Eddy Current Dynamometers - Suitable for I/M Transient Simulation

Gee, Jonathan; Torgerson, Garrett; Mears, William G.

doi:10.4271/980406

Cited by 2 publications

(3 citation statements)

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“…The health beneficial effects of anthocyanins have been questioned due to their instability, and it has been suggested that under in vivo conditions, anthocyanins could be absorbed directly from the stomach (Manach et al, 2004), a condition that could not be simulated by the in vitro model used (Bouayed et al, 2011). Although the low recovery of anthocyanins in the IN (serum available) fraction from the in vitro digestion procedure approaches the low serum bioavailability of anthocyanins in in vivo animal and human feeding trials (i.e., Talavera et al, 2006) and can indicate which compounds survive gastrointestinal track conditions, it cannot completely mimic the active transport processes carried out in the stomach (Passamonti et al, 2003), the transport of flavonoids through interaction with the sodium-dependent glucose transporter (SGLT1) in the small intestine (Gee et al, 1998) or the structural changes that are suggested to accompany anthocyanin transport from the small intestine (McDougall et al, 2007). On the other hand, one of the most critical point related with anthocyanin bioavailability experiments is that anthocyanins are highly reactive and rapidly lost in the presence of oxygen, light, various enzymes, and as a result of high temperature and changes in pH (Jackman et al, 1987), resulting with the underestimation of their bioavailability.…”

Section: Total Anthocyanin Contentmentioning

confidence: 99%

In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

Kamiloglu

Capanoglu

2013

Int J of Food Sci Tech

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Summary In this study, to evaluate the in vitro bioaccessibility of eight different pekmez and pestil samples, total phenolics, flavonoids, proanthocyanidins, anthocyanins and antioxidant capacity were determined at different phases of simulated gastrointestinal (GI) digestion. For the analysis of antioxidant activity, four different methods were used including 2,2‐azinobis(3‐ethylbenzothiazoline)‐6‐sulfonic acid, 1,1‐diphenyl‐2‐picrylhydrazil, ferric reducing antioxidant power and cupric ion reducing antioxidant capacity. The results revealed that the dialysed fraction (IN) represented 12–50%, 3–17% and 3–72% of the total phenolics, flavonoids and proanthocyanidins, respectively. Moreover, total antioxidant capacity of IN fraction was 2–57% of the initial values obtained for pekmez and pestil samples. To identify the influence of simulated in vitro GI digestion on total anthocyanins, only black mulberry molasses (pekmez) and plum leather (pestil) were analysed and according to the results no anthocyanins were detected in the IN fraction for both samples. The present study presented a detailed insight of bioaccessibility of polyphenols in various pekmez and pestil samples.

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Section: Total Anthocyanin Contentmentioning

confidence: 99%

In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

Kamiloglu

Capanoglu

2013

Int J of Food Sci Tech

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“…Four segments (5 cm) were cut from the proximal portion and incubated as described in Tables 1 and 2. Sacs were prepared as described in Gee et al (1998).…”

Section: Intestinal Preparationmentioning

confidence: 99%

“…Recent studies indicating that Q can be absorbed by humans from the diet as glycosides (Hakkinen & Auriola, 1998) have stimulated an interest in studying the bioavailability of flavonol glycosides from various dietary sources. There is evidence to suggest that Q glucosides interact with the small intestinal sodium-dependent glucose transporter (SGLT1) (Gee et al, 1998;, or are deglycosylated at the mucosal surface by lactase phlorizin hydrolase (LPH) (Day et al, 2003), the resulting aglycone entering the cell by diffusion.…”

Section: Introductionmentioning

confidence: 99%

Red wine alcohol promotes quercetin absorption and directs its metabolism towards isorhamnetin and tamarixetin in rat intestine in vitro

Dragoni

Gee

Bennett

et al. 2006

British J Pharmacology

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1 Moderate consumption of red wine has been associated with beneficial effects on human health, and this has been attributed to the flavonoid content. Factors that influence the bioavailability of this group of polyphenolic compounds are therefore important. 2 Using the rat cannulated everted jejunal sac technique, we have investigated the effect of alcohol on the intestinal absorption of quercetin and its 3-O-glucoside from red wine. Tissue preparations were incubated in whole or dealcoholised red wine, diluted 1 : 1 with Krebs buffer for 20 min at 371C, after which the mucosa was removed and processed for HPLC analysis. Tissues exposed to red wine had significantly higher amounts of both quercetin ( Â 3; Po0.001) and quercetin-3-O-glucoside ( Â 1.5; Po0.01) associated with them, compared with sacs incubated in the dealcoholised equivalent. In addition, both tamarixetin (T) and isorhamnetin (I), in the mucosal tissue from sacs exposed to the whole wine, were significantly elevated approximately two fold (Po0.05; Po0.01, respectively). 3 Similar results were obtained when sacs were incubated in Krebs buffer containing a mixture of pure quercetin and quercetin-3-O-glucoside with or without alcohol, and, although effects on the apparent absorption of Q and Q-3-G were not so marked, concentrations of the metabolites quercetin-3-O-glucuronide and I were significantly increased by the presence of alcohol (Po0.01 and Po0.001, respectively). 4 It is therefore plausible that the moderate alcohol content of red wine contributes to its beneficial health effects in humans by both increasing the absorption of quercetin and quercetin-3-O-glucoside and by channelling their metabolism towards O-methylation to yield compounds (T and I), which have potential protective effects against cancer and cardiovascular diseases.

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Eddy Current Dynamometers - Suitable for I/M Transient Simulation

Cited by 2 publications

References 1 publication

In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

Red wine alcohol promotes quercetin absorption and directs its metabolism towards isorhamnetin and tamarixetin in rat intestine in vitro

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