☆ 4.7 Article

Bioaccessibility and bioactivities of phenolic compounds from microalgae during in vitro digestion and colonic fermentation

FOOD & FUNCTION (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Biochemical Research Methods

A combined analytical-chemometric approach for the in vitro determination of polyphenol bioaccessibility by simulated gastrointestinal digestion

Esther Gomez-Mejia et al.

Summary: In this study, the effects of simulated in vitro gastrointestinal digestion on the bioaccessibility of bioactive compounds in tea infusions were assessed using a combination of polyphenol and caffeine content, antioxidant activity, and chemometric analysis. The results revealed that the decaffeination process increased the stability and concentration of the evaluated compounds during digestion, with the greatest transformations occurring in the gastric and duodenal stages.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2022)

添加到收藏夹

Review Microbiology

Extraction and characterization of microalgae-derived phenolics for pharmaceutical applications: A systematic review

Sahil Kapoor et al.

Summary: Microalgae-derived bioactive phenolic compounds (MBPCs) are essential for biopharmaceutical and nutraceutical industries due to their diverse bioactivities. The use of state-of-the-art green technologies and modern progress has accelerated the discovery of novel active pharmaceutical compounds.

JOURNAL OF BASIC MICROBIOLOGY (2022)

添加到收藏夹

Article Chemistry, Medicinal

Characterization of Novel Selected Microalgae for Antioxidant Activity and Polyphenols, Amino Acids, and Carbohydrates

Paula Santiago-Diaz et al.

Summary: The biochemical composition of three novel selected microalgae strains (Chlorophyta) was evaluated to confirm their potential possibilities as new sustainably produced biomass with nutritional, functional, and/or biomedical properties. The results showed that these microalgae strains exhibited higher radical scavenging activity, abundant total phenolic compounds and amino acids, as well as high content of essential amino acids.

MARINE DRUGS (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt

Tung Thanh Diep et al.

Summary: This study explored the potential of encapsulated tamarillo polyphenols in cubosome nanoparticles for improving the stability of the polyphenols during digestion and fortifying yoghurt. The encapsulated polyphenols showed high stability during the gastric phase and slow release in the intestinal phase. Addition of encapsulated polyphenols to yoghurt improved its nutritional properties and antioxidant activity. The cubosomal delivery system demonstrated potential for value-added food product development with yoghurt as the vehicle.

ANTIOXIDANTS (2022)

添加到收藏夹

Article Chemistry, Applied

Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation

Hanjing Wu et al.

Summary: The bioaccessibility and bioactivity of phenolic compounds in coffee beans are influenced by the roasting and digestion processes. Light roasted coffee beans exhibit higher phenolic bioaccessibility, antioxidant activity, and short chain fatty acid production, which are more beneficial for gut health.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

Assessment of the bioaccessibility of phenolics from Australian grown lettuces by in vitro simulated gastrointestinal digestion and colonic fermentation

Min Shi et al.

Summary: Different varieties of lettuce have differences in the content, bioaccessibility, antioxidant properties, and production of short chain fatty acids (SCFAs) of phenolic compounds. Lollo rosso showed the highest content of phenolic compounds and exhibited high antioxidant capacities after gastrointestinal digestion. Baby cos and red little gem showed higher phenolic compound content after colonic fermentation. Most phenolic compounds in lettuce were bioaccessible after gastric and small intestinal digestion, except for kaempferol which relied more on colonic fermentation. All lettuce varieties achieved peak SCFA production after a certain time, with iceberg displaying the highest total SCFAs production at 8 hours fermentation.

FOOD BIOSCIENCE (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation

Chuqi Wang et al.

Summary: This study evaluated the bioaccessibility and antioxidant capacity of phenolic compounds in different tomato varieties during digestion and fermentation, and estimated the production of short chain fatty acids. The results showed variations among tomato varieties, with Kumato and Green Zebra providing more gut health benefits.

FOOD & FUNCTION (2022)

添加到收藏夹

Review Microbiology

Gut microbial metabolites as multi-kingdom intermediates

Kimberly A. Krautkramer et al.

Summary: The gut microbiota influences host physiology through the production of various metabolites. By studying microbial metabolites, researchers have identified potential microbial targets relevant for host health, despite the challenges of understanding host-microbiota interactions.

NATURE REVIEWS MICROBIOLOGY (2021)

添加到收藏夹

Review Chemistry, Medicinal

Antioxidant Compounds from Microalgae: A Review

Noemie Coulombier et al.

Summary: The demand for natural products isolated from microalgae has increased in the past decade, especially natural antioxidants as an alternative to synthetic ones. Microalgae possess various advantages for biotechnological applications, including high biodiversity, photosynthetic yield, growth, productivity, and metabolic plasticity. This review aims to cover the diversity of antioxidant compounds, their mode of action, as well as various assays used to assess antioxidant activity in microalgae, in order to improve the selection of suitable assays for evaluating microalgae antioxidant activity.

MARINE DRUGS (2021)

添加到收藏夹

Article Food Science & Technology

In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars

Diana Del Juncal-Guzman et al.

Summary: UV-C irradiation of pineapple slices increased the bioaccessibility of phenolic compounds, with a higher increase in the colonic phase compared to the gastric phase. The non-digestible fraction rich in flavonoids was biotransformed by gut microbiota, producing various beneficial compounds, highlighting the importance of studying metabolites produced during colonic fermentation in different food matrices.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays

Melanie Platzer et al.

Summary: Numerous assays have been developed to measure antioxidant activity, with the DPPH and ABTS assays being popular examples. This study compared the antioxidant potentials of 24 phenolic compounds using both methods and found common trends among most subgroups, but significant differences for some compounds. It suggests that the choice of assay should be based on the specific subgroup of phenolic compounds being studied.

MOLECULES (2021)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Freshwater microalgae biomasses exert a prebiotic effect on human colonic microbiota

Viviane Priscila Barros de Medeiros et al.

Summary: Overall, fructooligosaccharides and digested microalgae biomass were found to have effects on the composition of colonic microbiota. Spirulina biomass showed a significant promotion of Lactobacillus and Bifidobacterium relative abundances, while Desmodesmus biomass was beneficial for increasing butyric and propionic acids in the colon.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2021)

添加到收藏夹

Article Food Science & Technology

Effect of in vitro digestion on phenolic compounds and antioxidant capacity of different apple (Malus domestica) varieties harvested in Mexico

Lizbeth Sandra Corona-Leo et al.

Summary: The in vitro gastrointestinal digestion process significantly affects the bioaccessibility of phenolic compounds, flavonoids, anthocyanins, and antioxidant capacity in apples. Different apple varieties showed varying levels of these compounds at different digestion stages, with the intestinal stage releasing higher content of phenolic compounds and flavonoids, and the gastric stage releasing higher content of anthocyanins. The study suggests that chemical extraction methods may overestimate the bioavailability of phenolic compounds in apples.

FOOD BIOSCIENCE (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

An In Vitro Pilot Fermentation Study on the Impact of Chlorella pyrenoidosa on Gut Microbiome Composition and Metabolites in Healthy and Coeliac Subjects

Carmen van der Linde et al.

Summary: The study simulated the human colon in vitro and found that the addition of Chlorella pyrenoidosa significantly altered the gut microbiota composition and metabolic activity in both healthy donors and coeliac patients, with a particular impact on short-chain fatty acid production.

MOLECULES (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Antitumor Activity of Fucus vesiculosus-Derived Phlorotannins through Activation of Apoptotic Signals in Gastric and Colorectal Tumor Cell Lines

Marcelo D. Catarino et al.

Summary: This study found that phlorotannin samples from Fucus vesiculosus exhibit specific cytotoxicity against gastrointestinal tumor cell lines without affecting normal cell viability. Among the tested fractions, F5 showed the highest activity against colorectal and gastric cancer cells, inducing cell death via apoptosis and necrosis. UHPLC-MS analysis identified compounds such as eckstolonol and fucofurodiphlorethol as potentially responsible for the observed cytotoxic effects.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

添加到收藏夹

Review Food Science & Technology

Extraction of phenolic compounds: A review

Oluwaseun Ruth Alara et al.

Summary: Phenolic compounds, part of secondary metabolites in plants, have diverse structures and distribution in plants, making extraction challenging. Selecting an appropriate extraction method is crucial for recovering target phenolic compounds efficiently. This review focuses on various extraction methods for phenolic compounds, both conventional and unconventional.

CURRENT RESEARCH IN FOOD SCIENCE (2021)

添加到收藏夹

Article Food Science & Technology

Prebiotic activity of monofloral honeys produced by stingless bees in the semi-arid region of Brazilian Northeastern toward Lactobacillus acidophilus LA-05 and Bifidobacterium lactis BB-12

Flavia Helena Carvalho de Melo et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Review Nutrition & Dietetics

Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review

Karolina Wojtunik-Kulesza et al.

NUTRIENTS (2020)

添加到收藏夹

Review Biochemistry & Molecular Biology

Concept, mechanism, and applications of phenolic antioxidants in foods

Alam Zeb

JOURNAL OF FOOD BIOCHEMISTRY (2020)

添加到收藏夹

Review Biochemistry & Molecular Biology

Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin

Rosa Perez-Gregorio et al.

MOLECULES (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion

Chunhe Gu et al.

ANTIOXIDANTS (2020)

添加到收藏夹

Article Food Science & Technology

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Hafiz A. R. Suleria et al.

FOODS (2020)

添加到收藏夹

Article Multidisciplinary Sciences

Thermostability of bioactive compounds during roasting process of coffee beans

Fathy M. Mehaya et al.

HELIYON (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effects of in vitro digestion-fermentation over global antioxidant response and short chain fatty acid production of beet waste extracts in Ca(ii)-alginate beads

Tatiana Rocio Aguirre-Calvo et al.

FOOD & FUNCTION (2020)

添加到收藏夹

Article Food Science & Technology

Polyphenolic profile, macro- and microelements in bioaccessible fractions of grape juice sediment using in vitro gastrointestinal simulation

Isabel Cristina da Silva Haas et al.

FOOD BIOSCIENCE (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Microalgae of interest as food source: Biochemical composition and digestibility

Alberto Niccolai et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)

添加到收藏夹

Article Food Science & Technology

Protocatechuic acid from chicory is bioavailable and undergoes partial glucuronidation and sulfation in healthy humans

Jiakun Zheng et al.

FOOD SCIENCE & NUTRITION (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

The Contribution of Carotenoids, Phenolic Compounds, and Flavonoids to the Antioxidative Properties of Marine Microalgae Isolated from Mediterranean Morocco

Imane Haoujar et al.

MOLECULES (2019)

添加到收藏夹

Article Food Science & Technology

Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts

M. Jose Jara-Palacios et al.

FOOD RESEARCH INTERNATIONAL (2018)

添加到收藏夹

Review Chemistry, Medicinal

Phenolic-Protein Interactions: Effects on Food Properties and Health Benefits

Nydia E. Buitimea-Cantua et al.

JOURNAL OF MEDICINAL FOOD (2018)

添加到收藏夹

Article Nutrition & Dietetics

Colonic Mucosal Bacteria Are Associated with Inter-Individual Variability in Serum Carotenoid Concentrations

Zora Djuric et al.

JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS (2018)

添加到收藏夹

Review Food Science & Technology

Galloylation of polyphenols alters their biological activity

Daniel Karas et al.

FOOD AND CHEMICAL TOXICOLOGY (2017)

添加到收藏夹

Article Biochemistry & Molecular Biology

Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables

Yuan Gao et al.

MOLECULES (2017)

添加到收藏夹

Review Biochemistry & Molecular Biology

Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

Alejandra I. Martinez-Gonzalez et al.

MOLECULES (2017)

添加到收藏夹

Article Multidisciplinary Sciences

Effects of chlorogenic acid on capacity of free radicals scavenging and proteomic changes in postharvest fruit of nectarine

Yu Xi et al.

PLOS ONE (2017)

添加到收藏夹

Article Nutrition & Dietetics

Gastrointestinal modifications and bioavailability of brown seaweed phlorotannins and effects on inflammatory markers

Giulia Corona et al.

BRITISH JOURNAL OF NUTRITION (2016)

添加到收藏夹

Review Chemistry, Medicinal

Emergent Sources of Prebiotics: Seaweeds and Microalgae

Maria Filomena de Jesus Raposo et al.

MARINE DRUGS (2016)

添加到收藏夹

Review Nutrition & Dietetics

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility

Tugba Ozdal et al.

NUTRIENTS (2016)

添加到收藏夹

Review Biochemistry & Molecular Biology

Metabolic and Microbial Modulation of the Large Intestine Ecosystem by Non-Absorbed Diet Phenolic Compounds: A Review

Juana I. Mosele et al.

MOLECULES (2015)

添加到收藏夹

Article Food Science & Technology

Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds

Juana I. Mosele et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

添加到收藏夹

Article Integrative & Complementary Medicine

Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents

Dongxiao Su et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2014)

添加到收藏夹

Article Chemistry, Physical

Radical Scavenging Ability of Gallic Acid toward OH and OOH Radicals. Reaction Mechanism and Rate Constants from the Density Functional Theory

Tiziana Marino et al.

JOURNAL OF PHYSICAL CHEMISTRY B (2014)

添加到收藏夹

Article Chemistry, Medicinal

Cellular Antioxidant Effect of Four Bromophenols from the Red Algae, Vertebrata lanosa

Elisabeth K. Olsen et al.

MARINE DRUGS (2013)

添加到收藏夹

Article Biochemistry & Molecular Biology

Caecal absorption of vitexin-2-O-xyloside and its aglycone apigenin, in the rat

Donato Angelino et al.

FOOD & FUNCTION (2013)

添加到收藏夹

Article Chemistry, Applied

Metabolic pathways of the colonic metabolism of flavonoids (flavonols, flavones and flavanones) and phenolic acids

Aida Serra et al.

FOOD CHEMISTRY (2012)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Antioxidant potential of microalgae in relation to their phenolic and carotenoid content

Koen Goiris et al.

JOURNAL OF APPLIED PHYCOLOGY (2012)

添加到收藏夹

Article Chemistry, Applied

Validation of a quantitative assay for the total content of lipophilic and hydrophilic antioxidants in foods

Bente L. Halvorsen et al.

FOOD CHEMISTRY (2011)

添加到收藏夹

Article Chemistry, Applied

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

Nadia Ortega et al.

FOOD CHEMISTRY (2011)

添加到收藏夹

Article Integrative & Complementary Medicine

Protective effect of aqueous extract from Spirulina platensis against cell death induced by free radicals

Wan-Loy Chu et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2010)

添加到收藏夹

Article Chemistry, Applied

In vitro bio-accessibility and antioxidant activity of grape polyphenols

Davide Tagliazucchi et al.

FOOD CHEMISTRY (2010)

添加到收藏夹

Article Chemistry, Applied

Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae

Hua-Bin Li et al.

FOOD CHEMISTRY (2007)

添加到收藏夹

Article Nutrition & Dietetics

Chlorogenic acid is absorbed in its intact form in the stomach of rats

S Lafay et al.

JOURNAL OF NUTRITION (2006)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.