Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association
Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an idea...
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| Format: | Article |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1911 |
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| author | Gabriele Netzel Deirdre Mikkelsen Bernadine M. Flanagan Michael E. Netzel Michael J. Gidley Barbara A. Williams |
| author_facet | Gabriele Netzel Deirdre Mikkelsen Bernadine M. Flanagan Michael E. Netzel Michael J. Gidley Barbara A. Williams |
| author_sort | Gabriele Netzel |
| collection | DOAJ |
| description | Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an ideal model plant food as their polyphenols bind to PCW with minimal release after gastro-intestinal digestion. BlkC were fractionated into three components—supernatant, pellet after centrifugation, and whole puree. Bacterial cellulose (BCell) was soaked in supernatant (BCell&S) as a model substrate. All substrates were fermented in vitro with a pig faecal inoculum. Gas kinetics, short chain fatty acids, and ammonium production, and changes in anthocyanins and phenolic acids were compared. This study showed that metabolism of BlkC polyphenols during in vitro fermentation was not affected by cellulose/cell wall association. In addition, BCell&S is an appropriate model to represent BlkC fermentation, suggesting the potential to examine fermentability of PCW-associated polyphenols in other fruits/vegetables. |
| first_indexed | 2024-03-10T13:54:39Z |
| format | Article |
| id | doaj.art-d0f1f7d8cf544104af9c3b248a711f78 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:54:39Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d0f1f7d8cf544104af9c3b248a711f782023-11-21T01:50:37ZengMDPI AGFoods2304-81582020-12-01912191110.3390/foods9121911Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall AssociationGabriele Netzel0Deirdre Mikkelsen1Bernadine M. Flanagan2Michael E. Netzel3Michael J. Gidley4Barbara A. Williams5Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, AustraliaFruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an ideal model plant food as their polyphenols bind to PCW with minimal release after gastro-intestinal digestion. BlkC were fractionated into three components—supernatant, pellet after centrifugation, and whole puree. Bacterial cellulose (BCell) was soaked in supernatant (BCell&S) as a model substrate. All substrates were fermented in vitro with a pig faecal inoculum. Gas kinetics, short chain fatty acids, and ammonium production, and changes in anthocyanins and phenolic acids were compared. This study showed that metabolism of BlkC polyphenols during in vitro fermentation was not affected by cellulose/cell wall association. In addition, BCell&S is an appropriate model to represent BlkC fermentation, suggesting the potential to examine fermentability of PCW-associated polyphenols in other fruits/vegetables.https://www.mdpi.com/2304-8158/9/12/1911bacterial cellulosein vitro fermentationblack carrotpolyphenolsanthocyaninsphenolic acids |
| spellingShingle | Gabriele Netzel Deirdre Mikkelsen Bernadine M. Flanagan Michael E. Netzel Michael J. Gidley Barbara A. Williams Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association Foods bacterial cellulose in vitro fermentation black carrot polyphenols anthocyanins phenolic acids |
| title | Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association |
| title_full | Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association |
| title_fullStr | Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association |
| title_full_unstemmed | Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association |
| title_short | Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association |
| title_sort | metabolism of black carrot polyphenols during in vitro fermentation is not affected by cellulose or cell wall association |
| topic | bacterial cellulose in vitro fermentation black carrot polyphenols anthocyanins phenolic acids |
| url | https://www.mdpi.com/2304-8158/9/12/1911 |
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