In vitro Bioaccessibility and Intestinal Absorption of Selected Bioactive Compounds in Terminalia ferdinandiana.

Saleha Akter,Ujang Tinggi,Yasmina Sultanbawa,Rama Addepalli,Mary Fletcher,Simone Osborne,Michael Netzel

doi:10.3389/fnut.2021.818195

Saleha Akter, Ujang Tinggi + Show 5 more

Open Access

https://doi.org/10.3389/fnut.2021.818195

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Abstract

Terminalia ferdinandiana (or Kakadu plum), a native Australian fruit with potential health benefits, contains bioactive compounds such as ellagic acid (EA), ascorbic acid (AA) and calcium, and antinutrients such as oxalic acid (OA). However, few is known about the biological fate of these compounds following ingestion; therefore, the aim of this study was to evaluate in vitro bioaccessibility and intestinal absorption of T. ferdinandiana compounds using the INFOGEST static digestion model and Caco-2-HT29-MTX-E12 intestinal absorption model. No significant changes (p > 0.05) were observed in total AA content throughout in vitro digestion, whereas bioaccessibility of EA, OA, and calcium increased significantly from 33, 72, and 67% in the gastric phase to 48, 98, and 90% in the intestinal phase, respectively. The intestinal absorption study revealed variable rates of movement across the cell barrier. Findings reveal novel and important insights for the prediction of in vivo bioavailability of selected T. ferdinandiana compounds.

Highlights

Fruits are good sources of a range of biologically active compounds including fiber, phenolic compounds, vitamins, and minerals
Statistical significance was determined throughout gastrointestinal digestion by comparing bioaccessibility of the compounds during the gastric and intestinal digestion phases with bioaccessibility measured from the initial gastric t = 0 (G0) digesta sample
No significant differences were observed in bioaccessibility of ascorbic acid (AA) throughout the in vitro digestion; oxalic acid (OA) and Ca+2 showed significant (p ≤ 0.05) increases in bioaccessibility throughout the intestinal phase, with respect to the G0 digestion phase, whereas ellagic acid (EA) significantly increased throughout all digestion phases (Figure 2)

Summary

Introduction

Fruits are good sources of a range of biologically active (bioactive) compounds including fiber, phenolic compounds, vitamins, and minerals. Fruit phenolic compounds and vitamins possess strong antioxidant capacities [1] and may reduce the risk of some types of cancer, and cardiovascular, neurodegenerative, and inflammatory diseases [2]. The bioactivity of polyphenols, vitamins, and minerals is limited by bioaccessibility that determines what proportion of these compounds are released from digested food and made available for intestinal absorption and circulation to different tissues [3]. Interactions among food matrices and polyphenols, vitamins, and minerals during digestion have been extensively studied in the past decade [4] revealing that food matrix structure and composition impact bioaccessibility, digestibility, and antioxidant capacity of those compounds [3]

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