Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion

Miyahira, Roberta Fontanive; Pena, Fabíola de Lima; Fabiano, Giovanna Alexandre; Lopes, Jean de Oliveira; Cunha, Diogo Thimóteo da; Bezerra, Rosângela Maria Neves; Antunes, Adriane Elisabete Costa

doi:10.1007/s11130-022-00970-7

Cited by 5 publications

(6 citation statements)

References 33 publications

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“…After in vitro gastric digestion, phenolic levels showed high losses compared to the initial fraction after the gastrointestinal digestion in all kale samples. These results agree with the studies of Flores et al, Kashyap et al, Miyahira et al, Gil-Izquierdo et al, and Pérez-Vicente et al, who report a decrease in total phenolics in digestion conditions. Miyahira reported a significant decrease in total phenolic content of broccoli during digestion in the gastric phase compared to the sprouts before digestion .…”

Section: Resultssupporting

confidence: 93%

“…These results agree with the studies of Flores et al, Kashyap et al, Miyahira et al, Gil-Izquierdo et al, and Pérez-Vicente et al, who report a decrease in total phenolics in digestion conditions. Miyahira reported a significant decrease in total phenolic content of broccoli during digestion in the gastric phase compared to the sprouts before digestion . Significant decreases in total phenolic content of untreated (73.9%) and treated kale sprouts with Se (71.9%), S (75.9%), and MeJA (63.3%) regarding the initial concentration were found (Table ).…”

Section: Resultssupporting

confidence: 93%

“…Miyahira reported a significant decrease in total phenolic content of broccoli during digestion in the gastric phase compared to the sprouts before digestion. 39 Significant decreases in total phenolic content of untreated (73.9%) and treated kale sprouts with Se (71.9%), S (75.9%), and MeJA (63.3%) regarding the initial concentration were found (Table 3).…”

Section: Phenolic Bioaccessibility Of Kalementioning

confidence: 95%

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Bioaccessibility and Potential Biological Activities of Lutein, Glucosinolates, and Phenolic Compounds Accumulated in Kale Sprouts Treated with Selenium, Sulfur, and Methyl Jasmonate

Ortega‐Hernández

Acevedo-Pacheco

Jacobo‐Velázquez

et al. 2023

ACS Food Sci. Technol.

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Glucosinolates, phenolic compounds, and carotenoids comprise a class of health-promoting compounds found in numerous vegetables, such as kale. Herein, the individual and combined effects of Se (40 mg/L), S (120 mg/L), and MeJA (25 μM) on the content of carotenoids, phenolic compounds, and glucosinolates present in undigested extracts and intestinal-digested fractions of 7 day old Red Russian kale sprouts were evaluated. Moreover, the effect of undigested extract and digested kale on cellular antioxidant activity (CAA) and nitric oxide (NOx) production was assessed. Kale sprouts treated with Se showed higher levels of glucosinolates (53.2%) and lutein (149.3%), whereas phenolic content remained unchanged. After in vitro digestion, a significant liberation of lutein was observed in all samples, mainly the Se-treated sprouts (210.3%). On the other hand, phenolics and glucosinolates suffered significant losses after digestion in vitro. The treatments did not cause a significant change in phenolic content compared to control sprouts; however, Se treatment significantly preserved the concentration of glucoraphanin (70.8%%), glucobrassicin (58.2%), 4-methoxyglucobrassicin (41.6%), and total glucosinolates (63.2%) in kale compared with that in control sprouts. In correlation, the maximum percentage of CAA and NOx was achieved in the undigested extract and intestinal-digested fraction from kale sprouts treated with Se. Kale treated with Se, with higher levels of lutein and glucosinolates, may contribute to the defense against oxidant factors and modulate inflammation at the cellular level.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 93%

Section: Phenolic Bioaccessibility Of Kalementioning

confidence: 95%

See 1 more Smart Citation

Bioaccessibility and Potential Biological Activities of Lutein, Glucosinolates, and Phenolic Compounds Accumulated in Kale Sprouts Treated with Selenium, Sulfur, and Methyl Jasmonate

Ortega‐Hernández

Acevedo-Pacheco

Jacobo‐Velázquez

et al. 2023

ACS Food Sci. Technol.

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“…Many studies demonstrate increased antioxidant capacity in sprouted wheat [ 54 , 55 , 56 , 57 , 58 ] and generally attribute this to the release of bound phytochemicals. In contrast to the free phytochemical compounds that are soluble in conventional organic solvent, most phytochemical compounds of wheat are bound to cell wall components or sugars.…”

Section: Resultsmentioning

confidence: 99%

Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars

et al. 2023

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Pre-harvest sprouting is a frequent problem for wheat culture that can be simulated by laboratory-based germination. Despite reducing baking properties, wheat sprouting has been shown to increase the bioavailability of some nutrients. It was investigated whether wheat cultivars bearing distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in terms of the changes in phytochemical compounds during germination. Using LC-Q-TOF-MS, higher contents of benzoxazinoids and flavonoids were found in the hard cultivar than in the soft one. Free phytochemicals, mainly benzoxazinoids, increased during germination in both cultivars. Before germination, soft and hard cultivars had a similar profile of matrix-bound phytochemicals, but during germination, these compounds have been shown to decrease only in the hard-texture cultivar, due to decreased levels of phenolic acids (trans-ferulic acid) and flavonoids (apigenin) that were bound to the cell wall through ester-type bonds. These findings confirm the hypothesis that hard and soft wheat cultivars have distinct behavior during germination concerning the changes in phytochemical compounds, namely the matrix-bound compounds. In addition, germination has been shown to remarkably increase the content of benzoxazinoids and the antioxidant capacity, which could bring a health-beneficial appeal for pre-harvested sprouted grains.

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“…It has caused an increase in the consumption of plant‐based foods, which generally have a high content of bioactive molecules. It is particularly true of vegetables harvested in the early stages of plant growth, commonly known as germinated grains or sprouts (Benincasa, Falcinelli, Lutts, Stagnari, & Galieni, 2019; Miyahira et al, 2022; Salgado, Zago, Antunes, & Miyahira, 2022). Sprouts are a phytonutrient‐rich plant food with flavonoids, other polyphenols, glucosinolates, isothiocyanates, proteins, minerals, and vitamins (Moreno, Pérez‐Balibrea, & García‐Viguera, 2006).…”

Section: Introductionmentioning

confidence: 99%

Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors

Miyahira

Giangiarulo

Lopes

et al. 2023

Journal of Sensory Studies

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Encouraging the consumption of natural foods with a high content of nutrients such as sprouts is a strategy that meets the nutritional guidelines of most countries. Considering that data on sprouts consumption in Brazil are scarce, the present study aimed to evaluate the perception of Brazilian participants about sprouts, correlating these data with the multidimensionality of food choice and motivations for novelties. The perception of 315 participants was evaluated, considering the Food Choice Questionnaire (FCQ), Motivation to Eat New Foods scale, and the projective technique of Word Association (WA). Based on FCQ data, participants were subdivided into two distinct clusters with specific profiles. All factors' scores related to food choice showed significantly higher scores in Group 2. Sensory appeal was their most relevant factor. Both groups were highly motivated to approach new foods. In the WA task, the most mentioned categories were associated with product, health, and environmental aspects. Practical applications The evaluation of consumers' perceptions about sprouts demonstrated that the inclusion of sprouts as part of the diet is feasible and aligns with the demands and motivations of Brazilian participants. As a practical application, it is suggested that strategies be developed to promote the consumption of sprouts based on sensory and nutritional aspects, as well as their relationship with health and the environment.

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Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion

Cited by 5 publications

References 33 publications

Bioaccessibility and Potential Biological Activities of Lutein, Glucosinolates, and Phenolic Compounds Accumulated in Kale Sprouts Treated with Selenium, Sulfur, and Methyl Jasmonate

Bioaccessibility and Potential Biological Activities of Lutein, Glucosinolates, and Phenolic Compounds Accumulated in Kale Sprouts Treated with Selenium, Sulfur, and Methyl Jasmonate

Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars

Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors

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