scholarly journals Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 67
Author(s):  
Duangjai Tungmunnithum ◽  
Samantha Drouet ◽  
Jose Manuel Lorenzo ◽  
Christophe Hano
Keyword(s):  
Glucose Uptake ◽  
In Vitro Digestion ◽  
Specific Class ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Glycation End Products ◽  
Phytochemical Profile ◽  
Time And Being ◽  
The Impact

The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country. Many studies reported on health benefits of their flavonoids, but there is no report on the effect of cooking on phytochemical profile and pharmacological potentials. Thus, this present study aims to complete this knowledge, with the 10 most consumed Fabaceae beans in Thailand, by determining the impact of traditional cooking and gastrointestinal digestion on their phytochemicals, their antioxidant and anti-diabetic activities using different in vitro and in cellulo yeast models. The results showed that Vigna unguiculata subsp. sesquipedalis were the richest source of phytochemicals, whereas the population of V. mungo, Phaseolus vulgaris, V. angularis, and V. unguiculata subsp. sesquipedalis were richest in monomeric anthocyanin contents (MAC). Furthermore, the results clearly demonstrated the impact of the plant matrix effect on the preservation of a specific class of phytochemicals. In particular, after cooking and in vitro digestion, total flavonoid contents (TFC) in Glycine max extract was higher than in the uncooked sample. This study is the first report on the influence of cooking and in vitro gastrointestinal digestion on the inhibition capacity toward advanced glycation end products (AGEs). All samples showed a significant capacity to stimulate glucose uptake in yeast model, and V. angularis showed the highest capacity. Interestingly, the increase in glucose uptake after in vitro digestion was higher than in uncooked samples for both P. vulgaris and G. max samples. The current study is the first attempt to investigate at the effects of both processes not only on the natural bioactive compounds but also on antioxidant and anti-diabetic activities of Thailand’s 10 most consumed beans that can be applied for agro-industrial and phytopharmaceutical sectors.

scholarly journals In Vitro Gastrointestinal Digestion and Colonic Catabolism of Mango (Mangifera indica L.) Pulp Polyphenols

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1836
Author(s):  
José Luis Ordoñez-Díaz ◽  
Alicia Moreno-Ortega ◽  
Francisco Javier Roldán-Guerra ◽  
Victor Ortíz-Somovilla ◽  
José Manuel Moreno-Rojas ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
In Vitro Digestion ◽  
Hydroxybenzoic Acid ◽  
Dihydroxybenzoic Acid ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
In Vitro Gastrointestinal Digestion ◽  
Mango Pulp ◽  
Tropical Varieties

Mango (Mangifera indica L.), a fruit with sensorial attractiveness and extraordinary nutritional and phytochemical composition, is one of the most consumed tropical varieties in the world. A growing body of evidence suggests that their bioactive composition differentiates them from other fruits, with mango pulp being an especially rich and diverse source of polyphenols. In this study, mango pulp polyphenols were submitted to in vitro gastrointestinal digestion and colonic fermentation, and aliquots were analyzed by HPLC-HRMS. The main phenolic compounds identified in the mango pulp were hydroxybenzoic acid-hexoside, two mono-galloyl-glucoside isomers and vanillic acid. The release of total polyphenols increased after the in vitro digestion, with an overall bioaccessibility of 206.3%. Specifically, the most bioaccessible mango polyphenols were gallic acid, 3-O-methylgallic acid, two hydroxybenzoic acid hexosides, methyl gallate, 3,4-dihydroxybenzoic acid and benzoic acid, which potentially cross the small intestine reaching the colon for fermentation by the resident microbiota. After 48 h of fecal fermentation, the main resultant mango catabolites were pyrogallol, gallic and 3,4-dihydroxybenzoic acids. This highlighted the extensive transformation of mango pulp polyphenols through the gastrointestinal tract and by the resident gut microbiota, with the resultant formation of mainly simple phenolics, which can be considered as biomarkers of the colonic metabolism of mango.

The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion

2013 ◽  
Vol 4 (12) ◽  
pp. 1819 ◽  
Author(s):  
Kristi Ekrann Aarak ◽  
Neil Marcus Rigby ◽  
Bente Kirkhus ◽  
Louise Jane Salt ◽  
Stefan Sahlstrøm ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
The Impact ◽  
Meal Composition

scholarly journals Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 302 ◽  
Author(s):  
Gabriele Rocchetti ◽  
Biancamaria Senizza ◽  
Gianluca Giuberti ◽  
Domenico Montesano ◽  
Marco Trevisan ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Untargeted Metabolomics ◽  
Gastrointestinal Digestion ◽  
Virgin Olive Oils ◽  
Average Value ◽  
Flight Mass Spectrometry ◽  
In Vitro Gastrointestinal Digestion ◽  
Acidic Conditions ◽  
Digestion Methods

In this work, different commercial extra-virgin olive oils (EVOO) were subjected to in vitro gastrointestinal digestion and the changes in bioactive compounds were evaluated by ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry, using untargeted metabolomics. As expected, raw EVOO samples were abundant in total sterols (on average: 3007.4 mg equivalents/kg) and tyrosol equivalents (on average: 334.1 mg equivalents/kg). However, the UHPLC-QTOF screening allowed us to annotate 309 compounds, with a large abundance of sterols (219 compounds), followed by polyphenols (67 compounds) and terpenoids. The in vitro gastrointestinal digestion was found to affect the phytochemical composition of the different EVOO samples. In particular, both unsupervised and supervised statistics depicted the modifications of the bioactive profile following gastric and pancreatic phases. Overall, the compounds which resulted as the most affected by the in vitro digestion were flavonoids (cyanidin and luteolin equivalents), whilst relatively high % bioaccessibility values were recorded for tyrosol equivalents during the pancreatic phase (on average, 66%). In this regard, oleuropein-aglycone (i.e., the major phenolic compound in EVOO) was converted to hydroxytyrosol, moving from an average value of 1.3 (prior to the in vitro digestion) up to 9.7 mg equivalents/kg during the pancreatic step. As proposed in the literature, the increase in hydroxytyrosol might be the result of the combined effect of lipase(s) activity and acidic conditions. Taken together, the present findings corroborate the suitability of untargeted metabolomics coupled to in vitro digestion methods to investigate the bioaccessibility of phenolic compounds. In this regard, a significant impact of in vitro gastrointestinal digestion on polyphenolic profiles has been detected, thus suggesting the need to account for actual bioaccessibility values rather than just considering the amounts in the raw commodity.

Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule

2020 ◽  
Vol 134 ◽  
pp. 109223 ◽  
Author(s):  
Ana A. Vilas-Boas ◽  
Ana Oliveira ◽  
Diva Jesus ◽  
Carla Rodrigues ◽  
Cláudia Figueira ◽  
...  
Keyword(s):  
Single Dose ◽  
Chlorogenic Acids ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Espresso Coffee ◽  
The Impact
Sign in / Sign up

Export Citation Format

Share Document