Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation

This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Kim Ohanna Pimenta Inada [verfasserIn] Tamirys Barcellos Revorêdo Silva [verfasserIn] Leandro Araújo Lobo [verfasserIn] Regina Maria Cavalcante Pilotto Domingues [verfasserIn] Daniel Perrone [verfasserIn] Mariana Monteiro [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Anthocyanins bioaccessibility Ellagic acid bioaccessibility Bioaccessibility In vitro gastrointestinal digestion Gut fermentation

Übergeordnetes Werk:	In: Journal of Functional Foods - Elsevier, 2021, 67(2020), Seite 103851-
Übergeordnetes Werk:	volume:67 ; year:2020 ; pages:103851-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.jff.2020.103851

Katalog-ID:	DOAJ076707156

Internformat


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allfields	10.1016/j.jff.2020.103851 doi (DE-627)DOAJ076707156 (DE-599)DOAJ8e9dde1437904baf9223a2be1a8d1619 DE-627 ger DE-627 rakwb eng TX341-641 Kim Ohanna Pimenta Inada verfasserin aut Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota. Anthocyanins bioaccessibility Ellagic acid bioaccessibility Bioaccessibility In vitro gastrointestinal digestion Gut fermentation Nutrition. Foods and food supply Tamirys Barcellos Revorêdo Silva verfasserin aut Leandro Araújo Lobo verfasserin aut Regina Maria Cavalcante Pilotto Domingues verfasserin aut Daniel Perrone verfasserin aut Mariana Monteiro verfasserin aut In Journal of Functional Foods Elsevier, 2021 67(2020), Seite 103851- (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:67 year:2020 pages:103851- https://doi.org/10.1016/j.jff.2020.103851 kostenfrei https://doaj.org/article/8e9dde1437904baf9223a2be1a8d1619 kostenfrei http://www.sciencedirect.com/science/article/pii/S175646462030075X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 67 2020 103851-
spelling	10.1016/j.jff.2020.103851 doi (DE-627)DOAJ076707156 (DE-599)DOAJ8e9dde1437904baf9223a2be1a8d1619 DE-627 ger DE-627 rakwb eng TX341-641 Kim Ohanna Pimenta Inada verfasserin aut Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota. Anthocyanins bioaccessibility Ellagic acid bioaccessibility Bioaccessibility In vitro gastrointestinal digestion Gut fermentation Nutrition. Foods and food supply Tamirys Barcellos Revorêdo Silva verfasserin aut Leandro Araújo Lobo verfasserin aut Regina Maria Cavalcante Pilotto Domingues verfasserin aut Daniel Perrone verfasserin aut Mariana Monteiro verfasserin aut In Journal of Functional Foods Elsevier, 2021 67(2020), Seite 103851- (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:67 year:2020 pages:103851- https://doi.org/10.1016/j.jff.2020.103851 kostenfrei https://doaj.org/article/8e9dde1437904baf9223a2be1a8d1619 kostenfrei http://www.sciencedirect.com/science/article/pii/S175646462030075X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 67 2020 103851-
allfields_unstemmed	10.1016/j.jff.2020.103851 doi (DE-627)DOAJ076707156 (DE-599)DOAJ8e9dde1437904baf9223a2be1a8d1619 DE-627 ger DE-627 rakwb eng TX341-641 Kim Ohanna Pimenta Inada verfasserin aut Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota. Anthocyanins bioaccessibility Ellagic acid bioaccessibility Bioaccessibility In vitro gastrointestinal digestion Gut fermentation Nutrition. Foods and food supply Tamirys Barcellos Revorêdo Silva verfasserin aut Leandro Araújo Lobo verfasserin aut Regina Maria Cavalcante Pilotto Domingues verfasserin aut Daniel Perrone verfasserin aut Mariana Monteiro verfasserin aut In Journal of Functional Foods Elsevier, 2021 67(2020), Seite 103851- (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:67 year:2020 pages:103851- https://doi.org/10.1016/j.jff.2020.103851 kostenfrei https://doaj.org/article/8e9dde1437904baf9223a2be1a8d1619 kostenfrei http://www.sciencedirect.com/science/article/pii/S175646462030075X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 67 2020 103851-
allfieldsGer	10.1016/j.jff.2020.103851 doi (DE-627)DOAJ076707156 (DE-599)DOAJ8e9dde1437904baf9223a2be1a8d1619 DE-627 ger DE-627 rakwb eng TX341-641 Kim Ohanna Pimenta Inada verfasserin aut Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota. Anthocyanins bioaccessibility Ellagic acid bioaccessibility Bioaccessibility In vitro gastrointestinal digestion Gut fermentation Nutrition. Foods and food supply Tamirys Barcellos Revorêdo Silva verfasserin aut Leandro Araújo Lobo verfasserin aut Regina Maria Cavalcante Pilotto Domingues verfasserin aut Daniel Perrone verfasserin aut Mariana Monteiro verfasserin aut In Journal of Functional Foods Elsevier, 2021 67(2020), Seite 103851- (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:67 year:2020 pages:103851- https://doi.org/10.1016/j.jff.2020.103851 kostenfrei https://doaj.org/article/8e9dde1437904baf9223a2be1a8d1619 kostenfrei http://www.sciencedirect.com/science/article/pii/S175646462030075X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 67 2020 103851-
allfieldsSound	10.1016/j.jff.2020.103851 doi (DE-627)DOAJ076707156 (DE-599)DOAJ8e9dde1437904baf9223a2be1a8d1619 DE-627 ger DE-627 rakwb eng TX341-641 Kim Ohanna Pimenta Inada verfasserin aut Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota. Anthocyanins bioaccessibility Ellagic acid bioaccessibility Bioaccessibility In vitro gastrointestinal digestion Gut fermentation Nutrition. Foods and food supply Tamirys Barcellos Revorêdo Silva verfasserin aut Leandro Araújo Lobo verfasserin aut Regina Maria Cavalcante Pilotto Domingues verfasserin aut Daniel Perrone verfasserin aut Mariana Monteiro verfasserin aut In Journal of Functional Foods Elsevier, 2021 67(2020), Seite 103851- (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:67 year:2020 pages:103851- https://doi.org/10.1016/j.jff.2020.103851 kostenfrei https://doaj.org/article/8e9dde1437904baf9223a2be1a8d1619 kostenfrei http://www.sciencedirect.com/science/article/pii/S175646462030075X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_165 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2008 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2064 GBV_ILN_2106 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 67 2020 103851-
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callnumber-first	T - Technology
author	Kim Ohanna Pimenta Inada
spellingShingle	Kim Ohanna Pimenta Inada misc TX341-641 misc Anthocyanins bioaccessibility misc Ellagic acid bioaccessibility misc Bioaccessibility misc In vitro gastrointestinal digestion misc Gut fermentation misc Nutrition. Foods and food supply Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation
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topic_title	TX341-641 Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation Anthocyanins bioaccessibility Ellagic acid bioaccessibility Bioaccessibility In vitro gastrointestinal digestion Gut fermentation
topic	misc TX341-641 misc Anthocyanins bioaccessibility misc Ellagic acid bioaccessibility misc Bioaccessibility misc In vitro gastrointestinal digestion misc Gut fermentation misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc Anthocyanins bioaccessibility misc Ellagic acid bioaccessibility misc Bioaccessibility misc In vitro gastrointestinal digestion misc Gut fermentation misc Nutrition. Foods and food supply
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title	Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation
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title_full	Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation
author_sort	Kim Ohanna Pimenta Inada
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title_sort	bioaccessibility of phenolic compounds of jaboticaba (plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation
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title_auth	Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation
abstract	This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota.
abstractGer	This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota.
abstract_unstemmed	This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota.
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title_short	Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation
url	https://doi.org/10.1016/j.jff.2020.103851 https://doaj.org/article/8e9dde1437904baf9223a2be1a8d1619 http://www.sciencedirect.com/science/article/pii/S175646462030075X https://doaj.org/toc/1756-4646
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Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. 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Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation

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