Effect of simulated gastrointestinal digestion on phenolic compounds, anti-inflammatory, and antioxidant potential of Brazilian honeydew honey

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-06-16 DOI:10.1007/s00217-025-04813-y

Siluana Katia Tischer Seraglio, Bibiana Silva, Eduarda Talita Bramorski Mohr, Tainá Larissa Lubschinski, Carolina Turnes Pasini Deolindo, Rodrigo Barcellos Hoff, Luciano Valdemiro Gonzaga, Eduardo Monguilhott Dalmarco, Ana Carolina Oliveira Costa

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Abstract

Unlike floral honeys, honeydew honey is produced by bees from plant secretions and the excretions of plant-sucking insects. In this study, the influence of simulated gastrointestinal digestion of bracatinga honeydew honey (BHH) on its anti-inflammatory activity (assessed by a LPS-induced inflammatory assay), antioxidant capacity (measured by DPPH-scavenging and Folin-Ciocalteu (FC) assays), and the bioaccessibility of phenolic compounds (analyzed by LC–MS/MS) was investigated. Our data indicated high levels of nitric oxide inhibition (> 80%) at all concentrations tested (1–100 µg/mL) of both undigested and digested (gastric and duodenal) fractions of BHH samples. The antioxidant capacity of BHH samples was satisfactorily maintained during in vitro digestion according to the FC assay (with decreases of up to 14.7%). However, decreases of up to 62.2% were observed in the DPPH assay. The concentration of apigenin, quercetin, and kaempferol decreased after gastric, and especially duodenal digestion. At the same time, increases were observed in other phenolic compounds, such as benzoic acid and galangin. Therefore, our results demonstrate that phenolic compounds in BHH are satisfactorily preserved following simulated gastrointestinal digestion, as well as their antioxidant and anti-inflammatory potential. These findings suggest that honey consumption, within the recommended intake, may offer protective health benefits, which should be further confirmed by in vivo studies.

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模拟胃肠消化对巴西甘露蜂蜜酚类化合物、抗炎和抗氧化潜能的影响

与花蜜不同，蜜露蜜是由蜜蜂从植物分泌物和植物吸吮昆虫的排泄物中产生的。在本研究中，研究了模拟胃肠道消化对bracatinga honeydew honey （BHH）的抗炎活性（通过lps诱导炎症试验评估）、抗氧化能力（通过dpph清除和Folin-Ciocalteu （FC）试验评估）和酚类化合物生物可及性（通过LC-MS /MS分析）的影响。我们的数据表明，在所有测试浓度（1-100 μ g/mL）下，未消化和消化（胃和十二指肠）BHH样品的部分都具有高水平的一氧化氮抑制（> 80%）。根据FC测定，BHH样品在体外消化过程中保持了令人满意的抗氧化能力（下降幅度高达14.7%）。然而，在DPPH测定中观察到高达62.2%的下降。芹菜素、槲皮素和山奈酚的浓度经胃消化，尤其是十二指肠消化后降低。与此同时，其他酚类化合物如苯甲酸和高良姜素的含量也有所增加。因此，我们的研究结果表明，BHH中的酚类化合物在模拟胃肠道消化后得到了很好的保存，以及它们的抗氧化和抗炎潜力。这些发现表明，在推荐摄入量范围内食用蜂蜜可能对健康有保护作用，这一点应通过体内研究进一步证实。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.