Bioaccessibility Of Bioactive Compounds Research Articles

How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion?

The inulin is known as a prebiotic carbohydrate with beneficial health properties in addition to its technological properties as a texture modifier and stabilizer of food products. Despite that, a little is known about the influence of the degree of inulin polymerization during gastrointestinal digestion. Then, the objective of this study was to evaluate if the degree of inulin polymerization influences the bioaccessibility of bioactive compounds during in vitro gastrointestinal digestion of a functional soursop (Annona muricata) whey beverage. Therefore, two beverages were manufactured using inulin with different degrees of polymerization (DP), inulin GR (DP ≥ 10) and inulin HP (DP ≥ 23). To evaluate the effects of the inulin DP during in vitro digestion on the microstructure, total phenolic content, antioxidant activity, sugars and fructo-oligosaccharides content, the samples produced with inulin GR and HP were submitted to a simulated gastric and intestinal digestion and the digesta samples were analyzed after each digestion step (undigested, gastric digested and intestinal digested). Overall, the whey beverages produced with inulin of different degrees of polymerization originated products and respective digesta with different characteristics related to the microstructure and the sugars and fructo-oligosaccharides. Despite the different behavior during in vitro digestion, after intestinal digestion, where the compounds could be absorbed, the bioaccessibility of the bioactive compounds and antioxidant activity of both digesta were similar, suggesting the possibility of production of a soursop whey beverage with inulin of different DP without influencing its functional quality.

Improvement of phenolic compound bioaccessibility from yerba mate (Ilex paraguariensis) extracts after biosorption on Saccharomyces cerevisiae.

Great efforts have been made to increase the bioaccessibility of bioactive compounds from plant sources. This can be achieved by the innovative and effective method of biosorption of these compounds in Saccharomyces cerevisiae obtained from the industrial fermentative process (waste yeast). In this context, this research evaluated if chemical modifications of depleted yeast can improve the capacity to biosorb the phenolic compounds and if through in vitro digestion tests, this approach can increase bioaccessibility of the secondary metabolites from yerba mate. The results showed that the chemical modification of the yeast promoted an increase in the biosorption efficiency of the bioactive compounds. Mass spectrometry peaks for the phenolic compounds reduced after biosorption as observed for the caffeic and dicaffeoylquinic acids and for kaempferol and rutin. In addition, a 10% reduction of caffeine was verified after biosorption, quantified by mass spectrometry chromatography. This showing that the compounds were retained in the cells, which was also observed by an increase of cell turgidity with scanning electron microscopy (SEM). Mid-infrared spectroscopy showed that the major bands related to the components of the compounds increased proportionally after biosorption. Furthermore, an increase of bioaccessibility of the yerba mate bioactive compounds adsorbed in S. cerevisiae was verified when compared with the crude extract.

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens.

Microgreens constitute an emerging class of fresh, healthy foods due to their nutritional composition. In this study the content of minerals and antioxidant bioactive compounds, and for the first time bioaccessibility, were evaluated in broccoli (Brassica oleracea L. var. italica Plenck), green curly kale (Brassica oleracea var. sabellica L.), red mustard (Brassica juncea (L.) Czern.) and radish (Raphanus sativus L.) hydroponic microgreens. Macro- (K, Ca, Mg) and oligo-elements (Fe, Zn), ascorbic acid, total soluble polyphenols, total carotenoids, total anthocyanins, total isothiocyanates and total antioxidant capacity (Trolox Equivalent Antioxidant Capacity and Oxygen Radical Absorbance Capacity) were determined before and after the standardized simulated gastrointestinal digestion process. All microgreens provided relevant amounts of vitamin C (31–56 mg/100 g fresh weight) and total carotenoids (162–224 mg β-carotene/100 g dry weight). Mineral content was comparable to that normally found in hydroponic microgreens and the low potassium levels observed would allow their dietetic recommendation for patients with impaired kidney function. Both total soluble polyphenols and total isothiocyanates were the greatest contributors to the total antioxidant capacity after digestion (43–70% and 31–63% bioaccessibility, respectively) while macroelements showed an important bioaccessibility (34–90%). In general, radish and mustard presented the highest bioaccessibility of bioactive compounds and minerals. Overall, the four hydroponic Brassicaceae microgreens present a wide array of antioxidant bioactive compounds.

Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent

Abstract Use of the Saccharomyces cerevisiae as a biosorbent material has proven versatile in innovative applications like the biosorption of bioactive compounds from plant extracts. The bioactive compounds have different biological activities such antioxidant, antimicrobial and anticancer properties. Thus, the application of S. cerevisiae intends to increase the bioaccessibility of bioactive compounds, increasing absorption by the body compared to direct ingestion. The increase in the bioaccessibility of the bioactive compounds occurs by the protection provided by the yeast cell, reducing the degradation that occurs through the action of digestive enzymes and abrupt changes in pH. This review discusses existing adsorption studies using S. cerevisiae biomass, highlighting its use for the biosorption of bioactive compounds, limitations as well as factors that promote an improvement of the biosorptive capacity and bioaccessibility, the main existing applications and future suggestions.

Review on Bile Acids: Effects of the Gut Microbiome, Interactions with Dietary Fiber, and Alterations in the Bioaccessibility of Bioactive Compounds.

Bile acids are cholesterol-derived steroid molecules that serve various metabolic functions, particularly in the digestion of lipids. Gut microbes produce unconjugated and secondary bile acids through deconjugation and dehydroxylation reactions, respectively. Alterations in the gut microbiota have profound effects on bile acid metabolism, which can result in the development of gastrointestinal and metabolic diseases. Emerging research shows that diets rich in dietary fiber have substantial effects on the microbiota and human health. Plant-based foods are primary sources of bioactive compounds and dietary fiber, which are metabolized by microbes to produce different metabolites. However, the bioaccessibility of these compounds are not well-defined. In this review, we discuss the interaction of bile acids with dietary fiber, the gut microbiota, and their role in the bioaccessibility of bioactive compounds. To understand the possible mechanism by which bile acids bind fiber, molecular docking was performed between different dietary fiber and bile salts.

Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility.

Silverskin is a by-product obtained from coffee roasting. It is characterized by a high content of dietary fibre, phenolic compounds and caffeine. The aim of this study was to assess the silverskin obtained from two species of Coffea (Arabica and Robusta) at three percentages (2%, 4%, or 6%) into cow whole-milk yogurt to raise the nutraceutical value of the products and to verify the bioaccessibility of bioactive compounds during the shelf-life of 3 weeks. The amount and origin of silverskin significantly influenced all the physicochemical parameters. Concerning the bioactive compounds, the highest levels were observed in yogurt supplemented with 6% of silverskin. Between the coffee species, Arabica yielded the highest 5-caffeoylquinic acid content and the strongest antioxidant activity, whereas Robusta gave the highest caffeine content. The digestion increased antioxidant activity in the yogurt, possibly because of greater accessibility of compounds. The results obtained highlighted that silverskin can be used in yogurt production to increase the nutraceutical value of the products and that the bioactive compounds are bioaccessible during the digestion process. The characteristics and bioaccessibility of the resulting yogurt were strongly correlated with the coffee species and with the percentage added. © 2019 Society of Chemical Industry.

Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization

Aim of this study was to investigate the juice related water-soluble pectin (WSP) characteristics, total carotenoid bioaccessibility (TCB) and total polyphenolic bioaccessibility (TPB) in oil and emulsion incorporated high pressure homogenized mixed juices. Five mixed juices were prepared with carrot puree, clear apple juice and peach juice at ratios of 50:30:20, 40:40:20, 30:50:20, 40:30:30 and 30:40:30, and subjected to homogenization at 140 MPa and 25 °C for 1 pass. Galacturonic acid (GalA) content, degree of methylesterification (DM), neutral sugars and molecular weight (Mw) were analyzed. Bioaccessibility of carotenoids and polyphenolics was evaluated by using either corn oil or corn oil emulsion. As the results indicated, distinct particle and WSP characteristics were observed among different juice ratios of homogenized mixed juices. Small intestinal digesta showed varied particle and rheological properties. Besides, TCB was significantly higher when added with oil or emulsion than no oil added. Nevertheless, the ratio at 30:40:30 of carrot, apple and peach exhibited the highest TCB, WSP content and DM value, while the ratio at 30:50:20 showed the highest TPB. Results highlighted the potential of manipulating juice ratio to enhance TCB and TPB. Moreover, bioaccessibility of bioactive compounds exhibited significant correlations with particle properties and WSP characteristics respectively. TCB showed upward polynomial correlations with volume-mean and area-mean diameters of digesta respectively, while exhibited downward polynomial correlations with WSP content and DM, respectively. Meanwhile, TPB showed upward polynomial correlations with WSP content and DM, respectively.

High pressure extraction increases the antioxidant potential and in vitro bio-accessibility of bioactive compounds from discarded blueberries

ABSTRACTUnlike conventional extraction (CE) methods, high hydrostatic pressure extraction (HHPE) uses less solvent volume and reduced extraction times. We show here that HHPE increases extractability, antioxidant capacity and bio-accessibility of the bioactive compounds from discarded blueberries when compared to CE. Bioactive compounds were extracted by CE with agitation and by HHPE at 500 MPa for 5, 10 and 15 min. The highest content of anthocyanins (117.08mg 100g−1 FW), polyphenols (9.56mg 100g−1 FW), flavonoids (0.62mg 100g−1 FW) and antioxidant capacities (1853.69 and 2059.55 μMg−1 FW for DPPH and FRAP, respectively) with HHPE for 15 min. Likewise, HHPE for 15 min resulted in the highest bio-accessibility of polyphenols (62.2%) and flavonoids (62.2%), whereas 85.1% and 60.9% of antioxidant capacity measured as DPPH and FRAP, respectively. Only anthocyanins showed decreased bio-accessibility after HHPE. Antioxidant potential of discarded blueberries can be enhanced with HHPE by increasing the extractability of bioactive compounds and their bio-accessibility.

DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility.

The bioaccessibility of bioactive compounds for functional food deserves evaluation. An in vitro gastrointestinal digestion model was applied to provide information about the extent of lipid hydrolysis, oxidative stability and bioaccessibility of algae oil (42% of docosahexaenoic acid; DHA), comparing three lipid delivery systems: bulk oil, soy protein stabilized O/W emulsion and carrageenan gelled emulsion. Lipid digestion kinetics was slightly influenced by the delivery systems. Nevertheless, at the end of intestinal digestion, lipolysis in the three samples ranged between 49% and 52%, showing a partial oil digestion. Lipid oxidation, measured by malondialdehyde, was significantly lower (P<0.01) in both emulsified oils after intestinal digestion compared to the bulk oil. Bioaccessibility of DHA was 58%, 71% and 84% for bulk oil, O/W emulsion and gelled emulsion, respectively. These results suggest that both emulsified delivery systems used in the present study enhanced the solubilization of free fatty acids, in particular omega-3 fatty acids, and therefore their potential intestinal absorption. © 2018 Society of Chemical Industry.

Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion.

The effect of freezing (in liquid nitrogen at -196 °C , at -80 °C and at -20 °C) on the food matrix structure and the consequent effect on the bioaccessibility of total polyphenol content (TPC) and antioxidant activity (AA) of beetroot was investigated by an in vitro digestion method. The in vitro digestion involved incubation in simulated saliva followed by incubation in simulated gastric juice. Bioaccessibility of bioactive compounds was evaluated by measuring the TPC and the AA during in vitro digestion in both the beetroot matrix and the gastric juice. Release of TPC and AA of beetroot was higher in frozen samples (55 ± 5% for TPC and 68 ± 5% for AA) than in the fresh beetroot sample (∼46% for TPC and ∼53% for AA). The mass transfer kinetics were described by using a Weibull model with mean relative errors lower than 8.5% contributing to a better understanding of the influence of freezing on the bioaccessibility of bioactive compounds. From the treatments tested in this study, freezing with liquid nitrogen resulted in the greatest increase in bioaccessibility of the antioxidant and phenolic compounds of beetroots. © 2018 Society of Chemical Industry.

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review

SummaryAging reduces the absorption of nutrients. Literature related to functional bread processing techniques including sprouting of grains and the application of encapsulation technology and the bioavailability of bioactives was reviewed. Functional ingredients including sprouted/germinated grain particularly brown rice and wheat flours enhance the bioactive properties of functional bread. Ingredients with high polyphenol content such as lavender and melissa by‐products, tea‐extracts and aronia powder enhance the bioactive content and appear to have a favourable effect on the shelf‐life of bread and antioxidant status of consumers. Incorporation of encapsulated bioactive compounds into bread have a huge potential to improve the bread quality and increase the bioavailability and bioaccessibility of bioactive compounds including polyphenols. More investigations and new areas of research should focus on sprouted grain flours and the application of encapsulation technologies especially nanoencapsulation to optimize the bioactivity, storage, bioavailability and nutritional profile of bread to improve nutrition and health with aging.

Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion

Abstract Microstructure, viscosity and their relationship with bioaccessibility of phenolic compounds in onion and apple products (untreated and HPP) and commercial quercetin supplement throughout a dynamic gastrointestinal digestion (GID) model were investigated. In non-digested (ND) samples, untreated and HPP-onion presented higher total phenolic and flavonol content (TFC-HPLC and TPC-FC) than apple counterparts. TFC-HPLC decreased throughout GID phases in all samples studied. TFC-HPLC bioaccessibility was higher in onion (~17.6%) than in apple (~10%) and in quercetin supplement (0.027%). HPP did not improve TFC-HPLC bioaccessibility. Throughout GID, onion and apple showed a significant decrease in both consistency (K) and apparent viscosity at 10 s−1 but higher values were found in apple. These data agree with TFC-HPLC and TPC-FC decrease and with the lower bioaccessibilities of apple compared with onion. Food matrix had a more significant effect than HPP on TFC-HPLC bioaccessibility, which is related to the rheological behavior of the GID-phases. Industrial relevance High-pressure processing (HPP) (400 MPa at 25 °C during 5 min) combined with freeze-drying enhanced significantly flavonols extractability (TFC-HPLC) in onion and apple and in some cases their bioaccessibility. Bioaccessibility of bioactive compounds in each food matrix is being required by industrials and consumers concerned to know the actual amount of bioactive compounds that are available for intestinal absorption. The change of the matrices viscosity studied throughout in vitro gastrointestinal digestion (GID) could predict the bioaccessibility of these bioactive compounds. HPP could be proposed as a strategy for increasing the extractability of bioactive compounds in vegetable derived products.

Impact of food matrix components on nutritional and functional properties of fruit-based products

Nowadays, worldwide consumers seek delightful and appealing foods that are simultaneously safer, nutritional and healthier. Fruit-based products are largely consumed due to, in part, the consumer's perception of these products as healthy and convenient perceived as similar or even with better health benefits than the raw fruits that originated them. However, it is of paramount importance to understand the impact of the food matrix components on nutritional and functional properties of fruit-based products. Isolated compounds, or fruit extracts are used more often than food products in interaction studies. These approaches do not consider the interferences of food matrix components and/or the impacts of food processing on bioactivity and bioaccessibility of the active compounds. In fact, the bioaccessibility of bioactive compounds can be different in diverse food matrices and this review aims to provide an integrated approach to the field of matrix interactions.

Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds

Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds

Bioactive compounds from orange epicarp to enrich fish burgers.

The orange industry produces considerable amounts of by-products, traditionally used for animal feed or fuel production. Most of these by-products could be used as functional ingredients. To assess the potential food application of orange epicarp, different percentages of micro-encapsulated orange extract were added to fresh fish burgers. Then, an in vitro digestion was also carried out, before and after micro-encapsulation, to measure the bio-accessibility of the active compounds. A significant increase of bio-accessibility of bioactive compounds has been observed in the orange epicarp extract after micro-encapsulation by spray-drying. From the sensory point of view, the fish sample enriched with 50 g kg-1 micro-encapsulated extract was the most comparable to the control burger, even if it showed a higher phenolic, flavonoid and carotenoid bio-accessibility. Orange epicarp may be used as a food additive to enhance the health content of food products. The micro-encapsulation is a valid technique to protect the bioactive compounds and increase their bio-accessibility. © 2017 Society of Chemical Industry.

Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH

Understanding the roles of the calcium ion in both the physical properties of emulsions and the biological fate of the emulsion during digestion is important for the rational design of emulsion-based delivery systems that can moderate lipid digestion and the bioaccessibility of bioactive compounds. The effect of CaCl2 on the zeta-potential, the particle size, and the microstructure of emulsions, the rate and extent of lipid digestion, and the bioaccessibility of β-carotene in emulsions stabilized by octenyl succinic anhydride (OSA)-modified starches was investigated in an in vitro mouth/stomach/intestine model system. The addition of CaCl2 to starch solutions at pH 7.0 before homogenization decreased the emulsifying ability of the OSA-modified starches. When the concentration of added CaCl2 increased, the particle size of the emulsions increased and the creaming stability decreased. At pH 3.0, CaCl2 had no influence on the physical properties of OSA-modified-starch-stabilized emulsions. However, the influence of calcium on the biological fate of emulsions containing β-carotene was independent of the emulsion pH. The addition of CaCl2 promoted the digestion of lipid but decreased the bioaccessibility of β-carotene in both emulsions made at pH 7.0 and emulsions made at pH 3.0. The effect of CaCl2 on the biological fate of the emulsions was attributed mainly to the interaction of the calcium ion with lipolytic products and bile salts, which seemed to offset the effect of structure and physical properties.

Bioaccessibility of bioactive compounds and antioxidant activity in murta (Ugni molinae T.) berries juices

The aim of the study was to characterize the bioactivity and storability of a steam juicer extract from murta (Ugni molinae T.) berries, comparing with the bioactive quality of the fresh fruit. An extraction assay was performed at three different processing times and quality of the extract was assessed by determining bioactives content, antioxidant activity after processing and during storage at different temperatures (5, 20 and 35 °C). Total polyphenols, total anthocyanins and antioxidant activity in fresh fruits and juice extracts were evaluated as bioaccessible fractions during an in vitro gastric-intestinal digestion process. Weibull distribution was applied to model the storage behavior of the extracts, and fitted well to experimental data on degradation kinetics of bioactive phenolics and antioxidant activity. The best processing times for highest extraction of bioactive phenolics were found to be 28 ± 1 min for frozen-thawed and 34 ± 1 min for fresh fruits. The juice extract can retain around 80% of the polyphenols and anthocyanins after 21 days of storage at 5 °C. The bioaccessibility index of polyphenols in fresh murta berries or in juice achieved a relatively high value of 70% at the end of the small intestine digestive step. However, the bioactives in the bioaccessible fractions of the fruits and juices had significantly different behavior during the gastric-intestinal digestion steps. The juice released the bioaccessible bioactives in the earlier gastric stage, while the fresh fruit unfolded a higher antioxidant activity with increased release of bioactives in the small intestine.

Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion

The aim of this work was to evaluate the effect of simulated in vitro gastrointestinal digestion (GID) on (i) phenol and flavonoid recovery and bioaccessibility indexes, (ii) the antioxidant activity and (iii) the polyphenolic profile of six quinoa seeds. The recovery indexes obtained after the oral, gastric and intestinal digested fractions of quinoa seeds showed increasing concentrations of both total phenolic and flavonoid content. After GID, the average bioaccessibility percentage of samples was 73.29 and 12.64 for phenols and flavonoids, respectively. The LC-MS results obtained showed that the concentration of the polyphenolic compounds analyzed decreased after GID, although DPPH, TEAC-ABTS, FRAP and FIC assays pointed to a large increase in antioxidant activity. Of the investigated samples, red and black quinoa seeds showed the highest antioxidant activity, although they also seemed to be the most affected by GID. Further studies should be undertaken to understand the bioaccessibility of bioactive compounds in quinoa seeds and the factors that interfere with the same.

Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols

Health benefits of bioactive compounds depend not only on the intake levels but also on their bioavailability (BAv). In vitro methods to simulate gastro-intestinal digestion allow to determine the bioaccessibility (BAcs) of these compounds, as a first step of BAv, and can be used to evaluate the effect of processing on them to design functional foods with increased health-promoting effects. The impact of traditional processing technologies such as thermal treatment and novel emerging non-thermal technologies such as high pressure processing, high-intensity pulsed electric fields and ultrasound on BAcs of bioactive compounds as carotenoids, minerals, ascorbic acid, tocopherols, polyphenols and total antioxidant capacity is described in this review article. In general, combination of high pressure processing and thermal treatment in the presence of oil for carotenoids, thermal treatment for ascorbic acid and polyphenols, and high pressure processing for minerals, tocopherols and total antioxidant capacity would increase BAcs of these bioactive compounds. Ultrasound processing is likely to improve polyphenol compound BAcs and high-intensity pulsed electric fields could improve carotenoid, vitamin C and phenolic compounds BAcs, as well as antioxidant activity. However, general guidelines seem not to be applicable for every case study and more research in this field is needed.

Influence of orange cultivar and mandarin postharvest storage on polyphenols, ascorbic acid and antioxidant activity during gastrointestinal digestion.

Polyphenols, ascorbic acid content and antioxidant activity of two sweet oranges (Navel-N and Cara Cara-CC) and mandarin (Clementine-M) as well as their bioaccessibilities were evaluated in pulps and compared to those in fresh juice. Thus, pulps of oranges and mandarins displayed higher hesperidin (HES), narirutin (NAR), total flavonoids (TF), total phenols (TP) and antioxidant activity (AAC) than their corresponding juices. Also, CC products presented higher bioactive compounds content than N ones. Bioaccessibility of bioactive compounds and AAC were higher in pulps of both oranges and mandarin than in their corresponding juices. Oranges (N and CC) pulps and juices presented higher bioaccessibilities than mandarin ones. The postharvest storage of mandarin at 12°C during 5weeks not only produced a significant increase of the bioactive compounds but also an increase of their bioaccessibility. The bioaccessibility of Citrus bioactive compounds is necessary for calculating more accurately their daily intake amount.