In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaia

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-18 DOI:10.1016/j.foodchem.2025.143462

David de Paulo Farias , Fábio Fernandes de Araújo , Juliana Villasante , Vincenzo Fogliano , Glaucia Maria Pastore

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Abstract

Gastrointestinal digestion and gut microbiota fermentation can alter the bioaccessibility and bioactivity of phenolic compounds. This study assessed the effects of gastrointestinal digestion and gut microbiota fermentation on the bioaccessibility, bioactivity, and catabolism of phenolic compounds from uvaia (Eugenia pyriformis) seed and edible fraction (pulp + peel). The bioaccessibility of epigallocatechin, epicatechin, myricetin, and ferulic acid increased after the gastrointestinal digestion of the edible fraction, while seed digestion reduced epigallocatechin, procyanidin B2, and salicyl aldehyde levels. Acetate and butyrate production was higher from uvaia seed after 24-h fermentation (212.93 and 192.09 mg/L, respectively), while propionate production was higher from the edible fraction (63.37 mg/L). These findings suggest that gastrointestinal digestion influences the bioaccessibility and bioactivity of phenolic compounds in uvaia fractions. Additionally, the increased production of short-chain fatty acids points to a potential prebiotic effect, highlighting the potential of uvaia for developing intestinal health-promoting food products or supplements.

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枸杞子酚类化合物的体外胃肠道消化和肠道菌群发酵

胃肠道消化和肠道微生物群发酵可改变酚类化合物的生物可及性和生物活性。本研究评估了胃肠道消化和肠道微生物群发酵对莼菜种子和可食部分（果肉+果皮）中酚类化合物的生物可及性、生物活性和分解代谢的影响。食用部分经胃肠道消化后，表没食子儿茶素、表儿茶素、杨梅素和阿魏酸的生物可及性增加，而种子消化后，表没食子儿茶素、原花青素 B2 和水杨醛的含量降低。经过 24 小时发酵后，莼菜种子的乙酸盐和丁酸盐产量较高（分别为 212.93 毫克/升和 192.09 毫克/升），而食用部分的丙酸盐产量较高（63.37 毫克/升）。这些发现表明，胃肠道消化影响了莼菜馏分中酚类化合物的生物可及性和生物活性。此外，短链脂肪酸产量的增加表明莼菜具有潜在的益生作用，突出了莼菜在开发促进肠道健康的食品或补充剂方面的潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.