Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using <i>in vitro</i> gastrointestinal digestion and anaerobic fecal fermentation models

Hayes, Micaela; Mohamedshah, Zulfiqar; Chadwick-Corbin, Sydney; Hoskin, Roberta Targino; Iorizzo, Massimo; Lila, Mary Ann; Neilson, Andrew P.; Ferruzzi, Mario G.

doi:10.1039/d2fo00051b

Cited by 2 publications

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“…It is worth to note that, in all of our experimental set-ups, pH was not controlled nor set at a specific value beyond the initial pH. Although our fermentation is tamponed, previous literature using our ex vivo – in vitro fermentation method has shown that digested spinaches 26 and grape juices 27 can reduce fermentation pH to 6.0 within a 45 h fermentation window of time. This factor could affect the reported bioactivity of undigested beverages, and digested beverages and their fractions.…”

Section: Discussionmentioning

confidence: 99%

Phenolic-rich beverages reduce bacterial TMA formation in an ex vivo–in vitro colonic fermentation model

2022

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Section: Discussionmentioning

confidence: 99%

Phenolic-rich beverages reduce bacterial TMA formation in an ex vivo–in vitro colonic fermentation model

2022

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Phenolic-rich beverages reduce bacterial TMA formation in an ex vivo-in vitro colonic fermentation model

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Neilson

2022

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The production of pro-atherogenic trimethylamine N-oxide (TMAO) is dependent on the gut microbiota metabolism of quaternary amines (i.e., choline) into trimethylamine (TMA). Nutritional strategies that target microbial conversion of choline into TMA could reduce cardiovascular disease and atherosclerosis burden by reducing subsequent formation of TMAO. This study aimed to evaluate 1) whether beverages rich in known inhibitors of TMA production (chlorogenic acid, catechin and epicatechin) can reduce TMA formation and 2) the effect of upper gastrointestinal digestion on efficacy. To do this, either raw or digested coffee, tea and cocoa beverages were evaluated for their TMA-d9 production inhibition in our ex vivo-in vitro fermentation model with human fecal slurries and choline-d9 substrate. Results showed that digestion was required to unlock the TMA-d9 production inhibition potential of coffee and cocoa beverages, and that teas did not possess a strong inhibition potential either digested or undigested. By fractionating digested bioactive beverages, we determined that those fractions rich in chlorogenic acid were the most bioactive. Overall, this study suggests that regular cocoa and coffee consumption could be a nutritional strategy able to reduce TMAO levels. In vivo studies should be carried out to confirm the potential of these beverages as strategies to inhibit TMA production.

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Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models

Abstract: Insights into food matrix factors impacting bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetable ingredients are essential to understanding their ability to promote health. Stability and bioaccessibility of...

Cited by 2 publications

References 60 publications

Phenolic-rich beverages reduce bacterial TMA formation in an ex vivo–in vitro colonic fermentation model

Phenolic-rich beverages reduce bacterial TMA formation in an ex vivo–in vitro colonic fermentation model

Phenolic-rich beverages reduce bacterial TMA formation in an ex vivo-in vitro colonic fermentation model

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