scholarly journals Profiling of In Vitro Bioaccessibility and Intestinal Uptake of Flavonoids after Consumption of Commonly Available Green Tea Types

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1518
Author(s):  
Jeong-Ho Oh ◽  
Chan-Yang Lee ◽  
Yeong-Eun Lee ◽  
So-Hee Yoo ◽  
Jin-Oh Chung ◽  
...  
Keyword(s):  
Intestinal Absorption ◽  
Green Tea ◽  
In Vitro Digestion ◽  
Model System ◽  
Intestinal Uptake ◽  
In Vitro Bioaccessibility

The aim of this study was to profile the bioaccessibility and intestinal absorption of epicatechins and flavonols in different forms of green tea and its formulation: loose leaf tea, powdered tea, 35% catechins containing GTE, and GTE formulated with green tea-derived polysaccharide and flavonols (CATEPLUS™). The bioaccessibillity and intestinal absorption of epicatechins and flavonols was investigated by using an in vitro digestion model system with Caco-2 cells. The bioaccessibility of total epicatechins in loose leaf tea, powdered tea, GTE, and CATEPLUS™ was 1.27%, 2.30%, 22.05%, and 18.72%, respectively, showing that GTE and CATEPLUS™ had significantly higher bioaccessibility than powdered tea and loose leaf tea. None of the flavonols were detected in powdered tea and loose leaf tea, but the bioaccessibility of the total flavonols in GTE and CATEPLUS™ was 85.74% and 66.98%, respectively. The highest intestinal absorption of epicatechins was found in CATEPLUS™ (171.39 ± 5.39 ng/mg protein) followed by GTE (57.38 ± 9.31), powdered tea (3.60 ± 0.67), and loose leaf tea (2.94 ± 1.03). The results from the study suggest that formulating green tea extracts rich in catechins with second components obtained from green tea processing could enhance the bioavailability of epicatechins.

Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model

2013 ◽  
Vol 53 (2) ◽  
pp. 793-800 ◽  
Author(s):  
Yanlan Xie ◽  
Agnieszka Kosińska ◽  
Hairong Xu ◽  
Wilfried Andlauer
Keyword(s):  
Intestinal Absorption ◽  
Green Tea ◽  
In Vitro Digestion ◽  
Tea Catechins ◽  
Green Tea Catechins

scholarly journals Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1164
Author(s):  
Olga Rojo-Poveda ◽  
Letricia Barbosa-Pereira ◽  
Charaf El Khattabi ◽  
Estelle N.H. Youl ◽  
Marta Bertolino ◽  
...  
Keyword(s):  
Intestinal Absorption ◽  
Intestinal Permeability ◽  
In Vitro Digestion ◽  
Cocoa Bean ◽  
Food Matrix ◽  
High Fiber ◽  
Permeability Study ◽  
In Vitro Bioaccessibility ◽  
The Stability

Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intestinal absorption of polyphenols and methylxanthines contained in these biscuits were evaluated, and the effect of the food matrix was studied. Biscuits containing CBS and the CBS alone underwent in vitro digestion followed by an intestinal permeability study. The results confirmed that compounds were less bioavailable in the presence of a food matrix, although the digestion contributed to their release from this matrix, increasing the concentrations available at the intestinal level and making them capable of promoting antioxidant and antidiabetic activities. After digestion, CBS biscuits were shown to possess α-glucosidase inhibition capacity comparable to that of acarbose. Moreover, the presence of the food matrix improved the stability of polyphenols throughout the digestion process. Intestinal absorption of flavan-3-ols seemed to be limited to a maximum threshold and was therefore independent of the sample, while procyanidin was not absorbed. Methylxanthine absorption was high and was boosted by the presence of the food matrix. The results confirmed the biofunctional potential of CBS-based biscuits.

scholarly journals Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 541
Author(s):  
Giulia Graziani ◽  
Anna Gaspari ◽  
Claudio Di Vaio ◽  
Aurora Cirillo ◽  
Carolina Liana Ronca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Beneficial Effects ◽  
Golden Delicious ◽  
In Vitro Bioaccessibility ◽  
Inflammatory Processes ◽  
Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system

LWT ◽  
2019 ◽  
Vol 102 ◽  
pp. 173-180 ◽  
Author(s):  
Andressa Ladeira Bernardes ◽  
Juliana Almeida Moreira ◽  
Maria das Graças Vaz Tostes ◽  
Neuza Maria Brunoro Costa ◽  
Pollyanna Ibrahim Silva ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Model System ◽  
Euterpe Edulis ◽  
In Vitro Bioaccessibility ◽  
Euterpe Edulis Martius

Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

2018 ◽  
Vol 42 ◽  
pp. 129-136 ◽  
Author(s):  
Shuaishuai Yan ◽  
Hongjun Shao ◽  
Zhihao Zhou ◽  
Qi Wang ◽  
Luhua Zhao ◽  
...  
Keyword(s):  
Green Tea ◽  
In Vitro Digestion

scholarly journals Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

2020 ◽  
Vol 10 (11) ◽  
pp. 3668 ◽  
Author(s):  
Justyna Bochnak-Niedźwiecka ◽  
Michał Świeca
Keyword(s):  
Antioxidant Capacity ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
In Vitro Bioaccessibility ◽  
Trolox Equivalent ◽  
Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

scholarly journals Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1681
Author(s):  
Constanza Pavez-Guajardo ◽  
Sandra R. S. Ferreira ◽  
Simone Mazzutti ◽  
María Estuardo Guerra-Valle ◽  
Guido Sáez-Trautmann ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Atmospheric Pressure ◽  
Antioxidant Activities ◽  
Ohmic Heating ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Total Polyphenols ◽  
Initial Concentration ◽  
In Vitro Bioaccessibility

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 °C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 °C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols’ behavior during in vitro digestion for the VI/OH 50 °C and dried treatment (60 °C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 °C treatment (dried 60 °C) is the best combination to incorporate polyphenols from grape juice.

Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability

2015 ◽  
Vol 6 (4) ◽  
pp. 1268-1277 ◽  
Author(s):  
Isabella D'Antuono ◽  
Antonella Garbetta ◽  
Vito Linsalata ◽  
Fiorenza Minervini ◽  
Angela Cardinali
Keyword(s):  
Intestinal Absorption ◽  
Cynara Cardunculus ◽  
Intestinal Uptake ◽  
Digestion Process ◽  
P Bioavailability

Bioavailability of artichoke head polyphenols after simulated physiological digestion process and intestinal absorption.

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