Mainly Dimers and Trimers of Chinese Bayberry Leaves Proanthocyanidins (BLPs) are Utilized by Gut Microbiota: In Vitro Digestion and Fermentation Coupled with Caco-2 Transportation

Chinese bayberry leaf proanthocyanidins (BLPs) are Epigallocatechin gallate (EGCG) oligomers or polymers, which have a lot of health-promoting activity. The activity is closely related to their behavior during in vitro digestion, which remains unknown and hinders further investigations. To clarify the changes of BLPs during gastrointestinal digestion, further research is required. For in vitro digestion, including gastric-intestinal digestion, colon fermentation was applied. Caco-2 monolayer transportation was also applied to investigate the behavior of different BLPs with different degrees of polymerization. The trimers and the tetramers were significantly decreased during in vitro gastric-intestinal digestion resulting in a significant increase in the content of dimers. The dimers and trimers were the main compounds utilized by gut microbiota and they were assumed not to degrade through cleavage of the inflavan bond. The monomers and dimers were able to transport through the Caco-2 monolayer at a rate of 10.45% and 6.4%, respectively.

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Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Foods ◽

10.3390/foods10091995 ◽

2021 ◽

Vol 10 (9) ◽

pp. 1995

Author(s):

Xochitl Cruz Sollano-Mendieta ◽

Ofelia Gabriela Meza-Márquez ◽

Guillermo Osorio-Revilla ◽

Darío Iker Téllez-Medina

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Digestive System ◽

Total Content ◽

In Vitro Digestion ◽

Antioxidant Compounds ◽

Gastrointestinal Digestion ◽

Intestinal Digestion ◽

Spondias Purpurea

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

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Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals

Food Chemistry ◽

10.1016/j.foodchem.2021.130228 ◽

2021 ◽

pp. 130228

Author(s):

Seung Yun Lee ◽

Da Young Lee ◽

Hea Jin Kang ◽

Ji Hyeop Kang ◽

Hae Won Jang ◽

...

Keyword(s):

Gut Microbiota ◽

In Vitro Digestion ◽

Human Gut ◽

Elderly Individuals ◽

Human Gut Microbiota

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In vitro digestion and fecal fermentation of highly resistant starch rice and its effect on the gut microbiota

Food Chemistry ◽

10.1016/j.foodchem.2021.130095 ◽

2021 ◽

pp. 130095

Author(s):

Zhi-tao Li ◽

Guo-ao Hu ◽

Li Zhu ◽

Zhi-chao Zhao ◽

Yun-Jiang ◽

...

Keyword(s):

Gut Microbiota ◽

Resistant Starch ◽

In Vitro Digestion

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Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice

Food Structure ◽

10.1016/j.foostr.2021.100182 ◽

2021 ◽

Vol 27 ◽

pp. 100182

Author(s):

Yuxue Zheng ◽

Jinhu Tian ◽

Yukiharu Ogawa ◽

Xiuxiu Yin ◽

Enbo Xu ◽

...

Keyword(s):

Physicochemical Properties ◽

In Vitro Digestion ◽

Chinese Bayberry

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

Food & Function ◽

10.1039/c9fo00793h ◽

2019 ◽

Vol 10 (8) ◽

pp. 5070-5079 ◽

Cited By ~ 9

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.

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Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary, simulated gastric and small intestinal conditions and fermentation by human gut microbiota

International Journal of Food Science & Technology ◽

10.1111/ijfs.14142 ◽

2019 ◽

Vol 54 (6) ◽

pp. 2277-2287 ◽

Cited By ~ 1

Author(s):

Anxiang Su ◽

Gaoxing Ma ◽

Minhao Xie ◽

Yang Ji ◽

Xiangfei Li ◽

...

Keyword(s):

Gut Microbiota ◽

In Vitro Digestion ◽

Flammulina Velutipes ◽

Human Gut ◽

Human Gut Microbiota ◽

Small Intestinal

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Physical effects of dietary fibre on simulated luminal flow, studied byin vitrodynamic gastrointestinal digestion and fermentation

Food & Function ◽

10.1039/c9fo00485h ◽

2019 ◽

Vol 10 (6) ◽

pp. 3452-3465 ◽

Cited By ~ 6

Author(s):

Alba Tamargo ◽

Carolina Cueva ◽

M. Dolores Alvarez ◽

Beatriz Herranz ◽

M. Victoria Moreno-Arribas ◽

...

Keyword(s):

Gastrointestinal Tract ◽

Gut Microbiota ◽

Dietary Fibre ◽

Gastrointestinal Digestion ◽

Luminal Flow ◽

Physical Effects ◽

Nutrient Diffusion ◽

Physical Changes

During the transit through the gastrointestinal tract, fibre undergoes physical changes not usually included inin vitrodigestion studies even though they influence nutrient diffusion and might play a role in gut microbiota growth.

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Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

Applied Sciences ◽

10.3390/app10113668 ◽

2020 ◽

Vol 10 (11) ◽

pp. 3668 ◽

Cited By ~ 1

Author(s):

Justyna Bochnak-Niedźwiecka ◽

Michał Świeca

Keyword(s):

Antioxidant Capacity ◽

Raw Materials ◽

Antioxidant Properties ◽

Reducing Power ◽

In Vitro Digestion ◽

In Vitro Bioaccessibility ◽

Trolox Equivalent ◽

Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

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In Vitro Characterization of Gut Microbiota-Derived Commensal Strains: Selection of Parabacteroides distasonis Strains Alleviating TNBS-Induced Colitis in Mice

Cells ◽

10.3390/cells9092104 ◽

2020 ◽

Vol 9 (9) ◽

pp. 2104 ◽

Cited By ~ 1

Author(s):

Bernardo Cuffaro ◽

Aka L. W. Assohoun ◽

Denise Boutillier ◽

Lenka Súkeníková ◽

Jérémy Desramaut ◽

...

Keyword(s):

Gut Microbiota ◽

Chronic Diseases ◽

Protective Effects ◽

Gut Barrier ◽

Regulatory T Lymphocytes ◽

In Vitro Characterization ◽

Health Promoting ◽

Inflammatory Bowel

Alterations in the gut microbiota composition and diversity seem to play a role in the development of chronic diseases, including inflammatory bowel disease (IBD), leading to gut barrier disruption and induction of proinflammatory immune responses. This opens the door for the use of novel health-promoting bacteria. We selected five Parabacteroides distasonis strains isolated from human adult and neonates gut microbiota. We evaluated in vitro their immunomodulation capacities and their ability to reinforce the gut barrier and characterized in vivo their protective effects in an acute murine model of colitis. The in vitro beneficial activities were highly strain dependent: two strains exhibited a potent anti-inflammatory potential and restored the gut barrier while a third strain reinstated the epithelial barrier. While their survival to in vitro gastric conditions was variable, the levels of P. distasonis DNA were higher in the stools of bacteria-treated animals. The strains that were positively scored in vitro displayed a strong ability to rescue mice from colitis. We further showed that two strains primed dendritic cells to induce regulatory T lymphocytes from naïve CD4+ T cells. This study provides better insights on the functionality of commensal bacteria and crucial clues to design live biotherapeutics able to target inflammatory chronic diseases such as IBD.

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