Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation

Inada, Kim Ohanna Pimenta; Silva, Tamirys Barcellos Revorêdo; Lobo, Leandro Araújo; Domingues, Regina Maria Cavalcante Pilotto; Perrone, Daniel; Monteiro, Mariana

doi:10.1016/j.jff.2020.103851

Cited by 75 publications

(28 citation statements)

References 41 publications

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“…In fact, the ingested polyphenols undergo several biochemical changes in the small intestine mainly through glycoside hydrolyzation to allow their absorption [ 10 ]. The non-absorbed fraction of polyphenols will transit to the colon, where they are transformed by the colonic microflora into other bioactive phenolic metabolites, followed by structural modifications mainly in the liver prior entering the blood stream [ 34 , 51 , 52 , 53 ]. Besides the intestinal factors, these biochemical transformations of polyphenols in the digestive tract and the type and proportions of their derivative metabolites depend also on the host systemic factors, such as gender, age, presence of pathologies, and genetics [ 10 ].…”

Section: Bioavailability Of Polyphenolsmentioning

confidence: 99%

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Arfaoui

2021

Molecules

130

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Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.

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Section: Bioavailability Of Polyphenolsmentioning

confidence: 99%

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Arfaoui

2021

Molecules

130

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“…Particularly, anthocyanins have been found to be degraded by the transition from the gastric environment (acidic) to the intestinal environment (mild alkaline) and the effect of pancreatin and bile acids [19]. Moreover, flavonoids such as quercetin-3-O-glucoside [20] and myricetin [21], and phenolic acids such as gallic acid [22] have shown to degrade after in vitro digestion. Specifically in Tannat grape, after simulation of digestion, a decrease in anthocyanins and antioxidant capacity was observed, but the loss of antioxidant capacity was lower when compared with other red grape varieties [23].…”

Section: Bioaccessibility Of Antioxidantsmentioning

confidence: 99%

In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

Fernández-Fernández

Iriondo‐DeHond

Nardin

et al. 2020

Foods

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Diabetes pathogenesis encompasses oxidative stress, inflammation, insulin malfunctioning and partial or total insulin secretion impairment, which leads to a constant hyperglycemia. Polyphenols are known to possess bioactive properties, being Tannat grape skin a natural and sustainable source of these compounds. The present study aimed to find out the bioaccessibility of health-promoting molecules composing a multifunctional extract from Tannat grape skin obtained under hydro-alcoholic-acid conditions. The identification of phenolic compounds in the samples was performed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Subsequently, the samples were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digest (antioxidant, anti-inflammatory and modulation of glucose metabolism) was assessed. Effect on glucose metabolism was estimated by measuring carbohydrases activity and the functionality of glucose transporters of small intestine cells in presence and absence of the digested extract. Flavonoids, phenolic acids and phenolic alcohols were the major phenol compounds detected in the extract. The bioaccessible compounds protected the intestinal cells and macrophages against the induced formation of reactive oxygen species (ROS) and nitric oxide (NO). In addition, glucose transporters were inhibited by the digested extract. In conclusion, the bioaccessible compounds of the extract, including phenols, modulated key biochemical events involved in the pathogenesis of diabetes such as oxidative stress, inflammation and glucose absorption. The extract was effective under prevention with co-administration conditions supporting its potential for either reducing the risk or treating this disease.

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“…The type of bound phenol compound released by hydrolysis was related to the method of hydrolysis, in addition to the kind of legume. There were differences in the composition of different methods of extracting bound phenolic compounds; some phenolic substances could only be detected from acid hydrolysates or alkali hydrolysates, such as compounds 2, 5, 14,16,19,24,25,20,32,8,10, and 33 (syringic acid, hydroxyphenyl lactic acid, ferulic acid, sinapic acid, chlorogenic acid, p-coumaric acid trihydroxyflavone, vitexin, hydroxytyrosol, 4-hydroxycoumarin, eupatoriochromene, and 2hydroxyestradiol, respectively) were only found in alkaline hydrolysis, whereas compounds 26, 30, and 11 (Ampelopsin, hovenitin I, and m-hydroxybenzaldehyde, respectively) were only present in acid hydrolysis. This might be due to alkaline hydrolysis being able to efficiently hydrolyze the ether bond or ester bond between phenolic compounds and food substrates, while acid hydrolysis prefers to hydrolyze glycosidic bonds [30,31].…”

Section: Phenolic Acidsmentioning

confidence: 99%

“…As widely known, the health benefits of phenolic compounds are closely related to metabolism [10]. Mosele et al [11] reported the absorption of soluble polyphenols mainly in the small intestine, while bound polyphenols are metabolized by the intestinal flora in the colon, instead of being absorbed in the small intestine [12].…”

Section: Introductionmentioning

confidence: 99%

The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract

Zhu

Deng

et al. 2020

Foods

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The composition and antioxidant activity of bound phenolics in three legumes (soybean, vicia faba, and kidney bean), and their metabolism and bioaccessibility in the gastrointestinal tract were investigated in this study. The total phenolic content, total flavonoid content, and antioxidant activities (ABTS and FRAP) were evaluated. The phytochemical compositions of the three legumes after acid/alkaline hydrolysis, simulated gastrointestinal digestion, and colonic fermentation were identified and quantified by UPLC-ESI-QTOF-MS/MS and HPLC-ESI-QqQ-MS/MS. The results showed that the three legumes were rich in bound phenolic compounds, and possessed a strong antioxidant activity; among which kidney bean showed a higher bound flavonoid content and antioxidant activity than the other two legumes. Alkaline hydrolysis allowed a more thorough extraction of the bound phenolics of the three legumes than acid hydrolysis. The released contents of bound phenolics were extremely low in in vitro digestion, whereas colonic fermentation favored the release of more phenolic compounds. Kidney bean, which presented the highest bound flavonoid content and antioxidant activity, had the lowest bioaccessibility. Our study provides a wider insight into the constituents and bioavailability of bound phenolic compounds in the three legumes.

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Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation

Cited by 75 publications

References 41 publications

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract

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