Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study
Chestnut shells (CS), the principal by-product of the chestnut processing industry, contain high concentrations of flavonoids and other polyphenols with huge interest for the nutraceuticals field. Nonetheless, the bioaccessibility and bioactivity of phytochemicals can be influenced by their digestib...
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| Format: | Article |
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MDPI AG
2023-08-01
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| Online Access: | https://www.mdpi.com/2297-8739/10/9/471 |
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| author | Diana Pinto Ana Sofia Ferreira Julián Lozano-Castellón Emily P. Laveriano-Santos Rosa M. Lamuela-Raventós Anna Vallverdú-Queralt Cristina Delerue-Matos Francisca Rodrigues |
| author_facet | Diana Pinto Ana Sofia Ferreira Julián Lozano-Castellón Emily P. Laveriano-Santos Rosa M. Lamuela-Raventós Anna Vallverdú-Queralt Cristina Delerue-Matos Francisca Rodrigues |
| author_sort | Diana Pinto |
| collection | DOAJ |
| description | Chestnut shells (CS), the principal by-product of the chestnut processing industry, contain high concentrations of flavonoids and other polyphenols with huge interest for the nutraceuticals field. Nonetheless, the bioaccessibility and bioactivity of phytochemicals can be influenced by their digestibility, making it imperative to evaluate these activities prior to application of CS as a nutraceutical ingredient. This work aims to appraise the effects of in vitro simulated gastrointestinal digestion on the bioaccessibility, bioactivity, and metabolic profiling of CS. An increase in the total phenolic and flavonoid contents, antioxidant/antiradical properties, radical scavenging capacity, and inhibition on acetylcholinesterase activity was evidenced during in vitro simulated digestion. Metabolomic profiling by LC-ESI-LTQ-Orbitrap-MS revealed changes during the simulated digestion, particularly in phenolic compounds (46% of total compounds annotated), lipids (22%), phenylpropanoids (9%), organic acids (7%), carbohydrates (5%), nucleosides (5%), amino acids (4%), and alcohols (1%). Phenolic acids (gallic acid, syringic acid, and hydroxyphenylacetic acid) and flavonoids (epicatechin) were the major polyphenolic classes identified. The heatmap-positive correlations highlighted that the bioactivity of CS is closely related to the phenolic compounds and their bioaccessibility. These findings suggest the reuse of CS as a potential nutraceutical ingredient with antioxidant and neuroprotective effects, encouraging the use of appropriate extraction and/or encapsulation techniques to enhance the bioaccessibility of phenolic compounds. |
| first_indexed | 2024-03-10T22:01:22Z |
| format | Article |
| id | doaj.art-6009b6b05cfe46abb58759ec068c98b9 |
| institution | Directory Open Access Journal |
| issn | 2297-8739 |
| language | English |
| last_indexed | 2024-03-10T22:01:22Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Separations |
| spelling | doaj.art-6009b6b05cfe46abb58759ec068c98b92023-11-19T12:57:37ZengMDPI AGSeparations2297-87392023-08-0110947110.3390/separations10090471Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary StudyDiana Pinto0Ana Sofia Ferreira1Julián Lozano-Castellón2Emily P. Laveriano-Santos3Rosa M. Lamuela-Raventós4Anna Vallverdú-Queralt5Cristina Delerue-Matos6Francisca Rodrigues7REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, PortugalREQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, PortugalNutrition, Food Science and Gastronomy Department, School of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, SpainNutrition, Food Science and Gastronomy Department, School of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, SpainNutrition, Food Science and Gastronomy Department, School of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, SpainNutrition, Food Science and Gastronomy Department, School of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, SpainREQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, PortugalREQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, PortugalChestnut shells (CS), the principal by-product of the chestnut processing industry, contain high concentrations of flavonoids and other polyphenols with huge interest for the nutraceuticals field. Nonetheless, the bioaccessibility and bioactivity of phytochemicals can be influenced by their digestibility, making it imperative to evaluate these activities prior to application of CS as a nutraceutical ingredient. This work aims to appraise the effects of in vitro simulated gastrointestinal digestion on the bioaccessibility, bioactivity, and metabolic profiling of CS. An increase in the total phenolic and flavonoid contents, antioxidant/antiradical properties, radical scavenging capacity, and inhibition on acetylcholinesterase activity was evidenced during in vitro simulated digestion. Metabolomic profiling by LC-ESI-LTQ-Orbitrap-MS revealed changes during the simulated digestion, particularly in phenolic compounds (46% of total compounds annotated), lipids (22%), phenylpropanoids (9%), organic acids (7%), carbohydrates (5%), nucleosides (5%), amino acids (4%), and alcohols (1%). Phenolic acids (gallic acid, syringic acid, and hydroxyphenylacetic acid) and flavonoids (epicatechin) were the major polyphenolic classes identified. The heatmap-positive correlations highlighted that the bioactivity of CS is closely related to the phenolic compounds and their bioaccessibility. These findings suggest the reuse of CS as a potential nutraceutical ingredient with antioxidant and neuroprotective effects, encouraging the use of appropriate extraction and/or encapsulation techniques to enhance the bioaccessibility of phenolic compounds.https://www.mdpi.com/2297-8739/10/9/471<i>Castanea sativa</i>simulated digestionantioxidant activityhigh-resolution mass spectrometrygreen chemistrysustainability |
| spellingShingle | Diana Pinto Ana Sofia Ferreira Julián Lozano-Castellón Emily P. Laveriano-Santos Rosa M. Lamuela-Raventós Anna Vallverdú-Queralt Cristina Delerue-Matos Francisca Rodrigues Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study Separations <i>Castanea sativa</i> simulated digestion antioxidant activity high-resolution mass spectrometry green chemistry sustainability |
| title | Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study |
| title_full | Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study |
| title_fullStr | Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study |
| title_full_unstemmed | Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study |
| title_short | Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study |
| title_sort | exploring the impact of in vitro gastrointestinal digestion in the bioaccessibility of phenolic rich chestnut shells a preliminary study |
| topic | <i>Castanea sativa</i> simulated digestion antioxidant activity high-resolution mass spectrometry green chemistry sustainability |
| url | https://www.mdpi.com/2297-8739/10/9/471 |
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