In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaia

• Published in: Food chemistry Vol. 477; p. 143462
• Main Authors: de Paulo Farias, David, de Araújo, Fábio Fernandes, Villasante, Juliana, Fogliano, Vincenzo, Pastore, Glaucia Maria
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.06.2025
• Subjects: acetates; aldehydes; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - metabolism; Bioaccessibility; bioactive properties; Bioactivity; bioavailability; butyrates; catabolism; Digestion; epicatechin; epigallocatechin; Eugenia pyriformis; Fermentation; ferulic acid; food chemistry; Functional potential; Gastrointestinal Microbiome; Gastrointestinal Tract - metabolism; Gastrointestinal Tract - microbiology; health promotion; Humans; INFOGEST; intestinal microorganisms; intestines; Metabolites production; myricetin; Phenols - chemistry; Phenols - metabolism; Plant Extracts - chemistry; Plant Extracts - metabolism; prebiotics; procyanidins; propionic acid; pulp; Bioaccessibility; Metabolites production; Eugenia pyriformis; Bioactivity; Functional potential; INFOGEST
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2025.143462

Gastrointestinal digestion and gut microbiota fermentation can alter the bioaccessibility and bioactivity of phenolic compounds. This study assessed the effects of gastrointestinal digestion and gut microbiota fermentation on the bioaccessibility, bioactivity, and catabolism of phenolic compounds from uvaia (Eugenia pyriformis) seed and edible fraction (pulp + peel). The bioaccessibility of epigallocatechin, epicatechin, myricetin, and ferulic acid increased after the gastrointestinal digestion of the edible fraction, while seed digestion reduced epigallocatechin, procyanidin B2, and salicyl aldehyde levels. Acetate and butyrate production was higher from uvaia seed after 24-h fermentation (212.93 and 192.09 mg/L, respectively), while propionate production was higher from the edible fraction (63.37 mg/L). These findings suggest that gastrointestinal digestion influences the bioaccessibility and bioactivity of phenolic compounds in uvaia fractions. Additionally, the increased production of short-chain fatty acids points to a potential prebiotic effect, highlighting the potential of uvaia for developing intestinal health-promoting food products or supplements. •Digestion and metabolism of polyphenols from two uvaia fractions by gut microbiota.•Epigallocatechin increased 85.63 %, and epicatechin rose 37.93-fold after digestion.•Phenolics from uvaia fractions were highly metabolized during fecal fermentation.•Higher butyric acid content following 24 h of fermentation of uvaia seed.•Greater content of propionic acid after 24 h of fermentation of edible fraction.