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.

scholarly journals Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 337
Author(s):  
Alicia Moreno-Ortega ◽  
José Luis Ordóñez ◽  
Rafael Moreno-Rojas ◽  
José Manuel Moreno-Rojas ◽  
Gema Pereira-Caro
Keyword(s):  
High Performance ◽  
High Resolution Mass Spectrometry ◽  
Methionine Sulfoxide ◽  
Organosulfur Compounds ◽  
Gastrointestinal Digestion ◽  
Digestion Process ◽  
Simulated Gastrointestinal Digestion ◽  
Positive Effect ◽  
Cysteine Sulfoxide

This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion by a combination of heat and humidity treatment, and to compare it with its fresh counterpart. Fresh and black onions were subjected to in-vitro gastrointestinal digestion, and their polyphenol and OSC profiles were determined by ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS). Although to a lesser extent than in the fresh onion, the phenolic compounds in the black variety remained stable during the digestion process, presenting a higher bioaccessibility index (BI) with recovery corresponding to 41.1%, compared with that of fresh onion (23.5%). As for OSCs, apart from being more stable after the digestion process, with a BI of 83%, significantly higher quantities (21 times higher) were found in black onion than in fresh onion, suggesting that the black onion production process has a positive effect on the OSC content. Gallic acid, quercetin, isorhamnetin, and ɣ-glutamyl-S-(1-propenyl)-L-cysteine sulfoxide were the most bioaccessible compounds in fresh onion, while isorhamnetin, quercetin-diglucoside, ɣ-glutamyl-S-methyl-L-cysteine sulfoxide and methionine sulfoxide were found in black onion. These results indicate that OSCs and polyphenols are more bioaccessible in black onion than in fresh onion, indicating a positive effect of the processing treatment.

scholarly journals Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models

2016 ◽  
Vol 26 ◽  
pp. 428-438 ◽  
Author(s):  
Lucía Gayoso ◽  
An-Sophie Claerbout ◽  
María Isabel Calvo ◽  
Rita Yolanda Cavero ◽  
Iciar Astiasarán ◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Rosmarinic Acid ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

scholarly journals Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential

LWT ◽  
2021 ◽  
pp. 112469
Author(s):  
Julianna Karla Santana Andrade ◽  
Romy Gleyse Chagas Barros ◽  
Ubatã Corrêa Pereira ◽  
Juliete Pedreira Nogueira ◽  
Nayjara Carvalho Gualberto ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit ( Passiflora edulis ) leaves and juice extracts

2019 ◽  
Vol 43 (7) ◽  
Author(s):  
Johanny Aguillón‐Osma ◽  
Iván Luzardo‐Ocampo ◽  
Mardey Liceth Cuellar‐Nuñez ◽  
María Elena Maldonado‐Celis ◽  
Nelsy Loango‐Chamorro ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Passion Fruit ◽  
Gastrointestinal Digestion ◽  
Passiflora Edulis ◽  
In Vitro Gastrointestinal Digestion

Amino acids and protein in vitro bio-accessibility from edible insect and pea protein enriched bread

2021 ◽  
pp. 1-10
Author(s):  
M. Igual ◽  
P. García-Segovia ◽  
J. Martínez-Monzó
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
High Performance ◽  
Protein A ◽  
Essential Amino Acids ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
Alphitobius Diaperinus ◽  
In Vitro Gastrointestinal Digestion

Edible insects have seen increasing use as a nutritive ingredient in food because of their high protein content and digestibility of amino acids from insect-enriched food. Therefore, the aim of this work was to evaluate amino acids and proteins bio-accessibility in bread enriched with Alphitobius diaperinus and Tenebrio molitor, comparing with a control and pea protein enriched bread. Bread was enriched at 5 and 10% with experimental ingredients. Experimental bread and the control were subjected to standardised static in vitro gastrointestinal digestion. Total amino acids (TAA) of breads were determined before digestion and free amino acids were determined after digestion by high-performance liquid chromatography. Crude protein was determined before and after gastrointestinal digestion. Incorporating pea protein, A. diaperinus, and T. molitor powder in bread formulations showed higher essential amino acids and non-essential amino acids content (12.170-16.274 mgTAA/100 g) than the control bread (10.843 mgTAA/100 g), with increasing amino acids content when concentration in bread increased. Bio-accessibility of each amino acid varied as a function of the bread formulation, however, after in vitro gastrointestinal digestion, experimental bread showed higher accessible amino acids and protein content than the control bread.

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 Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

2018 ◽  
Vol 55 (4) ◽  
pp. 1518-1524 ◽  
Author(s):  
Ana Carolina Pelaes Vital ◽  
Camila Croge ◽  
Denise Felix da Silva ◽  
Priscila Jorge Araújo ◽  
Mariane Z. Gallina ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Bioactive Compounds ◽  
Omega 3 ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion
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