Effect of a polyphenol-rich plant matrix on colonic digestion and plasma antioxidant capacity in a porcine model. (June 2019)

• Record Type: Journal Article
• Authors: Gu, Chunhe; Howell, Kate; Padayachee, Anneline; Comino, Thea; Chhan, Ratana; Zhang, Pangzhen; Ng, Ken; Cottrell, Jeremy J.; Dunshea, Frank R.
• Is Part Of: Journal of functional foods. Volume 57(2019)
• Page Start: 211
• Page End: 221
• Publication Date: 2019-06
• Subjects: Purple carrots -- Polyphenols -- Cholesterol -- Short-chain fatty acids -- Dietary fiber -- Gut microbiota; PCW Plant cell wall -- TAC Total antioxidant capacity -- ROS Reactive oxygen species -- GI Gastro-intestine -- SCFA Short-chain fatty acid -- PSFA Polysaturated fatty acid -- DF Dietary fiber -- RS Resistant starch -- AI Atherogenic index -- LDL Low-density lipoprotien -- HDL High-density lipoprotein -- FRAP Ferric reducing ability of plasma -- PCoA Principal coordinate analysis -- HFC High-fat diet control -- HFD High-fat diet supplemented with raw diced black carrots -- HFP High-fat diet supplemented with pureed black carrots -- LFC Low-fat diet control -- LFD Low-fat diet supplemented with raw diced black carrots -- LFP Low-fat diet supplemented with pureed black carrots; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2019.04.006
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: High-fat diet intake resulted in higher digtesta particle size. Dietary fibre caused higher short-chain fatty acids produced in distal colon. No significant changes were shown in gut microbiome against different diet treatments. Limited plasmatic antioxidant capacity enhancement was caused by the black carrots. Abstract: Altering cellular structure by reducing the particle size and applying heat may enhance the release of polyphenols from the plant cell matrix. The released polyphenols could ameliorate the impacts of a high-fat diet. Using a pig model in a 2 × 2 cross-over trial, we tested the effects of processing on the bioaccessibility of polyphenols in the diet, using low- and high-fat diets supplemented with raw and diced or cooked and pureed black carrots. Raw diced black carrots resulted in higher average particle size in the digesta of all gastrointestinal compartments and higher total and major short chain fatty acids in the descending colon. Supplementing the diet with raw and diced carrots also increased the colonic bacterial counts but with limited effects on gut microbiome diversity. The presence of carrots did not mitigate the negative impacts of decreased plasma antioxidant capacity and high atherogenic index induced by a high-fat diet.