Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits. (30th July 2022)

• Record Type: Journal Article
• Authors: Victoria-Campos, Claudia Inés; Ornelas-Paz, José de Jesús; Rocha-Guzmán, Nuria Elizabeth; Gallegos-Infante, José Alberto; Failla, Mark L.; Pérez-Martínez, Jaime David; Rios-Velasco, Claudio; Ibarra-Junquera, Vrani
• Is Part Of: Food chemistry. Volume 383(2022)
• Publication Date: 2022-07-30
• Subjects: Berries -- Pigments -- Bioavailability -- Phytochemicals -- Relationship structure-activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132451
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Glycation type and other groups determined the stability of anthocyanins in the chyme. Chalcones were the most abundant anthocyanin metabolites in the chyme. Only a low proportion of intact anthocyanins was available for absorption. Some expected final anthocyanin metabolites were not detected in digestion media. Abstract: There is uncertainty about the identity of digestive metabolites of anthocyanins because many are naturally present in foods and/or are formed from other phenolic compounds during the digestive process. Studies using pure anthocyanins are needed to clarify this uncertainty. In this study, selected anthocyanins were purified from common fruits and individually subjected to gastric and small intestinal digestion in vitro to determine their stability, metabolites generated and bioaccessibility. Anthocyanins were highly stable during the gastric phase of simulated digestion ( p > 0.05). The recovery of anthocyanins decreased during the small intestinal phase of digestion ( p < 0.05). Stability was dependent on anthocyanidin structure and type of glycation ( p < 0.05). Gastric and gastrointestinal phases mainly contained anthocyanins as bioaccessible flavylium cations and chalcones. Expected anthocyanin metabolites (i.e., phenolic acids and phoroglucinaldehyde) were not detected in chyme. Deglycation of anthocyanins during simulated digestion was quite limited and the bioaccessibility of intact anthocyanins was very low (0.07–2.21%).