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Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread.
Front Nutr. 2021; 8:708928.FN

Abstract

The aim of this study is to investigate the bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Phenolics from coffee were predominantly found in free forms (68%, mainly chlorogenic acids), whereas those from bread were mostly bound to melanoidins (61%, mainly ferulic acid). Bioacessibility of coffee total free phenolics slightly decreased during simulated digestion (87, 86, and 82% after the oral, gastric, and intestinal steps, respectively), with caffeoylquinic acids being isomerized and chlorogenic acids being partially hydrolyzed to the corresponding hydroxycinnamic acids. Bioacessibility of bread total free phenolics decreased during simulated digestion (91, 85, and 67% after the oral, gastric, and intestinal steps, respectively), probably related to complexation with the proteins in simulated gastric and intestinal fluids. Upon gut fermentation, the bioaccessibility of total free phenolics from both coffee and bread decreased, mainly after the first 4 h (56 and 50%, respectively). Caffeic and ferulic acids were the predominant metabolites found during coffee and bread gut fermentation, respectively. Melanoidin-bound phenolics from coffee and bread were progressively released after the gastric and intestinal steps, probably due to hydrolysis caused by the acidic conditions of the stomach and the action of pancreatin from the intestinal fluid. The bioaccessibilities of all phenolics from coffee and bread melanoidins after the gastric and intestinal steps were, on average, 11 and 26%, respectively. During gut fermentation, phenolics bound to both coffee and bread melanoidins were further released by the gut microbiota, whereas those from coffee were also metabolized. This difference could be related to the action of proteases on melanoproteins during gastrointestinal digestion, probably anticipating phenolics release. Nevertheless, bioaccessibilities of melanoidin-bound phenolics reached maximum values after gut fermentation for 24 h (50% for coffee and 51% for bread). In conclusion, the bioaccessibilities of coffee and bread free phenolics during simulated digestion and gut fermentation were remarkably similar, and so were the bioaccessibilities of coffee and bread melanoidin-bound phenolics.

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Authors+Show Affiliations

Alves G
Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
Lobo LA
Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
Domingues RMCP
Laboratório de Biologia de Anaeróbios, Medical Microbiology Department, Paulo de Goés Microbiology Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
Monteiro M
Laboratório de Alimentos Funcionais, Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
Perrone D
Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34381807

Citation

Alves, Genilton, et al. "Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread." Frontiers in Nutrition, vol. 8, 2021, p. 708928.
Alves G, Lobo LA, Domingues RMCP, et al. Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread. Front Nutr. 2021;8:708928.
Alves, G., Lobo, L. A., Domingues, R. M. C. P., Monteiro, M., & Perrone, D. (2021). Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread. Frontiers in Nutrition, 8, 708928. https://doi.org/10.3389/fnut.2021.708928
Alves G, et al. Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread. Front Nutr. 2021;8:708928. PubMed PMID: 34381807.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread. AU - Alves,Genilton, AU - Lobo,Leandro Araújo, AU - Domingues,Regina Maria Cavalcanti Pilotto, AU - Monteiro,Mariana, AU - Perrone,Daniel, Y1 - 2021/07/26/ PY - 2021/05/12/received PY - 2021/06/24/accepted PY - 2021/8/12/entrez PY - 2021/8/13/pubmed PY - 2021/8/13/medline KW - chlorogenic acids KW - ferulic acid KW - gut fermentation KW - maillard reaction KW - melanoproteins KW - melanosaccharides KW - simulated digestion SP - 708928 EP - 708928 JF - Frontiers in nutrition JO - Front Nutr VL - 8 N2 - The aim of this study is to investigate the bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Phenolics from coffee were predominantly found in free forms (68%, mainly chlorogenic acids), whereas those from bread were mostly bound to melanoidins (61%, mainly ferulic acid). Bioacessibility of coffee total free phenolics slightly decreased during simulated digestion (87, 86, and 82% after the oral, gastric, and intestinal steps, respectively), with caffeoylquinic acids being isomerized and chlorogenic acids being partially hydrolyzed to the corresponding hydroxycinnamic acids. Bioacessibility of bread total free phenolics decreased during simulated digestion (91, 85, and 67% after the oral, gastric, and intestinal steps, respectively), probably related to complexation with the proteins in simulated gastric and intestinal fluids. Upon gut fermentation, the bioaccessibility of total free phenolics from both coffee and bread decreased, mainly after the first 4 h (56 and 50%, respectively). Caffeic and ferulic acids were the predominant metabolites found during coffee and bread gut fermentation, respectively. Melanoidin-bound phenolics from coffee and bread were progressively released after the gastric and intestinal steps, probably due to hydrolysis caused by the acidic conditions of the stomach and the action of pancreatin from the intestinal fluid. The bioaccessibilities of all phenolics from coffee and bread melanoidins after the gastric and intestinal steps were, on average, 11 and 26%, respectively. During gut fermentation, phenolics bound to both coffee and bread melanoidins were further released by the gut microbiota, whereas those from coffee were also metabolized. This difference could be related to the action of proteases on melanoproteins during gastrointestinal digestion, probably anticipating phenolics release. Nevertheless, bioaccessibilities of melanoidin-bound phenolics reached maximum values after gut fermentation for 24 h (50% for coffee and 51% for bread). In conclusion, the bioaccessibilities of coffee and bread free phenolics during simulated digestion and gut fermentation were remarkably similar, and so were the bioaccessibilities of coffee and bread melanoidin-bound phenolics. SN - 2296-861X UR - https://www.unboundmedicine.com/medline/citation/34381807/Bioaccessibility_and_Gut_Metabolism_of_Free_and_Melanoidin_Bound_Phenolic_Compounds_From_Coffee_and_Bread_ DB - PRIME DP - Unbound Medicine ER -