Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredients in foodstuffs that can promote human health, researchers have explored bioprocessing approaches to improve the bioaccessibility of phenolic compounds from these food matrices and, subsequently, their biological effects. The objective of this study was to compare the composition in nutrients, anti-nutrients, and bioactive compounds of WWG and WB, and their respective bioprocessed products: sprouted wheat (GERM) and WB hydrolysate (stabilized by spray-drying [SPD] and microencapsulated [MEC]). In addition, to evaluate the functional properties of these ingredients, the bioaccessibility of phenolic compounds and their potential antioxidant and anti-inflammatory activities were monitored in different digestion steps. GERM had increased amounts of insoluble dietary fiber, higher diversity of oligosaccharides, and higher concentration of monosaccharides, free phosphorous, and phenolic compounds than WWG. SPD had improved content of soluble dietary fiber, oligosaccharides, monosaccharides, free phosphorous, and phenolic compounds (vs. WB), whereas MEC was mainly composed of protein and had nearly 2-fold lower content of SPD components. All the ingredients showed lower amounts of phytic acid as compared with raw materials. In all samples, hydroxycinnamic acids were the most representative polyphenols followed by minor amounts of hydroxybenzoic acids and flavonoids. Gastrointestinal digestion of GERM, SPD, and MEC revealed high stability of total phenolic compounds in both gastric and intestinal phases. Hydroxycinnamic acids were the most bioaccessible compounds during digestion among the three bioprocessed wheat ingredients studied, although their bioaccessibility varied across ingredients. In this sense, the bioaccessibility of ferulic acid (FA) derivatives increased in GERM with progression of the digestion, while it was reduced in SPD and MEC up to the end of the intestinal phase. Microencapsulation of SPD with pea protein led to generally to lower bioaccessible amounts of phenolic acids. Comparison analysis of biological effects highlighted SPD for its most potent antioxidant effects in the gastrointestinal tract (3 out 4 antioxidant parameters with highest values), while no clear differences were observed with regard to in vitro anti-inflammatory activity. Overall, these results support the potential application of GERM, SPD, and MEC as functional and nutraceutical ingredients.

Download Full-text

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Foods ◽

10.3390/foods10081812 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1812

Author(s):

Juncai Tu ◽

Margaret Anne Brennan ◽

Gang Wu ◽

Weidong Bai ◽

Ping Cheng ◽

...

Keyword(s):

Phenolic Compounds ◽

Dietary Fibre ◽

Lentinula Edodes ◽

Phenolic Content ◽

Antioxidant Activities ◽

In Vitro Digestion ◽

Total Phenolic ◽

Soluble Peptide ◽

Insoluble Dietary Fibre

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

Download Full-text

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Foods ◽

10.3390/foods10051023 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1023

Author(s):

Alice Cattivelli ◽

Angela Conte ◽

Serena Martini ◽

Davide Tagliazucchi

Keyword(s):

Phenolic Compounds ◽

In Vitro Digestion ◽

Total Phenolic ◽

Cooking Methods ◽

Total Phenolic Compounds ◽

Main Compound ◽

Quercetin Derivatives ◽

Mass Spectrometry Identification ◽

The Impact

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

Download Full-text

β-Cyclodextrin Does not Alter the Bioaccessibility and the Uptake by Caco-2 Cells of Olive By-Product Phenolic Compounds

Nutrients ◽

10.3390/nu10111653 ◽

2018 ◽

Vol 10 (11) ◽

pp. 1653 ◽

Cited By ~ 6

Author(s):

Aurélia Malapert ◽

Valérie Tomao ◽

Marielle Margier ◽

Marion Nowicki ◽

Béatrice Gleize ◽

...

Keyword(s):

Phenolic Compounds ◽

In Vitro Digestion ◽

Intestinal Cell ◽

Coumaric Acid ◽

Two Phase ◽

Cell Monolayers ◽

Vegetation Water ◽

And Storage ◽

Olive Mill

Alperujo—a two-phase olive mill waste that is composed of olive vegetation water and solid skin, pulp, and seed fragments - is a highly valuable olive by-product due to its high content in phenolic compounds. In this study, we assessed whether β-cyclodextrin (β-CD), which is used to extract and protect alpejuro phenolic compounds (hydroxytyrosol-O-glucoside, tyrosol, caffeic, and p-coumaric acids) could impact on their bioaccessibility (i.e., the percentage of molecule found in the aqueous phase of the digesta) and uptake by intestinal cells, by using an in vitro digestion model and Caco-2 TC7 cells in culture, respectively. Our results showed that β-CD did not change the bioaccessibility of the selected phenols. Hydroxytyrosol-O-glucoside and caffeic did not cross Caco-2 cell monolayers. Conversely ferulic acid, identified as the main caffeic acid intestinal metabolite, was absorbed through intestinal cell monolayers (~20%). Interestingly, β-CD moderately but significantly improved the local absorption of tyrosol and p-coumaric acid (2.3 + 1.4% and 8.5 ± 4.2%, respectively, p < 0.05), even if their final bioavailability (expressed as bioaccessibility × absorption by Caco-2 cells) was not modified (16.2 ± 0.6% vs. 16.8 ± 0.5% for tyrosol and 32.0 ± 3.2% vs. 37.2 ± 3.2% for p-coumaric acid, from pure alperujo and alperujo complexed with β-CD, respectively). Overall, our results show that β-CD is an interesting extraction and storage agent for phenolic compounds that does not alter their in vitro bioavailability.

Download Full-text

Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion

Journal of Functional Foods ◽

10.1016/j.jff.2015.10.033 ◽

2016 ◽

Vol 20 ◽

pp. 182-194 ◽

Cited By ~ 30

Author(s):

Danyue Zhao ◽

Nagendra P. Shah

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Phenolic Compounds ◽

Cellular Uptake ◽

In Vitro Digestion ◽

Phenolic Composition ◽

Bacterial Fermentation

Download Full-text

Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15056 ◽

2020 ◽

Author(s):

Xing Xie ◽

Chun Chen ◽

Xiong Fu

Keyword(s):

Phenolic Compounds ◽

In Vitro Digestion ◽

Fruit Juices ◽

Passion Fruit

Download Full-text

Release of phenolic compounds and antioxidant capacity of Chinese hawthorn “Crataegus pinnatifida” during in vitro digestion

Journal of Functional Foods ◽

10.1016/j.jff.2017.10.039 ◽

2018 ◽

Vol 40 ◽

pp. 76-85 ◽

Cited By ~ 18

Author(s):

Guiqing Zheng ◽

Jie Deng ◽

Lingrong Wen ◽

Lijun You ◽

Zhengang Zhao ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

In Vitro Digestion ◽

Crataegus Pinnatifida

Download Full-text

Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products

Molecules ◽

10.3390/molecules26216667 ◽

2021 ◽

Vol 26 (21) ◽

pp. 6667

Author(s):

Patricia Reboredo-Rodríguez ◽

Carmen González-Barreiro ◽

Elena Martínez-Carballo ◽

Noelia Cambeiro-Pérez ◽

Raquel Rial-Otero ◽

...

Keyword(s):

Phenolic Compounds ◽

Structural Changes ◽

Virgin Olive Oil ◽

In Vitro Digestion ◽

Current Status ◽

Human Organism ◽

Olive Leaves ◽

Functional Value ◽

Before And After

The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.

Download Full-text