Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential

Andrade, Julianna Karla Santana; Barros, Romy Gleyse Chagas; Pereira, Ubatã Corrêa; Nogueira, Juliete Pedreira; Gualberto, Nayjara Carvalho; Oliveira, Christean Santos de; Saravanan, S.; Narain, Narendra

doi:10.1016/j.lwt.2021.112469

Cited by 15 publications

(4 citation statements)

References 43 publications

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“…As a result, the bioaccessibility of A0 was the highest at 349.53 and 2,262.35% for TPC and ABTS, respectively (Table 4). When bioaccessibility values are higher than 100%, it indicates that the phenolic compounds in the food, particularly those with complicated structures, have been either metabolized or released from the food matrix (Santana Andrade et al, 2022). The result of TPC was also aligned with the ABTS result.…”

Section: Total Phenolic Content Antioxidant Activity and Protein In V...mentioning

confidence: 83%

In-vitro-digestion of a controlled release material: composite aerated gel containing egg white protein

SRUN,

HIRUNSORN,

WACHIRATTANAPONGMETEE

et al. 2023

Food Sci. Technol (Campinas)

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This study aimed to produce a healthy jelly-like product containing protein and bioactive ingredient. Egg white protein (EWP: 0, 3, 6% w/w) and sucrose (0 and 7.5% w/w) were mixed at fixed levels of konjac glucomannan, κ-carrageenan, and sodium bicarbonate in an aerated gel preparation. An interaction between EWP and sucrose significantly yielded lower gas hold-up capacity exhibiting less and small pores confirmed by SEM images. The 3% EWP with 7.5% sucrose gel was selected to further study in vitro digestion by incorporating rice bran hydrolysate (RBH) and determining phenolic compound bioaccessibility. Syneresis and gas hold-up capacity of the gel was improved due to aeration and RBH (P<0.05). Aeration also enhanced the bioaccessibility of phenolic compounds and antioxidants after digestion. Therefore, this study introduces a new food matrix which is an aerated gel containing egg white protein that exhibits high bioaccessibility following pancreatic digestion.

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Section: Total Phenolic Content Antioxidant Activity and Protein In V...mentioning

confidence: 83%

In-vitro-digestion of a controlled release material: composite aerated gel containing egg white protein

SRUN,

HIRUNSORN,

WACHIRATTANAPONGMETEE

et al. 2023

Food Sci. Technol (Campinas)

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“…This revealed that sourdough fermentation and digestion process led to exposure or production of other new molecules with biological activity. The former statement could be supported with bioaccessibility values greater than 100% ( Table 4 ), which suggested that additional compounds with different bioavailability and biological activity were released from the bread and/or metabolized/transformed from phenolic compounds in the intestinal environment [ 29 ]. Sánchez-Velázquez et al [ 44 ] have also suggested that digestion increases the amount of phenolic metabolites (low molecular weight phenolics), enhancing their bioaccessibility, which could have a direct effect on their bioavailability and bioactivity.…”

Section: Resultsmentioning

confidence: 99%

“…The bioaccessibility index of total phenols and antioxidant capacity was calculated according to Andrade et al [ 29 ] using the Equation (2):

where D represents total phenolic content or antioxidant capacity after in vitro digestion, while B represents total phenolic content or antioxidant capacity before in vitro digestion. The bioaccessibility of total phenols and antioxidant capacity was evaluated in triplicate.…”

Section: Methodsmentioning

confidence: 99%

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

Dapčević‐Hadnađev

Stupar

Stevanović

et al. 2022

Foods

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This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.

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“…The percentage of bioaccessible phenolic compounds during gastrointestinal digestion was calculated using the bioaccessibility index according to Andrade et al [43], based on the following formulas:…”

Section: Bioaccessibility Indexmentioning

confidence: 99%

Differential Effects of In Vitro Simulated Digestion on Antioxidant Activity and Bioaccessibility of Phenolic Compounds in Purple Rice Bran Extracts

Wanyo,

Chamsai,

Toontom

et al. 2024

Molecules

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Pigmented rice varieties are abundant in phenolic compounds. Antioxidant activity and bioaccessibility of phenolic compounds are modified in the gastrointestinal tract. After in vitro simulated digestion, changes in antioxidant activity and bioaccessibility of phenolic compounds (phenolic acids, flavonoids, and anthocyanins) in purple rice brans (Hom Nil and Riceberry) were compared with undigested crude extracts. The digestion method was conducted following the INFOGEST protocol. Antioxidant activity was determined using the ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assays. The bioaccessibility index (BI) was calculated from the ratio of digested to undigested soluble phenolic content. Overall results showed that the in vitro simulated digested rice brans had lower antioxidant activity and lower total phenolic, flavonoid, and anthocyanin contents. However, the concentration of sinapic acid was stable, while other phenolic acids (gallic, protocatechuic, vanillic, ρ-coumaric, and ferulic acids) degraded after the oral, gastric, and intestinal phases. The BI of sinapic, gallic, vanillic, and ferulic acids remained stable, and the BI of quercetin was resistant to digestion. Conversely, anthocyanins degraded during the intestinal phase. In conclusion, selective phenolic compounds are lost along the gastrointestinal tract, suggesting that controlled food delivery is of further interest.

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Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential

Cited by 15 publications

References 43 publications

In-vitro-digestion of a controlled release material: composite aerated gel containing egg white protein

In-vitro-digestion of a controlled release material: composite aerated gel containing egg white protein

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

Differential Effects of In Vitro Simulated Digestion on Antioxidant Activity and Bioaccessibility of Phenolic Compounds in Purple Rice Bran Extracts

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