Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.)

The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Isabel Velasco-Ruiz [verfasserIn] Elsy De Santiago [verfasserIn] José Luis Ordóñez-Díaz [verfasserIn] Gema Pereira-Caro [verfasserIn] José Manuel Moreno-Rojas [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	pistachio (poly)phenols in-vitro gastrointestinal digestion bioaccessibility colonic fermentation human microbial metabolism

Übergeordnetes Werk:	In: International Journal of Molecular Sciences - MDPI AG, 2003, 24(2023), 5, p 4975
Übergeordnetes Werk:	volume:24 ; year:2023 ; number:5, p 4975

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.3390/ijms24054975

Katalog-ID:	DOAJ088000400

Internformat


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allfields	10.3390/ijms24054975 doi (DE-627)DOAJ088000400 (DE-599)DOAJd02a1c49da784e1b905715eb3e0add27 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Isabel Velasco-Ruiz verfasserin aut Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.) 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption. pistachio (poly)phenols in-vitro gastrointestinal digestion bioaccessibility colonic fermentation human microbial metabolism Biology (General) Chemistry Elsy De Santiago verfasserin aut José Luis Ordóñez-Díaz verfasserin aut Gema Pereira-Caro verfasserin aut José Manuel Moreno-Rojas verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 5, p 4975 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:5, p 4975 https://doi.org/10.3390/ijms24054975 kostenfrei https://doaj.org/article/d02a1c49da784e1b905715eb3e0add27 kostenfrei https://www.mdpi.com/1422-0067/24/5/4975 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 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 24 2023 5, p 4975
spelling	10.3390/ijms24054975 doi (DE-627)DOAJ088000400 (DE-599)DOAJd02a1c49da784e1b905715eb3e0add27 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Isabel Velasco-Ruiz verfasserin aut Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.) 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption. pistachio (poly)phenols in-vitro gastrointestinal digestion bioaccessibility colonic fermentation human microbial metabolism Biology (General) Chemistry Elsy De Santiago verfasserin aut José Luis Ordóñez-Díaz verfasserin aut Gema Pereira-Caro verfasserin aut José Manuel Moreno-Rojas verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 5, p 4975 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:5, p 4975 https://doi.org/10.3390/ijms24054975 kostenfrei https://doaj.org/article/d02a1c49da784e1b905715eb3e0add27 kostenfrei https://www.mdpi.com/1422-0067/24/5/4975 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 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 24 2023 5, p 4975
allfields_unstemmed	10.3390/ijms24054975 doi (DE-627)DOAJ088000400 (DE-599)DOAJd02a1c49da784e1b905715eb3e0add27 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Isabel Velasco-Ruiz verfasserin aut Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.) 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption. pistachio (poly)phenols in-vitro gastrointestinal digestion bioaccessibility colonic fermentation human microbial metabolism Biology (General) Chemistry Elsy De Santiago verfasserin aut José Luis Ordóñez-Díaz verfasserin aut Gema Pereira-Caro verfasserin aut José Manuel Moreno-Rojas verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 5, p 4975 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:5, p 4975 https://doi.org/10.3390/ijms24054975 kostenfrei https://doaj.org/article/d02a1c49da784e1b905715eb3e0add27 kostenfrei https://www.mdpi.com/1422-0067/24/5/4975 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 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 24 2023 5, p 4975
allfieldsGer	10.3390/ijms24054975 doi (DE-627)DOAJ088000400 (DE-599)DOAJd02a1c49da784e1b905715eb3e0add27 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Isabel Velasco-Ruiz verfasserin aut Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.) 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption. pistachio (poly)phenols in-vitro gastrointestinal digestion bioaccessibility colonic fermentation human microbial metabolism Biology (General) Chemistry Elsy De Santiago verfasserin aut José Luis Ordóñez-Díaz verfasserin aut Gema Pereira-Caro verfasserin aut José Manuel Moreno-Rojas verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 5, p 4975 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:5, p 4975 https://doi.org/10.3390/ijms24054975 kostenfrei https://doaj.org/article/d02a1c49da784e1b905715eb3e0add27 kostenfrei https://www.mdpi.com/1422-0067/24/5/4975 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 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 24 2023 5, p 4975
allfieldsSound	10.3390/ijms24054975 doi (DE-627)DOAJ088000400 (DE-599)DOAJd02a1c49da784e1b905715eb3e0add27 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Isabel Velasco-Ruiz verfasserin aut Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.) 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption. pistachio (poly)phenols in-vitro gastrointestinal digestion bioaccessibility colonic fermentation human microbial metabolism Biology (General) Chemistry Elsy De Santiago verfasserin aut José Luis Ordóñez-Díaz verfasserin aut Gema Pereira-Caro verfasserin aut José Manuel Moreno-Rojas verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 5, p 4975 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:5, p 4975 https://doi.org/10.3390/ijms24054975 kostenfrei https://doaj.org/article/d02a1c49da784e1b905715eb3e0add27 kostenfrei https://www.mdpi.com/1422-0067/24/5/4975 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 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 24 2023 5, p 4975
language	English
source	In International Journal of Molecular Sciences 24(2023), 5, p 4975 volume:24 year:2023 number:5, p 4975
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callnumber-first	Q - Science
author	Isabel Velasco-Ruiz
spellingShingle	Isabel Velasco-Ruiz misc QH301-705.5 misc QD1-999 misc pistachio misc (poly)phenols misc in-vitro gastrointestinal digestion misc bioaccessibility misc colonic fermentation misc human microbial metabolism misc Biology (General) misc Chemistry Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.)
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topic_title	QH301-705.5 QD1-999 Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.) pistachio (poly)phenols in-vitro gastrointestinal digestion bioaccessibility colonic fermentation human microbial metabolism
topic	misc QH301-705.5 misc QD1-999 misc pistachio misc (poly)phenols misc in-vitro gastrointestinal digestion misc bioaccessibility misc colonic fermentation misc human microbial metabolism misc Biology (General) misc Chemistry
topic_unstemmed	misc QH301-705.5 misc QD1-999 misc pistachio misc (poly)phenols misc in-vitro gastrointestinal digestion misc bioaccessibility misc colonic fermentation misc human microbial metabolism misc Biology (General) misc Chemistry
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title	Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.)
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title_full	Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.)
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author_browse	Isabel Velasco-Ruiz Elsy De Santiago José Luis Ordóñez-Díaz Gema Pereira-Caro José Manuel Moreno-Rojas
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title_sort	effect of in vitro gastrointestinal digestion and colonic fermentation on the stability of polyphenols in pistachio (<i<pistacia vera</i< l.)
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title_auth	Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.)
abstract	The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption.
abstractGer	The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption.
abstract_unstemmed	The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption.
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container_issue	5, p 4975
title_short	Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.)
url	https://doi.org/10.3390/ijms24054975 https://doaj.org/article/d02a1c49da784e1b905715eb3e0add27 https://www.mdpi.com/1422-0067/24/5/4975 https://doaj.org/toc/1661-6596 https://doaj.org/toc/1422-0067
remote_bool	true
author2	Elsy De Santiago José Luis Ordóñez-Díaz Gema Pereira-Caro José Manuel Moreno-Rojas
author2Str	Elsy De Santiago José Luis Ordóñez-Díaz Gema Pereira-Caro José Manuel Moreno-Rojas
ppnlink	316340715
callnumber-subject	QH - Natural History and Biology
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.3390/ijms24054975
callnumber-a	QH301-705.5
up_date	2024-07-03T15:12:33.994Z
_version_	1803571223853006848
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Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (<i<Pistacia Vera</i< L.)

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