Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro

2020 ◽  
Vol 16 (7) ◽  
Author(s):  
Jinghua Chen ◽  
Tingting Kou ◽  
Yanli Fan ◽  
Yinhong Niu
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Ph Value ◽  
Gastric Fluid ◽  
Total Flavonoids ◽  
Gastric Digestion ◽  
Gastrointestinal Digestion ◽  
Lycium Barbarum ◽  
Intestinal Digestion

AbstractIn this study, stability including the total flavonoids content (TFC) and main monomers composition and antioxidant activity of the flavonoids extract (LBLF) from Lycium barbarum leaves were investigated in the process of simulated oral and gastrointestinal digestion in vitro. During digested through the simulated oral fluid (SOF), gastric fluid (SGF), and intestinal fluid (SIF) in order, TFC of LBLF in the lyophilized digestive fluid samples were determined at different time points. It was shown that compared with the initial TFC of 811.72 ± 0.72 mg RE/g DW, the total flavonoids did not change significantly during oral digestion, while definitely increased at gastric digestion stage (p < 0.05) where the pH value is the lowest in the digestive system, indicating that the release of flavonoids from LBLF was promoted by pepsin, trypsase, and bile, however decreased during intestinal digestion probably due to the instability of LBLF in weak alkali media. Moreover, the antioxidant capacity and bioaccessibility of LBLF were significantly improved by SGF and SIF digestion (p < 0.05). The scavenging effect of the fluid sample after gastric digestion on free radicals followed as O2−· > ABTS+· > DPPH > ·OH > FRAP, while the clearance effect of intestinal digestion sample expressed as ABTS+· > O2−· > DPPH > FRAP > ·OH. High performance liquid chromatography (HPLC) results suggested that chlorogenic acid and rutin in LBLF had low stability during the gastrointestinal digestion in vitro. Our study suggests that LBLF may show the instability in the contents of total flavonoids and some main monomers, but an enhancement in the antioxidant activity during gastrointestinal digestion, providing a reference for the stability improvement of LBLF in the next step.

scholarly journals The Influence of in Vitro Gastrointestinal Digestion of Brassica oleracea Florets on the Antioxidant Activity and Chlorophyll, Carotenoid and Phenolic Content

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 212 ◽  
Author(s):  
Teodora Scrob ◽  
Anamaria Hosu ◽  
Claudia Cimpoiu
Keyword(s):  
Antioxidant Activity ◽  
Kinetic Model ◽  
Brassica Oleracea ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Intestinal Digestion

Brassica oleracea L. var. Italica is known to contain a wide variety of antioxidants and due to the protection against various diseases its consumption has been increasing over the years. Thus, knowledge of the changes that occur during the digestion process is of great interest. The aim of this study was to investigate the influence of in vitro gastrointestinal digestion of broccoli on antioxidant activity and on the chlorophyll, carotenoid and phenolic content. First, the ultrasound-assisted extraction of bioactive compounds was optimized and the kinetic model was evaluated. Then, the broccoli was subjected to a static simulated digestion. The antioxidant activity was monitored by ABTS [2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate)] assay and the contents of target compounds were investigated by UV-Vis spectrophotometry and thin-layer chromatography. The optimum conditions were: solvent—ethanol; time—20 min and temperature—30 °C, and a second order kinetic model was found to describe the mechanism of extraction. The antioxidant activity and carotenoid, chlorophyll and total phenolic content was significantly decreased after simulated gastric and intestinal digestion. The gastric digestion considerably decreased carotenoid and chlorophyll content, meanwhile the intestinal digestion significantly decreased the total phenolic content (TPC). The antioxidant activity was equally affected by both gastric and intestinal digestion.

scholarly journals Effects of in vitro simulated digestion on the antioxidant activity of different Camellia sinensis (L.) Kuntze leaves extracts

2021 ◽  
Author(s):  
Paolo Governa ◽  
Fabrizio Manetti ◽  
Elisabetta Miraldi ◽  
Marco Biagi
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Complex Mixture ◽  
Total Phenolic ◽  
Gastrointestinal Digestion ◽  
Oolong Tea ◽  
The Stability

AbstractThe stability of tea phenolic compounds is influenced by pH value and digestive processes. However, the complex mixture of constituents in tea may modulate the stability of these compounds during digestion. In this study, tea infusions obtained from green, black, and Oolong tea leaves were exposed to in vitro simulated gastrointestinal digestion, and the stability of ( +)-catechin, caffeine, (−)-epicatechin, epigallocatechin-3-gallate (EGCG), and gallic acid was compared to that of isolated compounds. Changes in antioxidant activity were also evaluated by means of DPPH assay and in a H2O2-induced in vitro oxidative stress model, using Caco-2 cells. The stability of teas antioxidant constituents was different when using teas extract, compared to the reference compound alone, with the total phenolic content being more stable in extracts containing them in higher amount. EGCG degradation correlated well with changes in the DPPH inhibition assay, confirming its pivotal role in the antioxidant activity of tea. Differently, the antioxidant effect in the in vitro cell-based model was much more related to the initial total phenolic content of the extracts, with green tea being more effective than black tea and Oolong tea. Moreover, the antioxidant activity of teas was strongly affected by gastrointestinal digestion. Taken together, these findings suggest a protective role of teas phytocomplex against gastrointestinal digestion of antioxidant constituents. In conclusion, the effect of gastrointestinal digestion on the antioxidant activity of tea should be taken into account, as this may be different from one extract to another and information on the stability of active constituents cannot be extrapolated from data obtained using single compounds.

scholarly journals Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1582 ◽  
Author(s):  
Alicia Moreno-Ortega ◽  
Gema Pereira-Caro ◽  
José Luis Ordóñez ◽  
Rafael Moreno-Rojas ◽  
Víctor Ortíz-Somovilla ◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Bioactive Compounds ◽  
High Performance ◽  
High Resolution Mass Spectrometry ◽  
Methionine Sulfoxide ◽  
Organosulfur Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Intestinal Digestion

Numerous studies have reported health benefits associated with the consumption of fresh and black garlic, which are characterized by the presence of polyphenols and organosulfur compounds (OS). This study aims to analyze the bioaccessibility of the bioactive compounds in fresh and black garlic after in vitro gastrointestinal digestion by monitoring the individual profile of these compounds by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS). Polyphenols decreased from the beginning of the digestive process, is mainly affected during intestinal digestion. Regarding the OS, the S-alk(en)yl-L-cysteine (SACs) derivatives were more influenced by the acidic conditions of the gastric digestion, while the γ-glutamyl-S-alk(en)yl-L-cysteine (GSAk) derivatives were more susceptible to intestinal digestion conditions in both the fresh and black garlic samples. In conclusion, after in vitro gastrointestinal digestion, the compounds with the highest bioaccessibility were vanillic acid (69%), caffeic acid (52%), γ−glutamyl-S-methyl-L-cysteine sulfoxide (GSMCS) (77%), and S-allylmercapto-L-cysteine (SAMC) (329%) in fresh garlic. Meanwhile, in black garlic, the main bioaccessible compounds were caffeic acid (65%), GSMCS (89%), methionine sulfoxide (262%), trans-S-(1-propenyl)-L-cysteine (151%), and SAMC (106%). The treatment (heating + humidity) to obtain black garlic exerted a positive effect on the bioaccessibility of OS compounds, 55.3% of them remaining available in black garlic, but only 15% in fresh garlic. Polyphenols showed different behavior regarding bioaccessibility.

Fate of hydroxyapatite nanoparticles during dynamic in vitro gastrointestinal digestion: the impact of milk as a matrix

2021 ◽  
Vol 12 (6) ◽  
pp. 2760-2771
Author(s):  
Kinley Choki ◽  
Siqi Li ◽  
Aiqian Ye ◽  
Geoffrey B. Jameson ◽  
Harjinder Singh
Keyword(s):  
Structural Changes ◽  
Dissolution Behavior ◽  
Gastric Digestion ◽  
Hydroxyapatite Nanoparticles ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Intestinal Digestion ◽  
The Impact

The dissolution behavior and the structural changes of nHA during dynamic gastric digestion and intestinal digestion were examined. Milk formed a structural clot and significantly retarded the dissolution of nHA during gastric digestion.

scholarly journals In Vitro Propagation, Huperzine A Content and Antioxidant Activity of Three Genotypic Huperzia serrata

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1112
Author(s):  
Yan Yang ◽  
Liangfang Dai ◽  
Decai Wu ◽  
Limin Dong ◽  
Yisheng Tu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
In Vitro Propagation ◽  
Huperzine A ◽  
Induction Medium ◽  
Naphthalene Acetic Acid ◽  
Regeneration Rate ◽  
Huperzia Serrata ◽  
Chromatography Analysis

Huperzia serrata is a traditional herb and endangered Chinese medicinal material, which has attracted much attention due to its production of Huperzine A (HupA). In vitro propagation of H. serrata is considered a new way to relieve the resource pressure of H. serrata. In this study, three different genotypic wild H. serrata were used for in vitro propagation. Then, the antioxidant activity and the content of HupA in the regenerated H. serrata were investigated. The results showed the survival rate of the explant was increased to 25.37% when using multiple sterilization processes. The best induction medium for H. serrata was the Schenk and Hildebrandt (SH) medium supplemented with 0.5 mg·L−1 Naphthalene acetic acid (NAA) and 0.1 mg·L−1 2,4-Dichlorophenoxyacetic acid (2,4-D), where the regeneration rate of the explant was to 57.04%. The best proliferation medium was the SH medium with NAA (1.0 mg·L−1), as the biomass of in vitro tissue increased 164.17 ± 0.41 times. High-performance liquid chromatography analysis showed that the in vitro culture of three genotypes could produce HupA and the content of HupA was 53.90–87.17 µg·g−1. The antioxidant experiment showed that the methanol extract of in vitro H. serrata had higher antioxidant activity than that of wild H. serrata. This study provides a reliable in vitro H. serrata culture protocol and laid an important foundation for the antioxidant capacity of the thallus and the content of HupA.

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

Bioaccessibility, antioxidant activity and modulation effect on gut microbiota of bioactive compounds from Moringa oleifera Lam. leaves during digestion and fermentation in vitro

2019 ◽  
Vol 10 (8) ◽  
pp. 5070-5079 ◽  
Author(s):  
Zuman Dou ◽  
Chun Chen ◽  
Xiong Fu
Keyword(s):  
Antioxidant Activity ◽  
Gut Microbiota ◽  
Bioactive Compounds ◽  
Moringa Oleifera ◽  
Modulation Effect ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
Moringa Oleifera Lam

This study aims to investigate the bioaccessibility, bioactivity and gut microbiota modulation effect of Moringa oleifera Lam. leaves after in vitro gastrointestinal digestion and colonic fermentation.

scholarly journals Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 102 ◽  
Author(s):  
Emanuela Monteiro Coelho ◽  
Marcelo Eduardo Alves Olinda de Souza ◽  
Luiz Claudio Corrêa ◽  
Arão Cardoso Viana ◽  
Luciana Cavalcanti de Azevêdo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
High Performance ◽  
Mangifera Indica ◽  
Epigallocatechin Gallate ◽  
Reversed Phase ◽  
Epicatechin Gallate ◽  
Bioactive Content ◽  
Mango Peels

The present work had the objective of producing liqueurs from mango peels (varieties “Haden” and “Tommy Atkins”) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% v/v) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3-O-glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3-O-glucopyranoside and rutin), and phenolic acids (gallic acid, o-coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.

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