Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review

Ketnawa, Sunantha; Reginio, Florencio Collado; Thuengtung, Sukanya; Ogawa, Yukiharu

doi:10.1080/10408398.2021.1878100

Cited by 64 publications

(53 citation statements)

References 127 publications

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“…In this study, to clarify the effects of bioprocessing on WWG and WB, the overall nutritional and nutraceutical composition of GERM, SPD, and MEC was defined. All the bioactive compounds, to exert their functionality, must be stable to physiological conditions and bioaccessible for their absorption in the gastrointestinal tract (Ketnawa et al, 2021). For this reason, the release of phenolic compounds and change in their bioactivities were examined by in vitro simulated gastrointestinal digestion, foreseeing their use as functional food ingredients.…”

Section: Discussionmentioning

confidence: 99%

“…The bioaccessibility of apigenin and formonetin glycosides in GERM showed an opposite trend compared to that of FA. The conversion of flavonoid glucosides to aglycones induced by acidic conditions in the stomach might be a plausible mechanism that explains the lower content of these flavonoids at the end of gastric digestion (Ketnawa et al, 2021).…”

Section: Hydroxycinnamic Acids Are the Major Bioaccessible Phenolic Compounds Of Wheat Bioprocessed Ingredientsmentioning

confidence: 99%

“…Before performing preclinical and clinical trials, it is essential to advance in the knowledge about the health benefits linked to nutraceutical ingredients consumption aimed at elucidating the effect of physiological conditions on the concentration of bioactive compounds and metabolites (Ketnawa et al, 2021), helping to predict their bioaccessibility and bioactivities (antioxidant and anti-inflammatory properties) at different digestion steps. With these considerations, the aim of this study was to evaluate the effect of germination of WWG and hybrid processing of WB (thermal and enzymatic treatments) on nutritional and nutraceutical composition.…”

Section: Introductionmentioning

confidence: 99%

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Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

et al. 2021

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To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredients in foodstuffs that can promote human health, researchers have explored bioprocessing approaches to improve the bioaccessibility of phenolic compounds from these food matrices and, subsequently, their biological effects. The objective of this study was to compare the composition in nutrients, anti-nutrients, and bioactive compounds of WWG and WB, and their respective bioprocessed products: sprouted wheat (GERM) and WB hydrolysate (stabilized by spray-drying [SPD] and microencapsulated [MEC]). In addition, to evaluate the functional properties of these ingredients, the bioaccessibility of phenolic compounds and their potential antioxidant and anti-inflammatory activities were monitored in different digestion steps. GERM had increased amounts of insoluble dietary fiber, higher diversity of oligosaccharides, and higher concentration of monosaccharides, free phosphorous, and phenolic compounds than WWG. SPD had improved content of soluble dietary fiber, oligosaccharides, monosaccharides, free phosphorous, and phenolic compounds (vs. WB), whereas MEC was mainly composed of protein and had nearly 2-fold lower content of SPD components. All the ingredients showed lower amounts of phytic acid as compared with raw materials. In all samples, hydroxycinnamic acids were the most representative polyphenols followed by minor amounts of hydroxybenzoic acids and flavonoids. Gastrointestinal digestion of GERM, SPD, and MEC revealed high stability of total phenolic compounds in both gastric and intestinal phases. Hydroxycinnamic acids were the most bioaccessible compounds during digestion among the three bioprocessed wheat ingredients studied, although their bioaccessibility varied across ingredients. In this sense, the bioaccessibility of ferulic acid (FA) derivatives increased in GERM with progression of the digestion, while it was reduced in SPD and MEC up to the end of the intestinal phase. Microencapsulation of SPD with pea protein led to generally to lower bioaccessible amounts of phenolic acids. Comparison analysis of biological effects highlighted SPD for its most potent antioxidant effects in the gastrointestinal tract (3 out 4 antioxidant parameters with highest values), while no clear differences were observed with regard to in vitro anti-inflammatory activity. Overall, these results support the potential application of GERM, SPD, and MEC as functional and nutraceutical ingredients.

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Section: Discussionmentioning

confidence: 99%

Section: Hydroxycinnamic Acids Are the Major Bioaccessible Phenolic Compounds Of Wheat Bioprocessed Ingredientsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

et al. 2021

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“…Thus, only the liberated phenolic components from the matrix may become absorbable from the gastrointestinal tract. Moreover, different pH values and enzymatic actions of the intestinal microbiota are among the other crucial factors affecting the transformation in the chemical structure of phenolic compounds [ 36 ]. In light of these data, we can hypothesise that different results obtained from similar types of experimental studies may be due to the complexity of the digestion system and the composition of the plant matrix.…”

Section: Discussionmentioning

confidence: 99%

Influence of In Vitro Human Digestion Simulation on the Phenolics Contents and Biological Activities of the Aqueous Extracts from Turkish Cistus Species

et al. 2021

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Oxidative stress is one of the significant precursors of various metabolic diseases such as diabetes, Parkinson’s disease, cardiovascular diseases, cancer, etc. Various scientific reports have indicated that secondary plant metabolites play an important role in preventing oxidative stress and its harmful effects. In this respect, this study was planned to investigate the phenolic profile and antioxidant and antidiabetic potentials of the aqueous extracts from Turkish Cistus species by employing in vitro methods. In vitro digestion simulation procedure was applied to all extracts to estimate the bioavailability of their phenolic contents. Total phenolic, flavonoid, phenolic acid and proanthocyanidin contents were determined for all phases of digestion. In addition, changes in the quantity of the assigned marker flavonoids (tiliroside, hyperoside and quercitrin) were monitored by High-Performance Thin Layer Chromatography (HPTLC) analysis. The antioxidant activity potentials of the extracts were studied by various methods to reveal their detailed activity profiles. On the other hand, in vitro α-amylase and α-glucosidase enzymes and advanced-glycation end product (AGE) inhibitory activities of the extracts were determined to evaluate the antidiabetic potentials of extracts. The results showed that aqueous extracts obtained from the aerial parts of Turkish Cistus species have rich phenolic contents and potential antioxidant and antidiabetic activities; however, their bioactivity profiles and marker flavonoid concentrations might significantly be affected by human digestion. The results exhibited that total phenolic contents, antioxidant activities and diabetes-related enzyme inhibitions of the bioavailable samples were lower than non-digested samples in all extracts.

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“…It includes tissue uptake and the respective physiological response [ 137 ]. In general, bioavailability is influenced by storage conditions of food, processing method, type of bioactive compound being considered, dose ingested, food matrix structure and composition, presence of components that affect absorption efficiency, and host-related factors [ 138 , 139 , 140 ]. Thermal processing can either increase or decrease the bioaccessibility of a bioactive compound [ 132 ].…”

Section: Bioavailability Of Bioactive Compounds In Sweetpotatomentioning

confidence: 99%

The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review

et al. 2021

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Increasing urbanization in developing countries has resulted in busier lifestyles, accompanied by consumption of fast foods. The consequence is an increased prevalence in noncommunicable diseases (NCDs). Food-based approaches would be cheaper and more sustainable in reducing these NCDs compared to drugs, which may have side effects. Studies have suggested that consuming functional foods could potentially lower NCD risks. Sweetpotato is regarded as a functional food because it contains bioactive compounds. Recently, sweetpotato has gained attention in sub-Saharan Africa (SSA), but research has focused on its use in alleviating micronutrient deficiencies such as vitamin A deficiency, particularly the orange-fleshed variety of sweetpotato. Some studies conducted in other parts of the world have investigated sweetpotato as a functional food. There is a need to characterize the sweetpotato varieties in SSA and determine how processing affects their bioactive components. This review highlights some of the studies conducted in various parts of the world on the functionality of sweetpotato, its bioactive compounds, and how these are influenced by processing. In addition, the potential health benefits imparted by sweetpotato are expounded. The knowledge gaps that remain in these studies are also addressed, focusing on how they can direct sweetpotato research in SSA.

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Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review

Cited by 64 publications

References 127 publications

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

Influence of In Vitro Human Digestion Simulation on the Phenolics Contents and Biological Activities of the Aqueous Extracts from Turkish Cistus Species

The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review

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