Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation
Jaboticaba peel powder (JPP) digestion was investigated for the first time using an in vitro static model of gastrointestinal digestion associated with a colonic fermentation assay with human feces to elucidate the catabolism and bioaccessibility of fruit polyphenols. Anthocyanins had low bioaccessi...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-02-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619306383 |
| _version_ | 1819291933479010304 |
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| author | Andréia Quatrin Cristine Rampelotto Roberson Pauletto Luana Haselein Maurer Sabrina Marafiga Nichelle Bruna Klein Renata Fritzsche Rodrigues Mário Roberto Maróstica Junior Bruna de Souza Fonseca Cristiano Ragagnin de Menezes Renius de Oliveira Mello Eliseu Rodrigues Vivian Caetano Bochi Tatiana Emanuelli |
| author_facet | Andréia Quatrin Cristine Rampelotto Roberson Pauletto Luana Haselein Maurer Sabrina Marafiga Nichelle Bruna Klein Renata Fritzsche Rodrigues Mário Roberto Maróstica Junior Bruna de Souza Fonseca Cristiano Ragagnin de Menezes Renius de Oliveira Mello Eliseu Rodrigues Vivian Caetano Bochi Tatiana Emanuelli |
| author_sort | Andréia Quatrin |
| collection | DOAJ |
| description | Jaboticaba peel powder (JPP) digestion was investigated for the first time using an in vitro static model of gastrointestinal digestion associated with a colonic fermentation assay with human feces to elucidate the catabolism and bioaccessibility of fruit polyphenols. Anthocyanins had low bioaccessibility (0.08–2.3%). Most hydrolyzable tannins (1.2–166.0%) and flavonols (0–36.8%) had greater bioaccessibility than anthocyanins. Despite their low bioaccessibility (0.08–2.3%), anthocyanins were the most abundant polyphenols in JPP and in the bioaccessible intestinal fraction followed by hydrolyzable tannins. There was fast degradation of anthocyanins and progressive catabolism of hydrolyzable tannins during the colonic fermentation assay. Urolithins and protocatechuic acid were the major catabolites found; their increase was parallel to the decrease of pathogenic bacteria counts and increase of short-chain fatty acids and gas production. JPP digestion yields bioactive polyphenol catabolites that may act as antioxidants and, with JPP dietary fiber, improve gut microbiota metabolism. |
| first_indexed | 2024-12-24T03:46:30Z |
| format | Article |
| id | doaj.art-585f85eda0174176967083e2f517161e |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-24T03:46:30Z |
| publishDate | 2020-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-585f85eda0174176967083e2f517161e2022-12-21T17:16:41ZengElsevierJournal of Functional Foods1756-46462020-02-0165103714Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentationAndréia Quatrin0Cristine Rampelotto1Roberson Pauletto2Luana Haselein Maurer3Sabrina Marafiga Nichelle4Bruna Klein5Renata Fritzsche Rodrigues6Mário Roberto Maróstica Junior7Bruna de Souza Fonseca8Cristiano Ragagnin de Menezes9Renius de Oliveira Mello10Eliseu Rodrigues11Vivian Caetano Bochi12Tatiana Emanuelli13Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilFarroupilha Federal Institute (IFF), 97555-000 Alegrete, RS, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilSchool of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, BrazilDepartment of Food Science, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, BrazilDepartment of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA), 91501-970 Porto Alegre, RS, BrazilDepartment of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil; Corresponding author.Jaboticaba peel powder (JPP) digestion was investigated for the first time using an in vitro static model of gastrointestinal digestion associated with a colonic fermentation assay with human feces to elucidate the catabolism and bioaccessibility of fruit polyphenols. Anthocyanins had low bioaccessibility (0.08–2.3%). Most hydrolyzable tannins (1.2–166.0%) and flavonols (0–36.8%) had greater bioaccessibility than anthocyanins. Despite their low bioaccessibility (0.08–2.3%), anthocyanins were the most abundant polyphenols in JPP and in the bioaccessible intestinal fraction followed by hydrolyzable tannins. There was fast degradation of anthocyanins and progressive catabolism of hydrolyzable tannins during the colonic fermentation assay. Urolithins and protocatechuic acid were the major catabolites found; their increase was parallel to the decrease of pathogenic bacteria counts and increase of short-chain fatty acids and gas production. JPP digestion yields bioactive polyphenol catabolites that may act as antioxidants and, with JPP dietary fiber, improve gut microbiota metabolism.http://www.sciencedirect.com/science/article/pii/S1756464619306383Jaboticaba peel powderGastrointestinal digestionUrolithinsGut fermentationShort-chain fatty acidsDietary fibre |
| spellingShingle | Andréia Quatrin Cristine Rampelotto Roberson Pauletto Luana Haselein Maurer Sabrina Marafiga Nichelle Bruna Klein Renata Fritzsche Rodrigues Mário Roberto Maróstica Junior Bruna de Souza Fonseca Cristiano Ragagnin de Menezes Renius de Oliveira Mello Eliseu Rodrigues Vivian Caetano Bochi Tatiana Emanuelli Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation Journal of Functional Foods Jaboticaba peel powder Gastrointestinal digestion Urolithins Gut fermentation Short-chain fatty acids Dietary fibre |
| title | Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation |
| title_full | Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation |
| title_fullStr | Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation |
| title_full_unstemmed | Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation |
| title_short | Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation |
| title_sort | bioaccessibility and catabolism of phenolic compounds from jaboticaba myrciaria trunciflora fruit peel during in vitro gastrointestinal digestion and colonic fermentation |
| topic | Jaboticaba peel powder Gastrointestinal digestion Urolithins Gut fermentation Short-chain fatty acids Dietary fibre |
| url | http://www.sciencedirect.com/science/article/pii/S1756464619306383 |
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