Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

Assis, Bianca Beatriz Torres de; Pimentel, Tatiana Colombo; Dantas, Aline Macedo; Lima, Marcos dos Santos; Borges, Gina; Magnani, Marciane

doi:10.1016/j.foodres.2021.110435

Cited by 27 publications

(9 citation statements)

References 56 publications

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“…(2021) in pasteurized papaya puree, and by de Assis et al. (2021) in Brazilian fruits. The latter explains such improvement by phenolic transformation into metabolites during fermentation, which are then better absorbed during digestion as a consequence of β‐glycoside hydrolysis by β‐glucosidase, produced by intestinal microbiota (de Assis et al., 2021).…”

Section: Infogest Methods As a Standardized Protocol For Bioaccessibi...mentioning

confidence: 92%

“…(2021) in Brazilian fruits. The latter explains such improvement by phenolic transformation into metabolites during fermentation, which are then better absorbed during digestion as a consequence of β‐glycoside hydrolysis by β‐glucosidase, produced by intestinal microbiota (de Assis et al., 2021). ‐ Pulsed electric fields (PEFs) improved phenolic bioaccessibility due to their release …”

Section: Infogest Methods As a Standardized Protocol For Bioaccessibi...mentioning

confidence: 99%

“…The environmental conditions (pH during fermentation and digestion, fermentation and digestive enzymes, and strain survival during and after digestion) facilitate the release of phenolics and improves their bioaccessibility, such as quercetin, as observed by Mashitoa et al (2021) in pasteurized papaya puree, and by de Assis et al ( 2021) in Brazilian fruits. The latter explains such improvement by phenolic transformation into metabolites during fermentation, which are then better absorbed during digestion as a consequence of β-glycoside hydrolysis by β-glucosidase, produced by intestinal microbiota (de Assis et al, 2021).…”

Section: -Fermentation Requires Further Investigationmentioning

confidence: 99%

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Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review

Camargo

Castro

2022

Comp Rev Food Sci Food Safe

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The INFOGEST protocol creation was a watershed for phenolic bioaccessibility studies. Because of this important initiative to standardize bioaccessibility studies, data comparisons between different laboratories are now expedited. It has been eight years since the INFOGEST protocol creation, and three from the latest update. However, the current status in terms of phenolic bioaccessibility and how far different laboratories are from reaching a consensus are still unrevealed.In this sense, this narrative review considered an evaluation of different studies that applied the INFOGEST protocol to investigate the bioaccessibility of phenolic compounds. The central objective was to compile the main findings and consensus and to identify possible gaps and future opportunities. This approach intends to further facilitate the use of this protocol by professionals in the field of food science and technology and related areas, generating a reflection on the actual level of standardization of the method. Despite the differences in phenolic compounds from diverse food matrices, and their peculiar behavior, some trends could be elucidated, in terms of phenolic release, stability, and/or transformation upon in vivo digestion. In contrast, there was no general consensus regarding sample preparation, how to report results and the form to calculate bioaccessibility, making it difficult to compare different studies. There is still a long road to effectively standardize the results obtained for phenolic bioaccessibility using the INFOGEST protocol, which is also an opportunity in terms of food analysis that can impact the food industry, especially for the development of nutraceuticals and functional foods.

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Section: Infogest Methods As a Standardized Protocol For Bioaccessibi...mentioning

confidence: 92%

Section: Infogest Methods As a Standardized Protocol For Bioaccessibi...mentioning

confidence: 99%

Section: -Fermentation Requires Further Investigationmentioning

confidence: 99%

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Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review

Camargo

Castro

2022

Comp Rev Food Sci Food Safe

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“…(2021) reported the bioaccessibility of phytonutrients in probiotic mango juice developed using ultraviolet‐assisted ultrasonic pre‐treatment. Similarly, the biotransformation, bioavailability's of phenolic and antioxidants in LAB fermented Brazilian Caatinga fruit (de Assis et al., 2021), and mango juice (Quirós‐Sauceda et al, 2017), have been reported. However, little have been reported on the effect of LAB fermentation on the biotransformation, bioaccessibility, and biological activity of phytochemicals in fermented mango purees.…”

Section: Introductionmentioning

confidence: 85%

Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria

Mashitoa

Manhivi

Akinola

et al. 2021

Food Processing Preservation

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Mangoes (Mangifera indica L.) are popular seasonal fruit in Reunion Island and are regarded as a good source of dietary antioxidants, such as ascorbic acid, carotenoids, and mangiferin, and flavonoids (Ma et al., 2011). Mango pulps contains gallic acid, chlorogenic acid, vanillic acid and protocatechuic acid and gallic acid has been described as the predominant phenolic compound (Palafox-Carlos et al., 2012). The total phenolic content is higher than the total carotenoids in mango fruit (Fratianni et al., 2020) and these phenolic compounds and antioxidants could extend health benefits to consumers (Palafox-Carlos et al., 2012). Most mangoes are eaten as whole fruit, but oversupplies and their highly perishable nature (Ntsoane et al., 2019) force it to be processed to provide consumers with longer lasting products. Fermentation was practiced as a method of food preservation worldwide for centuries. Therefore, fermentation is an effective method for preserving the fruit (Coulibaly et al., 2020) to increase its availability during the off-season. Also, lactic acid bacteria (LAB) fermentation helps to maintains safety, improves nutritional and sensorial properties of food (Fessard et al., 2017).However, spontaneous fermentation could make the fermentation process to proceed at a slow rate or total cessation of the process.Un-controlled fermentation allows the growth of microbial contaminants which produces undesirable metabolites that are hazardous to

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“…They found that after 4 weeks of daily probiotic intake, there was a significant increase in absorption of naringenin and hesperitin metabolites, and an overall increase of (poly)phenol bioavailability from 43% to 70%. Similarly mango, acerola, mangaba, and seriguela fruit purees when fermented with Lactobacillus acidophilus and Lacticaseibacillus casei probiotics, obtained higher concentrations and bioaccessibility of phenolic compounds (de Assis et al 2021).…”

Section: Role Of Gut Microbiotamentioning

confidence: 96%

The retention and bioavailability of phytochemicals in the manufacturing of baked snacks

Langston

Nash

Bows

2021

Critical Reviews in Food Science and Nutrition

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There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a rise in health products marketed as being "supergrains, " "superfood, " or advertising their abundance in antioxidants, these food items are often limited to powdered blends, dried fruit, nuts, or seeds, rarely intercepting the market of baked snacks. This is in part due to the still limited understanding of the impact that different industrial processes have on phytochemicals in a complex food matrix and their corresponding bioavailability. This review brings together the current data on how various industrial dehydration processes influence the retention and bioaccessibility of phytochemicals in baked snacks. it considers the interplay of molecules in an intricate snack matrix, limitations of conventional technologies, and constraints with consumer acceptance preventing wider utilization of novel technologies. Furthermore, the review takes a holistic approach, encompassing each stage of productiondiscussing the potential for inclusion of by-products to promote a circular economy and the proposal for a shift in agriculture toward biofortification or tailored growing of crops for their nutritional and post-harvest attributes.

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Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

Cited by 27 publications

References 56 publications

Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review

Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review

Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria

The retention and bioavailability of phytochemicals in the manufacturing of baked snacks

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