Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis(Molina) Stuntz) duringin vitrogastrointestinal digestion

2018 ◽  
Vol 9 (1) ◽  
pp. 573-584 ◽  
Author(s):  
Manuel Viuda-Martos ◽  
Raquel Lucas-Gonzalez ◽  
Carmen Ballester-Costa ◽  
José A. Pérez-Álvarez ◽  
Loreto A. Muñoz ◽  
...  
Keyword(s):  
Protective Effect ◽  
Polyphenolic Compounds ◽  
Dietary Fibers ◽  
Gastrointestinal Digestion ◽  
Aristotelia Chilensis ◽  
Maqui Berry ◽  
The Stability ◽  
Polyphenolic Profile

We investigate the protective effect of dietary fibers on the recovery and bioaccessibility indexes, and the stability of polyphenolic compounds of maqui berry powder subjected toin vitrogastrointestinal digestion.

scholarly journals Wild Raspberry Subjected to Simulated Gastrointestinal Digestion Improves the Protective Capacity against Ethyl Carbamate-Induced Oxidative Damage in Caco-2 Cells

2016 ◽  
Vol 2016 ◽  
pp. 1-12 ◽  
Author(s):  
Wei Chen ◽  
Yang Xu ◽  
Lingxia Zhang ◽  
Ya Li ◽  
Xiaodong Zheng
Keyword(s):  
Oxidative Damage ◽  
Protective Effect ◽  
Ethyl Carbamate ◽  
Polyphenolic Compounds ◽  
Primary Data ◽  
Fermented Foods ◽  
Protective Capacity ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion

Ethyl carbamate (EC), a probable human carcinogen, occurs widely in many fermented foods. Previous studies indicated that EC-induced cytotoxicity was associated with oxidative stress. Wild raspberries are rich in polyphenolic compounds, which possess potent antioxidant activity. This study was conducted to investigate the protective effect of wild raspberry extracts produced before (RE) and afterin vitrosimulated gastrointestinal digestion (RD) on EC-induced oxidative damage in Caco-2 cells. Our primary data showed that ethyl carbamate could result in cytotoxicity and genotoxicity in Caco-2 cells and raspberry extract after digestion (RD) may be more effective than that before digestion (RE) in attenuating toxicity caused by ethyl carbamate. Further investigation by fluorescence microscope revealed that RD may significantly ameliorate EC-induced oxidative damage by scavenging the overproduction of intracellular reactive oxygen species (ROS), maintaining mitochondrial function and preventing glutathione (GSH) depletion. In addition, HPLC-ESI-MS results showed that the contents of identified polyphenolic compounds (esculin, kaempferol O-hexoside, and pelargonidin O-hexoside) were remarkably increased after digestion, which might be related to the better protective effect of RD. Overall, our results demonstrated that raspberry extract undergoing simulated gastrointestinal digestion may improve the protective effect against EC-induced oxidative damage in Caco-2 cells.

Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

2017 ◽  
Vol 38 ◽  
pp. 77-88 ◽  
Author(s):  
Marika Pellegrini ◽  
Raquel Lucas-Gonzalez ◽  
Juana Fernández-López ◽  
Antonella Ricci ◽  
José A. Pérez-Álvarez ◽  
...  
Keyword(s):  
Polyphenolic Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

scholarly journals The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 563 ◽  
Author(s):  
Raquel Rodríguez-Solana ◽  
Natacha Coelho ◽  
Antonio Santos-Rufo ◽  
Sandra Gonçalves ◽  
Efrén Pérez-Santín ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Alcoholic Beverage ◽  
Total Phenolic ◽  
Gastrointestinal Digestion ◽  
Antidiabetic Therapy ◽  
Wide Range ◽  
Production Techniques ◽  
Inhibitory Potential ◽  
The Stability

Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product. The aim of this research was to evaluate the stability of the chemical composition and biological capacities (antioxidant and enzyme inhibition) under in vitro simulated gastrointestinal digestion of liqueurs prepared by flavouring the fig spirit with carob pulp by maceration, distillation, percolation, or aqueous and hydro-alcoholic infusions. For this purpose, the phenolic and furanic compositions, the total phenolic (TPC) and flavonoid (TFC) contents, antioxidant capacity (AC), and enzyme inhibitory potential against acethylcholinesterase, tyrosinase, α-glucosidase and α-amylase enzymes were evaluated. The content of gallic acid decreased after gastrointestinal digestion, while TPC, TFC, and AC significantly increased after each digestion phase. Overall, no significantly different enzyme inhibitions (p < 0.05) were observed among digested liqueurs, with moderate inhibition against acethylcholinesterase and tyrosinase (enzymes related with neurodegenerative diseases), and potent and low inhibitory capacities for α-glucosidase and α-amylase, respectively (ideal conditions employed in antidiabetic therapy). The study indicates that hydro-alcoholic infusion and maceration were the most appropriate methods to obtain liqueurs with higher values of the aforementioned parameters and safe levels of toxic furanics.

Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion

RSC Advances ◽  
2015 ◽  
Vol 5 (112) ◽  
pp. 92089-92095 ◽  
Author(s):  
Zhengmei Wu ◽  
Jianwen Teng ◽  
Li Huang ◽  
Ning Xia ◽  
Baoyao Wei
Keyword(s):  
Antioxidant Activity ◽  
Bile Acid ◽  
Phenolic Compounds ◽  
Binding Activity ◽  
Tea Polyphenols ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Bile Acid Binding ◽  
The Stability

The stability and antioxidant activity of phenolic compounds, as well as the bile acid-binding activity of green, black, raw liubao and aged liubao tea duringin vitrogastrointestinal digestion were evaluated.

THE PROTECTIVE EFFECT OF ACYLATI0N ON THE STABILITY OF EMINASE (APSAC) IN HUMAN PLASMA

1987 ◽  
Author(s):  
R Fears ◽  
H Ferres ◽  
R Standring
Keyword(s):  
Protective Effect ◽  
Human Plasma ◽  
Fibrinolytic Activity ◽  
Animal Studies ◽  
Active Form ◽  
Α2 Macroglobulin ◽  
The Stability ◽  
High Level ◽  
Activator Complex

Clinical and animal studies indicate that APSAC (anisoylated plasminogen.streptokinase activator complex, Eminase) circulates longer in the bloodstream in an active form than the other thrombolytics. In the present studies in vitro u/e have found that functional activity of APSAC is maintained in human plasma longer than that of SK.plasmin(ogen): the relative stability half-lives are similar to the plasma clearance haif-lives in patients. Some of the loss of activity of SK at early times can be attributed to neutralisation by inhibitors. Thus, the survival of fibrinolytically-active SK was promoted in plasma depleted in α2-antiplasmin (α2AP) and α2AP-SK.plasmin complexes (detected by immunoblotting) formed rapidly in normal plasma. Corresponding studies with α2 macroglobulin-depleted plasma suggested a slight, late influence on SK activity but the inhibitor complex has not been detected unequivocally. In addition, loss of SK activity can be attributed, in part, to. rapid degradation to low molecular products. The degradation of SK in APSAC was much slower. In other comparative studies, the stability of APSAC was found to be similar to the stability of prourokinase and much superior to that of SK which is similar to UK; t-PA is intermediate in stability.Maintenance of fibrinolytic activity vivo depends on the stability of the thrombolytic, its rate of clearance and mode of administration. The protective effect of acylation, demonstrated in these experiments, explains why the objective of maintaining a high level of fibrinolytic activity after intravenous bolus injection of APSAC is less compromised by opposing inactivation processes.

Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion

2015 ◽  
Vol 6 (5) ◽  
pp. 1611-1619 ◽  
Author(s):  
Ana Oliveira ◽  
Manuela Pintado
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
The Stability

The aim of this research was to evaluate the influence ofin vitrogastrointestinal digestion on the stability and bio-accessibility of phenolic compounds and carotenoids, as well as on the antioxidant activity in strawberry and peach enriched yoghurt.

Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

2018 ◽  
Vol 9 (7) ◽  
pp. 3610-3616 ◽  
Author(s):  
Fa-Wen Yin ◽  
Xiao-Pei Hu ◽  
Da-Yong Zhou ◽  
Xiao-Chi Ma ◽  
Xiang-Ge Tian ◽  
...  
Keyword(s):  
Food Additives ◽  
Tea Polyphenols ◽  
Protective Effects ◽  
Tea Polyphenol ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
The Stability ◽  
Toxic Food

Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored.

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