Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke stem

Colantuono, Antonio; Ferracane, Rosalia; Vitaglione, Paola

doi:10.1016/j.foodchem.2017.11.099

Cited by 48 publications

(43 citation statements)

References 36 publications

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“…In line with present findings, several indications reported that the addition of phenolic extract from different sources can modulate the in vitro digestibility both in raw and gelatinized starches [37]. Accordingly, previous in vitro evidences demonstrated that polyphenol-rich extracts resulting from the digestion of breads enriched with increasing amounts of artichoke stem powder exerted an inhibition activity towards glycolytic enzymes as a function of the level of addition [38]. Such effect may be induced by two mechanisms, being the modulation of the in vitro starch digestibility via interactions between polyphenols and starch-digestive enzymes and/or through the formation of inclusion and noninclusion complex with starch on cooking with limited enzyme accessibility [39].…”

Section: Ae Addition Level 1 (% Ofsupporting

confidence: 91%

Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation

2020

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Artichoke is a relevant source of health-promoting compounds such as polyphenols and sesquiterpene lactones. In this study, the bioaccessibility and gut bioavailability of artichoke constituents were evaluated by combining in vitro digestion and large intestine fermentation, metabolomics, and Caco-2 human intestinal cells model. Moreover, the ability of artichoke polyphenols to modulate the in vitro starch digestibility was also explored. An untargeted metabolomic approach based on liquid chromatography quadrupole-time-of-flight (UHPLC/QTOF) mass spectrometry coupled with multivariate statistics was used to comprehensively screen the phytochemical composition of raw, digested, and fermented artichoke. Overall, a large abundance of phenolic acids and sesquiterpene lactones was detected, being 13.77 and 11.99 mg·g−1, respectively. After 20 h of in vitro large intestine fermentation, a decrease in polyphenols and sesquiterpene lactones content was observed. The most abundant compounds characterizing the raw material (i.e., chlorogenic acid and cynaropicrin equivalents) showed an average % bioaccessibility of 1.6%. The highest % bioaccessibility values were recorded for flavonoids such as anthocyanin and flavone equivalents (on average, 13.6%). However, the relatively high bioavailability values recorded for flavonols, phenolic acids, and sesquiterpene lactones (from 71.6% up to 82.4%) demonstrated that these compounds are able to be transported through the Caco-2 monolayer. The phenolic compounds having the highest permeation rates through the Caco-2 model included low molecular weight phenolics such as tyrosol and 4-ethylcatechol; the isoflavonoids 3′-O-methylviolanone, equol 4′-O-glucuronide, and hydroxyisoflavone; together with the methyl and acetyl derivatives of glycosylated anthocyanins. Therefore, although human in vivo confirmatory trials are deemed possible, current findings provide insights into the mechanistic effects underlying artichoke polyphenols and sesquiterpenoids bioavailability following gastrointestinal and large intestine processes.

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Section: Ae Addition Level 1 (% Ofsupporting

confidence: 91%

Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation

2020

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“…Se ha determinado que la producción de harinas duras enriquecidas con antocianinas y trigos blandos pigmentados por clasificación del aire, como ingrediente potencial para pan funcional, generan reducciones significativas en el índice glucémico además de obtener aroma agradable y buen gusto en el producto final (Ficco et al, 2018). La adición de tallo de alcachofa en polvo para la formulación de panes ha sido evaluada in vitro, probando que la capacidad antioxidante y la actividad inhibidora de la α-glucosidasa del extracto duodenal se correlacionaron con la cantidad de polvo de tallo de alcachofa incluidos en pan, probando ser un ingrediente funcional valioso para crear un entorno reductor en el intestino y modular parcialmente el metabolismo de la glucosa (Colantuono et al, 2018). También es posible producir un pan sin gluten enriquecido con una cantidad significativa de harina de teff (25%), mejorando las propiedades nutricionales, físicas y una tasa de envejecimiento más baja con respecto del pan control sin gluten (Marti et al, 2016).…”

Section: Facultad De Ciencias Agropecuariasunclassified

Bread leaf enriched with extruded cake from sacha inchi (Plukenetia volubilis L.): Chemistry, rheology, texture and acceptability

et al. 2018

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ResumenSe estudió la sustitución parcial de harina de trigo por torta extruida de sacha inchi (SI) en seis diferentes niveles para la elaboración de pan de molde. Evaluándose principalmente la composición química, propiedades reológicas, perfil de ácidos grasos, textura de la miga, color y evaluación sensorial. Se ha determinado que la incorporación de la torta extruida de SI en las formulaciones incrementó significativamente (p < 0,05) los niveles de cenizas, fibra, grasas y proteínas, asimismo disminuyó el contenido de carbohidratos. Las mejores propiedades reologicas de farinografía, amilografía y extensografía fueron obtenidas con la incorporación de 6,3 % de torta extruida de SI (p < 0,05), donde se destaca una retención de 3,33 % de ácido α-linolénico (ω-3), aumento de textura (61,39 mJ) y obscurecimiento en la miga (L* = 73,13, C* = 16,35, h° = 86,70). Finalmente, la evaluación sensorial revela que no existe diferencia significativa entre el control y la incorporación de 6,3% de torta extruida de SI en los panes de molde para los atributos de color, apariencia, aroma, sabor y textura (p < 0,05).Palabras clave: pan; torta extruida de sacha inchi; composición química; atributos sensoriales; propiedades reológicas. AbstractThe partial substitution of wheat flour for extruded cake of sacha inchi (SI) in six different levels for the elaboration of bread leaf was studied. Mainly evaluating the chemical composition, rheological properties, fatty acid profile, crumb texture, color and sensory evaluation. It has been determined that the incorporation of extruded cake of SI in the formulations significantly increased (p < 0.05) levels of ash, fiber, fat and protein, also decreased the carbohydrate content. The best rheological properties of farinography, amylography and extensography were obtained with the incorporation of 6.3% of SI extruded cake (p < 0.05), which highlights a retention of 3.33% of α-linolenic acid (ω-3), texture increase (61.39 mJ) and darkening in the crumb (L* = 73.13, C* = 16.35, h° = 86.70). Finally, the sensory evaluation reveals that there is no significant difference between the control and the incorporation of 6.3% of extruded cake of SI in the mold loaves for the attributes of color, appearance, aroma, flavor and texture (p < 0.05).

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“…The high content of phenolic acids (mainly mono and dicaffeoylquinic acids) and flavonoids (apigenin and luteolin derivatives) deserve to be highlighted. In fact, these compounds have been extensively studied in different extracts of selected cardoon parts, belonging to different genotypes (Colantuono, Ferracane, & Vitaglione, 2018;Fratianni, Tucci, Palma, Pepe, & Nazzaro, 2007;Garbetta et al, 2014;Gouveia & Castilho, 2012;Kukić et al, 2008;Lombardo et al, 2010;Maietta et al, Mauromicale, 2013;Pandino, Lombardo, Mauromicale, & Williamson, 2011a;Petropoulos et al, 2016;Pistón et al, 2014;Ramos et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Phenolic profile and bioactivity of cardoon (Cynara cardunculus L.) inflorescence parts: Selecting the best genotype for food applications

et al. 2018

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This study was designed to characterize the phenolic profile and bioactivity of hydroalcoholic extracts from different cardoon (Cynara cardunculus L.) genotypes. The analytical work focussed on the inflorescence stigmas, owing to their application in cheese production. Nevertheless, other parts were concomitantly analysed aiming to define their possible use in related applications. Phenolic profiles obtained by LC-DAD-ESI/MSn showed significant differences among different cardoon genotypes, but apigenin and caffeoylquinic acid derivatives were generally the major molecules in all samples. Genotype influence has also been observed in relation to the antioxidant and antibacterial activities. Besides their strong antioxidant activity, the cardoon inflorescences showed satisfactory antibacterial activity, namely against Gram-positive strains, with particularly low MIC in Listeria monocytogenes. Overall, it was possible to identify the cardoon genotype (within the selected ones) providing the best standardized ingredient (stigma) with considerable added-value to be included in the process of cheese making.

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Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke stem

Cited by 48 publications

References 36 publications

Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation

Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation

Bread leaf enriched with extruded cake from sacha inchi (Plukenetia volubilis L.): Chemistry, rheology, texture and acceptability

Phenolic profile and bioactivity of cardoon (Cynara cardunculus L.) inflorescence parts: Selecting the best genotype for food applications

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