Binding of bile acids by pastry products containing bioactive substances during in vitro digestion

Abstract

The modern day consumer tends to choose products with health enhancing properties, enriched in bioactive substances. One such bioactive food component is dietary fibre, which shows a number of physiological properties including the binding of bile acids. Dietary fibre should be contained in everyday, easily accessible food products. Therefore, the aim of this study was to determine sorption capacities of primary bile acid (cholic acid - CA) and secondary bile acids (deoxycholic - DCA and lithocholic acids - LCA) by muffins (BM) and cookies (BC) with bioactive substances and control muffins (CM) and cookies (CC) in two sections of the in vitro gastrointestinal tract. Variations in gut flora were also analysed in the process of in vitro digestion of pastry products in a bioreactor. Enzymes: pepsin, pancreatin and bile salts: cholic acid, deoxycholic acid and lithocholic acid were added to the culture. Faecal bacteria, isolated from human large intestine, were added in the section of large intestine. The influence of dietary fibre content in cookies and concentration of bile acids in two stages of digestion were analysed. Generally, pastry goods with bioactive substances were characterized by a higher content of total fibre compared with the control samples. These products also differ in the profile of dietary fibre fractions. Principal Component Analysis (PCA) showed that the bile acid profile after two stages of digestion depends on the quality and quantity of fibre. The bile acid profile after digestion of BM and BC forms one cluster, and with the CM and CC forms a separate cluster. High concentration of H (hemicellulose) is positively correlated with LCA (low binding effect) and negatively correlated with CA and DCA contents. The relative content of bile acids in the second stage of digestion was in some cases above the content in the control sample, particularly LCA. This means that the bacteria introduced in the 2nd stage of digestion synthesize the LCA.

The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect

“…Incorporation of DF in food and the presence of additional dietary components in a complete meal may also alter the binding capacity determined under relatively "clean" conditions. For instance, incorporation of DF did not increase the binding capacity of control cookies and muffins (Dziedzic et al, 2015).…”

Interactions between fecal bacteria, bile acids and components of tomato pomace

“…Saito et al documented that Enterococcus faecalis is able to use carbon source from fatty acids (Saito et al, 2014 ), therefore we suppose that fecal bacteria can utilize LHA, and its concentration is lowered in control sample in the absence of other bioavailable carbon source. On the other hand in TP samples the concentration of secondary bile acids increases, which can be linked to the role of some fecal bacteria in biotransformation of primary bile acids into secondary bile acids (Dziedzic et al, 2015 ). Comprehensive vector bundle consists of protein, propionic acid, DCA and CA variables.…”

“…Bile acids (CA, DCA and LHA) were analyzed using LC–MS method described by Dziedzic et al ( 2015 ; 2016 ). Ultra high-performance liquid chromatography electrospray ionization mass spectrometry analysis was performed using a DionexUltiMate 3000 UHPLC (Thermo Fisher scientific, Sunnyvale, CA, USA) coupled with a Bruker maXis impact ultrahigh resolution orthogonal quadrupole-time-of-light accelerator (qTOF) equipped with an ESI source and operated in the positive-ion Dean distance measure.…”

Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances

“…Cookies enriched with biologically active compounds were also higher in total dietary fi ber compared with control samples, by 19% (N B ) and 49% (K C ) - Table 3. Buckwheat hull and fl our is a rich source of total dietary fi ber, therefore the content of fi ber is higher in fi nal product (Dziedzic et al, 2015;Dziedzic et al, 2012). Furthermore in the case of products N B and K C was used inulin, which is classifi ed as a soluble fraction of dietary fi ber (Gramza-Michałowska and Górecka, 2009).…”

“…Buckwheat is a natural source of many biologically active compounds and nutrients Dziedzic et al, 2015;Dziedzic et al, 2012;Górecka et al, 2014;Hęś et al, 2014;Kreft et al, 2006). Substituting buckwheat fl our for wheat fl our can alter the texture, colour, taste and smell of products (Beitane et al, 2014).…”