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Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 October 2022) | Viewed by 17938

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Special Issue Editors

Prof. Dr. Diana Martín

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Guest Editor

Food Science Department, University Autonoma of Madrid, Madrid, Spain
Interests: edible insects; insects rearing; technological processing; nutritional composition; lipid compounds; lipid oxidation; health properties; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Dr. Carolina Cueva

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Guest Editor

Institute of Food Science Research (CIAL, UAM-CSIC). Spanish National Research Council, Madrid, Spain
Interests: bioactive compounds; microbial metabolism; in vitro digestion models

Special Issue Information

Dear Colleagues,

In vitro digestion models are quick, simple, and versatile tools that allow for studying the gastrointestinal behaviour of bioactive compounds under pseudo-physiological conditions. They are based on laboratory-scale simulation of mechanical (peristalsis, disruption, mastication, absorption, etc.) and chemical treatments (enzymatic hydrolysis, transformation by pH, etc.), as well as the interactions with the microbiota that take place throughout the different stages of the digestion process (oral, gastric, intestinal, or colonic). The usefulness of the information that in vitro digestion models can provide is huge. Thus, in addition to allowing for establishing the important parameters of bioaccessibility and bioavailability, they can be used for the evaluation of the biological activities that take place at the level of the gastrointestinal tract, such as the inhibitory capacity of digestive enzymes, reduction of cholesterol absorption, or prebiotic effects. Furthermore, through the use of in vitro digestion models, it is possible to establish the impact that exposure to gastrointestinal conditions and microbial metabolism have on the modulation, either positive or negatively, of the subsequent bioactivity of the compounds, as well as to elucidate interactions that may take place between bioactive compounds and other co-existing compounds within the gastrointestinal tract. Finally, in vitro digestion models also allow for validating the effectiveness of innovative strategies to improve the bioaccessibility and bioavailability parameters, such as the development of specific formulations or delivery systems. This Special Issue is open to original research results and review articles focused on applications of in vitro digestion models, either static and dynamic models, with the final aim of showing the usefulness of this tool to contributing towards the understanding of the gastrointestinal behaviour of food bioactive compounds and to achieve broader knowledge of their potential.

Dr. Diana Martín
Dr. Carolina Cueva
Guest Editors

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Keywords

Oral, gastric, intestinal, or colonic digestion
Bioaccessibility
Bioavailability
Hydrolysis of bioactive compounds
Digestive enzymes inhibition
Reduction of cholesterol absorption
Prebiotic effect
Microbial metabolism
Absorption enhancers
Intestinal or colonic delivery systems

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Published Papers (6 papers)

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Research

20 pages, 3957 KiB

Open AccessArticle

In Vitro Gastrointestinal Bioaccessibility, Bioactivities and Colonic Fermentation of Phenolic Compounds in Different Vigna Beans

by Minhao Li, Qian Bai, Jiajing Zhou, Thaiza Serrano Pinheiro de Souza and Hafiz Ansar Rasul Suleria

Foods 2022, 11(23), 3884; https://doi.org/10.3390/foods11233884 - 1 Dec 2022

Cited by 4 | Viewed by 2820

Abstract

Beans are widely consumed throughout the world, rich in non-nutrient phenolic compounds and other bioactive constituents, including alkaloids, lectins, and others. However, research about in vitro digestion impacts on the changes of bioactive compounds’ release and related antioxidant potential in different Vigna beans is limited. This research aimed to assess the modifications that occur in the content and bioaccessibility of phenolic compounds in four Vigna samples (adzuki bean, black urid whole, black eye bean, and mung bean), their antioxidant properties, and short chain fatty acids (SCFAs) production through static in vitro gastrointestinal digestion and colonic fermentation. Adzuki bean exhibited relatively higher total phenolic content (TPC; 4.76 mg GAE/g) and antioxidant activities after in vitro digestion. The black eye beans’ total flavonoid content (0.74 mg QE/g) and total condensed tannins (10.43 mg CE/g) displayed higher tendencies. For colonic fermentation, the greatest TPC value of entire samples was detected through a 2-h reaction. In most selected beans, phenolic compounds were comparably more bioaccessible during the oral phase. Acetic acid showed the highest level through SCFAs production, and the total SCFAs in adzuki beans was the greatest (0.021 mmol/L) after 16-h fermentation. Adzuki beans may be more beneficial to gut health and possess a stronger antioxidant potential after consumption. Full article

(This article belongs to the Special Issue Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models)

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16 pages, 2104 KiB

Open AccessArticle

Effects of Exogenous Caffeic Acid, L-Phenylalanine and NaCl Treatments on Main Active Components Content and In Vitro Digestion of Germinated Tartary Buckwheat

by Wenping Peng, Nan Wang, Shunmin Wang, Junzhen Wang and Yulu Dong

Foods 2022, 11(22), 3682; https://doi.org/10.3390/foods11223682 - 17 Nov 2022

Cited by 2 | Viewed by 1463

Abstract

Germination is an effective method for improving the nutritional value of Tartary buckwheat (TB). The effects of exogenous additive treatments (caffeic acid (CA), L-phenylalanine (L-Phe), NaCl) on germination, main active component contents and antioxidant activities before and after in vitro digestion of germinated TB were investigated. Compared with the natural growth group, the T₄ group (CA 17 mg/L, L-Phe 2.7 mmol/L, NaCl 2.7 mmol/L) treatment increased the germination rate (67.50%), sprout length, reducing sugar (53.05%), total flavonoid (18.36%) and total phenolic (20.96%) content, and antioxidant capacity of TB. In addition, exogenous additives treatment induced the consumption of a lot of nutrients during seed germination, resulting in a decrease in the content of soluble protein and soluble sugar. The stress degree of natural germination on seeds was higher than that of low concentrations of exogenous additives, resulting in an increase in malondialdehyde content. In vitro digestion leads to a decrease in phenolics content and antioxidant capacity, which can be alleviated by exogenous treatment. The results showed that treatment with exogenous additives was a good method to increase the nutritional value of germinated TB, which provided a theoretical basis for screening suitable growth conditions for flavonoid enrichment. Full article

(This article belongs to the Special Issue Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models)

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15 pages, 1227 KiB

Open AccessArticle

Influence of In Vitro Gastric Digestion of Olive Leaf Extracts on Their Bioactive Properties against H. pylori

by Marisol Villalva, Jose Manuel Silvan, Esperanza Guerrero-Hurtado, Alba Gutierrez-Docio, Joaquín Navarro del Hierro, Teresa Alarcón-Cavero, Marin Prodanov, Diana Martin and Adolfo J. Martinez-Rodriguez

Foods 2022, 11(13), 1832; https://doi.org/10.3390/foods11131832 - 22 Jun 2022

Cited by 9 | Viewed by 3112

Abstract

The aim of this work was to evaluate the influence of in vitro gastric digestion of two olive leaf extracts (E1 and E2) on their chemical composition and bioactive properties against Helicobacter pylori (H. pylori), one of the most successful and prevalent human pathogens. HPLC-PAD/MS analysis and anti-inflammatory, antioxidant, and antibacterial activities of both olive leaf extracts were carried out before and after their in vitro gastric digestion. The results showed that gastric digestion produced modifications of the chemical composition and bioactive properties of both olive leaf extracts. The main compounds in the extract E1 were hydroxytyrosol and its glucoside derivatives (14,556 mg/100 g), presenting all the identified compounds a more polar character than those found in the E2 extract. E2 showed a higher concentration of less polar compounds than E1 extract, with oleuropein (21,419 mg/100 g) being the major component. Gastric digestion during the fasted state (pH 2) induced an overall decrease of the most identified compounds. In the extract E1, while the anti-inflammatory capacity showed only a slight decrease (9% of IL-8 production), the antioxidant properties suffered a drastic drop (23% of ROS inhibition), as well as the antibacterial capacity. However, in the extract E2, these changes caused an increase in the anti-inflammatory (19% of IL-8 production) and antioxidant activity (9% of ROS inhibition), which could be due to the hydrolysis of oleuropein and ligustroside into their main degradation products, hydroxytyrosol and tyrosol, but the antibacterial activity was reduced. Gastric digestion during fed state (pH 5) had less influence on the composition of the extracts, affecting in a lesser degree their anti-inflammatory and antioxidant activity, although there was a decrease in the antibacterial activity in both extracts similar to that observed at pH 2. Full article

(This article belongs to the Special Issue Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models)

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13 pages, 8672 KiB

Open AccessArticle

Changes in Physicochemical and Biological Properties of Polyphenolic-Protein-Polysaccharide Ternary Complexes from Hovenia dulcis after In Vitro Simulated Saliva-Gastrointestinal Digestion

by Ding-Tao Wu, Yuan He, Meng-Xi Fu, Ren-You Gan, Yi-Chen Hu and Liang Zou

Foods 2021, 10(10), 2322; https://doi.org/10.3390/foods10102322 - 29 Sep 2021

Cited by 7 | Viewed by 2613

Abstract

The present study aimed to explore the impacts of in vitro simulated saliva-gastrointestinal digestion on physicochemical and biological properties of the polyphenolic-protein-polysaccharide ternary complex (PPP) extracted from Hovenia dulcis. The results revealed that the in vitro digestion did remarkably affect physicochemical properties of PPP, such as content of reducing sugar release, content of bound polyphenolics, and molecular weight distribution, as well as ratios of compositional monosaccharides and amino acids. In particular, the content of bound polyphenolics notably decreased from 281.93 ± 2.36 to 54.89 ± 0.42 mg GAE/g, which might be the major reason for the reduction of bioactivities of PPP after in vitro digestion. Molecular weight of PPP also remarkably reduced, which might be attributed to the destruction of glycosidic linkages and the disruption of aggregates. Moreover, although biological activities of PPP obviously decreased after in vitro digestion, the digested PPP (PPP-I) also exhibited remarkable in vitro antioxidant and antiglycation activities, as well as in vitro inhibitory effects against α-glucosidase. These findings can help to well understand the digestive behavior of PPP extracted from H. dulcis, and provide valuable and scientific supports for the development of PPP in the industrial fields of functional food and medicine. Full article

(This article belongs to the Special Issue Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models)

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15 pages, 316 KiB

Open AccessArticle

Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

by Xochitl Cruz Sollano-Mendieta, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla and Darío Iker Téllez-Medina

Foods 2021, 10(9), 1995; https://doi.org/10.3390/foods10091995 - 25 Aug 2021

Cited by 22 | Viewed by 2744

Abstract

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively. Full article

(This article belongs to the Special Issue Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models)

12 pages, 1048 KiB

Open AccessArticle

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

by Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, Giada Rainero, Federico Bianchi, Gianluca Giuberti, Luigi Lucini and Barbara Simonato

Foods 2021, 10(3), 507; https://doi.org/10.3390/foods10030507 - 27 Feb 2021

Cited by 31 | Viewed by 3420

Abstract

Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest (p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion. Full article

(This article belongs to the Special Issue Innovative Research on Food Bioactive Compounds Using In Vitro Digestion Models)

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