In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract. (June 2020)

• Record Type: Journal Article
• Authors: Wu, Yue; Han, Yongbin; Tao, Yang; Li, Dandan; Xie, Guangjie; Show, Pau Loke; Lee, Sze Ying
• Is Part Of: Food research international. Volume 132(2020)
• Publication Date: 2020-06
• Subjects: In vitro colonic fermentation -- Intestinal microbiota -- Blueberry anthocyanin extract -- Encapsulation -- Soy protein isolate; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109098
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Anthocyanins in soy-anthocyanin capsules had the highest colonic accessibility. Soy protein isolate delayed anthocyanin release during in vitro fecal fermentation. Soy-anthocyanin capsule increased gut microbial metabolism of phenolics. Anthocyanin extract capsules promoted gut microbial SCFA production. Firmicutes / Bacteroidetes ratio was affected by anthocyanin extract capsules. Abstract: In this study, four different selected wall materials (namely gelatin, soy protein isolate, maltodextrin and Arabic gum) were applied for blueberry anthocyanin extract encapsulation. The effect of these wall material types on the release and degradation of anthocyanin and the modulation of gut microbiota during in vitro simulated gastrointestinal digestion and colonic fermentation were investigated. It was found that the encapsulation of anthocyanin extract using appropriate wall material could significantly enhance the colonic accessibility of anthocyanins. Soy protein isolate and gelatin delayed the release of anthocyanins, whereas the other two wall materials displayed no significant effect on the release time of anthocyanins. Gut microbiota mainly metabolized some phenolic compounds such as 4-hydroxycinnamic acid and chlorogenic acid. Meanwhile, different fermented anthocyanin extract microcapsule broth could significantly decrease the composition and abundance of Firmicutes and increase that of Bacteroidetes . Furthermore, the presence of anthocyanin extract microcapsules, especially those encapsulated with soy protein isolate, promoted the biosynthesis of short-chain fatty acids by gut microbiota. It is concluded that, amongst the wall materials studied, soy protein isolate appeared to be a functional and suitable candidate to delay anthocyanin release and prevent disease through the promotion of gut health.