Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

Juániz, Isabel; Ludwig, Iziar A.; Bresciani, Letizia; Dall’Asta, Margherita; Mena, Pedro; Rio, Daniele Del; Cid, Concepción; Peña, María-Paz De

doi:10.1016/j.jff.2017.02.033

Cited by 82 publications

(76 citation statements)

References 54 publications

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“…in apple and about 77% in frozen sweet cherries subjected to gastro-intestinal digestion (Juániz et al 2017;Fazzari et al 2008;Bouayed et al 2012). This is also in accordance with the recorded recovery of caffeoylquinic acids (59-77%) in ileal fluid after coffee or apple ingestion by ileostomists (Erk et al 2014;Stalmach et al 2010).…”

Section: In Vitro Bioaccessibility Of Phenolic Compounds In Cherry Cusupporting

confidence: 87%

“…These in vitro studies with cell culture models, carried out with pure phenolic compounds or cherry extracts, did not take into account the bioaccessibility and gastro-intestinal tract stability of the phenolic compounds. Some phenolic compounds, and especially anthocyanins, are unstable under the gastrointestinal tract conditions (Yang et al 2018;Bouayed et al 2012;Juániz et al 2017). Indeed, cherry phenolic compounds are entrapped in a solid food matrix and only the compounds released from the food matrix may exert their beneficial effects in the gastro-intestinal tract or at systemic level (Tagliazucchi et al 2010).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds

Martini

Conte

Tagliazucchi

2018

International Journal of Food Sciences and Nutrition

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In this study, the bioaccessibility of phenolic compounds after in vitro gastro-intestinal digestion of two cherry cultivars was assessed. The phenolic profile was modified during in vitro digestion, with a considerable decrease of total and individual phenolic compounds. Hydroxycinnamic acids and especially coumaroylquinic acids showed the highest bioaccessibility. Isomerisation of caffeoylquinic and coumaroylquinic acids was observed after in vitro digestion. Modification of the phenolic profile after digestion resulted in an increased or decreased scavenging activity depending on the assay. In vitro digested phenolic-rich fractions also showed anti-proliferative activity against SW480 but no effect against Caco-2 cell lines. Both Caco-2 and SW480 cell lines were able to metabolize cherry phenolic compounds with remarkable differences. An accumulation of glycosylated flavonols was observed in SW480 medium. In conclusion, phenolic compounds from cherries and especially hydroxycinnamic acids were efficiently released and remained bioaccessible after in vitro digestion, resulting in antioxidant and anti-proliferative activities.

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Section: In Vitro Bioaccessibility Of Phenolic Compounds In Cherry Cusupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds

Martini

Conte

Tagliazucchi

2018

International Journal of Food Sciences and Nutrition

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“…remained unmodified after in vitro gastrointestinal digestion, but the percentage was much higher in griddled (60%) or fried cardoon stalks (67%) (Juániz et al, 2017). In a Compositae wild vegetable (Synurus deltoides), blanching and microwave heating induced a severe decrease of the phenolic acids bioaccessibility (85-93%) (Son and Shim, 2015).…”

Section: Domestic Cookingmentioning

confidence: 99%

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Ribas-Agustí

Martı́n-Belloso

Soliva‐Fortuny

et al. 2017

Critical Reviews in Food Science and Nutrition

248

189

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Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.

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“…These compounds were efficiently released 224 from the food matrices and stable under gastro-intestinal conditions. When the effect of gastro-225 intestinal digestion in coffee and cardoon was studied, chlorogenic acids were proved to be quite 226 stable (Juániz et al, 2017;Monente et al, 2015). Similarly, Tagliazucchi Hydroxycinnamic acid-aspartate derivatives were the most bioaccessible hydroxycinnamic acids in 231 the tested dark chocolates ( Table 2).…”

Section: In Vitro Bioaccessibility Of Phenolic Compounds In Differentmentioning

confidence: 99%

“…intestinal tract conditions (Bouayed, Deußer, Hoffmann, & Bohn, 2012;Juániz et al, 2017). Indeed,40 dark chocolate phenolic compounds are entrapped in a solid food matrix and only the released 41 compounds are potentially bioavailable and able to exert their beneficial effects in the gastro-42 intestinal tract or at systemic level (Tagliazucchi, Verzelloni, Bertolini, & Conte, 2010;43 Tagliazucchi, Verzelloni, & Conte, 2012).…”

Section: Introduction 17mentioning

confidence: 99%

Bioaccessibility, bioactivity and cell metabolism of dark chocolate phenolic compounds after in vitro gastro-intestinal digestion

Martini

Conte

Tagliazucchi

2018

Journal of Functional Foods

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1The bioaccessibility of phenolic compounds after in vitro gastro-intestinal digestion of dark 2 chocolate, dark chocolate enriched with Sakura green tea and dark chocolate enriched with turmeric 3 powder was studied. The phenolic profile, assessed by accurate mass spectrometry analysis, was 4 modified during in vitro gastro-intestinal digestion, with a considerable decrease of total and 5 individual phenolic compounds. Phenolic acids showed the highest bioaccessibility with 6 hydroxycinnamic acids displaying higher bioaccessibility (from 41.2% to 45.1%) respect to 7 hydroxybenzoic acids (from 28.1% to 43.5%). Isomerisation of caffeoyl-quinic acids and galloyl-8 quinic acids as well as dimerization of (epi)gallocatechin were also observed after in vitro gastro-9 intestinal digestion. Antioxidant activity increased after the gastric step and rose further at the end 10 of the digestion. Furthermore, in vitro digested phenolic-rich fractions showed anti-proliferative 11 activity against two models of human colon adenocarcinoma cell lines. Cell metabolism of digested 12 phenolic compounds resulted in the accumulation of coumaric and ferulic acids in the cell media. 13 14 Keywords: mass spectrometry, in vitro digestion, cell metabolism, functional foods, Caco-2, 15 SW480 16 Materials and methods 57 Materials 58Phenolic compound standards, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (trolox), 59 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,4,6-tri(2-pyridyl)-S-triazine 60 (TPTZ), Folin-Ciocalteau phenol reagent were purchased from Sigma (Milan, Italy). Methanol and 61 formic acid were obtained from Carlo Erba (Milan, Italy). All MS/MS reagents were from Bio-Rad 62 (Hercules, CA, U.S.A.). Chemicals and enzymes for the digestion procedure were purchased from 63Sigma-Aldrich (Milan, Italy). All the materials and chemicals for cell culture were from Euroclone 64 (Milan, Italy). MTS cell proliferation assay kit was purchased from Promega (Milan, Italy). Solid 65 phase extraction (SPE) columns (C18, 50 μm, 60 Å, 500 mg) were supplied by Waters (Milan, 66 Italy). Three different types of chocolate (dark 70% cocoa (DC), dark 70% cocoa and 8% turmeric 67 (TDC), dark 70% cocoa and 2% Sakura green tea (GTDC)) were bought from a local shop in 68Modena (Italy). The chocolates were all from the same manufacturer and had the same composition. 69The ingredients were cocoa mass, sugar, cocoa butter, soya lecithin and natural flavour vanilla. 70 GTDC and TDC were enriched with 2% Sakura green tea leaves and 8% turmeric powder, 71 respectively. Three chocolate bars for each sample were used in this study. 72 73 In vitro gastro-intestinal digestion of dark chocolates and preparation of the chemical extract 74For the in vitro digestion, the protocol previously developed within the COST Action INFOGEST 75 was followed (Minekus et al., 2014). The procedure consisted of three consecutive steps: oral, 76 gastric and intestinal phases. The three steps were carried out in absence of light. Simulated 77 salivary...

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Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

Cited by 82 publications

References 54 publications

Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds

Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Bioaccessibility, bioactivity and cell metabolism of dark chocolate phenolic compounds after in vitro gastro-intestinal digestion

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