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Capuano E, Dekker M, Verkerk R, Oliviero T. Food as Pharma? The Case of Glucosinolates. Curr Pharm Des 2018; 23:2697-2721. [PMID: 28117016 DOI: 10.2174/1381612823666170120160832] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Accepted: 12/24/2016] [Indexed: 12/21/2022]
Abstract
BACKGROUND Glucosinolates (GLSs) are dietary plant secondary metabolites occurring in the order Brassicales with potential health effects, in particular as anti-carcinogenic compounds. GLSs are converted into a variety of breakdown products (BPs) upon plant tissue damage and by the gut microbiota. GLS biological activity is related to BPs rather than to GLSs themselves. METHODS we have reviewed the most recent scientific literature on the metabolic fate and the biological effect of GLSs with particular emphasis on the epidemiological evidence for health effect and evidence from clinical trials. An overview of potential molecular mechanisms underlying GLS biological effect is provided. The potential toxic or anti-nutritional effect has also been discussed. RESULTS Epidemiological and human in vivo evidence point towards a potential anti-cancer effect for sulforaphane, indole-3-carbinol and 3,3-diindolylmethane. A number of new human clinical trials are on-going and will likely shed further light on GLS protective effect towards cancer as well as other diseases. BPs biological effect is the results of a plurality of molecular mechanisms acting simultaneously which include modulation of xenobiotic metabolism, modulation of inflammation, regulation of apoptosis, cell cycle arrest, angiogenesis and metastasis and regulation of epigenetic events. BPs have been extensively investigated for their protective effect towards cancer but in recent years the interest also includes other diseases. CONCLUSION It appears that certain BPs may protect against and may even represent a therapeutic strategy against several forms of cancer. Whether this latter effect can be achieved through diet or supplements should be investigated more thoroughly.
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Affiliation(s)
- Edoardo Capuano
- Food Quality Design, WU Agrotechnology & Food Sciences, Axis building 118, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Matthijs Dekker
- Food Quality & Design Group, Wageningen University, Axis building, 6708WG, Wageningen, Netherlands
| | - Ruud Verkerk
- Food Quality & Design Group, Wageningen University, Axis building, 6708WG, Wageningen, Netherlands
| | - Teresa Oliviero
- Food Quality & Design Group, Wageningen University, Axis building, 6708WG, Wageningen, Netherlands
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Gayoso L, Roxo M, Cavero RY, Calvo MI, Ansorena D, Astiasarán I, Wink M. Bioaccessibility and biological activity of Melissa officinalis , Lavandula latifolia and Origanum vulgare extracts: Influence of an in vitro gastrointestinal digestion. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.03.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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Oliviero T, Lamers S, Capuano E, Dekker M, Verkerk R. Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels. Mol Nutr Food Res 2018. [PMID: 29532635 PMCID: PMC6174964 DOI: 10.1002/mnfr.201700837] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
SCOPE Optimization of bioavailability of dietary bioactive health-beneficial compounds is as important as increasing their concentration in foods. The aim of this study is to explore the change in bioavailability of isothiocyanates (ITCs) in broccoli sprouts incorporated in protein, fiber, and lipid gels. METHODS AND RESULTS Five participants took part in a cross-over study and collected timed urine samples up to 24 h after consumption of proteins, dietary fibers, and lipid gels containing broccoli sprouts powder. Sulforaphane and iberin metabolites were determined in the urine samples. Samples in which sulforaphane and iberin were preformed by myrosinase led to a higher bioavailability of those compounds. Compared to the control broccoli sprout, incorporation of sprouts in gels led to lower bioavailability for preformed sulforaphane and iberin (although for sulforaphane the lower bioavailability was not significantly different) whereas for the gels rich in their precursors, glucoraphanin and glucoiberin, the opposite trend was observed (although not significantly different). CONCLUSION This explorative study suggests that ITCs bioavailability can be modulated by food structure and composition and further and deeper investigations are needed to develop food products that lead to an optimized ITCs bioavailability.
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Affiliation(s)
- Teresa Oliviero
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Simone Lamers
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Edoardo Capuano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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Spínola V, Llorent-Martínez EJ, Castilho PC. Antioxidant polyphenols of Madeira sorrel (Rumex maderensis): How do they survive to in vitro simulated gastrointestinal digestion? Food Chem 2018; 259:105-112. [PMID: 29680032 DOI: 10.1016/j.foodchem.2018.03.112] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2017] [Revised: 03/16/2018] [Accepted: 03/25/2018] [Indexed: 12/13/2022]
Abstract
In this work, we report the phytochemical profile and antioxidant activity of different morphological parts of Rumex maderensis Lowe (Polygonaceae), a wild leafy-vegetable growing in Madeira Island (Portugal). Methanol extracts from leaves, flowers, and stems were submitted to high-performance liquid chromatography with mass spectrometry detection to obtain the phytochemical profile, which allowed the identification of 86 polyphenols (about 70% C- and O-flavonoids) and 9 non-phenolic compounds. In vitro antioxidant activities were measured against ABTS, DPPH, nitric oxide and superoxide free radicals. Then, the samples were subjected to an in vitro digestion, observing a decrease of about 50% in both the content of phenolics and the antioxidant activity. However, relevant antioxidant capacity was still observed after the simulated digestion. Therefore, this study supports the consumption of R. maderensis as an interesting foodstuff and a dietary source of antioxidant phytochemicals that survive the gastrointestinal digestion process.
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Affiliation(s)
- Vítor Spínola
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Eulogio J Llorent-Martínez
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, E-23071 Jaén, Spain
| | - Paula C Castilho
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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Developmental variation during seed germination and biochemical responses of Brassica rapa exposed to various colored lights. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2018; 179:113-118. [PMID: 29353700 DOI: 10.1016/j.jphotobiol.2018.01.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 01/10/2018] [Accepted: 01/12/2018] [Indexed: 11/24/2022]
Abstract
Light acting as elicitor or stress inducer, it plays a pivotal role in all developmental processes of plant providing necessary building blocks for growth and primary and secondary metabolites production. The main objective of the current study was to investigate the individual effect of colored lights on developmental processes and production of polyphenolics contents in Brassica rapa. In this study, the red and white lights (control) were found to be the most effective sources for seed germination (91%) in Brassica rapa. Similarly, red light enhanced radicle growth (102 mm), while green light suppressed radicle growth (60 mm) as compared to control (67 mm). The red light also promoted the plumule growth (50 mm) as compared to control (37 mm). The maximum biomass gain (67 mg) was observed under red light as compared to control (55 mg). Currently, the maximum total phenolics content (9.49 mg/g-DW) and phenolics production (379.616 mg/L) was observed under the influence of blue lights as compared to control (0.23 mg/g-DW and 8.91 mg/L). Similarly, the blue lights also enhanced the biosynthesis of total flavonoids content (2.2611 mg/g-DW) and flavonoids production (90.44 mg/L) as compared to control (0.0318 md/g-DW and 0.8268 mg/L). The current results represents that red and blue lights are the most effective sources for plantlets development and production of polyphenolics content in Brassica rapa.
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Huang W, Mao S, Zhang L, Lu B, Zheng L, Zhou F, Zhao Y, Li M. Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion-dialysis process combined with cellular assays. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4760-4769. [PMID: 28369959 DOI: 10.1002/jsfa.8345] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 02/26/2017] [Accepted: 03/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Phenolic compounds could be sensitive to digestive conditions, thus a simulated in vitro digestion-dialysis process and cellular assays was used to determine phenolic compounds and antioxidant and antiproliferative potentials of 10 common edible flowers from China and their functional components. RESULTS Gallic acid, ferulic acid, and rutin were widely present in these flowers, which demonstrated various antioxidant capacities (DPPH, ABTS, FRAP and CAA values) and antiproliferative potentials measured by the MTT method. Rosa rugosa, Paeonia suffruticosa and Osmanthus fragrans exhibited the best antioxidant and antiproliferative potentials against HepG2, A549 and SGC-7901 cell lines, except that Osmanthus fragrans was not the best against SGC-7901 cells. The in vitro digestion-dialysis process decreased the antioxidant potential by 33.95-90.72% and the antiproliferative potential by 13.22-87.15%. Following the in vitro digestion-dialysis process, phenolics were probably responsible for antioxidant (R2 = 0.794-0.924, P < 0.01) and antiproliferative (R2 = 0.408-0.623, P < 0.05) potential. Moreover, gallic acid may be responsible for the antioxidant potential of seven flowers rich in edible flowers. CONCLUSION The antioxidant and antiproliferative potential of 10 edible flowers revealed a clear decrease after digestion and dialysis along with the reduction of phenolics. Nevertheless, they still had considerable antioxidant and antiproliferative potential, which merited further investigation in in vivo studies. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Weisu Huang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou, China
- Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou, China
| | - Shuqin Mao
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou, China
| | - Liuquan Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou, China
| | - Baiyi Lu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou, China
| | - Lufei Zheng
- Institute of Quality Standard and Testing Technology for Agro-Products of CAAs, Quality Standard Research Center of Ministry of agriculture of Agro-Products, Beijing, China
| | - Fei Zhou
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou, China
| | - Yajing Zhao
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou, China
| | - Maiquan Li
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou, China
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Puangkam K, Muanghorm W, Konsue N. Stability of Bioactive Compounds and Antioxidant Activity of Thai Cruciferous Vegetables during In Vitro Digestion. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2017. [DOI: 10.12944/crnfsj.5.2.06] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Raphanus sativus (L.) var. caudatus Alef (Thai rat-tailed radish), Brassica juncea (L.) Czern. (leaf mustard) and Brassica juncea (L.) Coss. var. sareptana Sinskaja (mustard green) are cruciferous vegetable commonly consumed in Thailand and Asian countries. The vegetables were extracted with different solvents namely methanol, hexane and water prior to total phenolic content (TPC), phenethyl isothiocyanate (PEITC) content and antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay were determined. Effects of gastrointestinal digestion on stability of these characteristics were investigated. It was found that the order of extraction efficiency for high bioactive compounds and antioxidant activity was water> methanol> hexane. Among vegetables, mustard green showed the highest TPC, PEITC, FRAP and DPPH values being 19.78±0.01 g GAE, 9.65 ± 1.08 µmol, 8.18±0.01 µM FeSO4 and 7.75±0.31 µM TE per 100g, respectively. Decreases in DPPH (30.6-53.5%), FRAP (49.0-88.0%) and PEITC (27.2-56.7%) values were slightly higher than TPC (27.9-41.6%) after in vitro digestion. It can be said that Thai cruciferous vegetables contain substantial chemical property and this may promote their health protection but the stability through digestive system should be warranted.
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Affiliation(s)
- Kunyarut Puangkam
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand, 57100
| | - Wipawan Muanghorm
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand, 57100
| | - Nattaya Konsue
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand, 57100
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Fernández-León AM, Fernández-León MF, González-Gómez D, Ayuso MC, Bernalte MJ. Quantification and bioaccessibility of intact glucosinolates in broccoli ‘Parthenon’ and Savoy cabbage ‘Dama’. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.11.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Kamiloglu S, Ozkan G, Isik H, Horoz O, Van Camp J, Capanoglu E. Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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60
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Rueda A, Cantarero S, Seiquer I, Cabrera-Vique C, Olalla M. Bioaccessibility of individual phenolic compounds in extra virgin argan oil after simulated gastrointestinal process. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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61
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Effect of in vitro simulated gastrointestinal digestion of Phoenix loureirii on polyphenolics, antioxidant and acetylcholinesterase inhibitory activities. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.075] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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62
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Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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63
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Fernandez-Gomez B, Lezama A, Amigo-Benavent M, Ullate M, Herrero M, Martín MÁ, Mesa MD, del Castillo MD. Insights on the health benefits of the bioactive compounds of coffee silverskin extract. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.06.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Sarvan I, Kramer E, Bouwmeester H, Dekker M, Verkerk R. Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli. Food Chem 2016; 214:580-586. [PMID: 27507513 DOI: 10.1016/j.foodchem.2016.07.111] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 06/26/2016] [Accepted: 07/19/2016] [Indexed: 10/21/2022]
Abstract
Broccoli is a rich source of the glucosinolate glucoraphanin (GR). After hydrolysis of GR by the endogenous enzyme myrosinase, sulforaphane (SF) or sulforaphane nitrile (SFN) are produced, depending on environmental conditions. How the conversion of GR and bioaccessibility of released breakdown products are affected by steaming (raw, 1min, 2min and 3min steamed) and meal composition (protein or lipid addition) was studied with an in vitro digestion model (mouth, stomach, intestine, but not colonic digestion). The main formation of SF and SFN occurred during in vitro chewing. The contents of GR, SF and SFN did not change after further digestion, as the irreversible inactivated myrosinase under gastric conditions caused no further GR hydrolysis. SF concentrations were up to 10 times higher in raw and 1min steamed broccoli samples after digestion compared to longer-steamed broccoli. Protein or lipid addition had no influence on the formation and bioaccessibility of SF or SFN.
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Affiliation(s)
- I Sarvan
- Food Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands.
| | - E Kramer
- Rikilt-Wageningen University & Research Center, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands
| | - H Bouwmeester
- Rikilt-Wageningen University & Research Center, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands
| | - M Dekker
- Food Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands
| | - R Verkerk
- Food Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands
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Martínez-Ballesta MDC, Pérez-Sánchez H, Moreno DA, Carvajal M. Plant plasma membrane aquaporins in natural vesicles as potential stabilizers and carriers of glucosinolates. Colloids Surf B Biointerfaces 2016; 143:318-326. [DOI: 10.1016/j.colsurfb.2016.03.056] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 03/15/2016] [Accepted: 03/18/2016] [Indexed: 02/02/2023]
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67
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Mosele JI, Macià A, Romero MP, Motilva MJ. Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation. Food Chem 2016; 201:120-30. [DOI: 10.1016/j.foodchem.2016.01.076] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 12/10/2015] [Accepted: 01/19/2016] [Indexed: 12/21/2022]
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Kamiloglu S, Capanoglu E, Bilen FD, Gonzales GB, Grootaert C, Van de Wiele T, Van Camp J. Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2450-2458. [PMID: 26262673 DOI: 10.1021/acs.jafc.5b02640] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Plant-processing byproducts of black carrot represent an important disposal problem for the industry; however, they are also promising sources of polyphenols, especially anthocyanins. The present study focused on the changes in polyphenols from black carrot, peel, and pomace during in vitro gastrointestinal digestion. Total phenolic content (TPC), total monomeric anthocyanin content (TMAC), and total antioxidant capacity (TAC) were determined using spectrophotometric methods, whereas identification and quantification of polyphenols were carried out using UPLC-ESI-MS(E) and HPLC-DAD, respectively. TPC, TMAC, and TAC significantly decreased (23-82%) as a result of in vitro gastrointestinal digestion. Nevertheless, the amount of pomace anthocyanins released at all stages of in vitro gastrointestinal digestion was higher than black carrot anthocyanins, suggesting that pomace may be a better source of bioaccessible anthocyanins. Overall, the current study highlighted black carrot byproducts as substantial sources of polyphenols, which may be used to enrich food products.
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Affiliation(s)
- Senem Kamiloglu
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey
| | - Fatma Damla Bilen
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University , 34469 Maslak, Istanbul, Turkey
| | - Gerard Bryan Gonzales
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - Charlotte Grootaert
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - Tom Van de Wiele
- Laboratory Microbial Ecology and Technology (LabMET), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
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Chávez-Santoscoy RA, Lazo-Vélez MA, Serna-Sáldivar SO, Gutiérrez-Uribe JA. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread. Int J Mol Sci 2016; 17:222. [PMID: 26901186 PMCID: PMC4783954 DOI: 10.3390/ijms17020222] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 01/08/2016] [Accepted: 01/11/2016] [Indexed: 12/30/2022] Open
Abstract
Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05).
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Affiliation(s)
- Rocio A Chávez-Santoscoy
- Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California-Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, C.P. 22390 Tijuana, B.C., Mexico.
| | - Marco A Lazo-Vélez
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
| | - Sergio O Serna-Sáldivar
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
| | - Janet A Gutiérrez-Uribe
- Tecnológico de Monterrey, Campus Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., México.
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Oliveira A, Pintado M. Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion. Food Funct 2016; 6:1611-9. [PMID: 25882006 DOI: 10.1039/c5fo00198f] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this research was to evaluate the influence of in vitro gastrointestinal digestion on the stability and bio-accessibility of phenolic compounds and carotenoids, as well as on the antioxidant activity in strawberry and peach enriched yoghurt. The radical scavenging capacity of strawberry and peach yoghurt was 480 and 550% higher, respectively, at the level of the intestine than in fruit yoghurt not subjected to digestion. In strawberry the amount of bio-accessible anthocyanins increased during gastric digestion and the transition to the intestinal compartment produced a decrease in all the analyzed classes of polyphenols, being more pronounced in pelargonidin-3-glucoside (65%) and pelargonidin-3-rutinoside (58%). In peach the (+)-catechin content strongly decreased (80%), and neochlorogenic, chlorogenic acid, rutin and the carotenoid zeaxanthin decreased at lower levels, between 32-45%, while β-carotene was rather stable under gastric conditions (increased by 12%) during intestinal digestion. Despite the decrease in the concentration of these bioactive compounds after being subjected to in vitro gastrointestinal digestion, results suggest that fruit yoghurt is an important source of bio-accessible polyphenols and carotenoids and that despite some losses induced by digestion conditions, it still releases relevant amounts at the level of the intestine to be absorbed and to promote health benefits.
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Affiliation(s)
- Ana Oliveira
- Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, 4202-401 Porto, Portugal.
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71
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Szawara-Nowak D, Bączek N, Zieliński H. Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:621-30. [PMID: 26787981 PMCID: PMC4711486 DOI: 10.1007/s13197-015-2074-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2015] [Accepted: 10/22/2015] [Indexed: 10/22/2022]
Abstract
The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads.
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Affiliation(s)
- Dorota Szawara-Nowak
- Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland
| | - Natalia Bączek
- Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland
| | - Henryk Zieliński
- Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland
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72
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Podio NS, López-Froilán R, Ramirez-Moreno E, Bertrand L, Baroni MV, Pérez-Rodríguez ML, Sánchez-Mata MC, Wunderlin DA. Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9572-82. [PMID: 26457815 DOI: 10.1021/acs.jafc.5b04406] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane. Our results demonstrate that both polyphenol content and antioxidant capacity were characteristic for each type of studied coffee, showing a drop after dialysis. Twenty-seven compounds were identified in coffee by HPLC-MS, while only 14 of them were found after dialysis. Green+roasted coffee blend and chicory+coffee blend showed the highest and lowest content of polyphenols and antioxidant capacity before in vitro digestion and after dialysis, respectively. Canonical correlation analysis showed significant correlation between the antioxidant capacity and the polyphenol profile before digestion and after dialysis. Furthermore, boosted regression trees analysis (BRT) showed that only four polyphenol compounds (5-p-coumaroylquinic acid, quinic acid, coumaroyl tryptophan conjugated, and 5-O-caffeoylquinic acid) appear to be the most relevant to explain the antioxidant capacity after dialysis, these compounds being the most bioaccessible after dialysis. To our knowledge, this is the first report matching the antioxidant capacity of foods with the polyphenol profile by BRT, which opens an interesting method of analysis for future reports on the antioxidant capacity of foods.
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Affiliation(s)
| | - Rebeca López-Froilán
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM) , Madrid 28040, Spain
| | - Esther Ramirez-Moreno
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM) , Madrid 28040, Spain
- Centro de Investigación Interdisciplinario, Área de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma de Estado de Hidalgo , Pachuca 42039, Mexico
| | | | | | - María L Pérez-Rodríguez
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM) , Madrid 28040, Spain
| | - María-Cortes Sánchez-Mata
- Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM) , Madrid 28040, Spain
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73
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Campos-Vega R, Vázquez-Sánchez K, López-Barrera D, Loarca-Piña G, Mendoza-Díaz S, Oomah B. Simulated gastrointestinal digestion and in vitro colonic fermentation of spent coffee (Coffea arabica L.): Bioaccessibility and intestinal permeability. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.07.024] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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74
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Kamiloglu S, Pasli AA, Ozcelik B, Van Camp J, Capanoglu E. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food Chem 2015; 186:74-82. [DOI: 10.1016/j.foodchem.2014.12.046] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 11/26/2014] [Accepted: 12/06/2014] [Indexed: 01/15/2023]
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75
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Andre CM, Evers D, Ziebel J, Guignard C, Hausman JF, Bonierbale M, Zum Felde T, Burgos G. In Vitro Bioaccessibility and Bioavailability of Iron from Potatoes with Varying Vitamin C, Carotenoid, and Phenolic Concentrations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9012-21. [PMID: 26435416 DOI: 10.1021/acs.jafc.5b02904] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The bioaccessibility and bioavailability of iron from 12 Andean potato clones were estimated using an in vitro gastrointestinal digestion procedure and the Caco-2 cell line as a model of human intestine, with ferritin formation as a marker of iron absorption. We first showed that 63.7% (for the genotype CIP_311422.016) to 79.0% (for the genotype CIP_311575.003) of the iron is released from the potato tuber matrix during in vitro gastrointestinal digestion and is therefore available at the intestinal level. On average, 32 and 24.5% of the hydrophilic bioactive components, vitamin C and chlorogenic acid, respectively, were also bioaccessible from boiled tubers. Intestinal absorption of intrinsic iron from potato tubers could not be detected using our in vitro Caco-2 cell model. When an extrinsic source of iron (20 μM FeCl3 and 1 mM ascorbic acid) was added to the digestion mixture, iron absorption varied from 1.8 to 8% for the genotypes CIP_311422.016 and CIP_311624.021, respectively, as compared to the reference control. Principal component analysis revealed negative relationships between bioavailable iron values and phenolic concentrations, whereas vitamin C concentrations were positively associated with the ferritin values. Further controlled intervention trials would be needed to conclusively assess the bioavailability of intrinsic iron from potato tubers.
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Affiliation(s)
- Christelle M Andre
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg
| | - Danièle Evers
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg
| | - Johanna Ziebel
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg
| | - Cédric Guignard
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg
| | - Jean-Francois Hausman
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology , 5, Avenue des Hauts-Fourneaux L-4362 Esch/Alzette, Luxembourg
| | | | - Thomas Zum Felde
- International Potato Center, Avenida La Molina 1895, Lima 12, Lima, Peru
| | - Gabriela Burgos
- International Potato Center, Avenida La Molina 1895, Lima 12, Lima, Peru
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76
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Carbonell-Capella JM, Buniowska M, Esteve MJ, Frígola A. Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chem 2015; 184:122-30. [DOI: 10.1016/j.foodchem.2015.03.095] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Revised: 03/17/2015] [Accepted: 03/19/2015] [Indexed: 02/06/2023]
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77
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Rychlik J, Olejnik A, Olkowicz M, Kowalska K, Juzwa W, Myszka K, Dembczyński R, Moyer MP, Grajek W. Antioxidant capacity of broccoli sprouts subjected to gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1892-1902. [PMID: 25186016 DOI: 10.1002/jsfa.6895] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2014] [Revised: 07/16/2014] [Accepted: 08/29/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Broccoli is a common vegetable recognized as a rich source of antioxidants. To date, research on the antioxidant properties of broccoli, predominantly conducted on extracts, has not considered the lesions of composition and this activity after gastrointestinal digestion. Here the stability of antioxidants during gastrointestinal digestion was evaluated in conjunction with the protective effects of broccoli sprouts (BS) against oxidative stress in human colon cells. RESULTS The obtained data suggest that, among the biocompounds identified in BS, glucosinolates were mainly degraded under gastrointestinal digestion, while phenolics, particularly hydroxycinnamic acid derivatives, were the most resistant constituents. The antioxidant capacity of BS extract subjected to gastrointestinal digestion was similar to or higher than that determined for non-digested BS. Gastrointestinal digested BS extract exhibited reactive oxygen species (ROS)-inhibitory capacity in NCM460 human colon cells, with 1 mg mL(-1) showing an ROS clearance of 76.59%. A 57.33% reduction in oxidative DNA damage in NCM460 cells due to treatment with digested BS extract was observed. CONCLUSION The results lend support to the possible application of BS as a rich source of antioxidants to improve the defensive system against oxidative stress in the human colon mucosa.
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Affiliation(s)
- Joanna Rychlik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Mariola Olkowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Katarzyna Kowalska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Wojciech Juzwa
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Kamila Myszka
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Radosław Dembczyński
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | | | - Włodzimierz Grajek
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
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78
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Gonzales GB, Smagghe G, Mackie A, Grootaert C, Bajka B, Rigby N, Raes K, Van Camp J. Use of metabolomics and fluorescence recovery after photobleaching to study the bioavailability and intestinal mucus diffusion of polyphenols from cauliflower waste. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
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79
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Mosele JI, Macià A, Romero MP, Motilva MJ, Rubió L. Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.02.026] [Citation(s) in RCA: 113] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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80
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81
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Cuomo V, Luciano FB, Meca G, Ritieni A, Mañes J. Bioaccessibility of glucoraphanin from broccoli using anin vitrogastrointestinal digestion model. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.984337] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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82
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Sotelo T, Cartea ME, Velasco P, Soengas P. Identification of antioxidant capacity -related QTLs in Brassica oleracea. PLoS One 2014; 9:e107290. [PMID: 25198771 PMCID: PMC4157872 DOI: 10.1371/journal.pone.0107290] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Accepted: 08/11/2014] [Indexed: 01/11/2023] Open
Abstract
Brassica vegetables possess high levels of antioxidant metabolites associated with beneficial health effects including vitamins, carotenoids, anthocyanins, soluble sugars and phenolics. Until now, no reports have been documented on the genetic basis of the antioxidant activity (AA) in Brassicas and the content of metabolites with AA like phenolics, anthocyanins and carotenoids. For this reason, this study aimed to: (1) study the relationship among different electron transfer (ET) methods for measuring AA, (2) study the relationship between these methods and phenolic, carotenoid and anthocyanin content, and (3) find QTLs of AA measured with ET assays and for phenolic, carotenoid and anthocyanin contents in leaves and flower buds in a DH population of B. oleracea as an early step in order to identify genes related to these traits. Low correlation coefficients among different methods for measuring AA suggest that it is necessary to employ more than one method at the same time. A total of 19 QTLs were detected for all traits. For AA methods, seven QTLs were found in leaves and six QTLs were found in flower buds. Meanwhile, for the content of metabolites with AA, two QTLs were found in leaves and four QTLs were found in flower buds. AA of the mapping population is related to phenolic compounds but also to carotenoid content. Three genomic regions determined variation for more than one ET method measuring AA. After the syntenic analysis with A. thaliana, several candidate genes related to phenylpropanoid biosynthesis are proposed for the QTLs found.
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Affiliation(s)
- Tamara Sotelo
- Group of Genetics, Breeding and Biochemistry of Brassicas, Department of Plant Genetics, Misión Biológica de Galicia, Spanish Council for Scientific Research (MBG-CSIC), Pontevedra, Spain
| | - María Elena Cartea
- Group of Genetics, Breeding and Biochemistry of Brassicas, Department of Plant Genetics, Misión Biológica de Galicia, Spanish Council for Scientific Research (MBG-CSIC), Pontevedra, Spain
| | - Pablo Velasco
- Group of Genetics, Breeding and Biochemistry of Brassicas, Department of Plant Genetics, Misión Biológica de Galicia, Spanish Council for Scientific Research (MBG-CSIC), Pontevedra, Spain
| | - Pilar Soengas
- Group of Genetics, Breeding and Biochemistry of Brassicas, Department of Plant Genetics, Misión Biológica de Galicia, Spanish Council for Scientific Research (MBG-CSIC), Pontevedra, Spain
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83
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Filannino P, Bai Y, Di Cagno R, Gobbetti M, Gänzle MG. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. Food Microbiol 2014; 46:272-279. [PMID: 25475296 DOI: 10.1016/j.fm.2014.08.018] [Citation(s) in RCA: 167] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 08/16/2014] [Accepted: 08/21/2014] [Indexed: 11/30/2022]
Abstract
This study aimed to investigate the metabolism of phenolic acids and flavonoids during lactic acid fermentation of cherry juice and broccoli puree for potential food and pharmaceutical purposes. When fermenting cherry juice and broccoli puree, Lactobacillus spp. exhibited strain-specific metabolism of phenolic acid derivatives. The metabolism of protocatechuic, caffeic and p-coumaric acids through phenolic acid decarboxylases and reductases differed between mMRS and cherry juice and broccoli puree. The synthesis of reduced compounds was the highest during food fermentations and the substrate seemed to modulate the metabolism of phenolic compounds. The reduction of phenolic acids involves a hydrogen donor and the re-oxidation of the reduced co-factor NADH, which may provide a metabolic advantage through NAD(+) regeneration. Quinic acid reduction may replace fructose and pyruvate as hydrogen acceptors, and it may provide an energetic advantage to heterofermentative bacteria when growing in broccoli puree lacking of fructose. This study demonstrated that phenolics metabolism may confer a selective advantage for lactobacilli in vegetable and fruit fermentation, and the metabolic routes are strongly dependent on the intrinsic factors of substrate. Fermented cherry juice and broccoli puree, due to the selected bacterial bioconversion pathways, are enriched in phenolic derivative with high human bioavailability and biological activity.
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Affiliation(s)
- Pasquale Filannino
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Yunpeng Bai
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Raffaela Di Cagno
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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84
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Kamiloglu S, Demirci M, Selen S, Toydemir G, Boyacioglu D, Capanoglu E. Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2225-2233. [PMID: 24375495 DOI: 10.1002/jsfa.6546] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2013] [Revised: 11/21/2013] [Accepted: 12/20/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND In order to investigate the effect of home processing on the bioaccessibility of health-related constituents of tomatoes, total lycopene, phenolics, flavonoids and antioxidant capacity were determined from seven different tomato products using an in vitro gastrointestinal digestion model. Additionally, the changes in the contents of the major tomato phenolics were determined and compared for these different tomato products using HPLC. RESULTS The results revealed that paste processing and drying significantly increased the bioaccessible total lycopene content (2.2- and 3.8-fold, respectively), total phenolic content (2.3- and 2.0-fold, respectively), total flavonoid content (9.0- and 2.5-fold, respectively) and total antioxidant capacity (6.3- and 8.0-fold for the DPPH assay, 26- and 33-fold for the CUPRAC assay, respectively) (P < 0.05) compared to fresh tomatoes. HPLC analysis revealed significantly lower (P < 0.05) rutin content in puree and juice. The loss of naringenin chalcone in some tomato products, as well as its conversion into naringenin in heat-treated products was observed. CONCLUSION The current study provided valuable insights into the changes in the content and bioaccessibility of tomato antioxidants as a result of home processing.
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Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
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85
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Ma Y, Zhou M, Huang H. Changes of heat-treated soymilks in bioactive compounds and their antioxidant activities under in vitro gastrointestinal digestion. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2260-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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86
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Miranda L, Deußer H, Evers D. The impact of in vitro digestion on bioaccessibility of polyphenols from potatoes and sweet potatoes and their influence on iron absorption by human intestinal cells. Food Funct 2014; 4:1595-601. [PMID: 24056541 DOI: 10.1039/c3fo60194c] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The composition of potatoes as determined by chemical extraction has been described extensively. It is thus quite well known that, among other compounds, potato is rich in polyphenols, vitamins and in some minerals. This paper underlines the important role of simulated gastro-intestinal in vitro digestion in the bioaccessibility of polyphenols (chlorogenic acid and derivatives, and rutin) from potatoes and sweet potatoes and their impact on iron uptake. Concentrations of polyphenols in the flesh of two potato cultivars (Nicola, white potato, and Vitelotte, purple potato) and sweet potato were measured by Ultra Performance Liquid Chromatography after boiling and after in vitro digestion. Chemical extraction underestimates polyphenol amounts that can be released during digestion and that are actually bioaccessible. Iron uptake, as evaluated by a ferritin assay, by intestinal human cells was decreased after incubation with the intestinal phase of in vitro digestion, presumably due to the presence of polyphenols.
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Affiliation(s)
- Lisa Miranda
- Environment and Agro-biotechnologies Department, Centre de Recherche Public - Gabriel Lippmann, 41, Rue du Brill, L-4422 Belvaux, Luxembourg.
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87
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Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.01.023] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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88
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Carbonell-Capella JM, Buniowska M, Barba FJ, Esteve MJ, Frígola A. Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review. Compr Rev Food Sci Food Saf 2014; 13:155-171. [PMID: 33412647 DOI: 10.1111/1541-4337.12049] [Citation(s) in RCA: 341] [Impact Index Per Article: 34.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Accepted: 10/17/2013] [Indexed: 12/16/2022]
Abstract
Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the blood system may be different from the original compounds found in food, as a result of an intensive metabolism that takes place during absorption. Nutritional efficacy of food products may be ensured by the determination of bioaccessibility, which provides valuable information in order to select the appropriate dosage and source of food matrices. However, between all the methods available, there is a need to establish the best approach for the assessment of specific compounds. Comparison between in vivo and in vitro procedures used to determine bioaccessibility and bioavailability is carried out, taking into account the strengths and limitations of each experimental technique, along with an intensive description of actual approaches applied to assess bioaccessibility of bioactive compounds. Applications of these methods for specific bioactive compound's bioaccessibility or bioavailability are also discussed, considering studies regarding the bioavailability of carotenoids, polyphenolic compounds, glucosinolates, vitamin E, and phytosterols.
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Affiliation(s)
- Juana M Carbonell-Capella
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Magdalena Buniowska
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Francisco J Barba
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - María J Esteve
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Ana Frígola
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
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89
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Świeca M, Surdyka M, Gawlik-Dziki U, Złotek U, Baraniak B. Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12489] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Michał Świeca
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 20-704 Lublin Poland
| | - Magdalena Surdyka
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 20-704 Lublin Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 20-704 Lublin Poland
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 20-704 Lublin Poland
| | - Barbara Baraniak
- Department of Biochemistry and Food Chemistry; University of Life Sciences; Skromna Str. 8 20-704 Lublin Poland
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90
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Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion. Food Chem 2013; 141:1763-71. [DOI: 10.1016/j.foodchem.2013.05.001] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2013] [Revised: 04/18/2013] [Accepted: 05/01/2013] [Indexed: 11/16/2022]
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91
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Kamiloglu S, Capanoglu E. In vitrogastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12396] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey
| | - Esra Capanoglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey
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92
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Siwarungson N, Ali I, Damsud T. Comparative analysis of antioxidant and antimelanogenesis properties of three local guava (Psidium guajava L.) varieties of Thailand, via different extraction solvents. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2013. [DOI: 10.1007/s11694-013-9157-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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93
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Toor RK, Savage GP, Lister CE. Release of antioxidant components from tomatoes determined by an in vitro digestion method. Int J Food Sci Nutr 2013; 60:119-29. [PMID: 18608569 DOI: 10.1080/09637480701614121] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Tomatoes are an important source of antioxidant compounds, such as lycopene, phenolics and ascorbic acid. The main objective of this study was to determine the accessibility (availability for absorption) of the antioxidant compounds (total phenolics, total flavonoids, lycopene, ascorbic acid) and the antioxidant activity in fresh tomatoes of three cultivars (Excell, Tradiro and Flavourine) grown in New Zealand. The tomatoes were subjected to an in vitro digestion method, in which the pH, temperature, enzymes and chemical conditions were maintained according to human gastrointestinal conditions. The results showed that a high amount of the total phenolics and total flavonoids (71-77%) were released from tomatoes during digestion. However, only 3.2-4.5% of the total lycopene was released. No ascorbic acid could be detected after completion of in vitro digestion, probably due to degradation. After completion of digestion, the in vitro digestion extracts were found to have 45-50% antioxidant activity compared with the total antioxidant activity of fresh tomatoes (as measured by the 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid diammonium salt radical decolourization assay). This study shows that the antioxidant components of tomatoes were affected by the in vitro digestion conditions depending on the type of compound. This in vitro digestion method gives an estimate of the release of antioxidant components in tomato, which may predict their in vivo behaviour.
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94
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Hachibamba T, Dykes L, Awika J, Minnaar A, Duodu KG. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12260] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Twambo Hachibamba
- Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
- Department of Soil and Crop Sciences; Cereal Quality Laboratory; Texas A&M University; College Station TX 77843-2474 USA
- Department of Food Science and Technology; University of Zambia; PO Box 32379 Lusaka Zambia
| | - Linda Dykes
- Department of Soil and Crop Sciences; Cereal Quality Laboratory; Texas A&M University; College Station TX 77843-2474 USA
| | - Joseph Awika
- Department of Soil and Crop Sciences; Cereal Quality Laboratory; Texas A&M University; College Station TX 77843-2474 USA
| | - Amanda Minnaar
- Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
| | - Kwaku G. Duodu
- Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
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95
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Kamiloglu S, Capanoglu E. Investigating thein vitrobioaccessibility of polyphenols in fresh and sun-dried figs (Ficus caricaL.). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12258] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Senem Kamiloglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Maslak Istanbul Turkey
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96
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Discrimination of cabbage (Brassica rapa ssp. pekinensis) cultivars grown in different geographical areas using 1H NMR-based metabolomics. Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.10.012] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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97
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Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1859-1867. [PMID: 23374081 DOI: 10.1021/jf3044204] [Citation(s) in RCA: 128] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aim of this research was to evaluate the influence of an in vitro gastrointestinal digestion on the stability and bioaccessibility of vitamin C, phenolic compounds, and carotenoids, as well as the antioxidant activity in a blended fruit juice (BFJ) containing orange, pineapple, and kiwi. Vitamin C and most of the analyzed phenolic compounds were quite stable under gastric conditions (recovery > 75%), whereas carotenoids diminished significantly (to 64%). The concentration of all the evaluated compounds decreased during small intestinal digestion. The bioaccessibility of hydrophilic constituents was higher than that of lipophilic constituents. Flavonoids, vitamin C, and phenolic acids showed bioaccessibilities of 20.1, 15.0, and 12.7%, respectively. However, carotenes and xanthophylls were around 7.6 and 17.4% available for absorption. Despite the decrease in the concentration of these bioactive compounds after being subjected to an in vitro gastrointestinal digestion, results suggest that BFJ is an important source of bioaccessible constituents.
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98
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Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion. Food Chem 2013; 136:871-7. [DOI: 10.1016/j.foodchem.2012.08.076] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 07/06/2012] [Accepted: 08/31/2012] [Indexed: 11/23/2022]
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99
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Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.08.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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100
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Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds. J Funct Foods 2012. [DOI: 10.1016/j.jff.2012.06.004] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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