Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility

Jakobek, Lidija; Matić, Petra

doi:10.1016/j.tifs.2018.11.024

Cited by 259 publications

(165 citation statements)

References 108 publications

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“…Indeed, this is very important from a nutritional perspective because it is related to the bioaccessibility of phenolics. Bioaccessibility in the upper or lower part of the intestine affects the amounts of these compounds that are actually absorbed and therefore their bioactivity . One of the reasons is that the phenolics that are transported to the large intestine can interact with colon microbiomes and undergo an extensive metabolic transformation to compounds with lower molecular weights .…”

Section: Discussionmentioning

confidence: 99%

“…Bioaccessibility in the upper or lower part of the intestine affects the amounts of these compounds that are actually absorbed and therefore their bioactivity. 19 One of the reasons is that the phenolics that are transported to the large intestine can interact with colon microbiomes and undergo an extensive metabolic transformation to compounds with lower molecular weights. 16 Physiologically, this phenolics-microbiome interaction results in a beneficial modulation of the microbial balance, 29 reduction of lipoperoxidation processes, 30 and the modulation of short-chain fatty acid production.…”

Section: Discussionmentioning

confidence: 99%

“…In recent years, there has been a growing interest in the physiological role of colonic microbiota in increasing the bioaccessibility of dietary polyphenols . Several studies implied carrier roles for dietary fibers for bound polyphenols, thus allowing them to reach the colon, where they are released by the joint enzymatic and bacterial actions …”

Section: Introductionmentioning

confidence: 99%

“…14,18 Several studies implied carrier roles for dietary fibers for bound polyphenols, thus allowing them to reach the colon, where they are released by the joint enzymatic and bacterial actions. 13,19 Numerous studies have focused on the the characterization of carotenoids and / or polyphenols of fresh or processed tomatoes by targeted analytical approaches. To the best of our knowledge, very few data are available about the comprehensive phenolic characterization of common tomato cultivars used for industrial processing.…”

Section: Introductionmentioning

confidence: 99%

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Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation

et al. 2019

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BACKGROUND Tomato is one of the most important agricultural crops and it is characterized by a wide bioactive compound profile. However, little information is reported on its comprehensive polyphenol profile. In this work, 13 commercial tomato cultivars for industrial transformation were screened by ultra‐high‐pressure liquid chromatography coupled to quadrupole‐time‐of‐flight mass spectrometry (UHPLC‐QTOF‐MS) for both free and bound phenolic profiles. Thereafter, the in vitro antioxidant activity of each cultivar was assessed by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance activity (ORAC) assays. Multivariate statistics, i.e. orthogonal projection to latent structures discriminant analysis (OPLS‐DA), were then used to model samples according to their distinct phenolic signatures, thus providing compounds that better discriminated between the distributions of the cultivars that were considered. RESULTS More than 350 phenolic compounds could be identified across the samples that were considered: flavonoids (such as flavones and flavanols), hydroxycinnamic acids, lignans, and lower‐molecular‐weight phenolics were the most frequently observed classes of phenolics in tomato berries. Anthocyanins were the most abundant class among bound phenolics (being highest in the Leader F1 and Defender F1 cultivars), followed by tyrosols (mainly in Heinz cultivars). However, flavones and hydroxybenzoic acids were the most represented discriminant phenolics in the bound fraction. CONCLUSIONS Untargeted metabolomics allowed significant differences in phenolic composition to be outlined across the tomato cultivars that were analyzed. Such differences were particularly evident regarding the free‐to‐bound phenolic ratio, hence allowing differences in the bioaccessibility of phenolics to be postulated. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation

et al. 2019

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“…For example, electrostatic interactions can take place between flavylium cation of anthocyanins and dissociated carboxylic groups of hydrocolloids (Belitz & Grosch, 1999). The hydrocolloid-polyphenol interaction not only affects the functional properties of hydrocolloids, but also causes significant changes in stability, bioavailability and bioactivity of polyphenols (Palafox-Carlos et al, 2011;Jakobek & Mati c, 2018) (Table 2). Thus, the positive and negative effects of hydrocolloid-polyphenol interactions should be carefully evaluated during application of hydrocolloids.…”

Section: Interactions Of Hydrocolloids and Related New Trendsmentioning

confidence: 99%

A review of current and future food applications of natural hydrocolloids

Yemenicioğlu

Farris

Türkyılmaz

et al. 2019

Int J of Food Sci Tech

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Summary The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry. The emerging research trends, problems, new methods and alternative approaches in production, environmental concerns, market trends and newly discovered health benefits have been discussed for natural hydrocolloids of commercial relevance. The rheological and surface active properties, interactions, functional properties, films and coatings, encapsulation applications and nanotechnology uses of natural hydrocolloids have been discussed in the light of recent developments. This review also reflected the most up‐to‐date concepts of applying natural hydrocolloids to meet consumer's and food sector's sophisticated demands related to food products.

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Total Phenols and Flavonoids in Germinated Barley Using Different Solvents

García‐Castro,

Román‐Gutiérrez,

Castañeda‐Ovando

et al. 2023

Chemistry & Biodiversity

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Sprouts are a source of secondary metabolites as phenolic compounds. Germination and the use of solvents can affect their content. The aim of this work was to identify the total content of phenols and flavonoids in ungerminated and germinated (3, 5, and 7 days) Esmeralda and Perla barley. Different solvents (water, 50% acetone, 80% methanol, 80% ethanol) were used to recover total phenols and flavonoids. The 7‐day germination proved to be ideal for total phenol and flavonoid obtention from Esmeralda barley and the highest total phenol and flavonoid content in Perla variety was observed at 5 and 7 days of germination, respectively. Methanol and ethanol (80%) yielded the highest extraction percentage of total phenols; 50% acetone recovered the highest flavonoid concentrations in Esmeralda barley and 80% methanol in Perla barley. The highest total phenol concentration was obtained from Perla samples at 13.60 mg GAE/g, and the highest total flavonoids were observed in Esmeralda barley at 1.73 mg QE/g. A high correlation was found between the concentration of phenols (0.995) and total flavonoids (0.780) with the radicle size in the Esmeralda samples.

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Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility

Cited by 259 publications

References 108 publications

Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation

Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation

A review of current and future food applications of natural hydrocolloids

Total Phenols and Flavonoids in Germinated Barley Using Different Solvents

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