Foods

Editorial

Jump to: Research, Review

4 pages, 166 KiB

Open AccessEditorial

Influence of Processing and Digestion on the Stability, Bioac-Cessibility and Bioactivity of Food Polyphenols

by Angela Conte, Serena Martini and Davide Tagliazucchi

Foods 2023, 12(4), 851; https://doi.org/10.3390/foods12040851 - 16 Feb 2023

Viewed by 1166

Abstract

In part, the role of polyphenols, as partially responsible components, for the protective effects of a fruit and vegetable-rich diet is an increasingly important area of human nutrition research [...] Full article

(This article belongs to the Special Issue Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols)

Research

Jump to: Editorial, Review

23 pages, 882 KiB

Open AccessArticle

The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion

by Nobahle P. Cele, Stephen A. Akinola, Tinotenda Shoko, Vimbainashe E. Manhevi, Fabienne Remize and Dharini Sivakumar

Foods 2022, 11(17), 2702; https://doi.org/10.3390/foods11172702 - 05 Sep 2022

Cited by 9 | Viewed by 2726

Abstract

The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. [...] Read more.

The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars (‘Sabre’, ‘Peach’, and ‘Tommy Atkins’) were fermented using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline–6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. L75-fermented ‘Sabre’ MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 ‘Peach’ MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, ‘Sabre’ and ‘Peach’ MJs fermented with L75 showed the highest IC₅₀ values for DPPH and ABTS. Generally, L75-fermented ‘Sabre’ MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented ‘Sabre’ MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented ‘Peach’ MJs could be used to effectively counteract oxidants in the body system. Full article

(This article belongs to the Special Issue Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols)

► Show Figures

Figure 1

17 pages, 3652 KiB

Open AccessArticle

In Vitro Release of Anthocyanins from Microencapsulated Natal Plum (Carissa macrocarpa) Phenolic Extract in Alginate/Psyllium Mucilage Beads

by Faith Seke, Vimbainashe E. Manhivi, Retha M. Slabbert, Yasmina Sultanbawa and Dharini Sivakumar

Foods 2022, 11(17), 2550; https://doi.org/10.3390/foods11172550 - 23 Aug 2022

Cited by 7 | Viewed by 2431

Abstract

Natal plum (Carissa macrocarpa) contains anthocyanins, cyanidin 3-O-β-sambubioside (Cy-3-Sa), and cyanidin 3-O-glucoside (Cy-3-G) that possess great bioactive properties. During in vitro gastrointestinal digestion, Cy-3-Sa and Cy-3-G are highly sensitive to pH changes and have low bioaccessibility rates [...] Read more.

Natal plum (Carissa macrocarpa) contains anthocyanins, cyanidin 3-O-β-sambubioside (Cy-3-Sa), and cyanidin 3-O-glucoside (Cy-3-G) that possess great bioactive properties. During in vitro gastrointestinal digestion, Cy-3-Sa and Cy-3-G are highly sensitive to pH changes and have low bioaccessibility rates of 7.9% and 22%, respectively. This study aimed to therefore use microencapsulation techniques to improve the bioaccessibility of Cy-3-Sa and Cy-3-G. The crude anthocyanin-rich extract was extracted from freeze-dried Natal plum fruit using ultrasonic-assisted ethanol extraction. The anthocyanin-rich extract was encapsulated using the ionic gelation method. Four distinct carrier agents, namely sodium alginate, pectin, xanthan gum and psyllium mucilage were used to form the wall materials. Encapsulation efficiency was highest for alginate/psyllium mucilage beads (93.67%), while alginate showed the least efficiency (86.80%). Scanning Electron Microscopy revealed a cracked and porous structure for the Natal plum extract and a continuous smooth structure for all the beads. Fourier transform infrared spectroscopy showed peaks at 3300 and 1610 cm⁻¹, confirming the presence of polyphenols and polysaccharides in all beads. Thermal stability was higher for the alginate/psyllium mucilage beads and the observed thermal transitions were due to the bonds formed between the polymers and the polyphenols. Alginate beads combined with xanthan gum, pectin, and psyllium mucilage showed a prolonged release of anthocyanins compared to alginate in vitro alone. The highest anthocyanin bioaccessibility was obtained from alginate/psyllium mucilage beads (85.42 ± 1.03%). The results showed the effectiveness of alginate/psyllium mucilage beads in improving stability and in vitro anthocyanin release. Full article

(This article belongs to the Special Issue Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols)

► Show Figures

Graphical abstract

12 pages, 965 KiB

Open AccessArticle

A Rapid LC-MS/MS Method for Simultaneous Determination of Ten Flavonoid Metabolites of Naringin in Rat Urine and Its Application to an Excretion Study

by Xuan Zeng, Yuying Zheng, Yan He, Wei Peng and Weiwei Su

Foods 2022, 11(3), 316; https://doi.org/10.3390/foods11030316 - 24 Jan 2022

Cited by 5 | Viewed by 2414

Abstract

Naringin is a dietary flavonoid glycoside with multiple bioactivities. It has been involved in numerous metabolism and excretion studies, and its metabolic properties are clear. However, information concerning the excretion profile of its original metabolites are still scarce, and few methods for simultaneous [...] Read more.

Naringin is a dietary flavonoid glycoside with multiple bioactivities. It has been involved in numerous metabolism and excretion studies, and its metabolic properties are clear. However, information concerning the excretion profile of its original metabolites are still scarce, and few methods for simultaneous determination of multiple original metabolites of naringin in biological samples have been reported so far. In this study, a rapid and sensitive method for simultaneous determination of ten flavonoid metabolites of naringin in rat urine was developed with an UHPLC-Q-Trap-MS/MS system. One-step protein precipitation method with acetonitrile was used to extract analytes. A rapid chromatographic separation within 11 min was performed on an ACQUITY UPLC^® BEH C₁₈ column (2.1 mm × 50 mm, 1.7 μm) using gradient elution with a mobile phase of water and methanol, both with 0.1% formic acid (v/v). MS/MS detection was conducted in negative ion mode and multiple reactions monitoring scanning mode. The analytical method was fully validated and successfully applied to monitor the excretion profiles of naringin in rat urine. Quantitative results revealed the visible individual difference and low urinary recovery of flavonoid metabolites in the excretion of naringin, which may be helpful for further study to understand the in vivo behavior and action mechanism of naringin. Full article

(This article belongs to the Special Issue Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols)

► Show Figures

Figure 1

11 pages, 1531 KiB

Open AccessArticle

Metabolism of Selected 2-Arylbenzofurans in a Colon In Vitro Model System

by Ondrej Vesely, Petr Marsik, Veronika Jarosova, Ivo Doskocil, Karel Smejkal, Pavel Kloucek and Jaroslav Havlik

Foods 2021, 10(11), 2754; https://doi.org/10.3390/foods10112754 - 10 Nov 2021

Cited by 3 | Viewed by 1575

Abstract

2-arylbenzofurans represent a small group of bioactive compounds found in the plant family Moraceae. As it has not been investigated whether these substances are stable during passage through the gastrointestinal tract, their biological effects may be altered by the metabolism of intestinal microbiota [...] Read more.

2-arylbenzofurans represent a small group of bioactive compounds found in the plant family Moraceae. As it has not been investigated whether these substances are stable during passage through the gastrointestinal tract, their biological effects may be altered by the metabolism of intestinal microbiota or cells. The aim of the present study was to investigate and compare mulberrofuran Y (1), moracin C (2), and mulberrofuran G (3) in an in vitro model of human intestinal bacterial fermentation and in an epithelial model using the Caco-2 cell line. The analysis of compounds by LC-MS-Q-TOF showed sufficient stability in the fermentation model, with no bacterial metabolites detected. However, great differences in the quantity of permeation were observed in the permeability assay. Moreover, mulberrofuran Y (1) and moracin C (2) were observed to be transformed into polar metabolites by conjugation. Among the test compounds, mulberrofuran Y (1) was mostly stable and accumulated in endothelial cells (85.3%) compared with mulberrofuran G (3) and moracin C (2) (14% and 8.2%, respectively). Thus, only a small amount of mulberrofuran Y (1) was conjugated. Moracin C (2) and mulberrofuran G (3) were metabolized almost completely, with only traces of the unchanged molecule being found on the apical and cellular sides of the system. Only conjugates of mulberrofuran Y (1) and moracin C (2) were able to reach the basolateral side. Our results provide the basic description of bioavailability of these three compounds, which is a necessary characteristic for final evaluation of bio-efficacy. Full article

(This article belongs to the Special Issue Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols)

► Show Figures

Graphical abstract

15 pages, 1443 KiB

Open AccessArticle

Metabolism of Daidzein and Genistein by Gut Bacteria of the Class Coriobacteriia

by Sebastian Tobias Soukup, Dominic Alexander Stoll, Nicolas Danylec, Alena Schoepf, Sabine Emma Kulling and Melanie Huch

Foods 2021, 10(11), 2741; https://doi.org/10.3390/foods10112741 - 09 Nov 2021

Cited by 21 | Viewed by 3088

Abstract

The intake of isoflavones is presumed to be associated with health benefits in humans, but also potential adverse effects of isoflavones are controversially discussed. Isoflavones can be metabolized by gut bacteria leading to modulation of the bioactivity, such as estrogenic effects. Especially bacterial [...] Read more.

The intake of isoflavones is presumed to be associated with health benefits in humans, but also potential adverse effects of isoflavones are controversially discussed. Isoflavones can be metabolized by gut bacteria leading to modulation of the bioactivity, such as estrogenic effects. Especially bacterial strains of the Eggerthellaceae, a well-known bacterial family of the human gut microbiota, are able to convert the isoflavone daidzein into equol. In addition, metabolization of genistein is also described for strains of the Eggerthellaceae. The aim of this study was to identify and investigate gut bacterial strains of the family Eggerthellaceae as well as the narrowly related family Coriobacteriaceae which are able to metabolize daidzein and genistein. This study provides a comprehensive, polyphasic approach comprising in silico analysis of the equol gene cluster, detection of genes associated with the daidzein, and genistein metabolism via PCR and fermentation of these isoflavones. The in silico search for protein sequences that are associated with daidzein metabolism identified sequences with high similarity values in already well-known equol-producing strains. Furthermore, protein sequences that are presumed to be associated with daidzein and genistein metabolism were detected in the two type strains ‘Hugonella massiliensis’ and Senegalimassilia faecalis which were not yet described to metabolize these isoflavones. An alignment of these protein sequences showed that the equol gene cluster is highly conserved. In addition, PCR amplification supported the presence of genes associated with daidzein and genistein metabolism. Furthermore, the metabolism of daidzein and genistein was investigated in fermentations of pure bacterial cultures under strictly anaerobic conditions and proofed the metabolism of daidzein and genistein by the strains ‘Hugonella massiliensis’ DSM 101782^T and Senegalimassilia faecalis KGMB04484^T. Full article

(This article belongs to the Special Issue Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols)

► Show Figures

Figure 1

19 pages, 1606 KiB

Open AccessArticle

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

by Alice Cattivelli, Angela Conte, Serena Martini and Davide Tagliazucchi

Foods 2021, 10(5), 1023; https://doi.org/10.3390/foods10051023 - 08 May 2021

Cited by 23 | Viewed by 2943

Abstract

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative [...] Read more.

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds. Full article

(This article belongs to the Special Issue Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols)

► Show Figures

Graphical abstract

Review

Jump to: Editorial, Research

15 pages, 1067 KiB

Open AccessEditor’s ChoiceReview

Polyphenols: From Theory to Practice

by Alberto Bertelli, Marco Biagi, Maddalena Corsini, Giulia Baini, Giorgio Cappellucci and Elisabetta Miraldi

Foods 2021, 10(11), 2595; https://doi.org/10.3390/foods10112595 - 27 Oct 2021

Cited by 60 | Viewed by 7190

Abstract

Background: The importance of polyphenols in human health is well known; these compounds are common in foods, such as fruits, vegetables, spices, extra virgin olive oil and wine. On the other hand, the different factors that modulate the biological activity of these compounds [...] Read more.

Background: The importance of polyphenols in human health is well known; these compounds are common in foods, such as fruits, vegetables, spices, extra virgin olive oil and wine. On the other hand, the different factors that modulate the biological activity of these compounds are less well known. Conceptualization of the work: In this review we took into account about 200 relevant and recent papers on the following topics: “polyphenols bioavailability”, “polyphenols matrix effect”, “food matrix effect”, “polyphenols-cytochromes interaction”, after having reviewed and updated information on chemical classification and main biological properties of polyphenols, such as the antioxidant, anti-radical and anti-inflammatory activity, together with the tricky link between in vitro tests and clinical trials. Key findings: the issue of polyphenols bioavailability and matrix effect should be better taken into account when health claims are referred to polyphenols, thus considering the matrix effect, enzymatic interactions, reactions with other foods or genetic or gender characteristics that could interfere. We also discovered that in vitro studies often underrate the role of phytocomplexes and thus we provided practical hints to describe a clearer way to approach an investigation on polyphenols for a more resounding transfer to their use in medicine. Full article

(This article belongs to the Special Issue Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Influence of Processing and Digestion on the Stability, Bioaccessibility and Bioactivity of Food Polyphenols

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (8 papers)

Editorial

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI