Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinalin vitrodigestion

Abstract

The primary objective of the present study was to assess the qualitative and quantitative changes of wine polyphenols during in vitro digestion process conducted in a gastrointestinal tract model. Wines selected for these experiments were red grape, white grape and chokeberry wines. Following the stages of in vitro digestion-stomach, small and large intestine-qualitative and quantitative changes particularly in phenolic acids were monitored. Decomposition of resveratrol and chlorogenic acid, secretion of caffeic acid and formation of other derivatives characterized with high antioxidant activity were determined. As a second focus of this work the evaluation of interactions between human fecal microflora (Enterobacteriaceae, Lactobacillus, Enterococcus and Bifidobacterium) and polyphenolic compounds and their derivatives secreted during the digestion were performed.

Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

“…Particularly, flavonoids from Chinese bayberry leaves are mainly in the form of glycosides. After experiencing the in vitro digestion, they are easily degraded under a mildly alkaline condition to form aglycone [24] or other components [25]. Therefore, both the content of myricitrin and quercetin 3-rhamnoside significantly decreased after the in vitro digestion.…”

Solvent extraction and in vitro simulated gastrointestinal digestion of phenolic compounds from purple sweet potato

“…The content of anthocyanins in intestinal digestion is significantly lower than that during gastric digestion, which is a consequence of the severer destruction of anthocyanins under alkaline conditions (Castañeda-Ovando et al, 2009). The fact that the contents of phenolic acids are higher than flavonoids and anthocyanins indicate that the enzymatic hydrolysis in the process of in vitro digestion can produce more phenolic acids, which are released from the bound state to the free state (Gumienna et al, 2011).…”

Nutrikinetic studies of food bioactive compounds: fromin vitrotoin vivoapproaches

“…Briefly, batch culture fermentation models are closed systems containing pure or mixed bacterial suspensions of fecal material in a selected medium under anaerobic conditions. They represent the easiest fermentation model and are generally used to perform fermentation studies and substrate digestion assessment (Dall'Asta et al, 2012;Gumienna et al, 2011;Lesmes et al, 2008;Pompei et al, 2008) with the drawback that only short-term fermentation studies can be performed. More complex fermentation models named continuous fermentation models due to being endowed with a continuous flow mimicking in vivo conditions have been carried out and are extensively used to assess long-term fermentation studies, with the aim of elucidating colon functions (Macfarlane & Macfarlane, 2007), metabolic activity (Possemiers et al, 2011) or gut bacterial colonizations (Cinquin et al, 2004;Le Blay et al, 2009), among other applications.…”