The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation

Zhao, Qiannan; Wang, Zewei; Wang, Xin; Yan, Xiaohai; Guo, Qi; Yue, Yuan; Yue, Tian‐Li; Yuan, Yahong

doi:10.1016/j.foodres.2023.112493

Cited by 20 publications

(21 citation statements)

References 56 publications

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“…Food & Function have exhibited that a relatively high content of polyphenols would inhibit the growth of Bifidobacterium. 8,31 As evaluated above, FQ had the bioaccessibility advantages of polyphenol in the digestion tract (Fig. 7).…”

Section: Papermentioning

confidence: 77%

“…Similar to the previous studies, both UFQ and FQ decreased the relative abundances of Bacteroides, Faecalibacterium, and Akkmermansia. 8,19 This might be related to the fermented matrix, which was not suitable for the growth of these bacteria. To some extent, some dominant bacteria's fast growth would also inhibit these bacteria growth.…”

Section: Discussionmentioning

confidence: 99%

“…5 However, polyphenols have poor bioavailability, with no more than a 10% absorption rate in the gastrointestinal tract. 8 Unabsorbed polyphenols enter the large intestine and are then degraded and metabolized by the gut microbiota via decarboxylation, demethylation, and dihydroxylation. 3 Accordingly, polyphenols and their metabolites can modulate gut microbial compositions and diversities.…”

Section: Introductionmentioning

confidence: 99%

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Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

Huang,

Chu,

Yang

et al. 2024

Food Funct.

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Section: Papermentioning

confidence: 77%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

Huang,

Chu,

Yang

et al. 2024

Food Funct.

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show abstract

“…Enzymatic degradation of lipidbased formulations is often mentioned in publications as lipolysis tests. In vitro lipolysis tests are carried out by adding lipid-based formulations (LBFs) to aqueous media (similar to FaSSIF) containing pancreas powder [19][20][21].…”

Section: Oral Route 21 In Vitro Methodsmentioning

confidence: 99%

“…Enzymatic degradation might be due to colonic fermentation as well. Drugs such as polyphenols possess low upper GI tract absorption, and these xenobiotics could accumulate in the colon, where bacteria metabolize them [21]. Therefore, no consistent data is available to establish a rock-hard correlation, especially in vitro and in vivo correlation [24].…”

Section: Oral Route 21 In Vitro Methodsmentioning

confidence: 99%

Recent Options and Techniques to Assess Improved Bioavailability: In Vitro and Ex Vivo Methods

et al. 2023

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Bioavailability assessment in the development phase of a drug product is vital to reveal the disadvantageous properties of the substance and the possible technological interventions. However, in vivo pharmacokinetic studies provide strong evidence for drug approval applications. Human and animal studies must be designed on the basis of preliminary biorelevant experiments in vitro and ex vivo. In this article, the authors have reviewed the recent methods and techniques from the last decade that are in use for assessing the bioavailability of drug molecules and the effects of technological modifications and drug delivery systems. Four main administration routes were selected: oral, transdermal, ocular, and nasal or inhalation. Three levels of methodologies were screened for each category: in vitro techniques with artificial membranes; cell culture, including monocultures and co-cultures; and finally, experiments where tissue or organ samples were used. Reproducibility, predictability, and level of acceptance by the regulatory organizations are summarized for the readers.

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Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by‐product

Mahajan,

Sharma,

Goudar

et al. 2024

Food Bioengineering

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The processing of vegetables generates by‐products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, antioxidant properties, and polyphenolic profile of the beetroot pomace (BP), carrot pomace (CP), and tomato pomace (TP) by‐products. The results showed a reduction in phenolic compositions for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and total proanthocyanidin content (TPAC), which ranged between 27.55% and 63.34%, 16.38% and 31.43%, 32.58% and 77.41%, and 28.81% and 60.78%, after IVD, respectively. Similarly, antioxidant activity evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS•+), Ferric‐reducing antioxidant power (FRAP), metal chelating activity (MCA), and reducing power (RP), also showed a reduction. High‐performance liquid chromatography with photodiode array detection (HPLC‐DAD) analysis of individual polyphenols varied widely for free and bound phenolic fractions of samples. Among the polyphenolic fractions, catechin (CAT) and protocatechuic acid (PCA) were the highest in BP and CP, respectively in free forms, has shown to be increased after gastrointestinal digestion. Naringenin (NAR) was recorded with the highest both in their free and bound forms in TP and reduced postdigestion. To the best of our knowledge, the present study is the first report to evaluate the effect of IVD on free and bound individual polyphenolic content in evaluated samples.

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The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation

Cited by 20 publications

References 56 publications

Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

Recent Options and Techniques to Assess Improved Bioavailability: In Vitro and Ex Vivo Methods

Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by‐product

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