Interaction of the human intestinal microbiota with the release of bound phenolic compounds in chickpea (Cicer arietinum L.)

Abstract

The objective of this work was to release bound phenolic compounds (PC) from chickpea by the interaction of the microbiota of a volunteer and to identify the enzymes implied to deliver these PC. The highest amount of PC was released at 12 and 24 h (16.8-18.5 mg GAE/g). Higher antioxidant capacity was observed in these hours through 2,20-azino-bis-(3ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1picrylhydrazyl, ferric reducing antioxidant power and 2,´2.Azobis (2 methylpropionamidine) techniques. Escherichia, Klebsiella, Bacteroides and Veillonella were some genera identified in the microbiota implied in delivered PC. The principal PC identified by ultra performance liquid chromatography-mass spectrometry were flavonoids. Proteomic analysis identified hundreds of proteins from the intestinal microbiota after 12 h of fermentation, including enzymes related to the release of bound PC from chickpea such as pectin esterase. Therefore, this enzyme could be used in other food sources for the release of PC bound to the food matrix and thus take advantage of their bioactive benefits.

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

“…who found CAIs of bound polyphenolic compounds in raw and cooked green pepper and Moringa oleifera seed flour that were similar to those obtained in this work. At the end of gastrointestinal digestion, a considerable concentration of polyphenolic compounds remained linked to several cell‐wall structures and, as previously mentioned, could be metabolized by the intestine microbiome 40 …”

“…However, these health effects depend very much on the bioaccessibility and bioavailability of these bioactive compounds in the digestive tract as well as in the circulatory system. The bioactive compounds found in the bound fraction that are not released in the intestinal phase may also reach the colon intact and will be metabolized by the intestinal microbiome 20,40 …”

“…The bioactive compounds found in the bound fraction that are not released in the intestinal phase may also reach the colon intact and will be metabolized by the intestinal microbiome. 20,40 In the case of polyphenolic compounds in digested beef burgers where the fat was partially or totally replaced with a gelled emulsion elaborated with cocoa bean shell flour and walnut oil, no bioaccessibility values were obtained. Thus, no polyphenolic compounds present in undigested samples were detected in digested samples.…”

“…At the end of gastrointestinal digestion, a considerable concentration of polyphenolic compounds remained linked to several cell-wall structures and, as previously mentioned, could be metabolized by the intestine microbiome. 40 The bioaccessibility index and CAI of methylxanthines of digested beef burgers, where the fat was partially or totally replaced with a gelled emulsion elaborated with cocoa bean shell flour and walnut oil, were reported in Fig. 2(B).…”