Digestibility, bioactivity and prebiotic potential of phenolics released from whole gold kiwifruit and pomace by in vitro gastrointestinal digestion and colonic fermentation

2020 ◽  
Vol 11 (11) ◽  
pp. 9613-9623
Author(s):  
Xing Xie ◽  
Chun Chen ◽  
Qiang Huang ◽  
Xiong Fu
Keyword(s):  
Biological Activity ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
Activity Variation ◽  
In Vitro Gastrointestinal Digestion

The aim of this study was to evaluate the release of phenolics, biological activity variation and prebiotic potential of whole gold kiwifruit and pomace by in vitro digestion and colonic fermentation.

scholarly journals Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid

2019 ◽  
Vol 271 ◽  
pp. 393-400 ◽  
Author(s):  
Geferson A. Gonçalves ◽  
Rúbia C.G. Corrêa ◽  
Lillian Barros ◽  
Maria Inês Dias ◽  
Ricardo C. Calhelha ◽  
...  
Keyword(s):  
Rosmarinic Acid ◽  
Rosmarinus Officinalis ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
In Vitro Gastrointestinal Digestion ◽  
Rosmarinus Officinalis L

scholarly journals In Vitro Gastrointestinal Digestion and Colonic Catabolism of Mango (Mangifera indica L.) Pulp Polyphenols

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1836
Author(s):  
José Luis Ordoñez-Díaz ◽  
Alicia Moreno-Ortega ◽  
Francisco Javier Roldán-Guerra ◽  
Victor Ortíz-Somovilla ◽  
José Manuel Moreno-Rojas ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
In Vitro Digestion ◽  
Hydroxybenzoic Acid ◽  
Dihydroxybenzoic Acid ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
In Vitro Gastrointestinal Digestion ◽  
Mango Pulp ◽  
Tropical Varieties

Mango (Mangifera indica L.), a fruit with sensorial attractiveness and extraordinary nutritional and phytochemical composition, is one of the most consumed tropical varieties in the world. A growing body of evidence suggests that their bioactive composition differentiates them from other fruits, with mango pulp being an especially rich and diverse source of polyphenols. In this study, mango pulp polyphenols were submitted to in vitro gastrointestinal digestion and colonic fermentation, and aliquots were analyzed by HPLC-HRMS. The main phenolic compounds identified in the mango pulp were hydroxybenzoic acid-hexoside, two mono-galloyl-glucoside isomers and vanillic acid. The release of total polyphenols increased after the in vitro digestion, with an overall bioaccessibility of 206.3%. Specifically, the most bioaccessible mango polyphenols were gallic acid, 3-O-methylgallic acid, two hydroxybenzoic acid hexosides, methyl gallate, 3,4-dihydroxybenzoic acid and benzoic acid, which potentially cross the small intestine reaching the colon for fermentation by the resident microbiota. After 48 h of fecal fermentation, the main resultant mango catabolites were pyrogallol, gallic and 3,4-dihydroxybenzoic acids. This highlighted the extensive transformation of mango pulp polyphenols through the gastrointestinal tract and by the resident gut microbiota, with the resultant formation of mainly simple phenolics, which can be considered as biomarkers of the colonic metabolism of mango.

scholarly journals Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation

2020 ◽  
Vol 65 ◽  
pp. 103714 ◽  
Author(s):  
Andréia Quatrin ◽  
Cristine Rampelotto ◽  
Roberson Pauletto ◽  
Luana Haselein Maurer ◽  
Sabrina Marafiga Nichelle ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Gastrointestinal Digestion ◽  
Fruit Peel ◽  
Colonic Fermentation ◽  
In Vitro Gastrointestinal Digestion
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