BIOACCESSIBILITY OF POLYPHENOLS SUBJECTED TO IN VITRO SIMULATED DIGESTION AND COLONIC FERMENTATION IN HUMANS, PIGS AND RATS

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Abstract

Polyphenolic compounds are common constituents of human and animal diets and they undergo extensive metabolism by gut microbiota prior to entering circulation. They are linked to a range of positive health effects such as antioxidant activity, but the relationships between polyphenol bio-transformation products and their interactions in vivo are less well understood. Beneficial effects of polyphenols are closely related to their bioavailability and bioaccessibility, as many of them are rapidly metabolized after administration. In this work, the in vitro simulated digestion method was used to analyze the bioaccessibility of polyphenols from rosemary, green tea, and yerba mate extracts. Additionally, in vitro colonic fermentation was carried out to evaluate the effects of the intestinal microbiota on the polyphenolics in humans, pigs and rats. The analysis of the polyphenolics of all extracts was performed in a HPLC system at each step of the in vitro digestion and in vitro colonic fermentation. The stomach and intestinal digestion processes combined caused a substantial reduction in the amount of phenolics in the rosemary and green tea extracts, but not in the yerba mate extract. This may be due to a special characteristic of the yerba mate extract composition. In the latter, caffeoylquinic acid derivatives largely predominate whereas the other two extracts present a more ample diversity in polyphenol composition. The antioxidant activities of the three extracts, as given by the TBARS assay, was largely preserved during the in vitro digestion. The colonic fermentation, however, caused a significant reduction in the following decreasing order: human microbiota > rat microbiota > pig microbiota. With reference to the bioaccessibility of the three extracts that were investigated it can be concluded that it was highest for the yerba mate extract in all three animal species. Among the species, the bioaccessibility was highest in pigs for all the three extracts.

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Author

Rosane Marina Peralta

Obrigada pelo interesse. A microbiota dos suínos é bastante distinta da microbiota de humanos e deve degradar menos os componentes dos 3 extratos.

Alice Malveira

Ah sim, bom saber

Institutions
  • 1 Universidade Estadual de Maringá
  • 2 Instituto Politécnico de Bragança
Track
  • Food and health (AS)
Keywords
colonic fermentation; Microbiota; Polyphenols