Interactions of polyphenols from traditional apple varieties ‘Bobovac’, ‘Ljepocvjetka’ and ‘Crvenka’ with β-Glucan during in vitro simulated digestion

Jakobek, Lidija; Ištuk, Jozo; Matić, Petra; Babojelić, Martina Skendrović

doi:10.1016/j.foodchem.2021.130283

Cited by 18 publications

(18 citation statements)

References 37 publications

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“…Earlier studies showed various results. In our earlier studies [31,32], we did not identify flavan-3-ols in the intestinal phase of digestion. The reason for that could be the use of fresh fruit in our earlier studies, and therefore, the lower initial amount of flavan-3ols in the digestion, which together with their degradation affected the loss in the intestinal phase.…”

Section: Phenolic Classes In the Simulated Digestioncontrasting

confidence: 65%

The Behavior of Phenolic Compounds from Apples during Simulated Gastrointestinal Digestion with Focus on Chlorogenic Acid

Jakobek,

Pöc,

Valenteković

et al. 2024

Foods

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The fate of phenolic compounds during digestion is important for their bioactive effects in the digestive tract. The aim was to study the various phenolic compounds occurring in the peel and flesh of apples in in vitro simulated gastrointestinal digestion, focusing on the behavior of chlorogenic acids. Additionally, the behavior of individual chlorogenic acids (chlorogenic, neochlorogenic, and cryptochlorogenic) was studied in models of simulated salivary, gastric, and intestinal fluid electrolyte solutions (SSF, SGF, SIF). At the end of the intestinal phase of the digestion of peel and flesh, the amount of recovered dihydrochalcones and flavonols increased or was similar to the amount in the gastric phase, which showed their stability. Anthocyanins and flavan-3-ols decreased, which suggests their biotransformation. Chlorogenic acid isomerized into neochlorogenic and cryptochlorogenic acid: chlorogenic acid from the peel into 22% and 41% of the isomers in the salivary and intestinal phases, respectively; chlorogenic acid from the flesh into 12% of the isomers in the intestinal phase. Similarly, chlorogenic acid isomerized in model solutions (20% and 26% of the isomers in SSF and SIF, respectively). Neochlorogenic and cryptochlorogenic acid isomerized in SSF and SIF into other two forms. They were all stable in SGF. For bioactive effects in the digestive tract, the biotransformation of chlorogenic acids should be considered.

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Section: Phenolic Classes In the Simulated Digestioncontrasting

confidence: 65%

The Behavior of Phenolic Compounds from Apples during Simulated Gastrointestinal Digestion with Focus on Chlorogenic Acid

Jakobek,

Pöc,

Valenteković

et al. 2024

Foods

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“…In vitro digestion is a straightforward and fast method that can assess the release and stability of active ingredients. However, the food matrix, which seriously affects the bioaccessibility of polyphenols, was not considered in many studies simulating the in vitro digestion of polyphenols. ,, Mosele et al found that pectin hindered the dissolution of phenolic compounds and fat-soluble vitamins during gastric digestion, and β-glucan was suggested to increase the polyphenol content reaching lower parts of the digestive tract . This food matrix affected the release and absorption of polyphenols in the gastrointestinal tract.…”

Section: Resultsmentioning

confidence: 99%

Polyphenol Content of Green Pea (Pisum sativum L.) Hull under In Vitro Digestion and Effects of Digestive Products on Anti-Inflammatory Activity and Intestinal Barrier in the Caco-2/Raw264.7 Coculture Model

Guo

Tsao

et al. 2022

J. Agric. Food Chem.

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Green pea hulls are a byproduct of the processing of green pea and are rich in phenolic substances. In the present study, in vitro digestion, human colonic adenocarcinoma cell line (Caco-2) monolayer, and the Caco-2/macrophage cell lines of the murine origin (Raw264.7) coculture model were established to investigate the release of polyphenols, absorption, and transport of digestive products and their effects on inflammation and intestinal barrier. During the digestive process, polyphenols were constantly released from the pea hulls, reaching the maximum amount in the small intestine (total phenolic content (TPC): 5.41 ± 0.04 mg gallic acid (GAE)/g dry weight (DW)), and the digestive products (800 μg/mL) could reduce the secretion of NO (50.9%), IL-6 (50.6%), and TNF-α (24.6%) and inhibit the mRNA expression of cyclooxygenase-2 (COX-2) (37.2%) and inducible nitric oxide synthase (iNOS) (91.1%) compared with the lipopolysaccharide (LPS) group. A total of 12 phenolic components were quantified by ultraperformance liquid chromatography-linear ion trap orbitrap tandem mass spectrometry (UHPLC-LTQ-OrbiTrap-MS) technology. Kaempferol trihexoside in digestive products could be absorbed and transported (1.25 ± 0.13 ng quercetin/mL). The digestive products could promote the expression of claudin-1 (210.8%), occludin (64.9%), and zonulin occludin-1 (ZO-1) (52.0%) compared with the LPS group and exert anti-inflammatory effects after being absorbed. The results indicated that pea hull polyphenols could be continuously released and absorbed to play a positive role in protecting the intestinal barrier and antiinflammatory activity.

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“…The results concerning model beverages with β-glucans were consistent with those of guar and xanthan gum, but they had very limited sensitivity to the presence of saffron floral by-products. This fact may be related to the fact that β-glucans bind less with flavonols, the major polyphenols present in the studied beverages [30]. As expected, model beverages with pectin showed the opposite behavior to xanthan gum, guar gum, and β-glucans since pectin was the only strongly ionic gum in this study, which may impact the nature of interactions with phenolic compounds.…”

Section: Rheological Properties Of Saffron Floral By-products Model B...mentioning

confidence: 49%

Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization

Cerdá-Bernad,

D’costa,

Moreno

et al. 2024

Foods

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Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix. This study aimed to describe the impact of food thickeners (xanthan gum, guar gum, β-glucan, pectin) on the bioactivity of flavonoids from saffron floral by-products in model beverages before and after thermal processing. The different beverage formulas were characterized in terms of polyphenolic composition using HPLC-DAD-ESI-MSn and rheological properties. The impact of food thickeners and thermal processing on the inhibition of digestive enzymes was also determined. The model beverages mainly presented glycosylated flavonols (of kaempferol, quercetin, and isorhamnetin), with a reduced content in some heat-treated samples. The inhibitory effect on α-amylase was only detected in heat-treated beverages, showing the formulation without any thickener to have the greatest inhibitory effect. Finally, the presence of saffron floral by-products in the beverages showed a tendency to decrease the flow consistency index (K) and an increase in the flow behavior index (n), most probably driven by the aggregation of phenolics with thickeners. Therefore, this research provides new insights into the development of flavonoid-rich beverages in order to ensure that they exert the expected beneficial effects after their ingestion.

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Interactions of polyphenols from traditional apple varieties ‘Bobovac’, ‘Ljepocvjetka’ and ‘Crvenka’ with β-Glucan during in vitro simulated digestion

Cited by 18 publications

References 37 publications

The Behavior of Phenolic Compounds from Apples during Simulated Gastrointestinal Digestion with Focus on Chlorogenic Acid

The Behavior of Phenolic Compounds from Apples during Simulated Gastrointestinal Digestion with Focus on Chlorogenic Acid

Polyphenol Content of Green Pea (Pisum sativum L.) Hull under In Vitro Digestion and Effects of Digestive Products on Anti-Inflammatory Activity and Intestinal Barrier in the Caco-2/Raw264.7 Coculture Model

Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization

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