Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelão and jambo fruits

Peixoto, Fernanda Marques; Fernandes, Iva; Gouvêa, Ana Cristina Miranda Senna; Santiago, Manuela Cristina P. A.; Borguini, Renata Galhardo; Mateus, Nuno; Freitas, Víctor de; Godoy, Rossana Catiê Bueno de; Ferreira, Isabel M. P. L. V. O.

doi:10.1016/j.jff.2016.04.021

Cited by 45 publications

(9 citation statements)

References 35 publications

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“…However, some fruits are still few explored due to their extractive production, high perishability and some undesirable sensory characteristics (Paim et al, 2016;Peixoto et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

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On the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. On general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. On spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.Keywords: anthocyanins; Euterpe edulis; mixture experimental design; functional food; juice.Practical Application: This study may contribute to increase the added-value of juçara fruit and the availability of a healthy product for consumers.

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“…However, some fruits are still few explored due to their extractive production, high perishability and some undesirable sensory characteristics (Paim et al, 2016;Peixoto et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

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“…Of note, this value is in the same order of magnitude as those reported in previous in vitro digestion studies. Decrease rates ranging from 55 to 90% have effectively been highlighted for several other anthocyanin containing extracts [25,26,28]. This phenomenon might be explained, at least partly, by the impact of intestinal pH on the structural integrity of anthocyanins.…”

Section: Individual Stability Of Anthocyanin Constituents During Simulated In Vitro Gastrointestinal Digestionmentioning

confidence: 85%

Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model

Fraisse

Bred

Felgines

et al. 2020

Foods

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Anthocyanins from Vaccinium myrtillus fruits have been reported in vitro to exert potent radical scavenging and antiglycation activities. However, the physiological relevance of such properties remains unclear given the potential susceptibility of anthocyanin derivatives to digestive conditions. A simulated gastrointestinal tract model was thus implemented to assess the impact of gastric and intestinal phases on the chemical integrity of bilberry anthocyanins and their antiglycoxidant effects. Results demonstrated that the investigated activities as well as total and individual anthocyanin contents were marginally affected by gastric conditions. By contrast, with recoveries ranging from 16.1 to 41.2%, bilberry anthocyanins were shown to be highly sensitive to the intestinal phase. Of major interest, a much better preservation was observed for radical scavenging and antiglycation activities as attested by recovery rates ranging from 79.1 to 86.7%. Consistently with previous observations, the present study confirms the moderate bioaccessibility of anthocyanin constituents. It does however provide valuable information supporting the persistence of substantial radical scavenging and antiglycation activities at each step of the digestion process. Taken together, these data indicate that digestive conditions might not abolish the potential positive effects of bilberry consumption on both oxidative and carbonyl stresses.

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“…First, to characterize the transport route of the food compounds, a cell-based assay using Caco-2 cell monolayers, which can mimic the intestinal epithelium layer, has been frequently used with the aid of specific inhibitors of targeted transport routes. ,− Moreover, the model epithelial transport experiments can determine apparent permeability ( P app ) of analytes through the membrane. Indeed, some studies have performed the Caco-2 transport experiments to evaluate anthocyanin absorption (Table ).…”

Section: Current Understanding Of Bioavailability Of Anthocyaninsmentioning

confidence: 99%

“…As aforementioned, the transport pathways of non-acylated and acylated anthocyanins have not yet been fully investigated. The involvement of GLUT2 in the intestinal transport of monoglycosylated anthocyanins, such as Del-3- O -β- d -glucoside, Mal-3- O -β- d -glucoside, Peo-3- O -β- d -glucoside, and Pet-3- O -β- d -glucoside, was suggested by the increase of uptake of these anthocyanins across the Caco-2 cell monolayer along with the anthocyanin-induced increase of the protein expression of GLUT2 . Only Zou et al provided direct evidence of the involvement of GLUT2 for monoglycosylated anthocyanins, where the transport amount was significantly lowered by siRNA-induced attenuation of GLUT2 protein expression.…”

Section: Current Issues For the Evaluation Of Intestinal Absorption O...mentioning

confidence: 99%

Current Knowledge on Intestinal Absorption of Anthocyanins

Hahm

Tanaka

Matsui

2022

J. Agric. Food Chem.

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Anthocyanins are flavonoid compounds that are natural color pigments occurring in various colored plants, such as berry fruits, vegetables, and grapes. With the elucidation of their various physiological effects, anthocyanins have been identified as promising functional food ingredients. However, findings on the bioavailability of anthocyanins, which are present in various chemical structures in foods, are limited; their intestinal absorption behaviors, including their transport route(s), have not been fully explained. This perspective overviews the current knowledge and issues and discusses advanced techniques, such as in situ matrixassisted laser desorption/ionization mass spectrometry imaging, and future perspectives on the study of the bioavailability of anthocyanins.

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Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelão and jambo fruits

Cited by 45 publications

References 35 publications

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Stability and Antiglycoxidant Potential of Bilberry Anthocyanins in Simulated Gastrointestinal Tract Model

Current Knowledge on Intestinal Absorption of Anthocyanins

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