Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 9, Pages 2490-2499Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b06480
Keywords
Opuntia ficus-indica; polyphenols; gut microbiota; antioxidant activity; DNA damage; cytotoxicity
Funding
- Spanish Ministry of Economy and Competitiveness [AGL2014-52636-P]
- Association of Friends of the University of Navarra
- La Caixa Banking Foundation
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The bioactivity of (poly)phenols from a food is an interplay between the cooking methods applied and the interaction of the food with the gastrointestinal tract. The (poly)phenolic profile and biological activity of raw and cooked cactus (Opuntia ficus-indica Mill.) cladodes following in vitro digestion and colonic fermentation were evaluated. Twenty-seven (poly)phenols were identified and quantified by HPLC-ESI-MS, with piscidic acid being the most abundant. Throughout the colonic fermentation, flavonoids showed more degradation than phenolic acids, and eucomic acid remained the most relevant after 24 h. The catabolite 3-(4-hydroxyphenyl)propionic acid was generated after 24 h of fermentation. Cytotoxicity, genotoxicity, and cell cycle analyses were performed in HT29 cells. Cactus colonic fermentates showed higher cell viability (>= 80%) in comparison to the control fermentation with no cactus and significantly (p < 0.05) reduced H2O2-induced DNA damage in HT29 cells. Results suggest that, although phenolic compounds were degraded during the colonic fermentation, the biological activity is retained in colon cells.
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