scholarly journals Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues

LWT ◽  
2021 ◽  
pp. 112436
Author(s):  
Julianna Karla Santana Andrade ◽  
Romy Gleyse Chagas Barros ◽  
Nayjara Carvalho Gualberto ◽  
Christean Santos de Oliveira ◽  
Saravanan Shanmugam ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Probiotic Fermentation

scholarly journals Antioxidant Activities of Sonchus oleraceus L.

2021 ◽  
Author(s):  
◽  
Sundara Mudiyanselage Maheshini Rangika Mawalagedera
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Hepg2 Cells ◽  
Antioxidant Activities ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
Sonchus Oleraceus ◽  
In Vitro Gastrointestinal Digestion ◽  
Abiotic Stressors

<p>Supernumerary free radicals and other reactive species can cause oxidative damage in animal cells, potentially leading to non-infectious diseases. Diets rich in low molecular weight antioxidants (LMWAs) may prevent or arrest the pathogenesis of these diseases. Leaves of Sonchus oleraceus L. may be an excellent dietary LMWA source for humans given their apparent strong antioxidant activities in vitro. However, different S. oleraceus plants vary in their antioxidant capacity. Nothing is known of possible environmental effects on antioxidant potential. Equally, the effects of cooking and gastrointestinal digestion are unknown. The goals of this research were: (i) to study the effects of plant age, locality, and abiotic stressors on antioxidant potential; (ii) to study the effects of cooking and in vitro gastrointestinal digestion on antioxidant activity and uptake in human cells; and (iii) to study extractable antioxidant activities of S. oleraceus cell suspension cultures in relation to abiotic stressors.   Antioxidant activities and levels of total phenolics, hydroxycinnamic acids and ascorbate increased as plants aged. An ecotype from Acacia Bay had a higher phenolic content and antioxidant activities than one from Oamaru; these differences were maintained across generations as well as in calli from in vitro cultures. This indicates heritability and genetic fidelity of antioxidant potential.   Chilling and salinity had variable effects on concentrations of phenolics and antioxidant activities in plants, and the combination of the two stressors was not synergistic. This indicates that these two stressors share signalling and response pathways. Stressor-induced increases in antioxidant activities of leaf extracts correlated with improved cellular antioxidant activities (CAA) inside HepG2 cells. Antioxidants were released from leaves following in vitro gastrointestinal digestion, which were then subsequently uptaken by Caco2 and HepG2 cells wherein they displayed CAAs. Thus, elevated levels of antioxidants in stressor-imposed plants provide potentially more antioxidant protection to live human cells.  Caftaric, chlorogenic and chicoric acids accounted for 92% of the phenolic compounds in S. oleraceus leaves. Of these, only chlorogenic acid was inducible by stressors, both in intact plants and in calli. In young stressor-applied plants, chlorogenic acid was enhanced to the levels achievable with plant ageing.   Boiling leaves prior to digestion did not diminish the caftaric and chlorogenic acid levels released through digestion, but chicoric acid levels were. Out of the nine phenolic compounds in leaves, only chicoric, chlorogenic and caftaric acids were released into the medium during in vitro gastrointestinal digestion. Digestion of leaves resulted in effective release of caftaric and chlorogenic acids from leaves but the levels of released chicoric acid were diminished by digestion.  This study offers insights into the factors that influence the antioxidant potential of S. oleraceus L. in vivo, in vitro, during cooking and in vitro gastrointestinal digestion. These results provide the foundation for: (1) encouraging the consumption of its fresh shoots as an antioxidant rich food; (2) further improving its antioxidant activities through manipulation of agronomy, ecotype and breeding; (3) developing its cell cultures as a commercial platform for phyto-antioxidant production aimed at formulating dietary supplements or food additives in biopharmaceutical industry.</p>

scholarly journals Effect of in vitro gastrointestinal digestion on antioxidant potential of three prickly pear variety extracts

2018 ◽  
Vol 47 (3) ◽  
pp. 333-339
Author(s):  
M. Chaalal ◽  
S. Ydjedd ◽  
A. Harkat ◽  
H. Namoune ◽  
D.E. Kati
Keyword(s):  
Prickly Pear ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

scholarly journals Antioxidant Activities of Sonchus oleraceus L.

2021 ◽  
Author(s):  
◽  
Sundara Mudiyanselage Maheshini Rangika Mawalagedera
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Hepg2 Cells ◽  
Antioxidant Activities ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
Sonchus Oleraceus ◽  
In Vitro Gastrointestinal Digestion ◽  
Abiotic Stressors

<p>Supernumerary free radicals and other reactive species can cause oxidative damage in animal cells, potentially leading to non-infectious diseases. Diets rich in low molecular weight antioxidants (LMWAs) may prevent or arrest the pathogenesis of these diseases. Leaves of Sonchus oleraceus L. may be an excellent dietary LMWA source for humans given their apparent strong antioxidant activities in vitro. However, different S. oleraceus plants vary in their antioxidant capacity. Nothing is known of possible environmental effects on antioxidant potential. Equally, the effects of cooking and gastrointestinal digestion are unknown. The goals of this research were: (i) to study the effects of plant age, locality, and abiotic stressors on antioxidant potential; (ii) to study the effects of cooking and in vitro gastrointestinal digestion on antioxidant activity and uptake in human cells; and (iii) to study extractable antioxidant activities of S. oleraceus cell suspension cultures in relation to abiotic stressors.   Antioxidant activities and levels of total phenolics, hydroxycinnamic acids and ascorbate increased as plants aged. An ecotype from Acacia Bay had a higher phenolic content and antioxidant activities than one from Oamaru; these differences were maintained across generations as well as in calli from in vitro cultures. This indicates heritability and genetic fidelity of antioxidant potential.   Chilling and salinity had variable effects on concentrations of phenolics and antioxidant activities in plants, and the combination of the two stressors was not synergistic. This indicates that these two stressors share signalling and response pathways. Stressor-induced increases in antioxidant activities of leaf extracts correlated with improved cellular antioxidant activities (CAA) inside HepG2 cells. Antioxidants were released from leaves following in vitro gastrointestinal digestion, which were then subsequently uptaken by Caco2 and HepG2 cells wherein they displayed CAAs. Thus, elevated levels of antioxidants in stressor-imposed plants provide potentially more antioxidant protection to live human cells.  Caftaric, chlorogenic and chicoric acids accounted for 92% of the phenolic compounds in S. oleraceus leaves. Of these, only chlorogenic acid was inducible by stressors, both in intact plants and in calli. In young stressor-applied plants, chlorogenic acid was enhanced to the levels achievable with plant ageing.   Boiling leaves prior to digestion did not diminish the caftaric and chlorogenic acid levels released through digestion, but chicoric acid levels were. Out of the nine phenolic compounds in leaves, only chicoric, chlorogenic and caftaric acids were released into the medium during in vitro gastrointestinal digestion. Digestion of leaves resulted in effective release of caftaric and chlorogenic acids from leaves but the levels of released chicoric acid were diminished by digestion.  This study offers insights into the factors that influence the antioxidant potential of S. oleraceus L. in vivo, in vitro, during cooking and in vitro gastrointestinal digestion. These results provide the foundation for: (1) encouraging the consumption of its fresh shoots as an antioxidant rich food; (2) further improving its antioxidant activities through manipulation of agronomy, ecotype and breeding; (3) developing its cell cultures as a commercial platform for phyto-antioxidant production aimed at formulating dietary supplements or food additives in biopharmaceutical industry.</p>

scholarly journals Effect of in vitro gastrointestinal digestion on the antioxidant potential of yogurt added with probiotic culture containing Bacillus subtilis

2020 ◽  
Vol 5 (3) ◽  
pp. 1750-1763
Author(s):  
Wellington Leal dos Santos ◽  
Edson Flávio Teixeira da Silva ◽  
Maria Emília Brito da Silva ◽  
Euzanyr Gomes da Silva ◽  
Aline Gleyce Julião Bomfim ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

A adição de cultura probiótica confere potencial biofuncional aos alimentos, devido à capacidade de promover a saúde e aos efeitos bioquímicos e fisiológicos no organismo. O objetivo foi produzir iogurte com lactose e sem lactose com adição de Bacillus subtilis e avaliar o potencial antioxidante de peptídeos solúveis em água durante o período de armazenamento. Para a produção de iogurte, foi utilizado um arranjo fatorial simples para avaliar dois tipos de leite com adição da cultura probiótica contendo B. subtilis UFPEDA 86. As frações foram avaliadas (pré-digestão e pós-digestão) quanto ao potencial antioxidante  de eliminação do radical do radical 2 Ácido 2'-azino-bis (ácido 3- etilbenzotiazolina -6-sulfônico) (ABTS), do 2,2'-difenil-1-picril-hidrazil (DPPH) e quelação de cobre e ferro. Na avaliação dos resultados, as frações obtidas das diferentes combinações de leite, cultura probiótica e dias de armazenamento apresentaram potencial antioxidante e capacidade quelante; as atividades apresentaram aumento significativo após o processo de digestão. Além disso, os resultados demonstraram que o B. subtilis pode ser empregado na produção de bio-iogurte com potencial antioxidante.

Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits ( Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion

2017 ◽  
Vol 228 ◽  
pp. 447-454 ◽  
Author(s):  
Mayara Schulz ◽  
Fabíola Carina Biluca ◽  
Luciano Valdemiro Gonzaga ◽  
Graciele da Silva Campelo Borges ◽  
Luciano Vitali ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
Euterpe Edulis ◽  
In Vitro Gastrointestinal Digestion ◽  
Euterpe Edulis Martius
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