Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation. (April 2020)

• Record Type: Journal Article
• Authors: Inada, Kim Ohanna Pimenta; Silva, Tamirys Barcellos Revorêdo; Lobo, Leandro Araújo; Domingues, Regina Maria Cavalcante Pilotto; Perrone, Daniel; Monteiro, Mariana
• Is Part Of: Journal of functional foods. Volume 67(2020)
• Publication Date: 2020-04
• Subjects: Anthocyanins bioaccessibility -- Ellagic acid bioaccessibility -- Bioaccessibility -- In vitro gastrointestinal digestion -- Gut fermentation; JPSP jaboticaba peel and seed powder; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2020.103851
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: First study on the gut fermentation of jaboticaba phenolic compounds. After gastric digestion phenolic compounds bioaccessibility was 47%. Intestinal pH decreased anthocyanins and increased ellagic acid bioaccessibility. Nutrient-rich fermentation medium showed the highest phenolics bioaccessibility. Metabolization by gut microbiota decreased phenolics bioaccessibility to 19%. Abstract: This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3- O -glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota.