The Effects of Different Degrees of Procyanidin Polymerization on the Nutrient Absorption and Digestive Enzyme Activity in Mice

Abstract

Proanthocyanidins, including polymers with both low and high degrees of polymerization, are the focus of intensive research worldwide due to their high antioxidant activity, medicinal applications, and pharmacological properties. However, the nutritional value of these compounds is limited because they readily form complexes with proteins, polysaccharides, and metal ions when consumed. In this study, we examined the effects of proanthocyanidins with different degrees of polymerization on white mice. Twenty-four male white mice were randomly divided into three groups of eight mice each and fed proanthocyanidins with a low degree of polymerization or a high degree of polymerization or a distilled water control via oral gavage over a 56-day period. We examined the effects of these proanthocyanidins on digestive enzyme activity and nutrient absorption. Compared to the control group, the group fed high-polymer proanthocyanidins exhibited a significant reduction in net body mass, total food intake, food utility rate, amylase activity, protease activity, and major nutrient digestibility (p < 0.05), while the group fed low-polymerization proanthocyanidins only exhibited significant reductions in total food intake, α-amylase activity, and apparent digestibility of calcium and zinc (p < 0.05). Therefore, proanthocyanidins with a high degree of polymerization had a greater effect on digestive enzyme activity and nutrient absorption than did those with a low degree of polymerization. This study lays the foundation for elucidating the relationship between procyanidin polymerization and nutrient uptake, with the aim of reducing or eliminating the antinutritional effects of polyphenols.

Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans

“…Of all compositional measures, the only strong correlation seen was between IC 50 and the overall flavanol mDP, with decreasing IC 50 as mDP increased. The lack of strong correlations for most measures in Figure 5 aligns with previous work demonstrating that, although processing induced significant losses in total polyphenols and total flavanols, these compositional changes did not uniformly influence bioactivity, but, rather, increasing mDP had a stronger influence on cocoa bioactivity [13,25,48,49]. This finding provides evidence suggesting that cocoa processing could be specifically tailored to promote flavanol polymerization as a means to enhance α-glucosidase activity.…”

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

“…Dietary polyphenols can have both desirable and undesirable nutritional effects. Their excessive consumption has been linked with growth inhibition, decreased nutrient absorption and weight loss in animals [ 7 , 8 , 9 ]. However, due to their immunomodulatory and anti-inflammatory properties, polyphenols have also been shown to promote healthy gut bacteria and reduce risk for cardiovascular diseases, cancer, obesity, and metabolic syndrome [ 10 , 11 , 12 ].…”

Antidiabetic Effects of Flavan-3-ols and Their Microbial Metabolites

“…These effects have also been observed in mice fed with proanthocyanidins with different degrees of polymerization [ 52 ] ( Table 2 ). Mice fed with proanthocyanidins with a high degree of polymerization showed a stronger inhibition of α-amylase activity both in the small intestine and in the pancreas than those fed with a low degree of polymerization proanthocyanidins.…”

“…Mice fed with proanthocyanidins with a high degree of polymerization showed a stronger inhibition of α-amylase activity both in the small intestine and in the pancreas than those fed with a low degree of polymerization proanthocyanidins. The rates of inhibition compared to the control group were 41% in the small intestine and 45% in the pancreas for high degree of polymerization proanthocyanidins, and 21% and 26% for low degree of polymerization proanthocyanidins [ 52 ].…”