Journal
FOODS
Volume 11, Issue 13, Pages -Publisher
MDPI
DOI: 10.3390/foods11131955
Keywords
bioactive compounds; LC-MS; transepithelial transport; metabolic fate; Caco-2 cell culture; non-thermal processing
Categories
Funding
- Open Access Fund of Leibniz Universitat Hannover
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In this study, the bioavailability of catechin in rosehip infusion was investigated using gastrointestinal digestion and a Caco-2 cell culture model under conventional and non-thermal treatments. The results showed that non-thermally processed samples exhibited higher transportation across the epithelial cell layer, indicating their potential in enhancing the nutritional quality of the final products.
In this study, the in vitro bioavailability of rosehip infusion phenolics, mainly catechin, as a response to conventional and non-thermal treatments by combining gastrointestinal digestion and a Caco-2 cell culture model, was investigated. After application of thermal treatment (TT, 85 degrees C/10 min), high pressure (HPP, 600 MPa/5 min) or pulsed electric field (PEF, 15 kJ/kg) processing, all samples were subjected to simulated gastrointestinal digestion. Then, the amount of maximum non-toxic digest ratio was determined by the cytotoxicity sulforhodamine B (SRB) assay. Next, Caco-2 cells were exposed to 1:5 (v/v) times diluted digests in order to simulate the transepithelial transportation of catechin. Results showed that non-thermally processed samples (5.19 and 4.62% for HPP and PEF, respectively) exhibited greater transportation across the epithelial cell layer compared to than that of the TT-treated sample (3.42%). The present study highlighted that HPP and PEF, as non-thermal treatments at optimized conditions for infusions or beverages, can be utilized in order to enhance the nutritional quality of the final products.
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