In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaia
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 fr...
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| Published in | Food chemistry Vol. 477; p. 143462 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
15.06.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0308-8146 1873-7072 1873-7072 |
| DOI | 10.1016/j.foodchem.2025.143462 |
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| Abstract | 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. |
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| AbstractList | 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. 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.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. 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. 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. |
| ArticleNumber | 143462 |
| Author | Fogliano, Vincenzo Villasante, Juliana Pastore, Glaucia Maria de Paulo Farias, David de Araújo, Fábio Fernandes |
| Author_xml | – sequence: 1 givenname: David surname: de Paulo Farias fullname: de Paulo Farias, David email: farias.davidp@gmail.com organization: Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP, 13083-862, 7, Brazil – sequence: 2 givenname: Fábio Fernandes surname: de Araújo fullname: de Araújo, Fábio Fernandes organization: Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP, 13083-862, 7, Brazil – sequence: 3 givenname: Juliana surname: Villasante fullname: Villasante, Juliana organization: Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain – sequence: 4 givenname: Vincenzo surname: Fogliano fullname: Fogliano, Vincenzo organization: Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University & Research, P.O. Box 17, 6700, AA Wageningen, the Netherlands – sequence: 5 givenname: Glaucia Maria surname: Pastore fullname: Pastore, Glaucia Maria email: glaupast@unicamp.br organization: Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP, 13083-862, 7, Brazil |
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| Keywords | Bioaccessibility Metabolites production Eugenia pyriformis Bioactivity Functional potential INFOGEST |
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| SubjectTerms | 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 |
| Title | In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaia |
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