{"title":"揭示海角草副产物的营养潜力——胃肠道消化和肠道通透性对体外生物活性的影响","authors":"Diana Pinto , Inês Santos , Filipa Teixeira , Stefania Sut , Mónica Vieira , Miguel Salazar , Cristina Delerue-Matos , Stefano Dall'Acqua , Francisca Rodrigues","doi":"10.1016/j.foodchem.2025.144665","DOIUrl":null,"url":null,"abstract":"<div><div><em>Salicornia ramosissima</em> by-product (SP) is an underexploited antioxidant-rich by-product. This study explored the phytochemical profile, bioaccessibility, and biological activity of SP before and after extraction (SBE and SAE, respectively) upon gastrointestinal simulated digestion and intestinal permeability. The phenolic and flavonoid concentrations increased during digestion, reaching bioaccessibility rates above 95 % for both SBE and SAE. Promising antioxidant/antiradical properties and neuroprotective effects were attested upon digestion. Regarding the phytochemical profile, 17 compounds were identified, including (di)caffeoylquinic acids, gallocatechin, and triterpenoid saponins. The intestinal absorption of bioactive compounds from SAE and SBE intestinal digests was proven through a Caco-2/HT29-MTX cells co-culture model, with 4-caffeoylquinic acid (34.84 %) and 4,5-dicaffeoylquinic acid (26.73 %) reaching the highest permeation rates after 4 h, respectively, for SAE and SBE. These findings support the harnessing of SP as a promising functional and nutraceutical ingredient rich in pro-healthy compounds with proven bioactivity upon <em>in vitro</em> digestion and intestinal permeation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"486 ","pages":"Article 144665"},"PeriodicalIF":9.8000,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unraveling the nutraceutical potential of Salicornia ramosissima by-product – impact of gastrointestinal digestion and intestinal permeability on in vitro bioactivity\",\"authors\":\"Diana Pinto , Inês Santos , Filipa Teixeira , Stefania Sut , Mónica Vieira , Miguel Salazar , Cristina Delerue-Matos , Stefano Dall'Acqua , Francisca Rodrigues\",\"doi\":\"10.1016/j.foodchem.2025.144665\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div><em>Salicornia ramosissima</em> by-product (SP) is an underexploited antioxidant-rich by-product. This study explored the phytochemical profile, bioaccessibility, and biological activity of SP before and after extraction (SBE and SAE, respectively) upon gastrointestinal simulated digestion and intestinal permeability. The phenolic and flavonoid concentrations increased during digestion, reaching bioaccessibility rates above 95 % for both SBE and SAE. Promising antioxidant/antiradical properties and neuroprotective effects were attested upon digestion. Regarding the phytochemical profile, 17 compounds were identified, including (di)caffeoylquinic acids, gallocatechin, and triterpenoid saponins. The intestinal absorption of bioactive compounds from SAE and SBE intestinal digests was proven through a Caco-2/HT29-MTX cells co-culture model, with 4-caffeoylquinic acid (34.84 %) and 4,5-dicaffeoylquinic acid (26.73 %) reaching the highest permeation rates after 4 h, respectively, for SAE and SBE. These findings support the harnessing of SP as a promising functional and nutraceutical ingredient rich in pro-healthy compounds with proven bioactivity upon <em>in vitro</em> digestion and intestinal permeation.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"486 \",\"pages\":\"Article 144665\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-05-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625019168\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625019168","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Unraveling the nutraceutical potential of Salicornia ramosissima by-product – impact of gastrointestinal digestion and intestinal permeability on in vitro bioactivity
Salicornia ramosissima by-product (SP) is an underexploited antioxidant-rich by-product. This study explored the phytochemical profile, bioaccessibility, and biological activity of SP before and after extraction (SBE and SAE, respectively) upon gastrointestinal simulated digestion and intestinal permeability. The phenolic and flavonoid concentrations increased during digestion, reaching bioaccessibility rates above 95 % for both SBE and SAE. Promising antioxidant/antiradical properties and neuroprotective effects were attested upon digestion. Regarding the phytochemical profile, 17 compounds were identified, including (di)caffeoylquinic acids, gallocatechin, and triterpenoid saponins. The intestinal absorption of bioactive compounds from SAE and SBE intestinal digests was proven through a Caco-2/HT29-MTX cells co-culture model, with 4-caffeoylquinic acid (34.84 %) and 4,5-dicaffeoylquinic acid (26.73 %) reaching the highest permeation rates after 4 h, respectively, for SAE and SBE. These findings support the harnessing of SP as a promising functional and nutraceutical ingredient rich in pro-healthy compounds with proven bioactivity upon in vitro digestion and intestinal permeation.
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.