The gastrointestinal behavior of saponins and its significance for their bioavailability and bioactivities

Hierro, Joaquín Navarro del; Herrera, Teresa; Fornari, Tiziana; Reglero, Guillermo; Martín, Diana

doi:10.1016/j.jff.2017.11.032

Cited by 113 publications

(91 citation statements)

References 108 publications

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“…Saponins also occur in Camellia oleifera Abel, where mostly the saponins were isolated from the seeds of C. sinensis . Many studies indicated their gastro‐protective effects, lipase inhibition effects, and cytotoxicity in relation to cancerous cell lines (del Hierro, Herrera, Fornari, Reglero, & Martin, ; Li, Ma, Chu, Wang, & Li, ). The main molecule skeleton is oleanana‐type triterpene and usually contains many acetyl, angeloyl, or tigloyl moieties at C 21 and C 22 (Yoshikawa et al., , ).…”

Section: Tea Chemistrymentioning

confidence: 99%

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang

Zhou

et al. 2019

Comp Rev Food Sci Food Safe

361

237

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Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan‐3‐ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan‐3‐ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (‐)‐epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.

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Section: Tea Chemistrymentioning

confidence: 99%

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang

Zhou

et al. 2019

Comp Rev Food Sci Food Safe

361

237

View full text Add to dashboard Cite

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“…However, the major challenge in developing saponin-rich extracts for their use as functional ingredients, is their limited gastrointestinal absorption and, consequently, their poor bioavailability (Navarro del Hierro et al, 2018). In any oral-taken compound, its aqueous solubility in the intestinal lumen is one of the key properties that modulates its bioavailability.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Moreover, the amphiphilic nature of these molecules grants them the capacity to self-micellate, which increases their dispersion in the aqueous media for further absorption by enterocytes (Böttcher & Drusch, 2017). However, the good solubility of saponins should not be generalized for all saponins, since variable results of water solubility depending on the type of saponin have been described (Güçlü-Üstündağ & Mazza, 2007;Navarro del Hierro et al, 2018). On the other hand, due to the lack of sugar moieties in sapogenins, the aglycones have shown improved chemical properties compared to their precursor saponin that enhance their permeability and bioactivity, such as a lower molecular weight, higher lipophilicity or lower molecular flexibility (Gao, Basu, Yang, Deb, & Hu, 2012).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Ultrasound-assisted extraction and bioaccessibility of saponins from edible seeds: quinoa, lentil, fenugreek, soybean and lupin

Hierro

Herrera

García-Risco

et al. 2018

Food Research International

Self Cite

113

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“…Unfortunately, saponins are poorly absorbed during digestion and exhibit low bioavailability due to various limiting factors such as low membrane permeability, chemical transformations, or colonic fermentation . On the other hand, most sapogenins have demonstrated superior bioavailability, and some bioactivities of sapogenins are even more pronounced than those of their former saponins, due to more favorable chemical properties caused by the lack of the sugar chain . As examples, Choi et al .…”

Section: Introductionmentioning

confidence: 99%

“…14 On the other hand, most sapogenins have demonstrated superior bioavailability, and some bioactivities of sapogenins are even more pronounced than those of their former saponins, due to more favorable chemical properties caused by the lack of the sugar chain. [14][15][16][17][18] As examples, Choi et al 19 demonstrated that hederagenin and oleanolic acid, obtained from the hydrolysis of the saponin rich-fraction of the plant Akebia quinata, exhibited a stronger anti-edema and analgesic effect than their former kalopanaxsaponin A. Furthermore, some sapogenins can even display certain biological effects that were not shown by their former saponins.…”

Section: Introductionmentioning

confidence: 99%

Acid hydrolysis of saponin‐rich extracts of quinoa, lentil, fenugreek and soybean to yield sapogenin‐rich extracts and other bioactive compounds

et al. 2019

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BACKGROUND Typical hydrolysis times of saponins generally do not take into consideration the effect of time on the degradation of the target compounds, namely sapogenins. When producing natural extracts, it should be borne in mind that conducting hydrolysis to yield a target compound might also affect the final composition of the extracts in terms of other bioactive compounds. In our study, saponin‐rich extracts from fenugreek, quinoa, lentil, and soybean were produced and their acid hydrolysis to give sapogenin‐rich extracts was conducted over different periods (0–6 h). The disappearance of saponins and appearance of sapogenins was analyzed using high‐performance liquid chromatography–diode array detection–mass spectrometry (HPLC‐DAD‐MS) and gas chromatography–mass spectrometry (GC‐MS), respectively. The impact of hydrolysis on the phytosterols and tocopherol in the extracts was also evaluated. RESULTS Fenugreek showed the highest saponin content (169 g kg−1), followed by lentil (20 g kg−1), quinoa (15 g kg−1), and soybean (13 g kg−1). Hydrolysis for 1 h caused the complete disappearance of saponins and the greatest release of sapogenins. Hydrolyzed fenugreek and quinoa extracts contained the highest amounts of sapogenins and minor fractions of phytosterols and tocopherol. Hydrolyzed extracts of lentil and soybean contained a major fraction of phytosterols and a low fraction of sapogenins. In all cases, sapogenins decreased after 1 h of hydrolysis, phytosterols slightly decreased, and tocopherol was unaffected. Standards of diosgenin and oleanolic acid also showed this decreasing pattern under acid hydrolysis conditions. CONCLUSION Hydrolysis times of 1 h for saponin‐rich extracts from the assayed seeds guarantee the maximum transformation to sapogenin‐rich extracts, along with phytosterols and tocopherol. Fenugreek and quinoa seeds are preferred for this. © 2018 Society of Chemical Industry

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The gastrointestinal behavior of saponins and its significance for their bioavailability and bioactivities

Cited by 113 publications

References 108 publications

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Ultrasound-assisted extraction and bioaccessibility of saponins from edible seeds: quinoa, lentil, fenugreek, soybean and lupin

Acid hydrolysis of saponin‐rich extracts of quinoa, lentil, fenugreek and soybean to yield sapogenin‐rich extracts and other bioactive compounds

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