Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion

Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled. The advance of lipid oxidation was studied through the generation of oxidation compounds, the degradation of polyunsaturated fatty acyl chains and of gamma-tocopherol, by employing Proton Nuclear Magnetic Resonance. Supplements containing exclusively l-ascorbic acid enhanced the advance of linseed oil oxidation during digestion. This was evidenced by increased formation of linolenic-derived conjugated hydroxy-dienes and alkanals and by the generation of conjugated keto-dienes and reactive alpha,beta-unsaturated aldehydes, such as 4,5-epoxy-2-alkenals; moreover, gamma-tocopherol was completely degraded. Conversely, supplements composed of mixtures of ascorbic acid/salt with citric acid and carotenes, and of ascorbyl palmitate, protected linseed oil against oxidation and reduced gamma-tocopherol degradation. The study through Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry of the volatile compounds of the digests corroborated these findings. Furthermore, a decreased lipid bioaccessibility was noticed in the presence of the highest dose of l-ascorbic acid. Both the chemical form of Vitamin C and the presence of other ingredients in dietary supplements have shown to be of great relevance regarding oxidation and hydrolysis reactions occurring during lipid digestion.

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

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.

Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with Lactobacillus reuteri CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables on Lactobacillus reuteri CECT 925 growth, physicochemical and antioxidant properties, and the resistance of microbial cells to gastrointestinal digestion in vitro. Regarding the growth of Lactobacillus reuteri CECT 925, it was mainly affected by the pH of the medium, the rectified juice at pH 5.5 being the most appropriated one. The growth of Lactobacillus reuteri CECT 925 mainly increased the antiradical capacity of the juices. In general, Lactobacillus reuteri CECT 925 showed good resistance to in vitro gastrointestinal digestion conditions, reaching levels above 107 CFU/mL in all cases. The highest resistance was observed in the juice treated at 150 MPa followed by the juice homogenized at 100 MPa.

Antioxidant Activities of Sonchus oleraceus L.

<p>Supernumerary free radicals and other reactive species can cause oxidative damage in animal cells, potentially leading to non-infectious diseases. Diets rich in low molecular weight antioxidants (LMWAs) may prevent or arrest the pathogenesis of these diseases. Leaves of Sonchus oleraceus L. may be an excellent dietary LMWA source for humans given their apparent strong antioxidant activities in vitro. However, different S. oleraceus plants vary in their antioxidant capacity. Nothing is known of possible environmental effects on antioxidant potential. Equally, the effects of cooking and gastrointestinal digestion are unknown. The goals of this research were: (i) to study the effects of plant age, locality, and abiotic stressors on antioxidant potential; (ii) to study the effects of cooking and in vitro gastrointestinal digestion on antioxidant activity and uptake in human cells; and (iii) to study extractable antioxidant activities of S. oleraceus cell suspension cultures in relation to abiotic stressors. Antioxidant activities and levels of total phenolics, hydroxycinnamic acids and ascorbate increased as plants aged. An ecotype from Acacia Bay had a higher phenolic content and antioxidant activities than one from Oamaru; these differences were maintained across generations as well as in calli from in vitro cultures. This indicates heritability and genetic fidelity of antioxidant potential. Chilling and salinity had variable effects on concentrations of phenolics and antioxidant activities in plants, and the combination of the two stressors was not synergistic. This indicates that these two stressors share signalling and response pathways. Stressor-induced increases in antioxidant activities of leaf extracts correlated with improved cellular antioxidant activities (CAA) inside HepG2 cells. Antioxidants were released from leaves following in vitro gastrointestinal digestion, which were then subsequently uptaken by Caco2 and HepG2 cells wherein they displayed CAAs. Thus, elevated levels of antioxidants in stressor-imposed plants provide potentially more antioxidant protection to live human cells. Caftaric, chlorogenic and chicoric acids accounted for 92% of the phenolic compounds in S. oleraceus leaves. Of these, only chlorogenic acid was inducible by stressors, both in intact plants and in calli. In young stressor-applied plants, chlorogenic acid was enhanced to the levels achievable with plant ageing. Boiling leaves prior to digestion did not diminish the caftaric and chlorogenic acid levels released through digestion, but chicoric acid levels were. Out of the nine phenolic compounds in leaves, only chicoric, chlorogenic and caftaric acids were released into the medium during in vitro gastrointestinal digestion. Digestion of leaves resulted in effective release of caftaric and chlorogenic acids from leaves but the levels of released chicoric acid were diminished by digestion. This study offers insights into the factors that influence the antioxidant potential of S. oleraceus L. in vivo, in vitro, during cooking and in vitro gastrointestinal digestion. These results provide the foundation for: (1) encouraging the consumption of its fresh shoots as an antioxidant rich food; (2) further improving its antioxidant activities through manipulation of agronomy, ecotype and breeding; (3) developing its cell cultures as a commercial platform for phyto-antioxidant production aimed at formulating dietary supplements or food additives in biopharmaceutical industry.</p>

Antioxidant Activities of Sonchus oleraceus L.

<p>Supernumerary free radicals and other reactive species can cause oxidative damage in animal cells, potentially leading to non-infectious diseases. Diets rich in low molecular weight antioxidants (LMWAs) may prevent or arrest the pathogenesis of these diseases. Leaves of Sonchus oleraceus L. may be an excellent dietary LMWA source for humans given their apparent strong antioxidant activities in vitro. However, different S. oleraceus plants vary in their antioxidant capacity. Nothing is known of possible environmental effects on antioxidant potential. Equally, the effects of cooking and gastrointestinal digestion are unknown. The goals of this research were: (i) to study the effects of plant age, locality, and abiotic stressors on antioxidant potential; (ii) to study the effects of cooking and in vitro gastrointestinal digestion on antioxidant activity and uptake in human cells; and (iii) to study extractable antioxidant activities of S. oleraceus cell suspension cultures in relation to abiotic stressors. Antioxidant activities and levels of total phenolics, hydroxycinnamic acids and ascorbate increased as plants aged. An ecotype from Acacia Bay had a higher phenolic content and antioxidant activities than one from Oamaru; these differences were maintained across generations as well as in calli from in vitro cultures. This indicates heritability and genetic fidelity of antioxidant potential. Chilling and salinity had variable effects on concentrations of phenolics and antioxidant activities in plants, and the combination of the two stressors was not synergistic. This indicates that these two stressors share signalling and response pathways. Stressor-induced increases in antioxidant activities of leaf extracts correlated with improved cellular antioxidant activities (CAA) inside HepG2 cells. Antioxidants were released from leaves following in vitro gastrointestinal digestion, which were then subsequently uptaken by Caco2 and HepG2 cells wherein they displayed CAAs. Thus, elevated levels of antioxidants in stressor-imposed plants provide potentially more antioxidant protection to live human cells. Caftaric, chlorogenic and chicoric acids accounted for 92% of the phenolic compounds in S. oleraceus leaves. Of these, only chlorogenic acid was inducible by stressors, both in intact plants and in calli. In young stressor-applied plants, chlorogenic acid was enhanced to the levels achievable with plant ageing. Boiling leaves prior to digestion did not diminish the caftaric and chlorogenic acid levels released through digestion, but chicoric acid levels were. Out of the nine phenolic compounds in leaves, only chicoric, chlorogenic and caftaric acids were released into the medium during in vitro gastrointestinal digestion. Digestion of leaves resulted in effective release of caftaric and chlorogenic acids from leaves but the levels of released chicoric acid were diminished by digestion. This study offers insights into the factors that influence the antioxidant potential of S. oleraceus L. in vivo, in vitro, during cooking and in vitro gastrointestinal digestion. These results provide the foundation for: (1) encouraging the consumption of its fresh shoots as an antioxidant rich food; (2) further improving its antioxidant activities through manipulation of agronomy, ecotype and breeding; (3) developing its cell cultures as a commercial platform for phyto-antioxidant production aimed at formulating dietary supplements or food additives in biopharmaceutical industry.</p>