In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds
Abstract Beach-cast seaweed has recently garnered attention for its nutrient-rich composition, including proteins, carbohydrates, vitamins, minerals, and phytochemicals. This study focuses on the phenolic content and antioxidant potential of five Australian beach-cast seaweed species during in vitro...
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| Format: | Article |
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Nature Portfolio
2024-02-01
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| Series: | Scientific Reports |
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| Online Access: | https://doi.org/10.1038/s41598-024-54312-5 |
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| author | Vigasini Subbiah Faezeh Ebrahimi Osman Tuncay Agar Frank R. Dunshea Colin J. Barrow Hafiz A. R. Suleria |
| author_facet | Vigasini Subbiah Faezeh Ebrahimi Osman Tuncay Agar Frank R. Dunshea Colin J. Barrow Hafiz A. R. Suleria |
| author_sort | Vigasini Subbiah |
| collection | DOAJ |
| description | Abstract Beach-cast seaweed has recently garnered attention for its nutrient-rich composition, including proteins, carbohydrates, vitamins, minerals, and phytochemicals. This study focuses on the phenolic content and antioxidant potential of five Australian beach-cast seaweed species during in vitro digestion and colonic fermentation. The bioaccessibility of the selected phenolic compounds was estimated and short chain fatty acids (SCFAs) production was determined. Cystophora sp., showed a notable increase in phenolic content (23.1 mg GAE/g) and antioxidant capacity (0.42 mg CE/g) during the intestinal and gastric phases of in vitro digestion. Durvillaea sp. demonstrated a significant release of flavonoids (0.35 mg QE/g), while Phyllosphora comosa released high levels of tannins (0.72 mg CE/g) during the intestinal phase. During colonic fermentation, P. comosa released the highest levels of phenolic compounds (4.3 mg GAE/g) after 2 h, followed by an increase in flavonoids (0.15 mg QE/g), tannins (0.07 mg CE/g), and antioxidant activity (DPPH: 0.12 mg TE/g; FRAP: 0.61 mg TE/g) after 4 h. Moreover, P. comosa released a considerable amount of phenolic compounds during both in vitro digestion and colonic fermentation. All species consistently released phenolic compounds throughout the study. Phloroglucinol, gallic acid, and protocatechuic acid were identified as the most bioaccessible phenolic compounds in all five Australian beach-cast seaweeds in the in vitro digestion. Nevertheless, compound levels declined during the colonic fermentation phase due to decomposition and fermentation by gut microbiota. With regard to SCFAs, P. comosa displayed elevated levels of acetic (0.51 mmol/L) and propionic acid (0.36 mmol/L) at 2 h, while Durvillaea sp. showed increased butyric (0.42 mmol/L) and valeric (0.26 mmol/L) production acid after 8 h. These findings suggest that seaweed such as Cystophora sp., Durvillaea sp., and P. comosa are promising candidates for food fortification or nutraceutical applications, given their rich phenolic content and antioxidant properties that potentially offer gut health benefits. |
| first_indexed | 2024-03-07T15:10:28Z |
| format | Article |
| id | doaj.art-c452729bbf3d4bf1814f3306d471f3f4 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-25T01:07:30Z |
| publishDate | 2024-02-01 |
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| spelling | doaj.art-c452729bbf3d4bf1814f3306d471f3f42024-03-10T12:10:02ZengNature PortfolioScientific Reports2045-23222024-02-0114111410.1038/s41598-024-54312-5In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweedsVigasini Subbiah0Faezeh Ebrahimi1Osman Tuncay Agar2Frank R. Dunshea3Colin J. Barrow4Hafiz A. R. Suleria5Centre for Sustainable Bioproducts, Deakin UniversitySchool of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of MelbourneSchool of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of MelbourneSchool of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of MelbourneCentre for Sustainable Bioproducts, Deakin UniversityCentre for Sustainable Bioproducts, Deakin UniversityAbstract Beach-cast seaweed has recently garnered attention for its nutrient-rich composition, including proteins, carbohydrates, vitamins, minerals, and phytochemicals. This study focuses on the phenolic content and antioxidant potential of five Australian beach-cast seaweed species during in vitro digestion and colonic fermentation. The bioaccessibility of the selected phenolic compounds was estimated and short chain fatty acids (SCFAs) production was determined. Cystophora sp., showed a notable increase in phenolic content (23.1 mg GAE/g) and antioxidant capacity (0.42 mg CE/g) during the intestinal and gastric phases of in vitro digestion. Durvillaea sp. demonstrated a significant release of flavonoids (0.35 mg QE/g), while Phyllosphora comosa released high levels of tannins (0.72 mg CE/g) during the intestinal phase. During colonic fermentation, P. comosa released the highest levels of phenolic compounds (4.3 mg GAE/g) after 2 h, followed by an increase in flavonoids (0.15 mg QE/g), tannins (0.07 mg CE/g), and antioxidant activity (DPPH: 0.12 mg TE/g; FRAP: 0.61 mg TE/g) after 4 h. Moreover, P. comosa released a considerable amount of phenolic compounds during both in vitro digestion and colonic fermentation. All species consistently released phenolic compounds throughout the study. Phloroglucinol, gallic acid, and protocatechuic acid were identified as the most bioaccessible phenolic compounds in all five Australian beach-cast seaweeds in the in vitro digestion. Nevertheless, compound levels declined during the colonic fermentation phase due to decomposition and fermentation by gut microbiota. With regard to SCFAs, P. comosa displayed elevated levels of acetic (0.51 mmol/L) and propionic acid (0.36 mmol/L) at 2 h, while Durvillaea sp. showed increased butyric (0.42 mmol/L) and valeric (0.26 mmol/L) production acid after 8 h. These findings suggest that seaweed such as Cystophora sp., Durvillaea sp., and P. comosa are promising candidates for food fortification or nutraceutical applications, given their rich phenolic content and antioxidant properties that potentially offer gut health benefits.https://doi.org/10.1038/s41598-024-54312-5MacroalgaeBioactive compoundsGastrointestinal digestionBioaccessibilityShort-chain fatty acids |
| spellingShingle | Vigasini Subbiah Faezeh Ebrahimi Osman Tuncay Agar Frank R. Dunshea Colin J. Barrow Hafiz A. R. Suleria In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds Scientific Reports Macroalgae Bioactive compounds Gastrointestinal digestion Bioaccessibility Short-chain fatty acids |
| title | In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds |
| title_full | In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds |
| title_fullStr | In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds |
| title_full_unstemmed | In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds |
| title_short | In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds |
| title_sort | in vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in australian beach cast seaweeds |
| topic | Macroalgae Bioactive compounds Gastrointestinal digestion Bioaccessibility Short-chain fatty acids |
| url | https://doi.org/10.1038/s41598-024-54312-5 |
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