In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects

Barros, Romy Gleyse Chagas; Pereira, Ubatã Corrêa; Andrade, Julianna Karla Santana; Oliveira, Christean Santos de; Vasconcelos, Stefanie Vieira; Narain, Narendra

doi:10.1016/j.foodres.2020.109614

Cited by 38 publications

(25 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The undigested residue was freeze-dried and ground into a powder before further evaluation. The bio-accessibility index (%) is a measure of how available the phenolic compounds for absorption [20], and it was calculated according to the equation,…”

Section: In Vitro Gastrointestinal Digestionmentioning

confidence: 99%

“…An increase of BI I value was observed in all levels of L. edodes incorporated biscuits, and 15% A. auricula and 10-15% T. fuciformis enriched biscuits. During the digestion process digestive enzymes, bile salts and pH change all act on the phenolic compounds via processes such as oxidation and hydrolysis, this affects their structure and stability altering their form and thus influencing their bio-accessibility [20,35]. Meng, et al [36] and Quan, et al [37] reported that alkaline conditions in the intestinal tract can degrade the phenolic compounds of fruit during in vitro digestion.…”

Section: Phenolic Contentmentioning

confidence: 99%

“…A. auricula 15% enriched biscuits had higher FRAP values in the upper gastrointestinal tract than the control samples, but the addition of A. auricula did not increase DPPH values. The FRAP assay is based on the reduction of ions from Fe 3+ to Fe 2+ , and the DPPH reagent can receive hydrogen atoms from antioxidants [20]. That means that the antioxidant compounds assessed by the DPPH are not the same as that of FRAP.…”

Section: In Vitro Antioxidant Activity After Digestionmentioning

confidence: 99%

“…Some of the phenolic compounds are available in the stomach and upper intestine to reduce the free radicals present. The remaining phenolic compounds pass into the colon and are available to be bio-transformed to metabolites via fermentation by colonic microbiota [20,21]. Research is needed to analyse the portions of the phenolic compounds and other nutrients that can reach to the upper or lower part of gastrointestinal tract and how nutrients are delivered when products are enriched by fibre-rich mushrooms.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

View full text Add to dashboard Cite

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

show abstract

Section: In Vitro Gastrointestinal Digestionmentioning

confidence: 99%

Section: Phenolic Contentmentioning

confidence: 99%

Section: In Vitro Antioxidant Activity After Digestionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Probiotic is a kind of active microorganism which is beneficial to the host, and it is widely used as functional food and nutraceuticals. Interestingly, probiotic has the ability to adapt to the human intestinal environment, improve the intestinal micro‐ecosystem, regulate the intestinal flora, and then ameliorate the glycolipid metabolism of the human body (Barros et al., 2020; Tonucci et al., 2015). In addition, metabolic disorders such as T2DM can be treated by probiotics, such as Bifidobacterium and Lactobacillus, which are the live and good bacteria and keep our gut healthy (Arora et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

The hypoglycemic effect of freeze‐dried fermented mulberry mixed with soybean on type 2 diabetes mellitus

Long

Pang

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

Mulberry has significant hypoglycemic effect and can be used as an auxiliary food for people with type 2 diabetes. However, it is rich in carbohydrate and cannot be consumed directly by diabetic patients. In the study, we fermented the mulberry to reduce the content of glucose and fructose, and added the soybean to reduce the loss of probiotics during fermentation and then determined its hypoglycemic effect. We induced type 2 diabetes mellitus (T2DM) mice by streptozotocin and measured its blood glucose, serum biochemistry, hepatic and pancreatic histopathology, and the diversity of the gut microbiota. After 5 weeks of oral DFMS administration, the glucose tolerance was improved significantly in T2DM mice. Furthermore, there were also significant increases in superoxide dismutase activity and glutathione concentration, and marked reductions in the concentrations of malondialdehyde and free fatty acids. Moreover, DFMS also prevented histopathological changes and the increases in the activities of alanine transaminase and aspartate transaminase. DFMS treatment also markedly increased the richness of the gut microbial community. The abundance of Bacteroidetes was increased, and those of Proteobacteria, Escherichia‐Shigella, and Lactobacillus were reduced. In summary, DFMS has a clear hypoglycemic effect in mice with T2DM.

show abstract

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice

Zhang,

Zhong,

Wang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDMelons (Cucumis melo L.) are among the most commonly consumed fruits but they are highly susceptible to mechanical damage and rot during storage and transportation. New processed products are needed to avoid postharvest fruit loss and to increase health benefits. Fermentation is an effective means of utilizing the nutrients and improving flavor.RESULTSFermented melon juice (MJ) was prepared using three potential probiotics Lactiplantibacillus plantarum CICC21824 (LP), Lactiplantibacillus plantarum GB3‐2 (LG), and Lactiplantibacillus pentosus XZ‐34 (LX). The nutrition, flavor characteristics, and digestive properties of different fermented MJs were compared. The results demonstrated that, in comparison with mono‐fermentation, mixed fermentation by LG and LX could increase the level of organic acids and phenolic acids. Correspondingly, antioxidant capacity was improved significantly and positively correlated with p‐coumaric acid and cinnamic acid content. The production of alcohols and acids was more strongly enhanced by mixed culture fermentation, whereas mono‐fermentation reduced the content of esters, especially ethyl acetate and isopropyl acetate. Aldehydes and ketones increased significantly in fermented MJ, and damascenone and heptanal could be the characteristic aroma compounds.CONCLUSIONMixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono‐fermentation. © 2024 Society of Chemical Industry.

show abstract

In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects

Cited by 38 publications

References 50 publications

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

The hypoglycemic effect of freeze‐dried fermented mulberry mixed with soybean on type 2 diabetes mellitus

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice

Contact Info

Product

Resources

About