Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

Rodríguez‐Roque, María Janeth; Rojas‐Graü, María Alejandra; Elez-Martı́nez, Pedro; Martı́n-Belloso, Olga

doi:10.1016/j.foodchem.2012.07.115

Cited by 212 publications

(156 citation statements)

References 36 publications

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“…The results obtained are in agreement with other reports in the same subject; Rodríguez- Roque et al (2013) studied the changes in phenolic compounds (isoflavones) and antioxidant activity of soymilk after in vitro gastrointestinal digestion and also verified that gastric digestion significantly influenced the release of bioactive substances from the soymilk matrix. The authors concluded that after in vitro gastrointestinal digestion the concentration of those bioactive molecules was significantly lower than in the nondigested ones, as also described by Bouayed et al (2011) that studied the presence of phenolics, flavonoids, anthocyanins and the antioxidant activity of apples at different phases of simulated digestion using an extended in vitro model.…”

Section: Bioaccessibility Studies and Antioxidant Potentialsupporting

confidence: 91%

“…Those assays are described as being easy, cheap and reproducible, being possible to evaluate the digestive stability of the food constituents (Failla & Chitchumroonchokchai, 2005;Rodríguez-Roque et al, 2013). Furthermore, in some cases, the use of in vitro models to study the bioaccessibility of food constituents have proven to be well correlated with results from human studies and animal models (Biehler & Bohn, 2010;Bouayed et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Heleno

Barros

Martins

et al. 2015

LWT - Food Science and Technology

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Mushrooms are rich sources of bioactive compounds such as phenolic acids. When ingested, these molecules have to be released from the matrix to be transformed/absorbed by the organism, so that they can exert their bioactivity. Several in vitro methodologies have been developed in order to evaluate the bioavailability of bioactive compounds. Herein, two Hericium species were analyzed for their chemical composition and antioxidant activity. Furthermore, an in vitro digestion of the mushrooms and mushroom phenolic extracts was performed, and the digested samples were also submitted to antioxidant activity evaluation in order to evaluate the bioaccessibility of the phenolic acids identified in the samples. Hericium species showed similar chemical profiles (except for tocopherols), varying only in the concentration of the compounds. The phenolic extracts revealed higher antioxidant activity than the in vitro digested samples, meaning that this process decrease the antioxidant properties of the extract/mushroom. Nevertheless, phenolic acids were found in the digested samples, meaning that those molecules are bioaccessible.

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Section: Bioaccessibility Studies and Antioxidant Potentialsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Heleno

Barros

Martins

et al. 2015

LWT - Food Science and Technology

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“…El comportamiento diferente en la liberación de los compuestos fenólicos de las muestras puede ser atribuido a factores, como las condiciones de procesamiento del producto (temperatura) y la concentración de la matriz portadora (da Silva Fernandes et al, 2017;Rodríguez-Roque et al, 2013). Altas temperaturas de secado, por ejemplo, incurren en la obtención de encapsulados con paredes agrietadas a través de las cuales probablemente se pueda generar la liberación de compuestos fenólicos (Ramírez-Londoño, 2013).…”

Section: Trolox Equnclassified

Efecto de la Encapsulación en Secado por Atomización de Biocomponentes de Pitahaya Amarilla con Interés Funcional

et al. 2017

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* Autor a quien debe ser dirigida la correspondenciaRecibido Ene. 26, 2017; Aceptado Mar. 20, 2017; Versión final Jun. 12, 2017, Publicado Dic. 2017 Resumen La pitahaya amarilla contiene biocomponentes como los polifenoles cuya capacidad antioxidante podría causar un efecto fisiológico más allá del nutricional. Sin embargo, estos biocomponentes son sensibles a condiciones ambientales, de procesamiento, y/o gastrointestinales cuando son consumidos. Por ello, fueron sometidos a encapsulación mediante secado por atomización para evaluar el efecto que tiene dicha técnica sobre su conservación. Los resultados mostraron que el tratamiento con mayor efecto fue el realizado a una temperatura de 150 °C con 40% de maltodextrina, logrando prolongar la estabilidad hasta 72 horas para polifenoles totales y 240 horas para la capacidad antioxidante. Con esto se garantiza que la liberación de estos se realice en el intestino delgado, lugar donde quedan disponibles para que el organismo los adsorba. Palabras clave: encapsulación; secado por atomización; sustancias bioactivas; biodisponibilidad Encapsulation Effect on Spray Drying of Yellow Pitahaya Biocomponents of Functional Interest AbstractYellow pitahaya contains biocomponents such as polyphenols with antioxidant capacity that may cause a physiological effect besides the nutritional aspects. However, these biocomponents are sensible to environmental conditions, processing, and/or gastrointestinal environment when they are consumed. Therefore, biocomponents were subjected to encapsulation by spray drying to evaluate the effect of this technique on their conservation. The results show that the most effective treatment was that performed at temperature of 150 °C with 40% maltodextrin, achieving longer stability of up to 72 hours for total polyphenols and 240 hours for the antioxidant capacity. In this way, it is guaranteed that release of these biocomponents will occur in the small intestine, where they are available for the body to adsorb them.

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“…Soy-based foods may provide a range of health benefi ts through *Corresponding author; E-mail: quang.nguyenduc@uni-corvinus.hu Hungarica 62, 2015 hypolipidemic, anticholesterolemic and antiatherogenic properties as well as reduction in allergenicity [2,3] and risk of most hormone-associated health disorders [4]. Evidences are available that consumption of soy-derived food had potential health benefi ts related to cardiovascular diseases, menopausal symptoms, osteoporosis, breast and prostate cancers because they are rich sources of bioactive phenolic compounds [5,6]. Moreover, soybean contains all amino acids essential to human nutrition, thus it should be a good food base for substitution of milk for those who are vegetarians or lactose-intolerant [7,8].…”

Section: Introductionmentioning

confidence: 99%

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifi dobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 10 5 -10 7 cfu/ml resulted in 10 8 cfu/ml after 8-12 h of incubation in soymilk, and were kept viable up to the end of fermentation (48 h). Volumetric productivities of B. bifi dum B3.2, B. bifi dum B7.1 and B. breve B9.14 were 1.6×1010 cfu/L.h, 4.5×10 10 cfu/L.h and 7.6×10 9 cfu/L.h, respectively, whereas these values of B. lactis Bb-12 and B. longum Bb-46 probiotic strains were 2.7×10 9 cfu/L.h and 1.0×10 10 cfu/L.h. The α-galactosidase activities were also detected in the intracellular fraction of the disrupted cells. Productions of lactic and acetic acids were in the range of 23-60 mmol/L and 2.4-5.6 mmol/L, respectively. Molar ratios of acetate to lactate in all tested strains varied from 0.05-0.1 that are very promising for further technological development of probiotic fermented soy-based food products.

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Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

Cited by 212 publications

References 36 publications

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

Efecto de la Encapsulación en Secado por Atomización de Biocomponentes de Pitahaya Amarilla con Interés Funcional

Performances of new isolates of Bifidobacterium on fermentation of soymilk

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