Flavonoids, phenolic acids, carotenoids and antioxidant activity of fresh eating citrus fruits, using the coupled in vitro digestion and human intestinal HepG2 cells model

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

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Strawberry and Achenes Hydroalcoholic Extracts and Their Digested Fractions Efficiently Counteract the AAPH-Induced Oxidative Damage in HepG2 Cells

International Journal of Molecular Sciences ◽

10.3390/ijms19082180 ◽

2018 ◽

Vol 19 (8) ◽

pp. 2180 ◽

Cited By ~ 5

Author(s):

María Ariza ◽

Tamara Forbes-Hernández ◽

Patricia Reboredo-Rodríguez ◽

Sadia Afrin ◽

Massimiliano Gasparrini ◽

...

Keyword(s):

Biological Activity ◽

Oxidative Damage ◽

Hepg2 Cells ◽

In Vitro Digestion ◽

Protective Effects ◽

Beneficial Effects ◽

Positive Effects ◽

Digestion Process ◽

Phytochemical Compounds

Strawberry fruits are highly appreciated by consumers worldwide due to their bright red color, typical aroma, and juicy texture. While the biological activity of the complete fruit has been widely studied, the potential beneficial effects of the achenes (commonly named seeds) remain unknown. In addition, when raw fruit and achenes are consumed, the digestion process could alter the release and absorption of their phytochemical compounds, compromising their bioactivity. In the present work, we evaluated the protective effects against oxidative damage of nondigested and digested extracts from strawberry fruit and achenes in human hepatocellular carcinoma (HepG2) cells. For that purpose, cells were treated with different concentration of the extracts prior to incubation with the stressor agent, AAPH (2,2′-azobis(2-amidinopropane) dihydrochloride). Subsequently, intracellular accumulation of reactive oxygen species (ROS) and the percentage of live, dead, and apoptotic cells were determined. Our results demonstrated that all the evaluated fractions were able to counteract the AAPH-induced damage, suggesting that the achenes also present biological activity. The positive effects of both the raw fruit and achenes were maintained after the in vitro digestion process.

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Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Food Chemistry ◽

10.1016/j.foodchem.2021.129724 ◽

2021 ◽

Vol 357 ◽

pp. 129724

Author(s):

Marilú A. Silva-Espinoza ◽

Eva García-Martínez ◽

Nuria Martínez-Navarrete

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Citrus Sinensis ◽

Freeze Drying ◽

Gum Arabic ◽

In Vitro Digestion ◽

Protective Capacity

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The influence of the fortification of red pitaya ( Hylocereus polyrhizus ) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols, and antioxidant activity in the oat‐wheat bread

International Journal of Food Science & Technology ◽

10.1111/ijfs.15530 ◽

2021 ◽

Author(s):

Yanyi Huang ◽

Mengya He ◽

Stefan Kasapis ◽

Margaret Brennan ◽

Charles Brennan

Keyword(s):

Antioxidant Activity ◽

In Vitro Digestion ◽

Wheat Bread ◽

Physical Parameters ◽

Nutritional Profile ◽

Hylocereus Polyrhizus

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Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin

Food Chemistry ◽

10.1016/j.foodchem.2021.131385 ◽

2021 ◽

pp. 131385

Author(s):

Yongfang Ren ◽

He Liu ◽

Danfeng Wang ◽

Tingting Liu ◽

Ruiyan Zhang ◽

...

Keyword(s):

Antioxidant Activity ◽

In Vitro Digestion ◽

Dietary Polyphenols ◽

Β Lactoglobulin

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Effects of degree of milling on phenolics and antioxidant activity of cooked rice during in vitro digestion

Cereal Chemistry ◽

10.1002/cche.10501 ◽

2021 ◽

Author(s):

Yanxiaoxue Liu ◽

Yuqian Liu ◽

Jinli Zhang ◽

Hanxue Hou

Keyword(s):

Antioxidant Activity ◽

In Vitro Digestion ◽

Cooked Rice ◽

Degree Of Milling

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In vitro Antioxidant, Anti-inflammatory, Anti-metabolic Syndrome, Antimicrobial, and Anticancer Effect of Phenolic Acids Isolated from Fresh Lovage Leaves [Levisticum officinale Koch] Elicited with Jasmonic Acid and Yeast Extract

Antioxidants ◽

10.3390/antiox9060554 ◽

2020 ◽

Vol 9 (6) ◽

pp. 554

Author(s):

Anna Jakubczyk ◽

Urszula Złotek ◽

Urszula Szymanowska ◽

Kamila Rybczyńska-Tkaczyk ◽

Krystyna Jęderka ◽

...

Keyword(s):

Metabolic Syndrome ◽

Jasmonic Acid ◽

Phenolic Acids ◽

Yeast Extract ◽

In Vitro Digestion ◽

Digestion Process ◽

Simulated Digestion ◽

Bioavailable Fraction ◽

Anti Inflammatory

Lovage seedlings were elicited with jasmonic acid (JA) and yeast extract (YE) to induce the synthesis of biologically active compounds. A simulated digestion process was carried out to determine the potential bioavailability of phenolic acids. Buffer extracts were prepared for comparison. The ability to neutralize ABTS radicals was higher in all samples after the in vitro digestion, compared to that in the buffer extracts. However, the elicitation resulted in a significant increase only in the value of the reduction power of the potentially bioavailable fraction of phenolic acids. The effect of the elicitation on the activity of the potentially bioavailable fraction of phenolic acids towards the enzymes involved in the pathogenesis of the metabolic syndrome, i.e., ACE, lipase, amylase, and glucosidase, was analyzed as well. The in vitro digestion caused a significant increase in the ability to inhibit the activity of these enzymes; moreover, the inhibitory activity against alpha-amylase was revealed only after the digestion process. The potential anti-inflammatory effect of the analyzed extracts was defined as the ability to inhibit key pro-inflammatory enzymes, i.e., lipoxygenase and cyclooxygenase 2. The buffer extracts from the YE-elicited lovage inhibited the LOX and COX-2 activity more effectively than the extracts from the control plants. A significant increase in the anti-inflammatory and antimicrobial properties was noted after the simulated digestion.

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