Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation

Quatrin, Andréia; Rampelotto, Cristine; Pauletto, Roberson; Maurer, Luana Haselein; Nichelle, Sabrina Marafiga; Klein, Bruna; Rodrigues, Rodolfo; Maróstica, Mário Roberto; Fonseca, Bruna de Souza; Menezes, Cristiano Ragagnin de; Mello, Renius; Rodrigues, Eliseu; Bochi, Vivian Caetano; Emanuelli, Tatiana

doi:10.1016/j.jff.2019.103714

Cited by 93 publications

(69 citation statements)

References 40 publications

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“…Mono-, di-, and trigalloyl glucoses found in Terminalia and Emblica gave 3-16% degradation after the intestine phase of digestion [32]. The same instability was showed for the tetra-and pentagalloyl glucoses of Myrciaria trunciflora during in vitro gastrointestinal digestion [83]. Some catechins (epigallocatechin gallate, epigallocatechin, epicatechin gallate) significantly degraded in in vitro digestion fluids and able to form homo-and heterocatechin dimers due to autoxidation [84].…”

Section: Gut Microbiota Metabolites Of R Rosea Extracts and Their Anmentioning

confidence: 64%

“…(Hydroxy)CinnamatesSeventeen (hydroxyl)cinnamates of various structures were found in the whole R. rosea plant. Cinnamyl alcohol(83) and its typical for R. rosea O-glucosides, rosarin (70), rosavin(71) and rosin(73) were successfully identified using reference standards only in roots and rhizomes. Glucoside 72 was isomeric to 70 and (m/z 427 [M − H] − ) and its most probable structure was cinnamyl alcohol O-(6 -O-xylosyl)-glucoside, the known R. rosea glucoside[52].…”

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confidence: 99%

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LC-MS Profile, Gastrointestinal and Gut Microbiota Stability and Antioxidant Activity of Rhodiola rosea Herb Metabolites: A Comparative Study with Subterranean Organs

et al. 2020

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Golden root (Rhodiola rosea L., Crassulaceae) is a famous medical plant with a one-sided history of scientific interest in the roots and rhizomes as sources of bioactive compounds, unlike the herb, which has not been studied extensively. To address this deficiency, we used high-performance liquid chromatography with diode array and electrospray triple quadrupole mass detection for comparative qualitative and quantitative analysis of the metabolic profiles of Rhodiola rosea organs before and after gastrointestinal digestion in simulated conditions together with various biochemical assays to determine antioxidant properties of the extracts and selected compounds. R. rosea organs showed 146 compounds, including galloyl O-glucosides, catechins, procyanidins, simple phenolics, phenethyl alcohol derivatives, (hydroxy)cinnamates, hydroxynitrile glucosides, monoterpene O-glucosides, and flavonol O-glycosides, most of them for the first time in the species. The organ-specific distribution of compounds found for catechins, procyanidins, and cinnamyl alcohols and glucosides was typical for underground organs and flavonoids and galloylated glucoses concentrated in the herb. Extracts from rhizomes, leaves and flowers showed high phenolic content and were effective scavengers of free radicals (2,2-diphenyl-1-picrylhydrazyl (DPPH•), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), O2•−, •OH) and protected β-carotene in a bleaching assay. Digestion in the gastric and intestine phase influenced the composition of R. rosea extracts negatively, affecting the content of catechins, procyanidins, and galloyl glucoses, and therefore, the antioxidativity level. After gut microbiota treatment, the antioxidant capacity of rhizome extract was lower than leaves and flowers due to the aglycone composition found in the colonic phase of digestion. Our study demonstrated that the herb of R. rosea is a rich source of metabolites with high antioxidant properties and could be a valuable plant for new bioactive products.

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Section: Gut Microbiota Metabolites Of R Rosea Extracts and Their Anmentioning

confidence: 64%

mentioning

confidence: 99%

LC-MS Profile, Gastrointestinal and Gut Microbiota Stability and Antioxidant Activity of Rhodiola rosea Herb Metabolites: A Comparative Study with Subterranean Organs

et al. 2020

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“…The bioaccessibility (BA) is defined as the amount of an ingested nutrient available for absorption in the gut after digestion and is calculated using Equation (1) [ 18 , 44 , 45 ]. Bioaccessibility (%) = (TPC of the soluble fraction / TPC of fresh samples) × 100 …”

Section: Methodsmentioning

confidence: 99%

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Diez-Sánchez

Quiles

Hernando

2021

Foods

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Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyphenols and the main macronutrients in foods, and the changes that occurred during in vitro digestion, using model systems. Model systems were formulated with (i) water, (ii) wheat starch, (iii) olive oil, (iv) whey protein, and (v) a model combining all the ingredients. Polyphenols were added from two sources: as pomace and as a polyphenolic pomace extract. Interactions between polyphenols and macronutrients were studied using light microscopy; total phenolic content (TPC) and antioxidant capacity (AC) were determined before and after the in vitro digestion process. Lastly, the bioaccessibility of the samples was calculated. Polyphenols incorporated into the model systems as pomace increased their bioaccessibility if compared to polyphenols added as extract. For single-nutrient model systems formulated with pomace, the bioaccessibility was higher than when the system contained all the nutrients. Of all the components studied, the greatest effect on bioaccessibility was observed for proteins.

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“…Colonic microbiota deconjugates glycoside, glucuronide, and organic acid moieties releasing phenolic-derived aglycones that are subsequently cleaved by the fission of heterocyclic and aromatic rings, and undergo dihydroxylation, decarboxylation, demethylation, reduction, and isomerization of alkene moieties [29] . Certain catabolic pathways have been elucidated ( Figure 2 ) revealing that protocatechuic and other hydroxybenzoic acids are the major metabolites of anthocyanins and other flavonoids [29] , whereas urolithins are major metabolites of ellagic acid-related PC [ 73 , 132 ]. Proanthocyanidins are converted into catechins that are subsequently catabolized into hydroxyphenyl-γ-valerolactones and thereafter sequentially converted into the following phenolic acids: hydroxyphenylvaleric, hydroxyphenylpropionic, hydroxyphenylacetic, hydroxybenzoic, and hippuric acids [10] .…”

Section: Interplay Between Pc and Gut Microbiota: Implications For The Protection Against Covid-19mentioning

confidence: 99%

Bioactivity, bioavailability, and gut microbiota transformations of dietary phenolic compounds: implications for COVID-19

Augusti

Conterato

Denardin

et al. 2021

The Journal of Nutritional Biochemistry

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The outbreak of mysterious pneumonia at the end of 2019 is associated with widespread research interest worldwide. The coronavirus disease-19 (COVID-19) targets multiple organs through inflammatory, immune, and redox mechanisms, and no effective drug for its prophylaxis or treatment has been identified until now. The use of dietary bioactive compounds, such as phenolic compounds (PC), has emerged as a putative nutritional or therapeutic adjunct approach for COVID-19. In the present study, scientific data on the mechanisms underlying the bioactivity of PC and their usefulness in COVID-19 mitigation are reviewed. In addition, antioxidant, antiviral, anti-inflammatory, and immunomodulatory effects of dietary PC are studied. Moreover, the implications of digestion on the putative benefits of dietary PC against COVID-19 are presented by addressing the bioavailability and biotransformation of PC by the gut microbiota. Lastly, safety issues and possible drug interactions of PC and their implications in COVID-19 therapeutics are discussed.

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Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation

Cited by 93 publications

References 40 publications

LC-MS Profile, Gastrointestinal and Gut Microbiota Stability and Antioxidant Activity of Rhodiola rosea Herb Metabolites: A Comparative Study with Subterranean Organs

LC-MS Profile, Gastrointestinal and Gut Microbiota Stability and Antioxidant Activity of Rhodiola rosea Herb Metabolites: A Comparative Study with Subterranean Organs

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Bioactivity, bioavailability, and gut microbiota transformations of dietary phenolic compounds: implications for COVID-19

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