In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria

Zieliński, Henryk; Wiczkowski, Wiesław; Honke, Joanna; Piskuła, Mariusz K.

doi:10.3390/antiox10040571

Cited by 9 publications

(10 citation statements)

References 37 publications

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“…Gratifyingly, probiotic fermentation is an effective and green method for improving the bioactivities and bioaccessibility of PPs ( 52 ). In addition, the in vitro digestion and colonic fermentationmodel also offers a simple, safe, economical, and controllable tool for investigating ways to increase the bioaccessibility of PPs ( 53 ).…”

Section: Discussionmentioning

confidence: 99%

Probiotic fermentation improves the bioactivities and bioaccessibility of polyphenols in Dendrobium officinale under in vitro simulated gastrointestinal digestion and fecal fermentation

Wang

Kong

et al. 2022

Front. Nutr.

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The objective of the research was to investigate and compare the bioactivities and bioaccessibility of the polyphenols (PPs) from Dendrobium officinale (DO) and probiotic fermented Dendrobium officinale (FDO), by using in vitro simulated digestion model under oral, gastric and intestinal phases as well as colonic fermentation. The results indicated that FDO possessed significantly higher total phenolic contents (TPC) and total flavonoid contents (TFC) than DO, and they were released most in the intestinal digestion phase with 6.96 ± 0.99 mg GAE/g DE and 10.70 ± 1.31 mg RE/g DE, respectively. Using high-performance liquid chromatography (HPLC), a total of six phenolic acids and four flavonoids were detected. In the intestinal phase, syringaldehyde and ferulic acid were major released by DO, whereas they were p-hydroxybenzoic acid, vanillic acid, and syringic acid for FDO. However, apigenin and scutellarin were sustained throughout the digestion whether DO or FDO. As the digestive process progressed, their antioxidant ability, α-amylase and α-glucosidase inhibitory activities were increased, and FDO was overall substantially stronger in these activities than that of DO. Both DO and FDO could reduce pH values in the colonic fermentation system, and enhance the contents of short-chain fatty acids, but there were no significantly different between them. The results of the 16S rRNA gene sequence analysis showed that both DO and FDO could alter intestinal microbial diversity during in vitro colonic fermentation. In particular, after colonic fermentation for 24 h, FDO could significantly improve the ratio of Firmicutes to Bacteroidetes, and enrich the abundancy of Enterococcus and Bifidobacterium (p < 0.05), which was most likely through the carbohydrate metabolism signal pathway. Taken together, the PPs from DO and FDO had good potential for antioxidant and modulation of gut bacterial flora during the digestive processes, and FDO had better bioactivities and bioaccessibility. This study could provide scientific data and novel insights for Dendrobium officinale to be developed as functional foods.

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Section: Discussionmentioning

confidence: 99%

Probiotic fermentation improves the bioactivities and bioaccessibility of polyphenols in Dendrobium officinale under in vitro simulated gastrointestinal digestion and fecal fermentation

Wang

Kong

et al. 2022

Front. Nutr.

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“…In this study, despite rutin- (quercetin-3-rutinoside) and quercetin-described bioaccessibility in our previous study [ 12 ], seven other flavonoids before and after digestion in vitro were identified in BB F and BB C, including epicatechin, vitexin, orientin, apigenin, kaempferol, and luteolin ( Table 4 and Table 5 , respectively).…”

Section: Resultsmentioning

confidence: 65%

“…Since the beneficial health effects of flavonoids depend on their absorption in the gut [ 28 , 29 ], their bioaccessibility is important to indicate their possible influence on the human organism. Rutin is the main buckwheat flavonoid, whereas quercetin is present in significantly lower concentrations [ 30 ], and our previous investigation showed that fermentation, baking, and in vitro digestion significantly affect their content [ 12 ]. It was found that the expanded bioaccessibility of rutin from BB F was low, and the BI of quercetin was greater than 1.…”

Section: Discussionmentioning

confidence: 99%

“…The previous study showed the average levels of phenolic acids and flavonoids in unfermented buckwheat flour, fermented flours, and water biscuits before and after in vitro digestion [ 11 ]; however, the bioaccessibility of the identified phenolic acids and flavonoids from BB F , despite the rutin and quercetin described bioaccessibility [ 12 ], was not investigated in relation to the specific LAB strain used for LSF. Bioaccessibility could be defined as the fraction of a compound that is released from the food matrix in the gastrointestinal lumen and used for intestinal absorption [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

et al. 2022

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The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenolic acids and flavonoids from buckwheat biscuits formulated from liquid-state fermented flours (BBF) by selected lactic acid bacteria (LAB) after gastrointestinal digestion was addressed in this study. Bioaccessibility could be defined as the fraction of a compound that is released from the food matrix in the gastrointestinal lumen and used for intestinal absorption. The bioaccessibility of eight phenolic acids (protocatechuic, vanillic, syringic ferulic, caffeic, sinapic, p-coumaric, and t-cinnamic) and six flavonoids (epicatechin, vitexin, orientin, apigenin, kaempferol, and luteolin) were provided for BBF and BBC (buckwheat biscuits prepared from fermented and unfermented flours, respectively). The bioaccessibility indexes (BI) indicated the high bioaccessibility of phenolic acids and improved bioaccessibility of flavonoids from BBF. Moreover, the data provide evidence for the suitability of selected LAB strains to be used as natural sour agents for further bakery product development rich in phenolic acids and flavonoids with LAB-dependent bioaccessibility.

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“…Zielińska et al [ 8 ] showed the reduction of parent antioxidants as well as the formation of Maillard reaction products after buckwheat roasting. The behavior of some buckwheat ingredients during the digestive process and their bioaccessibility (D-chiro-inositol or quercetin) have been determined and shown by Zieliński et al [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

et al. 2023

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The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhizopus oligosporus 2710 was addressed in this study after in vitro digestion. The content of the analyzed MRPs such as furosine, FAST index, and the level of melanoidins defined by the browning index was increased in the biscuits prepared from fermented flours as compared to the control biscuits prepared from non-fermented ones. After in vitro digestion higher content of furosine was observed in control and tested biscuits providing its high potential bioaccessibility. The fermented buckwheat flours used for baking affected the nutritional value of biscuits in comparison to the control biscuits in the context of the twice-increased FAST index. More than three times higher value of the browning index was noted in control and tested biscuits after digestion in vitro indicating the high bioaccessibility of melanoidins. Our results showed the presence of ten phenolic acids and eight flavonoids in the investigated biscuits. Among phenolic acids, vanillic, syringic, and protocatechuic were predominant while in the group of flavonoids, rutin, epicatechin, and vitexin were the main compounds in analyzed biscuits. Generally, the lower potential bioaccessibility of phenolic acids and higher potential bioaccessibility of flavonoids was found for biscuits obtained from buckwheat flours fermented by fungi compared to control biscuits obtained from non-fermented flours. Fermentation of buckwheat flour with the fungus R. oligosporus 2710 seems to be a good way to obtain high-quality biscuits; however, further research on their functional properties is needed.

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In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria

Cited by 9 publications

References 37 publications

Probiotic fermentation improves the bioactivities and bioaccessibility of polyphenols in Dendrobium officinale under in vitro simulated gastrointestinal digestion and fecal fermentation

Probiotic fermentation improves the bioactivities and bioaccessibility of polyphenols in Dendrobium officinale under in vitro simulated gastrointestinal digestion and fecal fermentation

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

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