rich extract from fermented guava leaves (PE-fgl) using Monascus anka and Bacillus sp. BS2. The total phenolics and flavonoids were 51.18% and 16.60% bioaccessible after gastrointestinal digestion, respectively. High bioaccessibility was observed, particularly for ellagic acid, isoquercitrin, quercetin-3-O-β-D-xylopyranoside, quercetin-3-O-α-L-arabinofuranoside and avicularin, resulted in high recovery of α-glucosidase inhibition activity and antioxidant capacity. Moreover, PE-fgl was practically nontoxic with a median lethal dose (LD50) greater than 5000 mg/kg and was without evidence of toxicity following subchronic administration up to the dose limit of 2000 mg/kg. Furthermore, PE-fgl significantly improved serum glucose and lipid levels as well as antioxidant capacity in diabetic mice. Liver, kidney and pancreas damage was also significantly alleviated. These results suggested that PE-fgl could be a nontoxic candidate for diabetes treatment.
The present study is aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes of bioactive substances (total phenolic acid, total flavonoid, Vitamin C and the viable count), anti‐oxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p‐coumaric acid) were detected. The result showed compared to non‐fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and VC, as well as anti‐oxidant capacity. Fermentation with LP, the content of protocatechualdehyde, p‐coumaric acid, and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of anti‐oxidants, anti‐oxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p‐coumaric acid were increased in fermented samples compared with non‐fermented samples. Overall, comparing with LA and LC, LP more suitable for the fermentation of kiwifruit pulp.
Apple has phenolic compounds that provide it antioxidant capacity, but during the digestion process, these compounds can undergo changes that modify their bioaccessibility and subsequently decrease the beneficial effects on human health. The present study aimed to analyze the effect of in vitro gastrointestinal digestion on bioaccessibility (B) of the total content of phenolic compounds (PC), flavonoids (TF), anthocyanins (TA), and antioxidant capacity (ABTS, DPPH) of five different apple varieties. Samples were subjected to static in vitro digestion model following the InfoGest consensus protocol. After the in vitro digestion, the PC, TF, TA, ABTS, and DPPH content were significantly different (p≤ 0.05) in each digestion stage. The intestinal stage released higher content of PC (20.79–81.43 %) and TF (43.08–83.41 %), while the gastric stage released higher content of TA (126.49–204.23 %) (p ≤ 0.05). The Principal Component Analysis (PCA) indicated that Red Delicious variety was mainly correlated with higher content of PC, TF, and TA before and after in vitro digestion. At the gastric stage, TA presented correlation with ABTS (r: 0.83) and DPPH (r: 0.87), while, in the intestinal stage, PC and TF presented the highest correlation with ABTS (r: 0.97–0.98) and DPPH (r: 0.86–0.92). Though in vitro digestion favors the release of PC, TF, and TA, their content was lower than that obtained before in vitro digestion, which suggests that chemical extraction could overestimate the bioavailability of phenolic compounds.
This study aimed to investigate the effect of low intensity of high pressure processing (LHP) on bioactive compound content and the antioxidant capacity of persimmon before digestion and during simulated in vitro gastrointestinal digestion (IVD). The astringent and non-astringent persimmon cultivars treated with LHP at 100 MPa for 10 min were analyzed for polyphenols, antioxidant activities and bioaccessibility. The results showed that LHP treatment significantly increased (P < 0.05) the extractability of polyphenols and antioxidant activities of non-astringent persimmon by 1.5–2.0 folds as compared to the non-treated control treatment. Additionally, LHP exhibited positive results for non-astringent cultivar as indicated by the higher recovery of polyphenols (204–279%), bioaccessibility index (192–205%) and residual antioxidant activities (44–399%) in comparison to the control after IVD. However, LHP treatment did not affect astringent cultivar. These findings suggest that the LHP could be applied to enhance nutritional property of non-astringent persimmon and may be used for developing novel health products with high functional bioactive compounds which tolerate the digestion system.
Mots clés : Caroube, Farine de blé, Viande, Rhéologie, Pouvoir antioxydant. *Correspondance : benabdelmoumenedjilali@hotmail.com L'objectif de ce travail est de valoriser la caroube selon deux perspectives différentes, la première consiste à connaître le comportement rhéologique de la farine de blé enrichie enpoudre de caroube (1%, 2% et 3%). La deuxième consiste à mesureret à analyser le pouvoir antioxydant de la poudre de caroube sur une viande ovine. Cette étude a confirmé que la poudre de caroubepossède un important pouvoir antioxydant. En revanche, lasubstitution de la farine de blé par une concentration de 1% de poudre de caroube n'affecte pasle comportement rhéologique de la farine. En effet, il optimise les paramètres physicochimiques de la farine (P/L) et la force Boulanger.
Jambolan is rich in antioxidant polyphenols; however, the bioactivity of these compounds remains poorly investigated. We compared changes in polyphenols and antioxidant capacity by ABTS and FRAP assays of jambolan pulp during in vitro digestion and chemical extraction and evaluated the effects of these changes on oxidative stress in wild and mutant Saccharomyces cerevisiae. Digestion and chemical extraction were performed with enzyme saline solutions, deionized water, and 50% (v/v) aqueous acetone solution. Caffeic, quinic, gallic, and ellagic acids, isomers of myricetin, catechin, and anthocyanins are bioaccessible during gastric digestion. In the duodenum, flavonoids and proanthocyanidins remained stable when the pH changed from acidic to neutral/alkaline, whereas anthocyanins were degraded when exposed to pH 7. In the colon, anthocyanins were not identified. The antioxidant activity of bioaccessible fractions is correlated with non-anthocyanin flavonoids and proanthocyanidins, reflected in the modulation of antioxidant enzymes of S. cerevisiae. The digestion process favors the release of bio-polyphenols from jambolan with preventive, scavenger, and reparative antioxidant action. They also stimulate the production and activity of Sod and Cat, strengthening the endogenous antioxidant system.
Epidemiological studies have linked whole grain consumption to prevention of several chronic diseases. Whole grain is a source of important phytochemicals, such as ferulic acid (FA). FA is the most abundant phenolic and major contributor to the in vitro antioxidant capacity of wheat grain. Several studies have reported highly variable results on FA bioavailability (0.4–98%). The binding of FA to polysaccharides may limit its bioavailability. Therefore, our study aimed at monitoring release features of FA during gastrointestinal (GI) transit. This was termed bioaccessibility. The bioaccessibility of FA was studied from different wheat fractions and breads with the use of a dynamic in vitro system that simulates the upper GI transit and digestion. The results showed low bioaccessibility of FA from the wheat fractions and breads (<1%). However, the bioaccessibility was high when free FA was added to flour (∼60%). The bioaccessibility of FA appeared to be determined by the percentage of free FA. In wheat grain, most of FA is bound to arabinoxylans and other indigestible polysaccharides restricting its release in the small intestine. New processing developments should be considered to increase free FA in the cereal matrix in order to improve its bioavailability and systemic health effect.
Due to scientifically well documented health beneficial effects of dietary fibres and recommendations for an every day intake on an average of 30 g by food (DRI 2005), the confectionery industry has been increasingly engaged in the production of fibre enriched biscuits with the aim to offer such a product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Thereby, commercially available pure fibres or fibre-rich raw materials have been used for the enrichment of biscuits, prevalently pure fibres. To evaluate such products as functional food it is of interest to know how the choice of raw material for biscuit fibre enrichment influences the content of other health protecting compounds which commonly accompany fibres in plant material. With the aim of evaluating fibre rich biscuits as a source of total phenols depending on the origin of fibres, total phenols were determined spectrophotometrically by a modified Folin-Ciocalteau method (Gao et al. 2002) in ten experimentally baked biscuits based on wheat flour type 500 and type 1700 with or without different dietary fibres or fibre rich raw materials added instead of definite amount of white fl our. Results show that shares of total phenols and fibres in biscuits based on the wheat fl our depend on the type of the fl our. Biscuits with pure wheat and oats fibres added were the lowest in phenol content regardless on the highest amount of fibres (0.96 g kg-1 and 1.09 g kg-1, respectively); inulin and amaranth do not changeessentially phenol content; apple fibres, soya fl our, and carob fl our enhance phenol content thereby carob fl our being the most effective giving biscuits 5.53 g total phenols kg-1.
Metabolism, like other aspects of life, involves tradeoffs. Oxidant by-products of normal metabolism cause extensive damage to DNA, protein, and lipid. We argue that this damage (the same as that produced by radiation) is a major contributor to aging and to degenerative diseases of aging such as cancer, cardiovascular disease, immune-system decline, brain dysfunction, and cataracts. Antioxidant defenses against this damage include ascorbate, tocopherol, and carotenoids. Dietary fruits and vegetables are the principal source of ascorbate and carotenoids and are one source of tocopherol. Low dietary intake of fruits and vegetables doubles the risk of most types of cancer as compared to high intake and also markedly increases the risk of heart disease and cataracts. Since only 9% of Americans eat the recommended five servings of fruits and vegetables per day, the opportunity for improving health by improving diet is great.
Quercetin is a strong antioxidant and a major dietary flavonoid. Epidemiological studies suggest that consumption of quercetin protects against cardiovascular disease, but its absorption in man is controversial. We fed nine subjects a single large dose of onions, which contain glucose conjugates of quercetin, apples, which contain both glucose and non-glucose quercetin glycosides, or pure quercetin-3-rutinoside, the major quercetin glycoside in tea. Plasma levels were then measured over 36 h. Bioavailability of quercetin from apples and of pure quercetin rutinoside was both 30% relative to onions. Peak levels were achieved less than 0.7 h after ingestion of onions, 2.5 h after apples and 9 h after the rutinoside. Half-lives of elimination were 28 h for onions and 23 h for apples. We conclude that conjugation with glucose enhances absorption from the small gut. Because of the long half-lives of elimination, repeated consumption of quercetin-containing foods will cause accumulation of quercetin in blood.
Quantitative and qualitative changes in the phenolic composition of red wine may occur during digestion in the lumen, particularly when other dietary components are present. In this study, mixtures of red wine, iron, and ascorbic acid, meat or casein were subjected to a simulated gastrointestinal digestion. This process involves incubation of samples for 4.5 h at 37 degrees C, at different pH values, in the presence of peptic enzymes and fractionation of digests through a dialysis membrane with a molecular weight cut-off of 6000-8000. Selected phenolic compounds were determined in undigested samples and in their dialysable digests by reversed-phase high-performance liquid chromatography. A dramatic decrease in the concentration of the selected phenolic compounds was observed in all samples after they were digested in vitro. Moreover, when iron and/or protein were added to red wine samples, changes in the phenolic profile of the undigested and of the in vitro digested samples were detected. These results suggest that interactions between red wine phenolic compounds and iron, protein and/or digestion components are important determinants of the physicochemical properties and the concentration of these phenolic compounds in the lumen. The in vitro methodology employed herein offers a tool for the study of phenolic compounds under conditions of simulated gastrointestinal digestion, incorporating lumenal events that may affect phenolic compounds.
carbohydrates, human nutrition, chronic diseases, FAO, WHO, scientific update
The effect of cell walls (dietary fibre) from raw and cooked onions (Allium cepa L. red skinned variety) on two dietary antioxidants, l-ascorbic acid (AA) and quercetin, was investigated. Cell walls isolated from onion parenchyma tissues were incubated with AA or quercetin in HEPES buffer at pH 6.5 and 37°C for 2h. The resulting supernatants were analysed by the ferric reducing antioxidant power (FRAP) assay and cyclic voltammetry (CV). Results show that onion cell walls effectively reduced AA degradation, but provided no protective effect against quercetin degradation, and may increase the degradation. This suggests some type of favourable interaction of the cell wall components with AA but not with quercetin. Cooking facilitates the extraction of cell wall polysaccharides and hence influences the extent of interaction of cell wall components and antioxidants. The redox behaviour of the antioxidants, the polysaccharide components of cell walls, and their relative extractabilities all appear to have important influences on the interactions.
Determination of the tannins, pectins, hemicellulose, cellulose, nitrogen, mineral elements, total and reducing sugars and fat contents was carried out on carob pods from Mallorca, Spain. The results are compared with data from the literature. A survey of papers on the composition and practical applications of carob pods is included.
Berries and red fruits are dietary sources of polyphenols with reported health benefits. As part of the diet, polyphenols are ingested as complex mixtures immersed in a food matrix which is digested in the gut. Epithelial cells lining the gut are regularly exposed to these digested mixtures. To understand the effects of dietary polyphenols on human gut health it is essential to determine their stability and fate in the lumen. In this work, we investigated the effects of an in vitro gastric and pancreatic digestion on the stability and composition of the major polyphenols in chokeberry juice. Digestion was carried out with a mixture of pepsin-HCl for 2 h, followed by a 2 h incubation with pancreatin and bile salts at 37 °C with shaking, in the absence of light and under N2. After digestion, the chokeberry samples were acidified, filtered and HPLC-DAD/HPLC–MS–MS analysed to determine the content of total soluble recovered phenolics. Gastric digestion had no substantial effect on any of the major phenolic compounds in chokeberry, namely anthocyanins, flavan-3-ols, flavonols and caffeic acid derivatives. However, these compounds were significantly altered during the pancreatic digestion and this effect was more marked for anthocyanins (approximately 43% was lost during the 2 h treatment with pancreatin). Flavonols and flavan-3-ols decreased by 26% and 19%, respectively. Neochlorogenic acid decreased by 28% whereas chlorogenic acid was increased by 24%. In vitro digestion of standard phenolic compounds, representing each of the groups of phenolics in chokeberry, confirmed some of the observed changes. Interactions with the digestive enzymes were not responsible for the observed losses which were mostly due to the chemical conditions during pancreatic digestion. Our results, in accordance with previously published results, show that dietary polyphenols are highly sensitive to the mild alkaline conditions in the small intestine and that a good proportion of these compounds can be transformed into other unknown and/or undetected structural forms with different chemical properties and, consequently, different bioaccessibility, bioavailability and biological activity.
Binding in small intestine and excretion of bile acids constitute a major hypocholesterolemic pathway. Interactions between different types of commercial and laboratory-made dietary fibres and glycoconjugated bile acids were investigated in vitro at pH 5.0 and 6.5. The interactions were greater at the lower pH and with dihydroxy-bile acids. Digested cereal products (barley, oat, rye and wheat flour; oat bran), alcohol-insoluble substances from apples, strawberries, rowan berries, carrots, white cabbage, red beets and sugar beet pulp, as well as arabinoxylan, bound 1.21–1.77 μmol bile acids/100 mg of preparation at pH 5.0. Novelose bound approximately 0.65 μmol bile acids/100 mg. Carob fibre had the highest binding capacity (1.83–1.96 μmol bile acids/100 mg) whereas cellulose had no effect. Besides the source and chemical composition, the bile acid binding correlated especially well with the presence of three-dimensional cell wall structures of the tested preparations but less well with the proportions of soluble and insoluble dietary fibre.
With the aim to develop nutritionally and functionally improved biscuits, standard wheat flour based recipe was supplemented with inulin (Raftilin) (10.5%) in combination with one of the following raw materials: soy flour, amaranth, carob (24.5%), apple fibre or oat fibre (16.5%). Various nutritional parameters such as proteins, fat, ash, carbohydrates total minerals, protein digestibility and energy value were determined in modified biscuits. Dietary fibre content, polyphenolic content and bioavailability and antioxidative activity were also assessed in the view of estimating the functionality of investigated samples. In order to evaluate the impact of technological procedure (baking) on analysed parameters, all experiments were conducted in dough samples as well. Supplementation with soy flour resulted in significant increase (p < 0.05) in protein content and digestibility (from 10.04 to 14.49 mg/100 g and from 68.9% to 81.5%, respectively). The increase of total dietary fibre content in relation to the reference sample ranged from 30.9% (sample with amaranth) to 130.6% (sample enriched with oat fibre). Best results regarding total phenolic content and antioxidative activity were achieved by incorporation of carob and apple fibre into the reference sample. Supplementation with inulin resulted in significant decrease of the total energy value of modified biscuits (from 445 to 412 kcal/100 g dry matter).
In order to investigate the impact of common food ingredients on catechin absorption, green tea (GT) extract (50 mg) was formulated plain, with sucrose (GT+S), with ascorbic acid (GT+AA) and with sucrose and ascorbic acid (GT+S+AA). Bioavailability and bioaccessibility were assessed in Sprague Dawley rats and an in vitro digestion/Caco-2 cell model respectively. Absorption of epigallocatechin (EGC) and epigallocatechin gallate (EGCG) was significantly (P<0.05) enhanced in GT+S+AA formulations (AUC(0-6h)= 3237.0 and 181.8 pmol*h/L plasma respectively) relative to GT control (AUC(0-6h) = 1304.1 and 61.0 pmol*h/L plasma respectively). In vitro digestive recovery was higher for EGC and epicatechin (EC) (∼51-53%) relative to EGCG and epicatechin gallate (ECG) (< 20%) and was modestly enhanced in GT+S and GT+S+AA formulations. Accumulation of EGC, EGCG and ECG by Caco-2 cells was significantly (P<0.05) higher from GT+S+AA compared to other formulations while retention of catechins was enhanced in presence of ascorbic acid. These data suggest that formulation with sucrose and ascorbic acid may improve catechin bioavailability by enhancing bioaccessibility and intestinal uptake from tea.
Conflicting data exist regarding the influence of chocolate matrices on the bioavailability of epicatechin (EC) from cocoa. The objective of this study was to assess the bioavailability of EC from matrices varying in macronutrient composition and physical form. EC bioavailability was assessed from chocolate confections [reference dark chocolate (CDK), high sucrose (CHS), high milk protein (CMP)] and cocoa beverages [sucrose milk protein (BSMP), non-nutritive sweetener milk protein (BNMP)], in humans and in vitro. Six subjects consumed each product in a randomized crossover design, with serum EC concentrations monitored over 6 h post consumption. Areas under the serum concentration-time curve (AUC) were similar among chocolate matrices. However, AUCs were significantly increased for BSMP and BNMP (132 and 143 nM h) versus CMP (101 nM h). Peak serum concentrations (C(MAX)) were also increased for BSMP and BNMP (43 and 42 nM) compared to CDK and CMP (32 and 25 nM). Mean T(MAX) values were lower, although not statistically different, for beverages (0.9-1.1 h) versus confections (1.8-2.3 h), reflecting distinct shapes of the pharmacokinetic curves for beverages and confections. In vitro bioaccessibility and Caco-2 accumulation did not differ between treatments. These data suggest that bioavailability of cocoa flavan-3-ols is likely similar from typical commercial cocoa based foods and beverages, but that the physical form and sucrose content may influence T(MAX) and C(MAX).
An improved chromatographic method was developed using ultra-performance liquid chromatography-tandem mass spectrometry to identify and quantify phenolic compounds and alkaloids, theobromine and caffeine, in carob flour samples. The developed method has been validated in terms of speed, sensitivity, selectivity, peak efficiency, linearity, reproducibility, limits of detection, and limits of quantification. The chromatographic method allows the identification and quantification of 20 phenolic compounds, that is, phenolic acids, flavonoids, and their aglycone and glucoside forms, together with the determination of the alkaloids, caffeine and theobromine, at low concentration levels all in a short analysis time of less than 20 min.
This work describes the applicability of an in vitro digestion model for the evaluation of the digestibility and bioaccessibility of cocoa polyphenols (procyanidins, phenolic acids, and flavones) and for the study of the food matrix effect in relation with the fat content. For this purpose, two cocoa samples, cocoa liquor ( approximately 50% fat content) and cocoa powder ( approximately 15% fat content), were used. The results showed an important increase of the concentration of procyanidin (monomers and dimers), probably due to the hydrolysis of procyanidins with a high degree of polymerization (pentamers to nonamers) submitted to the digestion procedure. In relation to flavones, the concentration of aglycone forms remained almost constant after the digestion steps; in contrast, the concentration of the glycoside forms an increase in the digestion mixtures mainly after the duodenal step, probably as a result of the partial digestion of the dietary fiber present in the cocoa. The higher fat content in the cocoa liquor seemed to have a protective effect, probably related with a better micellarization that favors the stability of polyphenols during digestion.
The recently implemented European Regulation (EC) No. 1924/2006 on nutrition and health claims made on foods is fuelling scientific research efforts in the food and health arena. Essentially, it is now established that only claims that are scientifically substantiated will be allowed. Because this new legislation covers the idea that foods with health or nutritional claims might be perceived by consumers as having a health advantage over products without claims, it introduces a further requirement (enclosing the new concept of 'nutrient profile') to avoid a situation where claims could mislead consumers when trying to make healthy choices in the context of a balanced diet. Thus, only those foods having an appropriate nutrition profile (composition of different nutrients such as sugars and other substances with particularly relevant nutritional or physiological effects) will be allowed to bear claims. A scientific expert workshop was organized to critically review the available evidence behind current intake recommendations for sugars, focusing on the strength/gaps of the scientific evidence available and the identification of those fields where further research is needed. Work was distributed in the following topics covering potential effects of dietary sugars on (i) body weight control; (ii) diabetes-insulin resistance; (iii) dental health and (iv) micronutrient dilution. New approaches, including intervention studies and the application of nutrigenomic technologies, should be undertaken and interpreted bearing in mind that foods, food components and their combinations can have both positive and negative effects on health, thus requiring benefit-risk analysis.
Normal, healthy, free-living adults ingested either 18 g/d olestra, with or without 1.1 mg tocopheryl acetate/g olestra, or 18 g/d triglyceride placebo, for 16 wk in a double-blind, placebo-controlled study. Serum concentrations of alpha-tocopherol, alpha-carotene, beta-carotene, lycopene, lutein/zeaxanthin, retinol and cholesterol were measured biweekly. Serum 25-hydroxyvitamin D concentration, prothrombin time, partial thromboplastin time and plasma concentration of functional prothrombin (Simplastin-Ecarin assay) were measured at wk 0, 8 and 16. Relative to the placebo group, serum alpha-tocopherol concentration was reduced 6% for the group given 18 g/d olestra. Addition of tocopheryl acetate to olestra partially offset the effect of olestra. For the group given 18 g/d olestra plus 1.1 mg tocopheryl acetate/g olestra, serum alpha-tocopherol concentration was 4% less than the placebo value. Olestra reduced serum concentration of beta-carotene by 27%; the other carotenoids were similarly affected. Serum cholesterol concentration was reduced approximately 4.5% in the olestra groups, relative to placebo, but the differences were not significant. Serum triglycerides, serum 25-hydroxyvitamin D, prothrombin time, partial thromboplastin time or the plasma concentration of under-gamma-carboxylated prothrombin were unaffected by olestra. Clinical observations and laboratory measures indicated no health-related effects of olestra; mild-to-moderate transient gastrointestinal symptoms such as bloating, cramping, loose stools and diarrhea were reported by all groups.
The effects of dietary soluble fibers on blood cholesterol are uncertain.
This meta-analysis of 67 controlled trials was performed to quantify the cholesterol-lowering effect of major dietary fibers.
Least-squares regression analyses were used to test the effect on blood lipids of pectin, oat bran, guar gum, and psyllium. Independent variables were type and amount of soluble fiber, initial cholesterol concentration, and other important study characteristics.
Soluble fiber, 2-10 g/d, was associated with small but significant decreases in total cholesterol [-0.045 mmol L(-1).g soluble fiber(-1) (95% CI: -0.054, -0.035)] and LDL cholesterol [-0.057 mmol.L(-1).g(-1) (95% CI: -0.070, -0.044)]. The effects on plasma lipids of soluble fiber from oat, psyllium, or pectin were not significantly different. We were unable to compare effects of guar because of the limited number of studies using 2-10 g/d. Triacylglycerols and HDL cholesterol were not significantly influenced by soluble fiber. Lipid changes were independent of study design, treatment length, and background dietary fat content.
Various soluble fibers reduce total and LDL cholesterol by similar amounts. The effect is small within the practical range of intake. For example, 3 g soluble fiber from oats (3 servings of oatmeal, 28 g each) can decrease total and LDL cholesterol by approximately 0.13 mmol/L. Increasing soluble fiber can make only a small contribution to dietary therapy to lower cholesterol.
Carotenoids are thought to contribute to the beneficial effects of increased vegetable consumption. Various dietary factors have an effect on the bioavailability of carotenoids. The type of food matrix in which carotenoids are located is a major factor. The bioavailability of beta-carotene from vegetables in particular has been shown to be low (14% from mixed vegetables) compared with that of purified beta-carotene added to a simple matrix (e.g., salad dressing), whereas for lutein, the difference is much smaller (relative bioavailability of 67% from mixed vegetables). Processing, such as mechanical homogenization or heat treatment, has the potential to enhance the bioavailability of carotenoids from vegetables (from 18% to a sixfold increase). The amount of dietary fat required to ensure carotenoid absorption seems low (approximately 3-5 g per meal), although it depends on the physicochemical characteristics of the carotenoids ingested. Unabsorbable, fat-soluble compounds reduce carotenoid absorption, and interaction among carotenoids may also result in a reduced carotenoid bioavailability. Research into the functional benefits of carotenoids should consider the fact that the bioavailability of beta-carotene in particular is one order of magnitude higher when provided as a pure compound added to foods than when it is present naturally in foods.
Macronutrients in food and gastric acid are known to have a pronounced effect on the metabolism of many xenobiotics, an effect that impacts their efficacy as bioactive agents. In this investigation we assessed the impact of select food treatments and the histamine H(2)-receptor antagonist Famotidine (Pepcid-AC) on flavanol absorption and metabolism. Four crossover intervention studies were conducted with 6 subjects each. Volunteers consumed sugar-free, flavanol-rich cocoa (0.125 g/kg body wt) alone, with macronutrient-rich foods (8.75 or 17.5 kJ/kg subject body wt) or Famotidine (Pepcid-AC). Blood samples were drawn at 5 time points including baseline. Plasma samples were analyzed for epicatechin and catechin flavanols by HPLC. Pharmacokinetic parameters were assessed using non-compartmental methodology. When provided at 17.5 kJ/kg subject body weight (approximately 4 kcal/kg), sugar and bread test meals increased flavanol area under the curve (AUC) values to 140% of control values (P < 0.05). A corresponding tendency for plasma antioxidant capacity to increase was observed for the cocoa treatment at 1.5 and 2.5 h (P < 0.17, P < 0.06, respectively). The ability of treatment meals to affect AUC values was positively correlated with treatment carbohydrate content (r = 0.83; P< 0.02). In contrast to carbohydrate rich meals, lipid and protein rich meals and Famotidine treatment had minimal effects on flavanol absorption. Based on C(max) and AUC values, this data suggests that the uptake of flavanols can be increased significantly by concurrent carbohydrate consumption.
The polyphenolic patterns of carob pods (Ceratonia siliqua L.) and derived products were identified and quantified using high-performance liquid chromatography-UV absorption-electrospray ion trap mass spectrometry after pressurized liquid extraction and solid-phase extraction. In carob fiber, 41 individual phenolic compounds could be identified. In addition, spectrophotometric quantification using the Folin-Ciocalteu and vanillin assays was performed, and the antioxidative activity was determined as the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Carob pods contain 448 mg/kg extractable polyphenols comprising gallic acid, hydrolyzable and condensed tannins, flavonol-glycosides, and traces of isoflavonoids. Among the products investigated, carob fiber, a carob pod preparation rich in insoluble dietary fiber (total polyphenol content = 4142 mg/kg), shows the highest concentrations in flavonol-glycosides and hydrolyzable tannins, whereas roasted carob products contain the highest levels of gallic acid. The production process seems to have an important influence on the polyphenolic patterns and quantities in carob products.
Vitamin E and carotenoids are fat-soluble microconstituents that may exert beneficial effects in humans, including protection against cancer, cardiovascular diseases, and age-related eye diseases. Their bioavailability is influenced by various factors including food matrix, formulation, and food processing. Since human studies are labor-intensive, time-consuming, and expensive, the in vitro model used in this study is increasingly being used to estimate bioaccessibility of these microconstituents. However, the ability of this model to predict bioavailability in a healthy human population has not yet been verified. The first aim of this study was to validate this model by comparing model-derived bioaccessibility data with (i) human-derived bioaccessibility data and (ii) published mean bioavailability data reported in studies involving healthy humans. The second aim was to use it to measure alpha- and gamma-tocopherol, beta-carotene, lycopene, and lutein bioaccessibility from their main dietary sources. Bioaccessibility as assessed with the in vitro model was well correlated with human-derived bioaccessibility values (r = 0.90, p < 0.05), as well as relative mean bioavailability values reported in healthy human groups (r = 0.98, p < 0.001). The bioaccessibility of carotenoids and vitamin E from the main dietary sources was highly variable, ranging from less than 0.1% (beta-carotene from raw tomato) to almost 100% (alpha-tocopherol from white bread). Bioaccessibility was dependent on (i) microconstituent species (lutein > beta-carotene and alpha-carotene > lycopene and alpha-tocopherol generally > gamma-tocopherol), (ii) food matrix, and (iii) food processing.
The adsorption of procyanidins (condensed tannins) on cell-wall material was quantified by bringing into contact solutions of procyanidins and suspensions of cell-wall material. A model was developed on the basis of the Langmuir isotherm formulation and a factorial experimental design. The parameters that influenced the adsorption were the concentration and molecular weight of the procyanidins, the ionic strength of the solution, the temperature, and the apple cell-wall concentration. The model was applied to partitioning of procyanidins from apple between juice and mash. The parameters to be taken into account are the composition of the apples and, specifically, (i) the concentration and molecular weight of the procyanidins, (ii) their acidity and pH as a determinant of the ionic strength, and (iii) their cell-wall content and the temperature at pressing. To estimate the ability of the model to relate procyanidin concentrations in the juice to their concentration in the apple, apples of three varieties of widely different procyanidin compositions were pressed in conditions that prevent oxidation. In these conditions, yields in the juice were >80% for phenolic acids or catechin monomers but <50% for procyanidins, with the lowest rates obtained for the higher polymers in accordance with the model.
Although it is already known that carob fibre contains several classes of polyphenolic substances, a comprehensive analysis of these has not been conducted to date. Therefore, the major polyphenolic compounds were extracted with organic solvents, and, following fractionation by normal-phase column chromatography on silicic acid, their structures were elucidated by liquid-chromatography electrospray-ionisation mass spectrometry (LC-ESI), nano-electrospray-ionisation mass spectrometry (ESI-MS), and gas-chromatography mass spectrometry (GC-MS). In addition, complete 1H and 13C NMR assignments were obtained for the isolated gallotannins 1,6-di-, 1,2,6-tri- and 1,2,3,6-tetra-O-galloyl-beta-D-glucose. Carob fibre was found to contain a rich variety of phenolic antioxidants. A total of 24 polyphenol compounds were identified with a yield of 3.94 g/kg (dry weight). The profile was dominated by gallic acid in various forms: free gallic acid (42% of polyphenols by weight), gallotannins (29%), and methyl gallate (1%), while simple phenols, mainly cinnamic acid, made up about 2% of the total. Flavonoids represented 26% of the polyphenols, and the major components were identified as the glycosides myricetin- and quercetin-3-O-alpha-L-rhamnoside (ca. 9% and 10%, respectively). These data indicate that carob fibre is rich in both amount and variety of phenolic antioxidant substances, and its inclusion in the diet may have chemopreventive properties.
ORDEN de 14 de enero de 1988 por la que se aprueban los métodos oficiales de análisis para los cereales en copos o expandidos
- Boletín Boe
- Oficial Del Estado
BOE, Boletín Oficial del Estado (1988) num. 17. ORDEN de 14 de enero de 1988 por
la que se aprueban los métodos oficiales de análisis para los cereales en copos o
expandidos, pp. 2009-2016.
Oxidants, antioxidants and the degenerative diseases of aging
- B Ames
- M Shigena
- T Hagen
Ames, B., Shigena, M., & Hagen, T. (1993). Oxidants, antioxidants and the
degenerative diseases of aging. Proceedings of the National Academy of Sciences
of the Units States of America, 90, 7915-7922.
Oxidants, antioxidants and the degenerative diseases of aging
- Ames