Tags

Type your tag names separated by a space and hit enter

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages.
Food Chem. 2017 Dec 15; 237:453-460.FC

Abstract

Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Correa VG
Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
Gonçalves GA
Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
de Sá-Nakanishi AB
Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
Ferreira ICFR
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal. Electronic address: iferreira@ipb.pt.
Barros L
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, Bragança, Portugal.
Dias MI
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, Bragança, Portugal.
Koehnlein EA
Department of Nutrition, Federal University of South Border, Realeza, Paraná, Brazil.
de Souza CGM
Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
Bracht A
Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
Peralta RM
Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil. Electronic address: rmperalta@uem.br.

MeSH

BeveragesFermentationIlex paraguariensisPlant Extracts

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28764019

Citation

Correa, Vanesa G., et al. "Effects of in Vitro Digestion and in Vitro Colonic Fermentation On Stability and Functional Properties of Yerba Mate (Ilex Paraguariensis A. St. Hil.) Beverages." Food Chemistry, vol. 237, 2017, pp. 453-460.
Correa VG, Gonçalves GA, de Sá-Nakanishi AB, et al. Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages. Food Chem. 2017;237:453-460.
Correa, V. G., Gonçalves, G. A., de Sá-Nakanishi, A. B., Ferreira, I. C. F. R., Barros, L., Dias, M. I., Koehnlein, E. A., de Souza, C. G. M., Bracht, A., & Peralta, R. M. (2017). Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages. Food Chemistry, 237, 453-460. https://doi.org/10.1016/j.foodchem.2017.05.125
Correa VG, et al. Effects of in Vitro Digestion and in Vitro Colonic Fermentation On Stability and Functional Properties of Yerba Mate (Ilex Paraguariensis A. St. Hil.) Beverages. Food Chem. 2017 Dec 15;237:453-460. PubMed PMID: 28764019.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages. AU - Correa,Vanesa G, AU - Gonçalves,Geferson A, AU - de Sá-Nakanishi,Anacharis B, AU - Ferreira,Isabel C F R, AU - Barros,Lillian, AU - Dias,Maria I, AU - Koehnlein,Eloá A, AU - de Souza,Cristina G M, AU - Bracht,Adelar, AU - Peralta,Rosane M, Y1 - 2017/05/25/ PY - 2017/01/25/received PY - 2017/05/23/revised PY - 2017/05/24/accepted PY - 2017/8/3/entrez PY - 2017/8/3/pubmed PY - 2017/11/7/medline KW - Antibacterial activity KW - Antioxidant activity KW - Antitumoral activity KW - Chlorogenic acid KW - Colonic fermentation KW - Ilex paraguariensis KW - In vitro gastrointestinal digestion KW - Yerba mate SP - 453 EP - 460 JF - Food chemistry JO - Food Chem VL - 237 N2 - Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28764019/Effects_of_in_vitro_digestion_and_in_vitro_colonic_fermentation_on_stability_and_functional_properties_of_yerba_mate__Ilex_paraguariensis_A__St__Hil___beverages_ DB - PRIME DP - Unbound Medicine ER -