scholarly journals Bioaccessibility and Synthesis of Chronobiotics During In Vitro Gastrointestinal Digestion of Pistachio (Pistacia vera L.) to Mitigate Diseases Linked to Chronodisruption

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 581-581
Author(s):  
Elisa Dufoo-Hurtado ◽  
Ivan Luzardo ◽  
Abraham Wall-Medrano ◽  
Guadalupe Loarca-Pina ◽  
Rocio Campos-Vega
Keyword(s):  
Phenolic Acids ◽  
In Silico Analysis ◽  
Short Chain Fatty Acids ◽  
Molar Ratio ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
Total Dietary Fiber ◽  
Bacterial Fermentation ◽  
In Vitro Gastrointestinal Digestion

Abstract Objectives This research aimed to evaluate the in vitro chronobiotic potential of Phyto-melatonin (PTM) during gastrointestinal digestion, its fermentative behavior (phenolic acids and other compounds), and potential production of chronobiotics (short-chain fatty acids or SCFAs production). Methods The chemical and nutraceutical composition of dry roasted and salted pistachios with seed coat (SC) (PN + SC) and without (PN) was evaluated. Both samples were digested under static in vitro simulated physiological conditions comprising oral, gastric, intestinal, and colonic stages. The PTM bioaccessibility during in vitro gastrointestinal digestion and colonic fermentation simulation was quantified. The identification and quantification of SCFAs and other colonic metabolites were conducted using SPME-GC-MS, followed by an untargeted metabolomic analysis. Results PN + SC had significantly (p < 0.05) lower lipids (−7.9) and protein (−1.1), but higher carbohydrate (+8.4) and total dietary fiber (+4.8) content (g/100g) than PN. PN + SC had highest content of total phenols (+42%), total flavonoids (+54%), and PMT (+21%) (p < 0.05) compared to PN. The bioaccessibility was low for both pistachio samples [Oral: 1.92 and 3.41%, PN + SC and PN; gastric: 0.83 and 1.63%; intestinal [60 min]: 1.79 and 2.55; colonic [6 h]: 0.32 and 0.36%). Chemo-informatics and an in silico analysis of PTM suggest that it was absorbed when chewed by the participants. The highest SCFAs were produced at 12 h during in vitro colonic fermentation for both pistachio samples, where PN + SC displayed the highest (p < 0.05) value (51 mmol/L), followed by PN (25.9 mmol/L). SCFAs, derived from bacterial fermentation of dietary fibers, can act as chronobiotics in peripheral clocks. The SCFAs molar ratio remained almost constant for both pistachio samples: butyric > propionic > acetic. Some metabolites with chronobiotic potential (e.g., indole, benzaldehyde, phenolic acids, and aliphatic/aromatic hydrocarbons) were detected, sample-dependent, through the untargeted metabolomics. Conclusions Pistachio's digestion increases the bioaccessibility of PTM and the biosynthesis of colonic metabolites (SCFAs, among others), all with chronobiotic potential to mitigate diseases linked to chronodisruption. Funding Sources The funding received by CONACyT/FOPES is appreciated.

scholarly journals Characterization, Stability, and Bioaccessibility of Betalain and Phenolic Compounds from Opuntia stricta var. Dillenii Fruits and Products of Their Industrialization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1593
Author(s):  
Iván Gómez-López ◽  
Gloria Lobo-Rodrigo ◽  
María P. Portillo ◽  
M. Pilar Cano
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Gastrointestinal Digestion ◽  
Fruit Peel ◽  
Full Characterization ◽  
In Vitro Gastrointestinal Digestion ◽  
Quercetin Glycoside

The aim of the present study was the full characterization, quantification, and determination of the digestive stability and bioaccessibility of individual betalain and phenolic compounds of Opuntia stricta, var. Dillenii fresh fruits (peel, pulp, and whole fruit) and of the products of the industrialization to obtain jam (raw pressed juice (product used for jam formulation), by-product (bagasse), and frozen whole fruit (starting material for jam production)). Opuntia stricta var. Dillenii fruits and products profile showed 60 betalain and phenolic compounds that were identified and quantified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF, being 25 phenolic acids (including isomers and derivatives), 12 flavonoids (including glycosides), 3 ellagic acids (including glycosides and derivative), and 20 betanins (including degradation compounds). In vitro gastrointestinal digestion was performed by INFOGEST® protocol. Fruit pulp showed the greater content of total betalains (444.77 mg/100 g f.w.), and jam only showed very low amounts of two betanin degradation compounds, Cyclo-dopa-5-O-β-glucoside (and its isomer) (0.63 mg/100 f.w.), and two Phyllocactin derivatives (1.04 mg/100 g f.w.). Meanwhile, fruit peel was the richer tissue in total phenolic acids (273.42 mg/100 g f.w.), mainly in piscidic acid content and total flavonoids (7.39 mg/100 g f.w.), isorhamnetin glucoxyl-rhamnosyl-pentoside (IG2) being the most abundant of these compounds. The stability of betalains and phenolic compounds during in vitro gastrointestinal digestion is reported in the present study. In Opuntia stricta var. Dillenii pulp (the edible fraction of the fresh fruit), the betanin bioaccessibility was only 22.9%, and the flavonoid bioaccessibility ranged from 53.7% to 30.6%, depending on the compound. In non-edible samples, such as peel sample (PE), the betanin bioaccessibility was 42.5% and the greater bioaccessibility in flavonoids was observed for quercetin glycoside (QG1) 53.7%, the fruit peel being the most interesting material to obtain antioxidant extracts, attending to its composition on antioxidant compounds and their bioaccessibilities.

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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