Cellular uptake and trans-enterocyte transport of phenolics bound to vinegar melanoidins. (October 2017)

• Record Type: Journal Article
• Authors: Liu, Jiyuan; Gan, Jing; Nirasawa, Satoru; Zhou, Yun; Xu, Jialu; Zhu, Shenghu; Cheng, Yongqiang
• Is Part Of: Journal of functional foods. Volume 37(2017)
• Page Start: 632
• Page End: 640
• Publication Date: 2017-10
• Subjects: ZAV Zhenjiang Aromatic Vinegar -- AA antioxidative activity -- MBC melanoidin bound compounds that are non-covalently linked to vinegar melanoidin skeletons -- PM pure melanoidins -- DM digested vinegar melanoidins -- DPM digested pure melanoidins; Vinegar melanodins -- Antioxidative activity -- Non-covalently bound compounds -- Cellular uptake -- Phenolics transport; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2017.08.009
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: MBC contribute to 89% of the cellular antioxidant activity of vinegar melanoidins. MBC contain a respectable amount of phenolics. MBC render at least 85% of the bioavailable phenolics out of vinegar melanoidins. Antioxidative activity of vinegar melanoidins may be positively controlled via MBC. Abstract: Melanoidins make the major contribution to the antioxidative activity (AA) of vinegar. Elucidation on partial groups vital to AA helps to positively control the AA of vinegar melanoidins without suffering from thorough structural revelation of melanoidins. The melanoidin bound compounds (MBC) that are non-covalently attached to the melanoidin skeletons contribute to 89% of the cellular antioxidant activity of vinegar melanoidins, where modification by digestion and cellular uptake are no longer overlooked. MBC contains a respectable amount of phenolics and renders at least 85% of the proximal-gastrointestinal-tract bioavailable phenolics attributable to vinegar melanoidins, as evidenced by LC-MS 2 analysis of cellular uptake and trans-enterocyte transport. We propose that MBC play a determinant role in the AA of vinegar melanoidins and thus could serve as a target to optimise the AA of vinegar melanoidins and even of vinegar.