Bioaccessibility and movement of phenolic compounds from tomato (<i>Solanum lycopersicum</i>) during <i>in vitro</i> gastrointestinal digestion and colonic fermentation

Wang, Chuqi; Wu, Hanjing; Liu, Ziyao; Barrow, Colin J.; Dunshea, Frank R.; Suleria, Hafiz Ansar Rasul

doi:10.1039/d2fo00223j

Cited by 20 publications

(22 citation statements)

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“…These clearly demonstrated that phenolic compound release was enhanced throughout colonic fermentation, commonly after 8 h of fermentation, consistent with the study of Wang et al [ 77 ]. Condensed tannins can be found in the plant in the form of oligomers as well as polymers of flavanols, which corresponds to extractable tannins as well as non-extractable tannins.…”

Section: Resultssupporting

confidence: 92%

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

Nawaz

et al. 2022

Nutrients

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Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of faba bean hydrolysates and oil-in-water (O/W) emulsions. Results indicate that the enzymic hydrolysates of faba proteins exhibited higher protein solubility, increased electronegativity, and decreased surface hydrophobicity than native faba protein. O/W emulsions showed improved colloidal stability for the faba protein hydrolysates after ultra-high temperature processing (UHT). Furthermore, UHT processing preserved total phenolic content, DPPH and ABTS radical scavenging abilities while decreasing total flavonoid content and ferric reducing power. Besides, the release of phenolic compounds in faba bean hydrolysates (FBH) and emulsions (FBE) improved after intestinal digestion by 0.44 mg GAE/g and 0.55 mg GAE/g, respectively. For colonic fermentation, FBH demonstrated an approximately 10 mg TE/g higher ABTS value than FBE (106.45 mg TE/g). Total SCFAs production of both FBH and FBE was only 0.03 mM. The treatment of FBH with 30 min enzymatic hydrolysis displayed relatively higher antioxidant capacities and SCFAs production, indicating its potential to bring more benefits to gut health. Overall, this study showed that enzymic hydrolysis of faba proteins not only improved the colloidal emulsion stability, but also released antioxidant capacity during in vitro digestibility and colonic fermentation. Colonic fermentation metabolites (SCFAs) were related to the degree of hydrolysis for both FBH and FBE. Additional studies are required to further elucidate and differentiate the role of phenolics during faba protein processing and digestion stages in comparison to contributions of peptides, amino acids and microelements to digestion rates, antioxidant capacities and colonial SCFA production.

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Section: Resultssupporting

confidence: 92%

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

Nawaz

et al. 2022

Nutrients

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“…There may be a reduction in antioxidant power due to the breakdown of bioactive compounds during digestion [ 40 ]. Other studies not limited to Wang et al [ 41 ], however, have reported higher antioxidant power activities in fermented tomato juice after digestion and the differences observed may be due to the different types of phenolic compounds in food substrates. The higher fold decrease in antioxidant power of fermented MJs fractions at the duodenal phase compared to the GF phase could be related to the pH change from acidic to alkaline [ 37 ].…”

Section: Resultsmentioning

confidence: 91%

The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion

Cele

Akinola

Shoko

et al. 2022

Foods

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The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars (‘Sabre’, ‘Peach’, and ‘Tommy Atkins’) were fermented using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline–6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. L75-fermented ‘Sabre’ MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 ‘Peach’ MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, ‘Sabre’ and ‘Peach’ MJs fermented with L75 showed the highest IC50 values for DPPH and ABTS. Generally, L75-fermented ‘Sabre’ MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented ‘Sabre’ MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented ‘Peach’ MJs could be used to effectively counteract oxidants in the body system.

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“…49 Simultaneously, many previous studies proposed that preliminary sample preparation, such as drying, cutting and grinding, may cause the loss of certain types of phenols. 50…”

Section: Resultsmentioning

confidence: 99%

“…49 Simultaneously, many previous studies proposed that preliminary sample preparation, such as drying, cutting and grinding, may cause the loss of certain types of phenols. 50 With respect to diosmin, it only existed in Spirulina after the colonic fermentation stage, from which it could be inferred that the absorption required the action of colonic bacteria. In contrast, Al-Ishaq et al, 51 achieved hydrolyzation of diosmin in the intestine by microbial enzymes such as α-glucosidase and β-glucosidase into its aglycone-type, diosmetin.…”

Section: Food and Function Papermentioning

confidence: 99%

Bioaccessibility and bioactivities of phenolic compounds from microalgae during in vitro digestion and colonic fermentation

Duan

Zhou

et al. 2023

Food Funct.

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Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation

Abstract: Tomatoes (Solanum lycopersicum) are of great significance in terms of the worldwide consuming nutritional diets. Large amounts of nutritional compounds such as phenolics, flavonoids, carotenoids, vitamins, and minerals have drawn...

Cited by 20 publications

References 50 publications

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion

Bioaccessibility and bioactivities of phenolic compounds from microalgae during in vitro digestion and colonic fermentation

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