Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility

Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

“…This could be explained because PP have hydrophobic aromatic rings and hydrolysable hydroxyl groups that can be linked to fibre and proteins at several sites on the cell wall (dietary fibre) (Hanlin, Hrmova, Harbertson, & Downey, 2010) and the heat treatment could enhance their release. The decoction process may cause partially degradation of the polysaccharides contained in the cell wall matrix increasing the accessibility of the enzymes making them more active to hydrolyse the fibre-PP covalent bond releasing higher amounts of PP (Jilani, Cilla, Barberá, & Hamdi, 2015;Velderrain-Rodríguez et al, 2014). Roselle calyces had been reported with high amount of protein and the decoction process reduces the hydrophobic, van der Waals, hydrogen bridge bonds and ionic interactions between lipid molecules and covalent bonds with proteins (Jakobek, 2015).…”

“…Therefore, decoction process can change the protein structure, which can release PP (Phan et al, 2015). In contrast, complete calyces have intact its cell wall and PP are slowly released in the matrix complex because its hydrophilic and hydrophobic bonds are not broken (Borowska, Szajdek, & Czapicki, 2009;Jilani et al, 2015). Also, hydroxyl groups and aromatic rings present in the PP structures form non-covalent structures through hydrogen bonds and hydrophobic interactions between PP with dietary fibre and cellulose (Phan et al, 2015).…”

“…Therefore, partial thermal hydrolysis of the cell wall polysaccharides facilitates penetration of enzymes into the substrate, increasing the release of PP. Thermal hydrolysis also facilitates the hydrolysis of phosphor-diester bridges responsible for the hydrophilic properties of the cell wall that may be involved in PP retention in the cell wall (Jilani et al, 2015;Komolka, Gorecka, & Dziedzic, 2012). Gallic, caffeic and chlorogenic acids were the main PP released after enzymatic hydrolysis of complete calyces and decoction residues while caffeic acid was more in decoction residues (Fig.…”

Saccharomyces cerevisiae biosorbed with grape pomace flavonoids: adsorption studies and in vitro simulated gastrointestinal digestion

“…The biosorption of bioactive compounds by the yeast S. cerevisiae is an alternative that has been little investigated in the scientific environment. However, it has been shown to be quite effective in conferring protection to these compounds throughout digestion, acting as a delivery system with excellent bioaccessibility in the intestinal phase when compared with the digestion of pure extract compounds (Jilani et al ., ; Rubio et al ., ).…”

Biosorption of anthocyanins from grape pomace extracts by waste yeast: kinetic and isotherm studies

“…However, the valorization of this industrial byproduct could include the application in biosorption processes (adsorption) of several different compounds due to the fact that yeast cell walls contain proteins, lipids and polysaccharides, as basic building blocks with ion exchange properties, providing a series of functional groups which are capable of triggering adsorption (Aksu, 2005). In a recent study, phenolic compounds of teas were biosorbed into S. cerevisiae and an increase in antioxidant capacity after biosorption and digestion was noticed, suggesting that S. cerevisiae can act as a delivery system, increasing the bioaccessibility of the bioactive compounds (Jilani et al, 2015).…”