Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

Correa-Betanzo, Julieta; Allen‐Vercoe, Emma; McDonald, Julie A. K.; Schroeter, Kathleen; Corredig, Milena; Paliyath, Gopinadhan

doi:10.1016/j.foodchem.2014.05.135

Cited by 264 publications

(235 citation statements)

References 43 publications

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“…Studies mimetizing the digestion process have shown that the content of bioactive compounds is modified when passing through the various compartments of the gastrointestinal tract as consequence of pH alterations, enzymatic actions, and the metabolic activity of the intestinal microbiota (Boaventura et al, 2015;Correa-Betanzo et al, 2014). Time and temperature of digestion can further influence the final outcome in both qualitative and quantitative terms.…”

Section: Introductionmentioning

confidence: 99%

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

et al. 2017

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a b s t r a c tYerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-Odicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.

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Section: Introductionmentioning

confidence: 99%

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

et al. 2017

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“…More recently, the influence of the gastrointestinal digestion step on the food phytochemicals contents, and on their bioactivities (mainly antioxidant capacity), have attracted special attention, which is evidenced by the great number of publications dedicated to this theme (Gumienna, Lasik, & Czarnecki, 2011;Tavares et al, 2012;Correa-Betanzo et al, 2014;Pavan, Sancho, & Pastore, 2014;Podswdek et al, 2014;Mosele, Macià, Romero, Motilva, & Rubió, 2015;Wu, Teng, Huang, Xia, & Wei, 2015;Del PinoGarcía, González-SanJosé, Rivero-Pérez, García-Lomillo, & Muñiz, 2016;Kaulmann, Legay, Schneider, Hoffmann, & Bohn, 2016;López-Barrera, Vázquez-Sánchez, Loarca-Piña, & Campos-Vega, 2016). Nonetheless, except for the recent work of Gil-Sánchez et al (2017), reports on the effects of in vitro digestion and simulated colonic fermentation processes on grape pomace phenolic compounds as well as on its bioactive properties, such as antiproliferative effects and hepatotoxicity, are lacking.…”

Section: Introductionmentioning

confidence: 99%

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

Corrêa

Haminiuk

Barros

et al. 2017

Journal of Functional Foods

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a b s t r a c tGrape pomace is an abundant/accessible food industry by-product that contains a wide range of phenolic compounds, which have been related to several health benefits and bioactivities. The aim of this study was to mimic the gastrointestinal digestion and the colonic fermentation of Merlot grape pomace, in order to unravel possible phytochemical contents reductions and the processes associated with them, as a tentative to relate the phenolic compound profiles of the extracts with their biological properties. LC-DAD-ESI/MS suggested that the in vitro digestion process promoted drastic qualitative and quantitative reductions in the phenolic compounds profile of the Merlot grape pomace crude extract. Such alterations could be related to the decreases of some bioactivities of the extract, which seems to be the case of antioxidant and antibacterial properties, although not in a directly proportional manner. However, the simulated colonic fermentation seems to have a positive effect over the extract's antiproliferative potential.

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“…For this reason, recent research has elucidated the functional properties attributed to total phenol content (TPC), flavonoid content (FC) and anthocyanins and antioxidant activity before and after in vitro gastrointestinal digestion of vegetables and fruits and their extracts (Tavares et al, 2012). As described in the literature, the complexity of the extract influences the release of certain compounds and their specific chemical structures (Correa-Betanzo et al, 2014). Moreover, researches have demonstrated the direct protective role of dietary antioxidants on intestinal mucosa through local antioxidant and anti-inflammatory activities (Gálvez et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

Pinacho

Cavero

Astiasarán

et al. 2015

Journal of Functional Foods

107

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Available online A B S T R A C TTotal phenolic, flavonoid and anthocyanin contents of dichloromethane, ethyl acetate, ethanol, and aqueous extracts of branches, leaves and fruits from Prunus spinosa were quantified by spectrophotometrical methods and the results showed solvent and botanical organ dependence. In order to detect antioxidant activity, a method based on the reduction of DPPH was carried out. Activity of ethanol, ethyl acetate and aqueous extracts of branches demonstrated a higher scavenging capacity compared to other analysed extracts. Phytochemical analysis allowed detecting flavonoids, coumarins, phenolic acids and flavan-3-ols. Ethanolic extract of branches was subjected to an in vitro digestion. Buccal and gastric digestion had no substantial effect on any of the phenolic compounds. However, these compounds were significantly altered during intestinal digestion. The results showed that a significant proportion of these compounds would be transformed into other unknown and/or undetected structural forms. Furthermore, three phenolic acids, two coumarins, fourteen flavan-3-ols, and six flavonols were identified using HPLC-DAD-ESI-MS.

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Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

Cited by 264 publications

References 43 publications

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

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