Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation
Grape pomace is an abundant/accessible food industry by-product that contains a wide range of phenolic compounds, which have been related to several health benefits and bioactivities. The aim of this study was to mimic the gastrointestinal digestion and the colonic fermentation of Merlot grape pomac...
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| Format: | Article |
| Language: | English |
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Elsevier
2017-09-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617304188 |
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| author | Rúbia C.G. Corrêa Charles W.I. Haminiuk Lillian Barros Maria Inês Dias Ricardo C. Calhelha Camila G. Kato Vanesa G. Correa Rosane M. Peralta Isabel C.F.R. Ferreira |
| author_facet | Rúbia C.G. Corrêa Charles W.I. Haminiuk Lillian Barros Maria Inês Dias Ricardo C. Calhelha Camila G. Kato Vanesa G. Correa Rosane M. Peralta Isabel C.F.R. Ferreira |
| author_sort | Rúbia C.G. Corrêa |
| collection | DOAJ |
| description | Grape pomace is an abundant/accessible food industry by-product that contains a wide range of phenolic compounds, which have been related to several health benefits and bioactivities. The aim of this study was to mimic the gastrointestinal digestion and the colonic fermentation of Merlot grape pomace, in order to unravel possible phytochemical contents reductions and the processes associated with them, as a tentative to relate the phenolic compound profiles of the extracts with their biological properties. LC-DAD-ESI/MS suggested that the in vitro digestion process promoted drastic qualitative and quantitative reductions in the phenolic compounds profile of the Merlot grape pomace crude extract. Such alterations could be related to the decreases of some bioactivities of the extract, which seems to be the case of antioxidant and antibacterial properties, although not in a directly proportional manner. However, the simulated colonic fermentation seems to have a positive effect over the extract's antiproliferative potential. |
| first_indexed | 2024-12-17T06:15:23Z |
| format | Article |
| id | doaj.art-741ed2b4739a48329a93eaad0f8891b1 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T06:15:23Z |
| publishDate | 2017-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-741ed2b4739a48329a93eaad0f8891b12022-12-21T22:00:32ZengElsevierJournal of Functional Foods1756-46462017-09-0136410417Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentationRúbia C.G. Corrêa0Charles W.I. Haminiuk1Lillian Barros2Maria Inês Dias3Ricardo C. Calhelha4Camila G. Kato5Vanesa G. Correa6Rosane M. Peralta7Isabel C.F.R. Ferreira8Graduate Program in Food Technology, Federal University of Technology - Paraná (UTFPR), Campus Campo Mourão, Paraná, Brazil; Department of Biochemistry, State University of Maringá, Paraná, Brazil; Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, PortugalGraduate Program in Food Technology, Federal University of Technology - Paraná (UTFPR), Campus Campo Mourão, Paraná, Brazil; Corresponding authors.Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, PortugalMountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, Bragança, PortugalMountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, PortugalDepartment of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, BrazilDepartment of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, BrazilDepartment of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, BrazilMountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal; Corresponding authors.Grape pomace is an abundant/accessible food industry by-product that contains a wide range of phenolic compounds, which have been related to several health benefits and bioactivities. The aim of this study was to mimic the gastrointestinal digestion and the colonic fermentation of Merlot grape pomace, in order to unravel possible phytochemical contents reductions and the processes associated with them, as a tentative to relate the phenolic compound profiles of the extracts with their biological properties. LC-DAD-ESI/MS suggested that the in vitro digestion process promoted drastic qualitative and quantitative reductions in the phenolic compounds profile of the Merlot grape pomace crude extract. Such alterations could be related to the decreases of some bioactivities of the extract, which seems to be the case of antioxidant and antibacterial properties, although not in a directly proportional manner. However, the simulated colonic fermentation seems to have a positive effect over the extract's antiproliferative potential.http://www.sciencedirect.com/science/article/pii/S1756464617304188Merlot grape pomaceIn vitro gastrointestinal digestionIn vitro fermentationPhenolic compoundsAntiproliferative effects |
| spellingShingle | Rúbia C.G. Corrêa Charles W.I. Haminiuk Lillian Barros Maria Inês Dias Ricardo C. Calhelha Camila G. Kato Vanesa G. Correa Rosane M. Peralta Isabel C.F.R. Ferreira Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation Journal of Functional Foods Merlot grape pomace In vitro gastrointestinal digestion In vitro fermentation Phenolic compounds Antiproliferative effects |
| title | Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation |
| title_full | Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation |
| title_fullStr | Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation |
| title_full_unstemmed | Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation |
| title_short | Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation |
| title_sort | stability and biological activity of merlot vitis vinifera grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation |
| topic | Merlot grape pomace In vitro gastrointestinal digestion In vitro fermentation Phenolic compounds Antiproliferative effects |
| url | http://www.sciencedirect.com/science/article/pii/S1756464617304188 |
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