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Vancoillie F, Verkempinck SHE, Sluys L, De Mazière S, Van Poucke C, Hendrickx ME, Van Loey AM, Grauwet T. Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts during static in vitro digestion. Food Chem 2024; 445:138644. [PMID: 38354638 DOI: 10.1016/j.foodchem.2024.138644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024]
Abstract
Vegetables are frequently processed before consumption. However, vegetable functionalization continues beyond ingestion as the human digestive tract exposes vegetable products to various conditions (e.g. elevated temperature, pH alterations, enzymes, electrolytes, mechanical disintegration) which can affect the stability of micronutrients and phytochemicals. Besides the extent to which these compounds withstand the challenges posed by digestive conditions, it is equally important to consider their accessibility for potential absorption by the body. Therefore, this study investigated the impact of static in vitro digestion on the stability (i.e. concentration) and bioaccessibility of vitamin C, vitamin K1, glucosinolates, S-alk(en)yl-l-cysteine sulfoxides (ACSOs) and carotenoids in Brussels sprouts (Brassica oleracea var. gemmifera) and leek (Allium ampeloprasum var. porrum). Water-soluble compounds, glucosinolates and ACSOs, remained stable during digestion while vitamin C decreased by >48%. However, all water-soluble compounds were completely bioaccessible. Lipid-soluble compounds were also stable during digestion but were only bioaccessible for 26-81%.
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Affiliation(s)
- Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Sarah H E Verkempinck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Lili Sluys
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Sarah De Mazière
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Christof Van Poucke
- Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Polozsányi Z, Galádová H, Kaliňák M, Jopčík M, Kaliňáková B, Breier A, Šimkovič M. The Antimicrobial Effects of Myrosinase Hydrolysis Products Derived from Glucosinolates Isolated from Lepidium draba. PLANTS (BASEL, SWITZERLAND) 2024; 13:995. [PMID: 38611524 PMCID: PMC11013450 DOI: 10.3390/plants13070995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/26/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024]
Abstract
Lepidium draba (hoary cress) is a perennial plant belonging to the Brassicaceae family that produces two dominant glucosinolates (GLSs): glucoraphanin (GRN) and sinalbin (SBN). They represent the stored form, which is converted upon the myrosinase (Myr) hydrolysis activity to active compounds, mainly isothiocyanates (ITCs) such as sulforaphane (SFN) or p-hydroxybenzyl isothiocyanate (pHBITC). Research on ITCs that have proven anticancer, antimicrobial, and chemoprotective properties is usually conducted with pure commercially available compounds. However, these are chemically reactive, making it difficult to use them directly for preventive purposes in dietary supplements. Efforts are currently being made to prepare dietary supplements enriched with GLS and/or Myr. In this study, we report a simple but efficient chromatographic procedure for the isolation and purification of GLSs from MeOH extract from hoary cress based on a combination of ion exchange and gel permeation chromatography on DEAE-Sephadex A-25 and Sephadex LH-20. To obtain the Myr required for efficient hydrolysis of GLSs into antibacterial ITCs, we developed a rapid method for its extraction from the seeds of Lepidium sativum (garden cress). The yields of GLSs were 22.9 ± 1.2 mg GRN (purity 96%) and 10.4 ± 1.1 mg SBN (purity 92%) from 1 g of dry plant material. Both purified GLSs were used as substrates for the Myr. Analysis of the composition of hydrolysis products (HPs) revealed differences in their hydrolysis rates and in the degree of conversion from GLSs to individual ITCs catalyzed by Myr. When GRNs were cleaved, SFNs were formed in an equimolar ratio, but the formation of pHBITCs was only half that of cleaved SBNs. The decrease in pHBITC content is due to its instability compared to SFN. While SFN is stable in aqueous media during the measurement, pHBITC undergoes non-enzymatic hydrolysis to p-hydroxybenzyl alcohol and thiocyanate ions. Testing of the antimicrobial effects of the HPs formed from GRN by Myr under premix or in situ conditions showed inhibition of the growth of model prokaryotic and eukaryotic microorganisms. This observation could serve as the jumping-off point for the design of a two-component mixture, based on purified GLSs and Myr that is, usable in food or the pharmaceutical industry in the future.
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Affiliation(s)
- Zoltán Polozsányi
- Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Helena Galádová
- Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Michal Kaliňák
- Central Laboratories, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Martin Jopčík
- Institute of Plant Genetics and Biotechnology, Plant Science and Biodiversity Center, Slovak Academy of Sciences, Akademická 969, 949 01 Nitra, Slovakia
| | - Barbora Kaliňáková
- Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
| | - Albert Breier
- Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
- Institute of Molecular Physiology and Genetics, Centre of Biosciences, Slovak Academy of Sciences, Dúbravská Cesta 9, 845 05 Bratislava, Slovakia
| | - Martin Šimkovič
- Institute of Biochemistry and Microbiology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
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Seke F, Adiamo OQ, Sultanbawa Y, Sivakumar D. In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit ( Fragaria × ananassa) Polyphenols. Foods 2023; 12:4045. [PMID: 37959164 PMCID: PMC10647287 DOI: 10.3390/foods12214045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 10/26/2023] [Accepted: 11/03/2023] [Indexed: 11/15/2023] Open
Abstract
Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage (SJPP), and pea protein, psyllium mucilage, and okra mucilage (SJPPO) and investigating the in vitro release. The highest encapsulation efficiency was observed in capsule SJPPO (95.38%) and the lowest efficiency in SJPO (82.45%). Scanning electron microscopy revealed an amorphous glassy structure for the structure of the strawberry microcapsules, and X-ray diffraction confirmed that observation. However, X-ray diffraction further showed that SJPPO was crystalline, indicating a tighter crosslinking density than the other microcapsules. Fourier transform infrared spectroscopy showed peaks at 3390 and 1650 cm-1, confirming the presence of polyphenols and polysaccharides in the strawberry microcapsules. Thermal stability was higher for SJPPO, and the observed thermal transitions were due to the bonds formed between the polymers and polyphenols. Pelargonidin 3-glucoside, cyanidin 3-glucoside, cyanidin, delphinidin, malvidin 3-glucoside, ellagic acid, chlorogenic acid, catechin, and kaempferol were identified in the strawberry microcapsules. Digestion affected the compounds' content; the bioaccessibility for SJ was 39.26% and 45.43% for TPC and TAC, respectively. However, encapsulation improved the bioaccessibility of both TPC (SJPP, 51.54%; SJPO, 48.52%; and SJPPO, 54.39%) and TAC (SJPP, 61.08%; SJPO, 55.03%; and SJPPO, 71.93%). Thus, encapsulating pea protein isolate, psyllium mucilage, and okra mucilage is an effective method to facilitate targeted release and preserve the biological activities of fruits.
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Affiliation(s)
- Faith Seke
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, Pretoria 0001, South Africa;
| | - Oladipupo Q. Adiamo
- Australian Research Council Industrial Transformation Training Centre for Uniquely, Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Indooroopilly, QLD 4068, Australia; (O.Q.A.); (Y.S.)
| | - Yasmina Sultanbawa
- Australian Research Council Industrial Transformation Training Centre for Uniquely, Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Indooroopilly, QLD 4068, Australia; (O.Q.A.); (Y.S.)
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, Pretoria 0001, South Africa;
- Australian Research Council Industrial Transformation Training Centre for Uniquely, Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Indooroopilly, QLD 4068, Australia; (O.Q.A.); (Y.S.)
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Hwang ES, Kim S. Effect of In Vitro Gastrointestinal Digestion on Phytochemicals and Antioxidant Activities in Cherry Tomatoes ( Solanum lycopersicum var. cerasiforme). Prev Nutr Food Sci 2023; 28:312-320. [PMID: 37842262 PMCID: PMC10567589 DOI: 10.3746/pnf.2023.28.3.312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/21/2023] [Accepted: 06/21/2023] [Indexed: 10/17/2023] Open
Abstract
We investigated the impact of simulated in vitro gastrointestinal digestion on the levels of total polyphenols, total flavonoids, carotenoids, and antioxidant capacity in cherry tomatoes. The initial total polyphenol content of fresh tomatoes was 220.51 μg GAE/g, which decreased to 203.24 μg GAE/g after 120 min of stomach treatment and further decreased to 138.23 μg GAE/g after 120 min of small intestine treatment. Similarly, the initial total flavonoid content in fresh tomatoes was 43.28 μg QE/g, but after 120 min of small intestine digestion, it decreased by approximately 50.72% to 21.33 μg QE/g. Lycopene, lutein, and β-carotene also experienced a decrease of 69.71∼78.38% during the digestion process compared to fresh tomatoes. The antioxidant activity exhibited a reduction of 34.95∼37.67% compared to fresh tomatoes after digestion in the stomach and intestines. The bioactive compounds present in tomatoes undergo decomposition and conversion into other substances during digestion, and these degradation products are believed to inhibit the growth of SK-Hep1 human hepatoma cells while enhancing antioxidant activity within the intracellular environment.
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Affiliation(s)
- Eun-Sun Hwang
- Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University, Gyeonggi 17579, Korea
| | - Soyeon Kim
- Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University, Gyeonggi 17579, Korea
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Kilicli M, Erol KF, Toker OS, Tornuk F. Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3691-3700. [PMID: 36254100 DOI: 10.1002/jsfa.12273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 10/06/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam-mat drying of tomato. For this aim, density of foam-mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam-mats with 5 mm thickness were dried at 50, 60 and 70°C at 1.3 m/s air velocity. RESULTS The results showed that the porous structure of foams with lower densities resulted in higher drying rates and moisture diffusivities. Redness (a* ) value decreased with increasing aquafaba content (p < 0.05). Total phenolic content (TPC) and antioxidant activity (CUPRAC, DPPH and FRAP) of the resulting tomato powders were also determined. Moreover, bioaccessibility of phenolics and antioxidant activities were also determined using in vitro digestion. CONCLUSIONS All of the bioactive parameters are positively affected by foam-mat drying process. Using aquafaba as a foaming agent accelerated the drying period and improved bioactive characteristics of the powders. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Mahmut Kilicli
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
- Naci Topcuoglu Vocational School, Department of Food Processing, Gaziantep University, Gaziantep, Turkey
| | - Kubra Feyza Erol
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
| | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
| | - Fatih Tornuk
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
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Torres-Contreras AM, Nair V, Senés-Guerrero C, Pacheco A, González-Agüero M, Ramos-Parra PA, Cisneros-Zevallos L, Jacobo-Velázquez DA. Cross-Talk and Physiological Role of Jasmonic Acid, Ethylene, and Reactive Oxygen Species in Wound-Induced Phenolic Biosynthesis in Broccoli. PLANTS (BASEL, SWITZERLAND) 2023; 12:1434. [PMID: 37050060 PMCID: PMC10097011 DOI: 10.3390/plants12071434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/22/2023] [Accepted: 03/20/2023] [Indexed: 06/19/2023]
Abstract
Wounding induces phenolic biosynthesis in broccoli. However, there is scarce information about the physiological and molecular mechanisms governing this stress response. In the present study, a chemical-genetics approach was used to elucidate the role of reactive oxygen species (ROS), jasmonic acid (JA), and ethylene (ET) as stress-signaling molecules in the wound-induced phenolic biosynthesis in broccoli. Wounding activated the biosynthesis of ET and JA. Likewise, the wound-induced biosynthesis of ET and JA was regulated by ROS. JA activated primary metabolism, whereas the three signaling molecules activated phenylpropanoid metabolism. The signaling molecules inhibited the wound-induced activation of the hydroxycinnamoyl-CoA quinate hydroxycinnamoyl transferase (HQT) gene, which is involved in caffeoylquinic acids biosynthesis, and the main phenolics accumulated in wounded broccoli, suggesting that an alternative caffeoylquinic biosynthesis pathway is activated in the tissue due to wounding. ROS mediated the biosynthesis of most individual phenolic compounds evaluated. In conclusion, ROS, ET, and JA are essential in activating broccoli's primary and secondary metabolism, resulting in phenolic accumulation.
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Affiliation(s)
- Ana Mariel Torres-Contreras
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey C.P. 64849, Nuevo Leon, Mexico
| | - Vimal Nair
- Department of Horticultural Sciences, Texas A & M University, College Station, TX 77843-2133, USA
| | - Carolina Senés-Guerrero
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Nuevo Mexico, Zapopan C.P. 45138, Jalisco, Mexico
| | - Adriana Pacheco
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey C.P. 64849, Nuevo Leon, Mexico
| | - Mauricio González-Agüero
- Institute for Agricultural Research, INIA-La Platina, Postharvest Unit, Santa Rosa 11610, Santiago 8831314, Chile
| | - Perla A. Ramos-Parra
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey C.P. 64849, Nuevo Leon, Mexico
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A & M University, College Station, TX 77843-2133, USA
| | - Daniel A. Jacobo-Velázquez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Nuevo Mexico, Zapopan C.P. 45138, Jalisco, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Av. General Ramón Corona 2514, Nuevo Mexico, Zapopan C.P. 45138, Jalisco, Mexico
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Li CX, Wang FR, Zhang B, Deng ZY, Li HY. Stability and antioxidant activity of phenolic compounds during in vitro digestion. J Food Sci 2023; 88:696-716. [PMID: 36617678 DOI: 10.1111/1750-3841.16440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/24/2022] [Accepted: 12/06/2022] [Indexed: 01/10/2023]
Abstract
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p < 0.05). After gastric digestion, the content (p > 0.05) and CAA values (p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p < 0.05), and most flavanones showed unremarkable changes in ORAC values (p > 0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.
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Affiliation(s)
- Chun Xiao Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Fu Rong Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Ze Yuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hong Yan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
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Nieto JA, Hellín P, Pérez B, Viadel B, Alapont A, Agudelo A. Fresh Brassicaceae sprouting broccoli (Bimi®) glucosinolates profile characterization and bioaccessibility through an in vitro dynamic digestion study. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Bouranis JA, Beaver LM, Jiang D, Choi J, Wong CP, Davis EW, Williams DE, Sharpton TJ, Stevens JF, Ho E. Interplay between Cruciferous Vegetables and the Gut Microbiome: A Multi-Omic Approach. Nutrients 2022; 15:nu15010042. [PMID: 36615700 PMCID: PMC9824405 DOI: 10.3390/nu15010042] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
Brassica vegetables contain a multitude of bioactive compounds that prevent and suppress cancer and promote health. Evidence suggests that the gut microbiome may be essential in the production of these compounds; however, the relationship between specific microbes and the abundance of metabolites produced during cruciferous vegetable digestion are still unclear. We utilized an ex vivo human fecal incubation model with in vitro digested broccoli sprouts (Broc), Brussels sprouts (Brus), a combination of the two vegetables (Combo), or a negative control (NC) to investigate microbial metabolites of cruciferous vegetables. We conducted untargeted metabolomics on the fecal cultures by LC-MS/MS and completed 16S rRNA gene sequencing. We identified 72 microbial genera in our samples, 29 of which were significantly differentially abundant between treatment groups. A total of 4499 metabolomic features were found to be significantly different between treatment groups (q ≤ 0.05, fold change > 2). Chemical enrichment analysis revealed 45 classes of compounds to be significantly enriched by brassicas, including long-chain fatty acids, coumaric acids, and peptides. Multi-block PLS-DA and a filtering method were used to identify microbe−metabolite interactions. We identified 373 metabolites from brassica, which had strong relationships with microbes, such as members of the family Clostridiaceae and genus Intestinibacter, that may be microbially derived.
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Affiliation(s)
- John A. Bouranis
- School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR 97331, USA
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA
| | - Laura M. Beaver
- School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR 97331, USA
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA
| | - Duo Jiang
- Department of Statistics, Oregon State University, Corvallis, OR 97331, USA
| | - Jaewoo Choi
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA
| | - Carmen P. Wong
- School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR 97331, USA
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA
| | - Edward W. Davis
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA
- Center for Quantitative Life Sciences, Oregon State University, Corvallis, OR 97331, USA
| | - David E. Williams
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA
- Department of Environmental and Molecular Toxicology, Oregon State University, Corvallis, OR 97331, USA
| | - Thomas J. Sharpton
- Department of Statistics, Oregon State University, Corvallis, OR 97331, USA
- Department of Microbiology, Oregon State University, Corvallis, OR 97331, USA
| | - Jan F. Stevens
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA
- Department of Pharmaceutical Sciences, Oregon State University, Corvallis, OR 97331, USA
| | - Emily Ho
- School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR 97331, USA
- Linus Pauling Institute, Oregon State University, Corvallis, OR 97331, USA
- Correspondence:
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Tlili H, Arfa AB, Boubakri A, Hanen N, Neffati M, Doria E. Biochemical Composition and Biological Activities of Various Population of Brassica tournefortii Growing Wild in Tunisia. PLANTS (BASEL, SWITZERLAND) 2022; 11:3393. [PMID: 36501432 PMCID: PMC9739365 DOI: 10.3390/plants11233393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/30/2022] [Accepted: 12/02/2022] [Indexed: 06/17/2023]
Abstract
Brassica tournefortii Gouan, commonly known (Aslooz) in Tunisia, is an annual plant, native to the North Africa and Middle East. Brassica species are used as food, their young leaves can be cooked, providing nutrients and health-giving phytochemicals such as phenolic compounds, polyphenols and carotenoids. Phytochemical composition and bioactivity of Brassica tournefortii leaf extracts, collected from four different bioclimatic zones in Tunisia, are investigated in the present study. Results showed that location and climatic variations can alter the phytochemical composition of B. tournefortii. Interestingly, HPLC analysis enabled identifying lutein and beta-carotene at high concentrations, especially in extracts of B. tournefortii collected from Gabes (B2) (344 µg/g of lutein) and B. tournefortii collected from Zarzis (B3) (1364 µg/g of beta-carotene). In particular, the antioxidant activity measured by DPPH assay showed that the extract of the plants collected from the growing region of Zarzis exhibits the highest antioxidant activities (0.99 mg/mL). All the Brassica tournefortii extracts showed a relevant antiproliferative activity, especially toward the Caco-2 cell line. These preliminary data resulted in being useful to correlate growth environmental conditions with different accumulation of metabolites in Brassica species still being poorly studied.
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Affiliation(s)
- Hajer Tlili
- Laboratory of Pastoral Ecosystems and Valorization of Spontaeous Plants and Microorganisms, Institute of Arid Regions (IRA), Medenine 4119, Tunisia
| | - Abdelkarim Ben Arfa
- Laboratory of Pastoral Ecosystems and Valorization of Spontaeous Plants and Microorganisms, Institute of Arid Regions (IRA), Medenine 4119, Tunisia
| | - Abdelbasset Boubakri
- Laboratory of Pastoral Ecosystems and Valorization of Spontaeous Plants and Microorganisms, Institute of Arid Regions (IRA), Medenine 4119, Tunisia
| | - Najjaa Hanen
- Laboratory of Pastoral Ecosystems and Valorization of Spontaeous Plants and Microorganisms, Institute of Arid Regions (IRA), Medenine 4119, Tunisia
| | - Mohamed Neffati
- Laboratory of Pastoral Ecosystems and Valorization of Spontaeous Plants and Microorganisms, Institute of Arid Regions (IRA), Medenine 4119, Tunisia
| | - Enrico Doria
- Department of Biology and Biotechnology, University of Pavia, 27100 Pavia, Italy
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Marinea M, Ellis A, Golding M, Loveday SM. Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09763-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
AbstractThis study aimed to explore how the delivery of added phenolic acids was affected by the soy protein gel matrix using the INFOGEST static in vitro digestion protocol. Gels were prepared by two consecutive heating steps and by adding glucono–$$\delta$$
δ
–lactone (GDL) as an acidifier or magnesium sulphate (MgSO$$_{4}$$
4
) as a salt coagulant. The addition of phenolic acids in GDL gels doubled their elastic modulus (G’) (p<0.05), without showing the same effect on MgSO$$_{4}$$
4
gels. Nevertheless, the bioaccessibility of phenolic acids was not significantly different between the gel matrices (p>0.05). The release of all phenolics was almost complete (>80%) at the oral phase (pH 7) and significantly lower at gastric phase (pH 3), then at intestinal phase, the release was either increased or significantly reduced depending on the phenolic acid structure. The results of this study suggest that the bioaccessibility of the added phenolic acids is controlled by their interactions with the soy protein gels rather than the protein digestion kinetics of the gels.
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12
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Antioxidant Activities of Co-Encapsulated Natal Plum ( Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion. Foods 2022; 11:foods11142116. [PMID: 35885359 PMCID: PMC9319165 DOI: 10.3390/foods11142116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/08/2022] [Accepted: 07/12/2022] [Indexed: 11/16/2022] Open
Abstract
Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (Ltp. plantarum 75) by freeze-drying using pea protein isolate, maltodextrin, and psyllium mucilage and evaluating their release in vitro. An encapsulation efficiency of >85% was noted in lactic acid bacteria (LAB) survival and anthocyanin content. Freeze-drying produced pinkish-red powder, rich in polyphenols and LAB (>6 Log CFU mL−1) after 14 days of storage. Natal plum juice + maltodextrin + pea protein isolate + psyllium mucilage + Ltp. plantarum 75 (NMPeaPsyB) showed the highest LAB population (6.74 Log CFU mL−1) with a survival rate of 81.9%. After digestion, NMPeaPsyB and NMPeaPsy had the highest LAB survival (>50%) at 67.5% and 67.5 ± 0.75%, respectively, and the highest bioaccessibility of cyanidin 3-sambubioside in Natal plum juice than the other co-encapsulation with other biopolymers. NMPeaPsy and NMPeaPsyB showed phenolic stability in the gastric phase and controlled release in the intestinal simulated phase. The antioxidant activities had strong correlations with cyanidin 3-sambubioside. The results confirmed that microencapsulation is important for improving stability and allowing for the development of functional foods.
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Investigation of bioaccessibility of vitamin C in various fruits and vegetables under in vitro gastrointestinal digestion system. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC9189618 DOI: 10.1007/s11694-022-01486-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Miyahira RF, de Lima Pena F, Fabiano GA, de Oliveira Lopes J, Ponte LGS, da Cunha DT, Bezerra RMN, Antunes AEC. Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:233-240. [PMID: 35553352 DOI: 10.1007/s11130-022-00970-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/09/2022] [Indexed: 06/15/2023]
Abstract
The consumption of sprouts has increased as the germination process causes changes in the chemical composition of the seeds, improving their nutritional value. The aim of this work was to compare the total phenolic content and antioxidant capacity of broccoli, lentils and wheat sprouts before and after in vitro digestion, and the total phenolic content and antioxidant capacity between seeds and sprouts. Broccoli and wheat showed no difference in total phenolic content before and after germination, while lentils showed a significant decrease in total phenolic content after germination. The antioxidant capacity of broccoli and wheat increased after germination. After simulated digestion, the total phenolic content and antioxidant activity of broccoli sprouts significantly decreased during digestion in the gastric phase compared to the sprouts before digestion. Lentil sprouts did not show a decrease in total phenolic content during the gastric phase of digestion compared to the sprouts before digestion. However, they showed a significant increase in total phenolic content during the enteric phase. Finally, wheat sprouts showed a significant increase in total phenolic content and antioxidant activity during the gastric phase of digestion compared to grain before digestion. The germination process may increase the antioxidant capacity of sprouts, although this is not always related to the phenolic compound.
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Affiliation(s)
- Roberta Fontanive Miyahira
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12° andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, CEP: 20550-013, Brazil.
- School of Applied Sciences, State University of Campinas (UNICAMP), Limeira, SP, Brazil.
| | - Fabíola de Lima Pena
- School of Applied Sciences, State University of Campinas (UNICAMP), Limeira, SP, Brazil
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15
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Trych U, Buniowska M, Skąpska S, Kapusta I, Marszałek K. Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031036. [PMID: 35164299 PMCID: PMC8839513 DOI: 10.3390/molecules27031036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 11/17/2022]
Abstract
Blackcurrant juice (Ribes nigrum L.) was subjected to supercritical carbon dioxide (SCCD) at 10, 30, and 60 MPa for 10 min at 45 °C, as well as thermally treated at 45 and 85 °C for 10 min to determine the stability, antioxidant capacity (AC), and bioaccessibility (BAc) of vitamin C, total anthocyanins, and their individual monomers. An in vitro gastrointestinal digestion model completed with dialysis was used to assess BAc. The use of SCCD at each of the pressures applied improved the stability of vitamin C, total anthocyanins, and AC before in vitro digestion. As a result of digestion, the total content of vitamin C, anthocyanins, and AC decreased. The highest BAc of vitamin C was noted in fresh juice (FJ) (40%) and after mild heat treatment at 45 °C (T45) (46%). The highest BAc of total anthocyanins was also noted in the FJ (4.4%). The positive effect of the application of SCCD on the BAc of the delphinidin-3-O-glycosides was observed compared to T45 and thermal pasteurization at 85 °C (T85). Although SCCD did not significantly improve the BAc of vitamin C and total anthocyanins, the higher AC of SCCD samples after intestinal digestion (ABTS+• and DPPH•) and in dialysate (ABTS+•) compared to thermally treated was observed. The protocatechuic acid was detected by UPLC-PDA-MS/MS as the major metabolite formed during the digestion of delphinidin-3-O-rutinoside. This may indicate the influence of SCCD on improvement of the accessibility of antioxidants for digestion, thanks to which more metabolites with high antioxidant activity were released.
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Affiliation(s)
- Urszula Trych
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland; (S.S.); (K.M.)
- Correspondence:
| | - Magdalena Buniowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35601 Rzeszow, Poland;
| | - Sylwia Skąpska
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland; (S.S.); (K.M.)
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 2D Zelwerowicza St., 35601 Rzeszow, Poland;
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland; (S.S.); (K.M.)
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 2D Zelwerowicza St., 35601 Rzeszow, Poland;
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16
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Melim C, Lauro MR, Pires IM, Oliveira PJ, Cabral C. The Role of Glucosinolates from Cruciferous Vegetables (Brassicaceae) in Gastrointestinal Cancers: From Prevention to Therapeutics. Pharmaceutics 2022; 14:pharmaceutics14010190. [PMID: 35057085 PMCID: PMC8777706 DOI: 10.3390/pharmaceutics14010190] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/31/2021] [Accepted: 01/10/2022] [Indexed: 02/04/2023] Open
Abstract
The gastrointestinal (GI) tract is composed of rapidly renewing cells, which increase the likelihood of cancer. Colorectal cancer is one of the most frequently diagnosed GI cancers and currently stands in second place regarding cancer-related mortality. Unfortunately, the treatment of GI is limited, and few developments have occurred in the field over the years. With this in mind, new therapeutic strategies involving biologically active phytocompounds are being evaluated as anti-cancer agents. Vegetables such as broccoli, brussels sprouts, cabbage, cauliflower, and radish, all belonging to the Brassicaceae family, are high in dietary fibre, minerals, vitamins, carotenoids, polyphenols, and glucosinolates. The latter compound is a secondary metabolite characteristic of this family and, when biologically active, has demonstrated anti-cancer properties. This article reviews the literature regarding the potential of Cruciferous vegetables in the prevention and/or treatment of GI cancers and the relevance of appropriate compound formulations for improving the stability and bioaccessibility of the major Cruciferous compounds, with a particular focus on glucosinolates.
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Affiliation(s)
- Catarina Melim
- Faculty of Medicine, Clinic Academic Center of Coimbra (CACC), Coimbra Institute for Clinical and Biomedical Research (iCBR), University of Coimbra, 3000-548 Coimbra, Portugal;
- Center for Innovative Biomedicine and Biotechnology (CIBB), University of Coimbra, 3000-548 Coimbra, Portugal;
| | - Maria R. Lauro
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy;
| | - Isabel M. Pires
- Department of Biomedical Sciences, Faculty of Health Sciences, University of Hull, Hull HU6 7RX, UK;
| | - Paulo J. Oliveira
- Center for Innovative Biomedicine and Biotechnology (CIBB), University of Coimbra, 3000-548 Coimbra, Portugal;
- CNC—Center for Neuroscience and Cell Biology, University of Coimbra, 3004-517 Coimbra, Portugal
| | - Célia Cabral
- Faculty of Medicine, Clinic Academic Center of Coimbra (CACC), Coimbra Institute for Clinical and Biomedical Research (iCBR), University of Coimbra, 3000-548 Coimbra, Portugal;
- Center for Innovative Biomedicine and Biotechnology (CIBB), University of Coimbra, 3000-548 Coimbra, Portugal;
- Center for Functional Ecology, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
- Correspondence: ; Tel.: +351-239-480-066
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17
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Seke F, Manhivi VE, Shoko T, Slabbert RM, Sultanbawa Y, Sivakumar D. Extraction optimisation, hydrolysis, antioxidant properties and bioaccessibility of phenolic compounds in Natal plum fruit (Carissa Macrocarpa). FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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de Aguiar Cipriano P, Kim H, Fang C, Paula Venancio V, Mertens-Talcott SU, Talcott ST. In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas). Food Chem 2021; 374:131076. [PMID: 34915366 DOI: 10.1016/j.foodchem.2021.131076] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 09/02/2021] [Accepted: 09/05/2021] [Indexed: 12/28/2022]
Abstract
Purple sweet potatoes (PSP) are widely used as color enhancers in food formulations. Investigations on the stability of PSP polyphenolics during simulated digestion and subsequent absorption in a Caco-2 cell monolayer model were accomplished. Measures of bioactive activities were also assessed in vitro. PSP whole polyphenolic extracts as a control (WC) were compared to isolates enriched in anthocyanins (AC) or non-anthocyanin phenolics (NAP). Anthocyanins were also alkali-hydrolyzed to remove acylated moieties. Compounds were subjected to simulated gastro-intestinal digestions where non-hydrolyzed anthocyanins showed higher stability compared to alkali-hydrolyzed. For many alkali-hydrolyzed anthocyanins, the transport through a Caco-2 cell monolayer was reduced. PSP fractions significantly increased the generation of reactive oxygen species in HT-29 cells and was suppressive in the CCD-18Co cells while down-regulated mRNA expression of inflammatory markers. Results indicate the importance of PSP composition and the effects of acyl moieties on anthocyanin stability and functional properties for food colors.
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Affiliation(s)
- Paula de Aguiar Cipriano
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843-2256, United States
| | - Hyemee Kim
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843-2256, United States
| | - Chuo Fang
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843-2256, United States
| | - Vinicius Paula Venancio
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843-2256, United States
| | - Susanne U Mertens-Talcott
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843-2256, United States
| | - Stephen T Talcott
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843-2256, United States.
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19
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Sequeira IR. Higher doses of ascorbic acid may have the potential to promote nutrient delivery via intestinal paracellular absorption. World J Gastroenterol 2021; 27:6750-6756. [PMID: 34790005 PMCID: PMC8567472 DOI: 10.3748/wjg.v27.i40.6750] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/16/2021] [Accepted: 09/19/2021] [Indexed: 02/06/2023] Open
Abstract
The significance of plasma ascorbic acid (AA) is underscored by its enzymatic and antioxidant properties as well as involvement in many aspects of health including the synthesis of biomolecules during acute illness, trauma and chronic health conditions. Dietary intake supports maintenance of optimal levels with supplementation at higher doses more likely pursued. Transient increased intestinal paracellular permeability following high dose AA may be utilised to enhance delivery of other micronutrients across the intestinal lumen. The potential mechanism following dietary intake however needs further study but may provide an avenue to increase small intestinal nutrient co transport and absorption, including in acute and chronic illness.
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Affiliation(s)
- Ivana Roosevelt Sequeira
- Human Nutrition Unit, School of Biological Science, University of Auckland, Auckland 1024, New Zealand
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20
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Evidence on the Bioaccessibility of Glucosinolates and Breakdown Products of Cruciferous Sprouts by Simulated In Vitro Gastrointestinal Digestion. Int J Mol Sci 2021; 22:ijms222011046. [PMID: 34681712 PMCID: PMC8539263 DOI: 10.3390/ijms222011046] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/08/2021] [Accepted: 10/09/2021] [Indexed: 12/24/2022] Open
Abstract
Cruciferous vegetables are gaining importance as nutritious and sustainable foods, rich in phytochemical compounds such as glucosinolates (GSLs). However, the breakdown products of these sulfur-based compounds, mainly represented by isothiocyanates (ITC) and indoles, can contribute to human health. In the human digestive system, the formation of these compounds continues to varying extents in the different stages of digestion, due to the contact of GSLs with different gastric fluids and enzymes under the physicochemical conditions of the gastrointestinal tract. Therefore, the aim of the present work was to uncover the effect of gastrointestinal digestion on the release of glucosinolates and their transformation into their bioactive counterparts by applying a simulated in vitro static model on a range of brassica (red radish, red cabbage, broccoli, and mustard) sprouts. In this sense, significantly higher bioaccessibility of ITC and indoles from GSLs of red cabbage sprouts was observed in comparison with broccoli, red radish, and mustard sprouts, due to the aliphatic GSLs proportion present in the different sprouts. This indicates that the bioaccessibility of GSLs from Brasicaceae sprouts is not exclusively associated with the initial content of these compounds in the plant material (almost negligible), but also with the release of GSLs and the ongoing breakdown reactions during the gastric and intestinal phases of digestion, respectively. Additionally, aliphatic GSLs provided higher bioaccessibility of their corresponding ITC in comparison to indolic and aromatic GSLs.
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21
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Composition of the Gut Microbiome Influences Production of Sulforaphane-Nitrile and Iberin-Nitrile from Glucosinolates in Broccoli Sprouts. Nutrients 2021; 13:nu13093013. [PMID: 34578891 PMCID: PMC8468500 DOI: 10.3390/nu13093013] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/24/2021] [Accepted: 08/24/2021] [Indexed: 12/17/2022] Open
Abstract
Isothiocyanates, such as sulforaphane and iberin, derived from glucosinolates (GLS) in cruciferous vegetables, are known to prevent and suppress cancer development. GLS can also be converted by bacteria to biologically inert nitriles, such as sulforaphane-nitrile (SFN-NIT) and iberin-nitrile (IBN-NIT), but the role of the gut microbiome in this process is relatively undescribed and SFN-NIT excretion in humans is unknown. An ex vivo fecal incubation model with in vitro digested broccoli sprouts and 16S sequencing was utilized to explore the role of the gut microbiome in SFN- and IBN-NIT production. SFN-NIT excretion was measured among human subjects following broccoli sprout consumption. The fecal culture model showed high inter-individual variability in nitrile production and identified two sub-populations of microbial communities among the fecal cultures, which coincided with a differing abundance of nitriles. The Clostridiaceae family was associated with high levels, while individuals with a low abundance of nitriles were more enriched with taxa from the Enterobacteriaceae family. High levels of inter-individual variation in urine SFN-NIT levels were also observed, with peak excretion of SFN-NIT at 24 h post broccoli sprout consumption. These results suggest that nitrile production from broccoli, as opposed to isothiocyanates, could be influenced by gut microbiome composition, potentially lowering efficacy of cruciferous vegetable interventions.
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22
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Şensu E, Kasapoğlu KN, Gültekin-Özgüven M, Demircan E, Arslaner A, Özçelik B. Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110820] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion. Foods 2021; 10:foods10020337. [PMID: 33557347 PMCID: PMC7916049 DOI: 10.3390/foods10020337] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 01/28/2021] [Accepted: 02/03/2021] [Indexed: 12/12/2022] Open
Abstract
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.
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Marinea M, Ellis A, Golding M, Loveday SM. Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids. Foods 2021; 10:foods10010154. [PMID: 33450925 PMCID: PMC7828434 DOI: 10.3390/foods10010154] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 01/10/2023] Open
Abstract
In this study, a model system of firm tofu (pressed gel) was prepared to study how the coagulation mechanism-acidification with glucono δ-lactone (GDL) or coagulation with magnesium sulphate (MgSO4)-affected the physical properties of the gels along with their in vitro proteolysis (or extent of proteolysis). The two types of gels were also fortified with 3.5 mM protocatechuic (PCA) and coumaric acid (CMA) to test whether they can be used as bioactive delivery systems. Texture analysis showed that all MgSO4-induced gels (fortified and control) had a higher hydration capacity and a weaker texture than the GDL-induced gels (p < 0.05). MgSO4 gels had almost double proteolysis percentages throughout the in vitro digestion and showed a significantly higher amino acid bioaccessibility than the GDL gels (essential amino acid bioaccessibility of 56% versus 31%; p < 0.05). Lastly, both gel matrices showed a similar phenolic acid release profile, on a percentage basis (~80% for PCA and ~100% for CMA). However, GDL gels delivered significantly higher masses of bioactives under simulated intestinal conditions because they could retain more of the bioactives in the gel after pressing. It was concluded that the coagulation mechanism affects both the macro- and microstructure of the soy protein pressed gels and as a result their protein digestibility. Both pressed gel matrices are promising delivery systems for bioactive phenolic acids.
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Affiliation(s)
- Marina Marinea
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Correspondence:
| | - Ashling Ellis
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Matt Golding
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Simon M. Loveday
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- Food and Bio-Based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand
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26
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Liu B, Jiao L, Chai J, Bao C, Jiang P, Li Y. Encapsulation and Targeted Release. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Eltamany EE, Elhady SS, Ahmed HA, Badr JM, Noor AO, Ahmed SA, Nafie MS. Chemical Profiling, Antioxidant, Cytotoxic Activities and Molecular Docking Simulation of Carrichtera annua DC. (Cruciferae). Antioxidants (Basel) 2020; 9:E1286. [PMID: 33339242 PMCID: PMC7766671 DOI: 10.3390/antiox9121286] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 12/13/2022] Open
Abstract
Our investigation intended to analyze the chemical composition and the antioxidant activity of Carrichtera annua and to evaluate the antiproliferative effect of C. annua crude and phenolics extracts by MTT assay on a panel of cancerous and non-cancerous breast and liver cell lines. The total flavonoid and phenolic contents of C. annua were 47.3 ± 17.9 mg RE/g and 83.8 ± 5.3 mg respectively. C. annua extract exhibited remarkable antioxidant capacity (50.92 ± 5.64 mg GAE/g) in comparison with BHT (74.86 ± 3.92 mg GAE/g). Moreover, the extract exhibited promising reduction ability (1.17 mMol Fe+2/g) in comparison to the positive control (ascorbic acid with 2.75 ± 0.91) and it displayed some definite radical scavenging effect on DPPH (IC50 values of 211.9 ± 3.7 µg/mL). Chemical profiling of C. annua extract was achieved by LC-ESI-TOF-MS/MS analysis. Forty-nine hits mainly polyphenols were detected. Flavonoid fraction of C. annua was more active than the crude extract. It demonstrated selective cytotoxicity against the MCF-7 and HepG2 cells (IC50 = 13.04 and 19.3 µg/mL respectively), induced cell cycle arrest at pre-G1 and G2/M-phases and displayed apoptotic effect. Molecular docking studies supported our findings and revealed that kaempferol-3,7-O-bis-α-L-rhamnoside and kaempferol-3-rutinoside were the most active inhibitors of Bcl-2. Therefore, C. annua herb seems to be a promising candidate to further advance anticancer research. In extrapolation, the intake of C. annua phenolics might be adventitious for alleviating breast and liver malignancies and tumoral proliferation in humans.
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Affiliation(s)
- Enas E. Eltamany
- Department of Pharmacognosy, Faculty of Pharmacy, Suez Canal University, Ismailia 41522, Egypt; (E.E.E.); (H.A.A.); (J.M.B.)
| | - Sameh S. Elhady
- Department of Natural Products, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
| | - Haidy A. Ahmed
- Department of Pharmacognosy, Faculty of Pharmacy, Suez Canal University, Ismailia 41522, Egypt; (E.E.E.); (H.A.A.); (J.M.B.)
- Ismailia Health Affairs Directorate, Ismailia 41525, Egypt
| | - Jihan M. Badr
- Department of Pharmacognosy, Faculty of Pharmacy, Suez Canal University, Ismailia 41522, Egypt; (E.E.E.); (H.A.A.); (J.M.B.)
| | - Ahmad O. Noor
- Department of Pharmacy Practice, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
| | - Safwat A. Ahmed
- Department of Pharmacognosy, Faculty of Pharmacy, Suez Canal University, Ismailia 41522, Egypt; (E.E.E.); (H.A.A.); (J.M.B.)
| | - Mohamed S. Nafie
- Department of Chemistry, Faculty of Science, Suez Canal University, Ismailia 41522, Egypt;
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28
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Wang L, Rose D, Rao P, Zhang Y. Development of Prolamin-Based Composite Nanoparticles for Controlled Release of Sulforaphane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13083-13092. [PMID: 31834787 DOI: 10.1021/acs.jafc.9b06970] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Sulforaphane (SFN) has been documented to possess anticancer properties. However, its application is limited by instability and poor bioavailability, which could be enhanced by colloidal delivery systems. In this study, prolamins from two cereal grains, i.e., proso millet (MP) and corn (CP), were extracted and used to fabricate nanoparticles for SFN via an anti-solvent process. A secondary layer with a complex of sodium caseinate (NaCas)/propylene glycol alginate (PGA) at an equal mass was deposited to further improve the stability of nanoparticles. Results indicated that composite nanoparticles with NaCas/PGA at 0.3% (w/v) exhibited a spherical shape with high encapsulation efficiency (>80%), small size (150 nm), and highly negative ζ potential (-39 mV). SFN in MP compared to that in CP showed a similar but lower releasing rate under simulated in vitro digestion. Therefore, prolamins from both sources are promising plant source delivery materials to improve stability and achieve controlled release of bioactives.
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Affiliation(s)
- Lei Wang
- School of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, People's Republic of China
| | | | - Pingfan Rao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
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29
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Stefanucci A, Zengin G, Llorent-Martinez EJ, Dimmito MP, Della Valle A, Pieretti S, Ak G, Sinan KI, Mollica A. Chemical characterization, antioxidant properties and enzyme inhibition of Rutabaga root’s pulp and peel (Brassica napus L.). ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.07.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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30
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The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment. Molecules 2020; 25:molecules25153544. [PMID: 32756431 PMCID: PMC7435975 DOI: 10.3390/molecules25153544] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Accepted: 07/30/2020] [Indexed: 11/23/2022] Open
Abstract
The aim of the study was to investigate the effect of high-pressure processing (HPP) and thermal processing (TP) on the bioaccessibility of vitamin C and anthocyanins as well as changes in the antioxidant capacity (AC) using ABTS+• and DPPH• tests on blackcurrant (Ribes nigrum L.) puree during the steps in the digestive process. The puree was subjected to HPP at 200, 400, and 600 MPa for 5 min (room temperature) or TP at 85 °C for 10 min. The controls were untreated puree (P) and fruit crushed in a mortar (M). All the samples were digested in a static in vitro digestion model, including the mouth, stomach, and small intestine, and subjected to dialysis. The vitamin C, anthocyanin, and antioxidant capacity were monitored at each step of the digestion process. The potential bioaccessibility of the antioxidants studied was calculated in relation to the undigested sample. TP and HPP enabled a high content of vitamin C, anthocyanins, and AC to be maintained. After simulated digestion in the small intestine, a significant decrease was observed in the vitamin C and anthocyanins (approximately 98%) content. However, a high stability (approximately 70%) of both compounds was noted at the gastric stage. HPP and TP significantly affected the potential bioaccessibility of vitamin C and anthocyanins, although the bioaccessibility of both compounds in the samples treated using HPP was higher than when using TP. Moreover, the potential bioaccessibility of vitamin C after HPP treatment (400 and 600 MPa) was higher than the bioaccessibility calculated for the M and P control samples. TP and HPP treatment negatively affected anthocyanin bioaccessibility after dialysis. The most favorable pressure was 400 MPa, as it allowed maintaining the best antioxidant activity after digestion.
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31
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Zhang Q, Xing B, Sun M, Zhou B, Ren G, Qin P. Changes in bio-accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion. Food Sci Nutr 2020; 8:4232-4241. [PMID: 32884704 PMCID: PMC7455932 DOI: 10.1002/fsn3.1718] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 05/22/2020] [Accepted: 05/26/2020] [Indexed: 12/31/2022] Open
Abstract
This study aimed to evaluate the bio-accessibility of the phenolics and flavonoid, the polyphenolic profile and the antioxidant activity of sprouts obtained from four different quinoa genotypes and one djulis cultivar during in vitro gastrointestinal digestion. Compared to their content in sprouts, the bioavailable phenolics after the oral phase, the gastric phase, the intestinal phase, and in the dialyzable fraction were in the ranges of 45.7%-63.5%, 87.6%-116.7%, 89.6%-124.5%, and 7.4%-10.9%, respectively. The trend in flavonoid bio-accessibility was similar to the polyphenols. The dialyzable flavonoid recoveries varied between 4.2% and 12.4%. Correspondingly, the free radical scavenging activity of the dialyzable phase decreased significantly from 84.7% to 96.5%. The main phenolic acids were vanillic acid, caffeic acid, and syringic acid during digestion. The results suggest that gastrointestinal digestion greatly affected the absorption of polyphenols and flavonoid of quinoa and djulis sprouts, as well as their antioxidant capacity.
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Affiliation(s)
- Qinping Zhang
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
- School of Pharmacy and BioengineeringChengdu UniversityChengduChina
| | - Bao Xing
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
| | - Menghan Sun
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
- School of Pharmacy and BioengineeringChengdu UniversityChengduChina
| | - Bangwei Zhou
- Key Laboratory of Vegetation EcologyMinistry of EducationInstitute of Grassland SciencesNortheast Normal UniversityJilinChina
| | - Guixing Ren
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
- School of Pharmacy and BioengineeringChengdu UniversityChengduChina
| | - Peiyou Qin
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
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32
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Zadeike D, Vaitkeviciene R, Marksa M, Juodeikiene G, Bendoraitiene J, Bartkiene E, Lele V, Viskelis P, Bernatoniene J, Jakstas V. Structural and functional characterisation of compositionally optimised rice bran and lingonberry dietary fibre‐based gel‐type product enriched with phytochemicals. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14668] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Daiva Zadeike
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Ruta Vaitkeviciene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | | | - Grazina Juodeikiene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Joana Bendoraitiene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Elena Bartkiene
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
| | - Vita Lele
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
| | - Pranas Viskelis
- Institute of Horticulture Lithuanian Research Centre for Agriculture and Forestry 58344 Kedainiai Lithuania
| | | | - Valdas Jakstas
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
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33
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Jurinjak Tušek A, Marić L, Benković M, Valinger D, Jurina T, Gajdoš Kljusurić J. In-vitro digestion of the bioactives originating from the Lamiaceae family herbal teas: A kinetic and PLS modeling study. J Food Biochem 2020; 44:e13233. [PMID: 32490545 DOI: 10.1111/jfbc.13233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 03/09/2020] [Accepted: 03/20/2020] [Indexed: 12/13/2022]
Abstract
The stability of lavender, lemon balm, mint, sage, and thyme teas was investigated using in-vitro simulation of the digestive system. Kinetics of changes in the total polyphenolic content (TPC) and the antioxidant activity during the in-vitro trials were also evaluated. Results showed that TPC of mint teas decreases the fastest. Mathematical models for prediction of the TPC and the antioxidant activity of prepared teas based on UV-VIS and NIR spectra collected before, during, and after simulation showed that the best prediction was obtained for the wavelength ranges from 410 to 900 nm, 904 to 928 nm, and 1,399 to 1699 nm. It was concluded that the NIR can be used for calibration, validation, and classification of teas prepared from Lamiaceae plants. PRACTICAL APPLICATIONS: The bioactives' in-vitro digestion process can successfully be characterized by chemical, spectroscopic, and mathematical analysis. Application of NIR spectroscopy, in combination with multivariate analysis, leads to a reduction of time, costs, and chemical consumption and gives reliable results that pharmaceutical, food, and chemical industries can benefit from.
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Affiliation(s)
- Ana Jurinjak Tušek
- Faculty of Food Technology and Biotechnology, Department of Process Engineering, University of Zagreb, Zagreb, Croatia
| | - Lucija Marić
- Faculty of Food Technology and Biotechnology, Department of Process Engineering, University of Zagreb, Zagreb, Croatia
| | - Maja Benković
- Faculty of Food Technology and Biotechnology, Department of Process Engineering, University of Zagreb, Zagreb, Croatia
| | - Davor Valinger
- Faculty of Food Technology and Biotechnology, Department of Process Engineering, University of Zagreb, Zagreb, Croatia
| | - Tamara Jurina
- Faculty of Food Technology and Biotechnology, Department of Process Engineering, University of Zagreb, Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, Department of Process Engineering, University of Zagreb, Zagreb, Croatia
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34
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Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods. Food Chem 2020; 330:127166. [PMID: 32535312 DOI: 10.1016/j.foodchem.2020.127166] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 05/16/2020] [Accepted: 05/25/2020] [Indexed: 11/23/2022]
Abstract
Knowing the bioaccessibility of vitamin C in foodstuffs produced for infants and young children is necessary to determine their daily vitamin C intake. The purpose of the present study was to investigate the bioaccessibility of vitamin C in fruit-, vegetable-, and cereal-based baby foodstuffs by an in vitro digestion model at varying gastric pHs. The concentrations of measured vitamin C were higher than the declared amounts on their label. The bioaccessibility of vitamin C ranged from 10.4 to 43.4%, and from 0.4 to 19.2% in fruit- and vegetable-based baby foodstuffs (declared vitamin C fortified) at gastric pH 1.5 and 4, respectively. For cereal-based baby foodstuffs, the bioaccessibility ranged from 1.3 to 53.8%, and from 0.3 to 26.3% at gastric pH 1.5 and 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby foodstuffs is very low in both gastric pH conditions.
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35
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Wojtunik-Kulesza K, Oniszczuk A, Oniszczuk T, Combrzyński M, Nowakowska D, Matwijczuk A. Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review. Nutrients 2020; 12:E1401. [PMID: 32414132 PMCID: PMC7284996 DOI: 10.3390/nu12051401] [Citation(s) in RCA: 170] [Impact Index Per Article: 42.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/05/2020] [Accepted: 05/11/2020] [Indexed: 12/18/2022] Open
Abstract
There is increased interest in following a healthy lifestyle and consuming a substantial portion of secondary plant metabolites, such as polyphenols, due to their benefits for the human body. Food products enriched with various forms of fruits and vegetables are sources of pro-health components. Nevertheless, in many cases, the level of their activities is changed in in vivo conditions. The changes are strictly connected with processes in the digestive system that transfigure the structure of the active compounds and simultaneously keep or modify their biological activities. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed to predict their release from the food matrix, as well as their bioaccessibility. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine and, occasionally, the large intestine. The presented review aims to discuss the impact of in vitro digestion on the composition, bioaccessibility and antioxidant activity of food polyphenols. Additionally, we consider the influence of pH on antioxidant changes in the aforementioned substances.
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Affiliation(s)
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Dominika Nowakowska
- Department of General Ophthalmology, Medical University of Lublin, Chmielna 1, 20-079 Lublin, Poland;
| | - Arkadiusz Matwijczuk
- Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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36
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Xu X, Dai M, Lao F, Chen F, Hu X, Liu Y, Wu J. Effect of glucoraphanin from broccoli seeds on lipid levels and gut microbiota in high-fat diet-fed mice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103858] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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37
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Yücetepe A, Altin G, Özçelik B. A novel antioxidant source: evaluation of
in vitro
bioaccessibility, antioxidant activity and polyphenol profile of phenolic extract from black radish peel wastes (
Raphanus sativus
L. var.
niger
) during simulated gastrointestinal digestion. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14494] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Aysun Yücetepe
- Department of Food Engineering Faculty of Engineering Aksaray University Aksaray 68100Turkey
| | - Gokce Altin
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak, Istanbul 34469Turkey
- Molecular Engineering & Science Institute University of Washington 3946 W Stevens Way NE Seattle WA 98105USA
| | - Beraat Özçelik
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak, Istanbul 34469Turkey
- BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co. Maslak, Istanbul 34469Turkey
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38
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Kuljarachanan T, Fu N, Chiewchan N, Devahastin S, Chen XD. Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion. Food Funct 2020; 11:211-220. [PMID: 31915766 DOI: 10.1039/c9fo00811j] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Evolution of important glucosinolates (GLSs), namely, sinigrin, glucoraphanin, glucoerucin and glucobrassicin, in three commonly consumed Brassica vegetables viz. white cabbage, Chinese cabbage and bok choy during their processing into vegetable powder was investigated. Drying was noted to be a major processing step causing significant losses of GLSs. Interestingly, different GLSs and even the same GLSs in different vegetables showed different thermal stabilities during drying. The stability of GLSs in vegetable powder during in vitro gastric digestion was also studied. Glucoraphanin exhibited the highest stability while glucobrassicin was the most vulnerable GLS under in vitro gastric conditions. White cabbage is found to be a promising material for the production of vegetable powder as it contains high contents of GLSs, especially glucoraphanin and glucoerucin, which are important precursors of anticarcinogenic compounds, namely sulforaphane and erucin. These two GLSs were also noted to be stable during in vitro gastric digestion.
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Affiliation(s)
- Thitima Kuljarachanan
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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39
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Mabuchi R, Tanaka M, Nakanishi C, Takatani N, Tanimoto S. Analysis of Primary Metabolites in Cabbage ( Brassica oleracea var. capitata) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling. MOLECULES (BASEL, SWITZERLAND) 2019; 24:molecules24234282. [PMID: 31775226 PMCID: PMC6930592 DOI: 10.3390/molecules24234282] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/20/2019] [Accepted: 11/22/2019] [Indexed: 12/29/2022]
Abstract
Brassica vegetables, such as cabbage, have many health benefits arising from their antioxidant and anticancer properties. These properties are endowed by the metabolite composition of the plant, and it is therefore important to elucidate the metabolic profile and associated activities in this genus. This study objectively evaluated the characteristics of cabbage varieties using metabolic profiling to identify the primary metabolic components that correlate with antioxidant activity and taste attributes. GC-MS analysis was used to identify the primary metabolites. Antioxidant activity was measured by oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging assays, and an electronic tongue was used to quantitate nine taste attributes. Orthogonal projections to latent structures (OPLS) using SIMCA 14 correlated the metabolite components with the taste and antioxidant characteristics. We identified 4-aminobutyric acid, fructose 1-phosphate, adipic acid, 5-oxoproline, N-acetylglycine, O-phosphoethanolamine, and homovanillic acid as important determinants of DPPH scavenging activity and umami, sourness, acidic bitterness, irritant and saltiness, bitterness, astringency, and richness, respectively. These metabolites represent markers indicating breed differences and contribute to differential cabbage functionality. These studies could be extended to measure additional metabolites, as well as to understand the role of growth conditions on the metabolic profile and health benefits of plants.
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40
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Functional Components, Antioxidant Activity and Hypoglycemic Ability Following Simulated Gastro-Intestinal Digestion of Pigments from Walnut Brown Shell and Green Husk. Antioxidants (Basel) 2019; 8:antiox8120573. [PMID: 31766437 PMCID: PMC6943620 DOI: 10.3390/antiox8120573] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 11/13/2019] [Accepted: 11/20/2019] [Indexed: 12/05/2022] Open
Abstract
To assess the effects of digestion on the functional components of walnut pigment and their bioactivities, we developed an in vitro model simulating gastro-intestinal digestion. Results showed an increase in the contents of flavonoids and conjugated phenols (with retention rates higher than 100%) in husk pigment after digestion. The lowest of the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging abilities was reached in the group with the minimum flavonoid content after digestion. Close correlation was observed between free phenol content and total reducing power, as the reducing power among different groups of husk pigment was in consistent with free phenols changes. The inhibitory effect of walnut pigment on α-amylase with/without digestion enzyme was similar. However, shell pigment showed improved inhibitory effect on α-glucosidase activity, with an increased inhibitory rate of 5.42%. In general, the antioxidant activity and hypoglycemic ability of walnut pigment were prone to chemical and enzymatic changes during simulated digestion, which were also related to the alteration of flavonoids and phenols.
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41
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Antidiabetic Activity of Cactus Acid Fruit Extracts: Simulated Intestinal Conditions of the Inhibitory Effects on α-amylase and α-glucosidase. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9194066] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Acid cactus fruits “xoconostle” have been used since the pre-Columbian period as a treatment against diverse diseases. In this study, bioactive compounds (phenols and flavonoids) and the in vitro inhibition effect against α-amylase and α-glucosidase were evaluated. Four different extracts of cactus acid fruits were prepared from (1) endocarp, (2) mesocarp, (3) pericarp and (4) whole fruit (WFE). The results showed significant differences (p < 0.05) between extracts. Pericarp extracts had 2.23 ± 0.01 mg of gallic acid equivalents per gram GAE/g of phenol content and 0.84 ± 0.14 mg quercetin equivalents per gram QE/g flavonoid content, while WFE presented 1.52 ± 0.04 mg GAE/g and 0.84 ± 0.14 mg QE/g; however, the inhibition of α-amylase and α-glucosidase were higher with WFE. It was found by using 25 mg/mL of WFE an α-amylase inhibition of 63. ± 1.53% and with 30 mg/mL of WFE an α-glucosidase inhibition of 46.5 ± 1.45% after simulated intestinal conditions. The WFE could be used as a therapeutic strategy in controlled diets of diabetic patients due to its low cost, natural origin, and effect after simulated intestinal conditions.
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42
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Hwang ES, Bornhorst GM, Oteiza PI, Mitchell AE. Assessing the Fate and Bioavailability of Glucosinolates in Kale ( Brassica oleracea) Using Simulated Human Digestion and Caco-2 Cell Uptake Models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9492-9500. [PMID: 31374175 DOI: 10.1021/acs.jafc.9b03329] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glucosinolates and their hydrolysis products were characterized in fresh and in in vitro gastric and intestinal digesta of Dinosaur kale (Brassica oleracea L var. palmifolia DC). In fresh kale, glucoraphanin, sinigrin, gluconapin, gluconasturtiin, glucoerucin, glucobrasscin, and 4-methoxylglucobrassicin were identified. After 120 min of gastric digestion, the levels of glucoraphanin, sinigrin, and gluconapin decreased, and no glucoerucin or glucobrasscin was detected. However, a concomitant increase in the glucosinolate hydrolysis products allyl nitrile, 3-butenyl isothiocyanate, phenylacetonitrile, and sulforaphane was observed. This trend continued through intestinal digestion. After 120 min, the levels of allyl nitrile, 3-butenyl isothiocyanate, phenylacetonitrile, and sulforaphane were 88.19 ± 5.85, 222.15 ± 30.26, 129.17 ± 17.57, and 13.71 ± 0.62 pmol/g fresh weight, respectively. Intestinal digesta were then applied to Caco-2 cell monolayers to assess the bioavailability. After 6 h of incubation, no glucosinolates were detected and the percentage of total cellular uptake of the glucosinolate hydrolysis products ranged from 29.35% (sulforaphane) to 46.60% (allyl nitrile).
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Affiliation(s)
- Eun-Sun Hwang
- Department of Nutrition and Culinary Science , Hankyong National University , 327 Chungang-Ro , Anseong-Si , Kyonggi-do 17579 , Korea
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Patricia I Oteiza
- Department of Nutrition and Department of Environmental Toxicology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Alyson E Mitchell
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
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de la Fuente B, López-García G, Máñez V, Alegría A, Barberá R, Cilla A. Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens. Foods 2019; 8:foods8070250. [PMID: 31324050 PMCID: PMC6679176 DOI: 10.3390/foods8070250] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/02/2019] [Accepted: 07/08/2019] [Indexed: 01/09/2023] Open
Abstract
Microgreens constitute an emerging class of fresh, healthy foods due to their nutritional composition. In this study the content of minerals and antioxidant bioactive compounds, and for the first time bioaccessibility, were evaluated in broccoli (Brassica oleracea L. var. italica Plenck), green curly kale (Brassica oleracea var. sabellica L.), red mustard (Brassica juncea (L.) Czern.) and radish (Raphanus sativus L.) hydroponic microgreens. Macro- (K, Ca, Mg) and oligo-elements (Fe, Zn), ascorbic acid, total soluble polyphenols, total carotenoids, total anthocyanins, total isothiocyanates and total antioxidant capacity (Trolox Equivalent Antioxidant Capacity and Oxygen Radical Absorbance Capacity) were determined before and after the standardized simulated gastrointestinal digestion process. All microgreens provided relevant amounts of vitamin C (31-56 mg/100 g fresh weight) and total carotenoids (162-224 mg β-carotene/100 g dry weight). Mineral content was comparable to that normally found in hydroponic microgreens and the low potassium levels observed would allow their dietetic recommendation for patients with impaired kidney function. Both total soluble polyphenols and total isothiocyanates were the greatest contributors to the total antioxidant capacity after digestion (43-70% and 31-63% bioaccessibility, respectively) while macroelements showed an important bioaccessibility (34-90%). In general, radish and mustard presented the highest bioaccessibility of bioactive compounds and minerals. Overall, the four hydroponic Brassicaceae microgreens present a wide array of antioxidant bioactive compounds.
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Affiliation(s)
- Beatriz de la Fuente
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
| | - Gabriel López-García
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
| | - Vicent Máñez
- CIAM (Centro de Innovación Agronómico_Grupo Alimentario Citrus), Avda. dels Gremis, Parcela 28. Pol. Ind. Sector 13, Riba-roja de Túria, 46394 Valencia, Spain
| | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain.
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Sirven MA, Negrete M, Talcott ST. Tannase improves gallic acid bioaccessibility and maintains the quality of mango juice. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.13929] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Maritza A. Sirven
- Department of Nutrition and Food Science Texas A&M University 373 Olsen Blvd College Station TX 77843‐2254 USA
| | - Marcos Negrete
- Department of Nutrition and Food Science Texas A&M University 373 Olsen Blvd College Station TX 77843‐2254 USA
| | - Stephen T. Talcott
- Department of Nutrition and Food Science Texas A&M University 373 Olsen Blvd College Station TX 77843‐2254 USA
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45
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Hamzalıoğlu A, Gökmen V. Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.033] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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46
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The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models. Food Res Int 2019; 120:130-140. [PMID: 31000223 DOI: 10.1016/j.foodres.2019.02.024] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 02/10/2019] [Accepted: 02/14/2019] [Indexed: 02/07/2023]
Abstract
Food-sourced bioactive compounds have drawn much attention due to their health benefits such as anti-oxidant, anti-cancer, anti-diabetes and cardiovascular disease-preventing functions. However, the poor solubility, low stability and limited bioavailability of sensitive bioactive compounds greatly limited their application in food industry. Therefore, numbers of carriers were developed for improving their dispersibility, stability and bioavailability. This review addresses the digestion and absorption mechanisms of bioactive compounds in epithelial cells based on several well-known in vitro and in vivo models. Factors such as environmental stimuli, stomach conditions and mucus barrier influencing the utilization efficacy of the bioactive compounds are discussed. Delivery systems with enhanced utilization efficacy, such as complex coacervates, cross-linked polysaccharides, self-assembled micro-/nano-particles and Pickering emulsions are compared. It is a comprehensive multidisciplinary review which provides useful guidelines for application of bioactive compounds in food industry.
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Chen L, Lin X, Xu X, Chen Y, Li K, Fan X, Pang J, Teng H. Self-nano-emulsifying formulation of Sonchus oleraceus Linn for improved stability: Implications for phenolics degradation under in vitro gastro-intestinal digestion. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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48
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Perna A, Simonetti A, Grassi G, Gambacorta E. Effect of a cauliflower (Brassica oleraceae var. Botrytis) leaf powder-enriched diet on performance, carcass and meat characteristics of growing rabbit. Meat Sci 2018; 149:134-140. [PMID: 30522046 DOI: 10.1016/j.meatsci.2018.11.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 10/26/2018] [Accepted: 11/14/2018] [Indexed: 01/30/2023]
Abstract
The aim of this study was to investigate the effect of a cauliflower leaf powder (CLP)-enriched diet on the performance, quality and antioxidative potential of rabbit meat. No significant differences were found for live performance parameters between rabbits fed with standard (SD) and CLP diet. Dietary supplementation influenced the meat traits of rabbits: CLP meat showed significantly lower drip loss after 48 h, cooking loss, and a significantly higher lightness (L*) and redness (a*) values, vitamin A and vitamin E content, and oxidative stability, compared to SD meat. Moreover, the CLP supplementation caused a significant decrease in SFA and increase in PUFA percentage of rabbit intramuscular fat. The statistical analysis also showed a significant effect of dietary fortification on phenolic content and antioxidant activity of rabbit meat which resulted higher in meat of CLP group. This study highlighted that dietary fortification with CLP is a valid strategy to produce rabbit meat with better technological and functional quality.
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Affiliation(s)
- Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Giulia Grassi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
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Oliviero T, Verkerk R, Dekker M. Isothiocyanates from Brassica Vegetables-Effects of Processing, Cooking, Mastication, and Digestion. Mol Nutr Food Res 2018; 62:e1701069. [PMID: 29898282 PMCID: PMC6175105 DOI: 10.1002/mnfr.201701069] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 05/15/2018] [Indexed: 12/14/2022]
Abstract
The formation of health-beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant-intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used during industrial processing, domestic preparation, mastication, and digestion. All of these factors contribute to a large variability in the formation of ITCs (and other breakdown products), as well as their intake and absorption upon consumption of Brassica vegetables. This uncertainty in ITC intake and absorption is a barrier for the determination of an optimal Brassica vegetable consumption pattern. In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings. The focus of this review includes the hydrolysis reaction mechanisms, the elucidation of the primary factors that play a role in the hydrolysis reaction, the influence of processing and cooking conditions, the effect of chewing, and the roles of the gastric and upper intestinal phases, including the effect of the meal composition (e.g., the effect of other meal compounds present during digestion) on the potential formation of ITCs.
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Affiliation(s)
- Teresa Oliviero
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| | - Ruud Verkerk
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| | - Matthijs Dekker
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
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50
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Effects of In Vitro Digestion on the Content and Biological Activity of Polyphenols from Acacia mearnsii Bark. Molecules 2018; 23:molecules23071804. [PMID: 30037047 PMCID: PMC6100292 DOI: 10.3390/molecules23071804] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 07/11/2018] [Accepted: 07/18/2018] [Indexed: 11/16/2022] Open
Abstract
The stability and bioaccessibility of polyphenol from Acacia mearnsii bark were measured at various stages during in vitro simulated digestion. Subsequently, the changes in the total polyphenol content (TPC) and biological activity were studied. The results showed that the phenolic compounds from A. mearnsii remained stable, and TPC underwent few changes during gastric digestion. Nonetheless, intestinal digestion led to the degradation of proanthocyanidins (PAs) and a significant decrease in TPC (26%). Degradation was determined by normal-phase HPLC and gel permeation chromatography. Only monomers, dimers, and trimers of flavan-3-ols were identified in the serum-accessible fraction for characterization of their bioaccessibility. The results also indicated the obvious antioxidant capacity of PAs from A. mearnsii bark, and ~53% of the α-glucosidase⁻inhibitory effect was preserved. All these findings show that PAs from A. mearnsii bark as a native plant source may be particularly beneficial for human health as a natural nutritional supplement.
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