Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: an overview

Dantas, Aline Macedo; Fernandes, Flávio Gomes; Magnani, Marciane

doi:10.1016/j.foodres.2023.112920

Cited by 13 publications

(4 citation statements)

References 75 publications

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“…In the same line, the study by CF considerably boosted antioxidant activity in the FRAP experiment compared to non-digested samples. Previous research found that the effect of in vitro digestion processes on antioxidant activity varied due to the interaction of several factors, including the stage of digestion (in the mouth-in the stomach-in the small intestine), the estimation method used and the medium in which the digestion process was occurred (in a structured medium or in the presence of foodstuff) (Ma et al, 2021;Dantas et al, 2023). For example, mate beverages' antioxidant activity was reduced following in vitro digestion and CF in DPPH, FRPA, TBARS and ORAC assays (Correa et al, 2017).…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…In fact, phenolic compounds must traverse the oral cavity and gastric region prior to reaching the small intestine, where a substantial disparity in pH exists between the stomach and small intestine, resulting in reducing the overall amount of phenolic compounds (Burgos-Edwards et al, 2017;Thomas-Valdés et al, 2018). Gastrointestinal digestion models are useful instruments for simulating the physiological conditions that occur during human digestion (Liao et al, 2022;Dantas et al, 2023). Along with avoiding ethical difficulties, these methods offer benefits such as low cost, better control of variables and faster outcomes (Minekus et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of in vitro simulated digestion on the biological activities of purified phenolic compounds from Moringa oleifera leaves

Hamed,

Akhtar,

Rayan

et al. 2023

Int J of Food Sci Tech

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SummaryThe biological activities of Moringa oleifera leaf polyphenols were tested after in vitro gastrointestinal (GI) digestion and colonic fermentation (CF). Following in vitro GI digestion and CF, total phenolic compounds (TPC) were reduced by 30% and 38.82%, respectively. Moringa polyphenol extract (MPPE) substantially reduced pancreatic lipase and α‐glucosidase inhibition by 5.63% and 14.20% after GI digestion and 27.41% and 34.01% after CF. In contrast, inhibitory activity against α‐amylase was eliminated with GI digestion and CF. Slight decreases in both antioxidant activity assays (DPPH and ABTS) after GI digestion and CF were observed. Cytotoxic activity against HeLa and HepG2 cancer cells was decreased after GI digestion and CF while anti‐proliferation activity against HepG2 cells was improved after CF. MPPE significantly affected the abundance of gut microbiota groups, accordingly, could improve glucose metabolism, decline the energy harvest and subsequently reduce the risk of obesity.

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Section: Antioxidant Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of in vitro simulated digestion on the biological activities of purified phenolic compounds from Moringa oleifera leaves

Hamed,

Akhtar,

Rayan

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Recent research not only measures the concentration of phenolic compounds along with their in vitro antioxidant capacity but also evaluates the bioaccessibility of these compounds following in vitro digestion [9][10][11]. Despite their simplicity, in vitro digestion models have proven to be valuable for predicting the outcomes of in vivo digestion [12].…”

Section: Introductionmentioning

confidence: 99%

Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds

Kocakaplan,

Ozkan,

Kamiloglu

et al. 2024

Preprint

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The industrial processing of pineapples generates a substantial quantity of by-products including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple including the by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds of different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics and antioxidants (from 93–114% to 105–129% and 54–56% to 84–87%, respectively), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72–0.85% and 109–155%, respectively). Overall, the findings of this study highlighted that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee.

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“…Recent research not only measures the concentration of phenolic compounds along with their in vitro antioxidant capacity but also evaluates the bioaccessibility of these compounds following in vitro digestion [ 9 – 11 ]. Despite their simplicity, in vitro digestion models have proven to be valuable for predicting the outcomes of in vivo digestion [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds

Kocakaplan,

Ozkan,

Kamiloglu

et al. 2024

Plant Foods Hum Nutr

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The industrial processing of pineapples generates a substantial quantity of by-products, including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple, including its by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of extracts from pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds in different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics (from 93 to 114% to 105–129%) and antioxidants (from 54 to 56% to 84–87%), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72 to 0.85% and 109–155%, respectively). Overall, the findings of this study highlight that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee, possibly due to its ability to cleave proteins. These outcomes point out that industrial by-products can be transformed into economic value by being reintroduced into the production process through suitable treatment instead of disposal.

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Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: an overview

Cited by 13 publications

References 75 publications

Effect of in vitro simulated digestion on the biological activities of purified phenolic compounds from Moringa oleifera leaves

Effect of in vitro simulated digestion on the biological activities of purified phenolic compounds from Moringa oleifera leaves

Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds

Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds

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