Impact of phenolic compounds in the digestion and absorption of carotenoids

Marques, Marcella Camargo; Hacke, Adriele; Neto, Celso Andrade Camargo; Mariutti, Lilian Regina Barros

doi:10.1016/j.cofs.2021.03.006

Cited by 11 publications

(5 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was proved that phenolics improve carotenoids' release from the matrix, improving carotenoids' bioaccessibility and suggesting that some synergistic mechanisms are overlapped. It was reported that co-digestion of carotenoid-rich vegetables (carrot, or baby spinach) with phenolic-rich vegetables increased the intestinal cellular bioaccessibility of carotenoids [46]. Such behavior was also observed in our study in the case of beverages enriched with lyophilized vegetables and fruits (especially P0V and P0F samples).…”

Section: Resultssupporting

confidence: 87%

See 1 more Smart Citation

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

2022

View full text Add to dashboard Cite

The functional beverages market is one of the fastest-growing sectors of functional food production. An innovative recipe for powdered fruit and vegetable drinks fortified with lentil proteins (AGF) and stabilized with flax seed gums (FSG) was developed. The study focused on the analysis of potentially bioaccessible fractions from the produced beverages in terms of their antioxidant, antiproliferative activities and physicochemical properties. The contents of bioactive components were tailored by the incorporation of lyophilized fruits and vegetables, the FSG and the AGF. Digestion in vitro effectively released phenolics from all matrices. The highest contents of potentially bioavailable polyphenols were recorded for the AGF based beverages enriched with 5% of FSG and green-leafy vegetables (58 mg/100 mL) and those with lyophilized fruit (54 mg/100 mL). The reducing power of the beverages was mainly affected by the presence of the AGF, while the FSG and lyophilized fruit improved the chelating power. The digests applied in the concentrations mimicking physiological concentrations showed antiproliferative properties against gastric and colon adenocarcinoma—they seemed to be tailored by bioactive peptides and phenolics, respectively. The addition of the FSG improved the stability of the beverages increasing the time required for a reduction of 20% of the initial optical density by 16- and 28-times in the beverages without additives or enriched with vegetables. Both, the AGF and FSG stabilize the beverages after rehydration and are sources of bioaccessible antioxidant and anticancer components, which create their functionality.

show abstract

Section: Resultssupporting

confidence: 87%

“…Many studies also confirm that bioactive components, such as phenolics and plant pigments may interact, which influences their extractability [46]. It was proved that phenolics improve carotenoids' release from the matrix, improving carotenoids' bioaccessibility and suggesting that some synergistic mechanisms are overlapped.…”

Section: Resultsmentioning

confidence: 96%

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

2022

View full text Add to dashboard Cite

show abstract

“…However, Mercatante et al 9 showed an increase in the antioxidant potential of seaweed after the in vitro digestion, which was possibly due to the release of bound phenolic compounds during digestion. The released phenolic compounds become bioaccessible and so contributed to observed bioactiviy 10 .…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds

Subbiah,

Ebrahimi,

Agar

et al. 2024

Sci Rep

View full text Add to dashboard Cite

Beach-cast seaweed has recently garnered attention for its nutrient-rich composition, including proteins, carbohydrates, vitamins, minerals, and phytochemicals. This study focuses on the phenolic content and antioxidant potential of five Australian beach-cast seaweed species during in vitro digestion and colonic fermentation. The bioaccessibility of the selected phenolic compounds was estimated and short chain fatty acids (SCFAs) production was determined. Cystophora sp., showed a notable increase in phenolic content (23.1 mg GAE/g) and antioxidant capacity (0.42 mg CE/g) during the intestinal and gastric phases of in vitro digestion. Durvillaea sp. demonstrated a significant release of flavonoids (0.35 mg QE/g), while Phyllosphora comosa released high levels of tannins (0.72 mg CE/g) during the intestinal phase. During colonic fermentation, P. comosa released the highest levels of phenolic compounds (4.3 mg GAE/g) after 2 h, followed by an increase in flavonoids (0.15 mg QE/g), tannins (0.07 mg CE/g), and antioxidant activity (DPPH: 0.12 mg TE/g; FRAP: 0.61 mg TE/g) after 4 h. Moreover, P. comosa released a considerable amount of phenolic compounds during both in vitro digestion and colonic fermentation. All species consistently released phenolic compounds throughout the study. Phloroglucinol, gallic acid, and protocatechuic acid were identified as the most bioaccessible phenolic compounds in all five Australian beach-cast seaweeds in the in vitro digestion. Nevertheless, compound levels declined during the colonic fermentation phase due to decomposition and fermentation by gut microbiota. With regard to SCFAs, P. comosa displayed elevated levels of acetic (0.51 mmol/L) and propionic acid (0.36 mmol/L) at 2 h, while Durvillaea sp. showed increased butyric (0.42 mmol/L) and valeric (0.26 mmol/L) production acid after 8 h. These findings suggest that seaweed such as Cystophora sp., Durvillaea sp., and P. comosa are promising candidates for food fortification or nutraceutical applications, given their rich phenolic content and antioxidant properties that potentially offer gut health benefits.

show abstract

“…Flavonoids such as hesperetin and naringenin were reported to affects the paracellular permeability through transient reduction of the protein levels of tight junction proteins ZO-1 and claudin-1 [ 26 ]. In addition, the structure of the co-existed flavonoids, such as number of phenolic groups and metabolized form, may also influence the bioaccessibility of carotenoids [ 33 , 34 ]. It was reported that hesperidin, the glycosylated form of hesperetin, was more efficient in improving the β-carotene’s micellization and bioaccessibility than its aglycone form [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

Interaction between Flavonoids and Carotenoids on Ameliorating Oxidative Stress and Cellular Uptake in Different Cells

Chen

Deng

Zheng

et al. 2021

Foods

View full text Add to dashboard Cite

Flavonoids (quercetin, luteolin) and carotenoids (lycopene, lutein) were combined at different molecular ratios in a total concentration of 8 μM to investigate their antioxidant interactions. Cellular uptake of carotenoids, the expression of carotenoid transporters, the ROS scavenging ability, and antioxidant enzymes activities were compared in HUVEC, Caco-2, and L-02 cells. Combinations with flavonoids in the majority showed stronger antioxidant activity. Lycopene combined with quercetin at ratio 1:5 showed stronger ROS scavenging activities, increased 18, 12, and 12 Cellular antioxidant activity (CAA) units in HUVEC, Caco-2, and L-02 cells, respectively, and promoted SOD and CAT activities than individual component. The cell uptake of carotenoids was enhanced by flavonoids in antioxidant synergistic groups, while dampened by flavonoids in antagonistic groups in HUVEC cells. The synergistic group (lycopene:quercetin = 1:5) increased lycopene uptake by 271%, while antagonistic group (lutein:quercetin = 5:1) decreased lutein uptake by 17%. Flavonoids modulated the effects of carotenoids on the expression of active transporters scavenger receptor class B type I (SR-BI) or Niemann-Pick C1-like 1 (NPC1L1). The synergistic group (lycopene:quercetin = 1:5) increased the expression of SR-BI compared to individual lycopene treatment in HUVEC and Caco-2 cells. Thus, a diet rich in both flavonoids and lycopene possesses a great antioxidant activity, especially if a higher amount of flavonoids is included.

show abstract

Impact of phenolic compounds in the digestion and absorption of carotenoids

Cited by 11 publications

References 33 publications

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds

Interaction between Flavonoids and Carotenoids on Ameliorating Oxidative Stress and Cellular Uptake in Different Cells

Contact Info

Product

Resources

About