Articles producció científica> Bioquímica i Biotecnologia

In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.)

  • Datos identificativos

    Identificador: imarina:9221765
    Autores:
    Sanchez-Velazquez, Oscar AbelMulero, MiquelCuevas-Rodriguez, Edith OlivaMondor, MartinArcand, YvesHernandez-alvarez, Alan Javier
    Resumen:
    Gastrointestinal digestion (GID) is a physiological process that transforms the stability, bioaccessibility and antioxidant activity (AOX) of polyphenols from blackberries (Rubus spp.). This study aimed to investigate the effect of the INFOGEST (R) GID protocol on the phenolic stability, bioaccessibility and AOX of Mexican wild (WB) and commercial (CB) blackberries. After GID, the total phenolic and anthocyanin contents in blackberries decreased by >= 68% and >= 74%, respectively. More than 40 phenolics were identified during GID; most of them degraded completely during digestion. GID had a negative effect on the AOX of both fruits (>50%), but WB showed the highest antioxidant activities, as assessed by the ORAC, DPPH, reducing power and beta-carotene bleaching methods. In Caco-2 cells, the cell-based antioxidant activity of digested blackberries (p < 0.05) decreased by 48% in WB and by 56% in CB. The capacity to inhibit intracellular ROS decreased by 50% in WB and by up to 86% in CB, after digestion. GID is a complex process that impacts on the bioactive properties of food nutrients, especially phenolics. In vitro and cellular AOX of WB polyphenols withstood the gastrointestinal environment better than CB phenolics. The in vitro assays results suggest that phenolics from underutilized WB have a higher bioaccessibility and antioxidant capacity than the polyphenols from the most frequently consumed CB. However, whether this corresponds to a better bioaccessibility in humans remains to be determined in future work.
  • Otros:

    Autor según el artículo: Sanchez-Velazquez, Oscar Abel; Mulero, Miquel; Cuevas-Rodriguez, Edith Oliva; Mondor, Martin; Arcand, Yves; Hernandez-alvarez, Alan Javier;
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Mulero Abellán, Miguel
    Palabras clave: Physiological process Phenolic-compounds Oxidative stress Natural colorants Gastrointestinal digestion Fruit juices Complex processes Capacity Biological-activity Bioavailability Bioactive properties Bioaccessibility Assay Antioxidants Antioxidant capacity Anti-oxidant activities Anthocyanins Anthocyanin content Absorption
    Resumen: Gastrointestinal digestion (GID) is a physiological process that transforms the stability, bioaccessibility and antioxidant activity (AOX) of polyphenols from blackberries (Rubus spp.). This study aimed to investigate the effect of the INFOGEST (R) GID protocol on the phenolic stability, bioaccessibility and AOX of Mexican wild (WB) and commercial (CB) blackberries. After GID, the total phenolic and anthocyanin contents in blackberries decreased by >= 68% and >= 74%, respectively. More than 40 phenolics were identified during GID; most of them degraded completely during digestion. GID had a negative effect on the AOX of both fruits (>50%), but WB showed the highest antioxidant activities, as assessed by the ORAC, DPPH, reducing power and beta-carotene bleaching methods. In Caco-2 cells, the cell-based antioxidant activity of digested blackberries (p < 0.05) decreased by 48% in WB and by 56% in CB. The capacity to inhibit intracellular ROS decreased by 50% in WB and by up to 86% in CB, after digestion. GID is a complex process that impacts on the bioactive properties of food nutrients, especially phenolics. In vitro and cellular AOX of WB polyphenols withstood the gastrointestinal environment better than CB phenolics. The in vitro assays results suggest that phenolics from underutilized WB have a higher bioaccessibility and antioxidant capacity than the polyphenols from the most frequently consumed CB. However, whether this corresponds to a better bioaccessibility in humans remains to be determined in future work.
    Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Educação física Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biochemistry & molecular biology
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: miquel.mulero@urv.cat
    Fecha de alta del registro: 2024-07-27
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://pubs.rsc.org/en/content/articlelanding/2021/FO/D1FO00986A
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Food & Function. 12 (16): 7358-7378
    Referencia de l'ítem segons les normes APA: Sanchez-Velazquez, Oscar Abel; Mulero, Miquel; Cuevas-Rodriguez, Edith Oliva; Mondor, Martin; Arcand, Yves; Hernandez-alvarez, Alan Javier; (2021). In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.). Food & Function, 12(16), 7358-7378. DOI: 10.1039/d1fo00986a
    DOI del artículo: 10.1039/d1fo00986a
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2021
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Biochemistry & Molecular Biology,Food Science,Food Science & Technology,Medicine (Miscellaneous)
    Physiological process
    Phenolic-compounds
    Oxidative stress
    Natural colorants
    Gastrointestinal digestion
    Fruit juices
    Complex processes
    Capacity
    Biological-activity
    Bioavailability
    Bioactive properties
    Bioaccessibility
    Assay
    Antioxidants
    Antioxidant capacity
    Anti-oxidant activities
    Anthocyanins
    Anthocyanin content
    Absorption
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Materiais
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Educação física
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biochemistry & molecular biology
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