Tags

Type your tag names separated by a space and hit enter

Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed.
Food Chem. 2020 Dec 15; 333:127473.FC

Abstract

This study aimed at investigating two strategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bioprocessing and addition of green coffee infusion. Although both strategies had a significant effect on increasing the contents of total soluble phenolic compounds in breads, the addition of green coffee infusion was much more relevant (19.1-fold) than enzymatic bioprocessing (1.8-fold). The phenolic compounds present as soluble forms were completely released from all breads' matrix already at the oral phase of digestion. While gastric digestion did not promote the release of insoluble phenolic compounds, intestinal conditions led to a slight release. All bread samples showed maximum phenolic compounds bioaccessibility after 4 h of gut fermentation. Upon the end of in vitro digestion and gut fermentation, the difference between the strategies was that enzymatic bioprocessing accelerated ferulic acid release, while the addition of green coffee infusion increased 10.4-fold the overall phenolic compounds bioaccessibility.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

de Almeida SS
Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil.
da Costa GBM
Laboratório de Microbiologia Microbiana, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 549, 21941-909 Rio de Janeiro, Brazil.
Barreto MS
Laboratório de Microbiologia Microbiana, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 549, 21941-909 Rio de Janeiro, Brazil.
Freire DMG
Laboratório de Microbiologia Microbiana, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 549, 21941-909 Rio de Janeiro, Brazil.
Lobo LA
Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Intitute, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco I, 2° andar, sala 6, 21941-902 Rio de Janeiro, Brazil.
Domingues RMCP
Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Intitute, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco I, 2° andar, sala 6, 21941-902 Rio de Janeiro, Brazil.
Moura-Nunes N
Laboratório de Bromatologia, Nutrition Institute, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.143, 20550-900 Rio de Janeiro, Brazil.
Monteiro M
Laboratório de Alimentos Funcionais, Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
Perrone D
Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil. Electronic address: danielperrone@iq.ufrj.br.

MeSH

Biological AvailabilityBreadCoffeeCoumaric AcidsFermentationGastrointestinal MicrobiomePhenolsTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32659670

Citation

de Almeida, Suellen Silva, et al. "Bioaccessibility and Gut Metabolism of Phenolic Compounds of Breads Added With Green Coffee Infusion and Enzymatically Bioprocessed." Food Chemistry, vol. 333, 2020, p. 127473.
de Almeida SS, da Costa GBM, Barreto MS, et al. Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed. Food Chem. 2020;333:127473.
de Almeida, S. S., da Costa, G. B. M., Barreto, M. S., Freire, D. M. G., Lobo, L. A., Domingues, R. M. C. P., Moura-Nunes, N., Monteiro, M., & Perrone, D. (2020). Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed. Food Chemistry, 333, 127473. https://doi.org/10.1016/j.foodchem.2020.127473
de Almeida SS, et al. Bioaccessibility and Gut Metabolism of Phenolic Compounds of Breads Added With Green Coffee Infusion and Enzymatically Bioprocessed. Food Chem. 2020 Dec 15;333:127473. PubMed PMID: 32659670.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed. AU - de Almeida,Suellen Silva, AU - da Costa,Gabriela Bouça Marques, AU - Barreto,Maysa Silva, AU - Freire,Denise Maria Guimarães, AU - Lobo,Leandro Araújo, AU - Domingues,Regina Maria Cavalcanti Pilotto, AU - Moura-Nunes,Nathália, AU - Monteiro,Mariana, AU - Perrone,Daniel, Y1 - 2020/07/03/ PY - 2020/04/01/received PY - 2020/06/25/revised PY - 2020/06/29/accepted PY - 2020/7/14/pubmed PY - 2021/1/7/medline PY - 2020/7/14/entrez KW - 4,5-diCQA (PubChem CID 6474309) KW - 5-CQA (PubChem CID 1794427) KW - 5-FQA (PubChem CID 15901362) KW - Bioactive compounds KW - Bioprocessing KW - Caffeic acid (PubChem CID 689043) KW - Ferulic acid (PubChem CID 445858) KW - Gut fermentation KW - In vitro digestion KW - Sinapic acid (PubChem CID 637775) KW - Whole-grain bread KW - p-Coumaric acid (PubChem CID 637542). SP - 127473 EP - 127473 JF - Food chemistry JO - Food Chem VL - 333 N2 - This study aimed at investigating two strategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bioprocessing and addition of green coffee infusion. Although both strategies had a significant effect on increasing the contents of total soluble phenolic compounds in breads, the addition of green coffee infusion was much more relevant (19.1-fold) than enzymatic bioprocessing (1.8-fold). The phenolic compounds present as soluble forms were completely released from all breads' matrix already at the oral phase of digestion. While gastric digestion did not promote the release of insoluble phenolic compounds, intestinal conditions led to a slight release. All bread samples showed maximum phenolic compounds bioaccessibility after 4 h of gut fermentation. Upon the end of in vitro digestion and gut fermentation, the difference between the strategies was that enzymatic bioprocessing accelerated ferulic acid release, while the addition of green coffee infusion increased 10.4-fold the overall phenolic compounds bioaccessibility. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32659670/Bioaccessibility_and_gut_metabolism_of_phenolic_compounds_of_breads_added_with_green_coffee_infusion_and_enzymatically_bioprocessed_ DB - PRIME DP - Unbound Medicine ER -