Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility
Infusions of green tea (GT) and black tea (BT) and the use of Saccharomyces cerevisiae as a natural matrix were employed to check the impact of biosorption on the possible fate of tea polyphenols in the gastrointestinal tract in terms of bioaccessibility and total antioxidant capacity (TEAC and ORAC...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-08-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461500242X |
| _version_ | 1818420118359638016 |
|---|---|
| author | Hanène Jilani Antonio Cilla Reyes Barberá Moktar Hamdi |
| author_facet | Hanène Jilani Antonio Cilla Reyes Barberá Moktar Hamdi |
| author_sort | Hanène Jilani |
| collection | DOAJ |
| description | Infusions of green tea (GT) and black tea (BT) and the use of Saccharomyces cerevisiae as a natural matrix were employed to check the impact of biosorption on the possible fate of tea polyphenols in the gastrointestinal tract in terms of bioaccessibility and total antioxidant capacity (TEAC and ORAC assays). The maximum biosorption yields obtained were 47.61 ± 11.57 and 99.68 ± 5.25 mg/g from GT and BT infusions, respectively. A significant increase (p < 0.05) in the recovery of phenolic compounds was shown after in vitro digestion. The bioaccessible fractions generally exhibited higher antioxidant capacities in both tea infusions and suspensions of S. cerevisiae versus non-digested samples, with better values found after biosorption. The enhancement of the stability of two non-gallated catechins epigallocatechin (EGC) and epicatechin (EC) in tea infusion digests was verified after biosorption using TripleTOF-LC–MS–MS methodology. S. cerevisiae has been proven to be a promising delivery system for tea antioxidants and an effective means to protect their bioactivity during digestion. |
| first_indexed | 2024-12-14T12:49:23Z |
| format | Article |
| id | doaj.art-e4f6765eaf4a4066bba648f2bc494028 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T12:49:23Z |
| publishDate | 2015-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-e4f6765eaf4a4066bba648f2bc4940282022-12-21T23:00:43ZengElsevierJournal of Functional Foods1756-46462015-08-01171121Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibilityHanène Jilani0Antonio Cilla1Reyes Barberá2Moktar Hamdi3Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080 Tunis, Tunisia; Nutrition and Food Science area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain; Corresponding author. Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080 Tunis, Tunisia. Tel.: +216 98605977; fax: +216 71704329.Nutrition and Food Science area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain; Corresponding author. Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Tel.: +34 963543766; fax: +34 963544954.Nutrition and Food Science area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, SpainLaboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080 Tunis, TunisiaInfusions of green tea (GT) and black tea (BT) and the use of Saccharomyces cerevisiae as a natural matrix were employed to check the impact of biosorption on the possible fate of tea polyphenols in the gastrointestinal tract in terms of bioaccessibility and total antioxidant capacity (TEAC and ORAC assays). The maximum biosorption yields obtained were 47.61 ± 11.57 and 99.68 ± 5.25 mg/g from GT and BT infusions, respectively. A significant increase (p < 0.05) in the recovery of phenolic compounds was shown after in vitro digestion. The bioaccessible fractions generally exhibited higher antioxidant capacities in both tea infusions and suspensions of S. cerevisiae versus non-digested samples, with better values found after biosorption. The enhancement of the stability of two non-gallated catechins epigallocatechin (EGC) and epicatechin (EC) in tea infusion digests was verified after biosorption using TripleTOF-LC–MS–MS methodology. S. cerevisiae has been proven to be a promising delivery system for tea antioxidants and an effective means to protect their bioactivity during digestion.http://www.sciencedirect.com/science/article/pii/S175646461500242XTeaPolyphenolsBiosorptionSaccharomyces cerevisiaeIn vitro gastrointestinal digestionTotal antioxidant capacity |
| spellingShingle | Hanène Jilani Antonio Cilla Reyes Barberá Moktar Hamdi Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility Journal of Functional Foods Tea Polyphenols Biosorption Saccharomyces cerevisiae In vitro gastrointestinal digestion Total antioxidant capacity |
| title | Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility |
| title_full | Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility |
| title_fullStr | Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility |
| title_full_unstemmed | Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility |
| title_short | Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility |
| title_sort | biosorption of green and black tea polyphenols into saccharomyces cerevisiae improves their bioaccessibility |
| topic | Tea Polyphenols Biosorption Saccharomyces cerevisiae In vitro gastrointestinal digestion Total antioxidant capacity |
| url | http://www.sciencedirect.com/science/article/pii/S175646461500242X |
| work_keys_str_mv | AT hanenejilani biosorptionofgreenandblackteapolyphenolsintosaccharomycescerevisiaeimprovestheirbioaccessibility AT antoniocilla biosorptionofgreenandblackteapolyphenolsintosaccharomycescerevisiaeimprovestheirbioaccessibility AT reyesbarbera biosorptionofgreenandblackteapolyphenolsintosaccharomycescerevisiaeimprovestheirbioaccessibility AT moktarhamdi biosorptionofgreenandblackteapolyphenolsintosaccharomycescerevisiaeimprovestheirbioaccessibility |