In vitro simulated gastrointestinal digestion impacts bioaccessibility and bioactivity of Sweet orange (Citrus sinensis) phenolic compounds

Peña-Vázquez, Gloria Itzel; Dominguez-Fernández, Maria Teresa; Camacho-Zamora, Bianka Dianey; Hernández–Salazar, Marcelo; Urías-Orona, Vania; Peña, María-Paz De; Garza, Ana Laura de la

doi:10.1016/j.jff.2021.104891

Cited by 23 publications

(11 citation statements)

References 47 publications

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“…static digestive system to evaluate the digestibility and stability of food materials (Peña-Vázquez et al, 2022). The static model is more popular to evaluate the stability of food phenolics due to its easy operating and high-through properties.…”

Section: Introductionmentioning

confidence: 99%

“…To elucidate the impact of the human digestive system on food phenolics, simulated digestion models have been developed and used in various foods (Jia et al, 2020). These models are generally divided into two types: (1) dynamic digestive system to simulate human digestive peculiarity and (2) static digestive system to evaluate the digestibility and stability of food materials (Peña‐Vázquez et al, 2022). The static model is more popular to evaluate the stability of food phenolics due to its easy operating and high‐through properties.…”

Section: Introductionmentioning

confidence: 99%

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Profile and activity of phenolic antioxidants in chrysanthemum (Huangshan Gongju) as affected by simulated digestions

Wang

et al. 2022

Journal of Food Biochemistry

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The phenolics are the main bioactive substances of Huangshan Gongju, a famous chrysanthemum of China, but their digestive characteristics are still unknown. To explore the digestive properties of Huangshan Gongju phenolics, the flower was extracted and subjected to simulated digestions, and their phenolic profile and activity were analyzed. The results indicated that the total phenolics content and antioxidant activity of the extract varied with the simulated digestion steps, and they generally decreased in the oral and small intestine digestions but increased in the gastric digestion, and high correlations were detected between the total phenolics content and antioxidant activity (0.873 < r < 0.979, p < .01). The change of phenolic profile during the simulated digestions was similar to that of total phenolics content, and six individual phenolics were identified and quantified, and three of them, including chlorogenic acid, apigenin‐7‐O‐rutinoside, and apigenin‐7‐O‐6″‐acetylglucoside showed higher recovery (>64.29%), implying they may be the main functional phenolics of Huangshan Gongju. Practical applications This study proved that most phenolics in Huangshan Gongju were relatively stable during digestion. The finding may guarantee the application of Huangshan Gongju in the field of functional foods.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Profile and activity of phenolic antioxidants in chrysanthemum (Huangshan Gongju) as affected by simulated digestions

Wang

et al. 2022

Journal of Food Biochemistry

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“…Our results agree with Peña‐Vázquez et al . (2022) that reported a reduction of 25% in the bioaccessibility of phenolics of orange juice. Koehnlein et al .…”

Section: Resultsmentioning

confidence: 99%

Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice

Honaiser

Arcari

Fabiane

et al. 2022

Int J of Food Sci Tech

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Foods are susceptible to matrix interferences during the gastrointestinal transit that can affect bioactive molecules. We proposed in vitro co-digestion of cowpea beans and orange juice to assess polyphenols bioaccessibility and synergisms. We performed gastrointestinal simulation combining beans and a fruit beverage, to mimic a common meal in a more realistic set-up than the usual single-food models. Twenty phenolic compounds were released in oral, gastric and intestinal compartments and were identified by HPLC-DAD. Gallic acid, (À)-epicatechin and chlorogenic acid were the most bioaccessible polyphenols.Cooking and solvent extraction of cowpea beans affected their polyphenolic concentrations. After digestion, the bioaccessibility indexes were higher for cowpea (136.11%) and cooked cowpea (744.74%) when compared to orange juice (31.87%) indicating that the thermal treatment enhanced the bioaccessibility of cowpea phenolics. The antioxidant capacity was higher in the end of co-digestion compared to cooked cowpea and orange juice digested alone due to synergistic polyphenol-polyphenol interactions or polyphenol-protein interactions. The combination of orange juice with cooked cowpea in co-digestion promoted high content of some bioaccessible phenolics, with 10 out of 20 compounds showing positive interactions at the intestinal phase, suggesting that food synergisms are not neglectable for beans and citrus polyphenols release during the digestion course.

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“…The initial fish oil emulsion mixed with simulated saliva fluid (SSF) at the ratio of 1:1, shaken at 100 rpm at 37°C for 2 min. At the stomach stage, the digestive fluid from mouth stage mixed with simulated gastric fluid (SGF) at the ratio of 1:1, the mixture was shaken at 100 rpm at 37°C for 2 h. At the small intestine stage, the digestive fluid from the stomach stage mixed with simulated intestinal fluid (SIF) also at the ratio of 1:1, the mixture was shaken at 100 rpm at 37°C for 2 h. Preparations of SSF, SGF, and SIF were according to Peaña - Vázquez et al ( 23 ). The digesta were collected after GIT simulation and centrifuged (H1850R, Cence, Hunan, China) at 10,614 g for 55 min at 4°C to obtain the fish oil-enriched mixed micelle phase.…”

Section: Methodsmentioning

confidence: 99%

Assessment of lipid composition and eicosapentaenoic acid/docosahexaenoic acid bioavailability in fish oil obtained through different enrichment methods

Song

Li²,

Deng³

et al. 2023

Front. Nutr.

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In this study, we analyzed the eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) lipid composition of fish oil obtained through enzymatic treatment, fractional distillation and silica gel column purification, and further assessed EPA/DHA bioavailability. Lipid subclass composition information was obtained through ultra-performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS), and bioavailability tests were performed using the Caco-2 cell monolayer model. Results showed that enzymatic treatment improved the incorporation of EPA/DHA as diacylglycerol (DG) while silica gel column chromatography enriched the content of EPA/DHA as phosphatidylglycerol (PG) (12.58%) and phosphatidylethanolamine (PE) (4.99%). Furthermore, increasing the purity of EPA/DHA could improve its bioavailability and after 24 incubation, binding forms of triglyceride (TG) was superior to ethyl ester (EE) (p < 0.05) at the same purity level. Those findings are helpful to provide research basis for exploring the bioactivity of fish oil.

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In vitro simulated gastrointestinal digestion impacts bioaccessibility and bioactivity of Sweet orange (Citrus sinensis) phenolic compounds

Cited by 23 publications

References 47 publications

Profile and activity of phenolic antioxidants in chrysanthemum (Huangshan Gongju) as affected by simulated digestions

Profile and activity of phenolic antioxidants in chrysanthemum (Huangshan Gongju) as affected by simulated digestions

Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice

Assessment of lipid composition and eicosapentaenoic acid/docosahexaenoic acid bioavailability in fish oil obtained through different enrichment methods

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