RESUMO
There is uncertainty about the identity of digestive metabolites of anthocyanins because many are naturally present in foods and/or are formed from other phenolic compounds during the digestive process. Studies using pure anthocyanins are needed to clarify this uncertainty. In this study, selected anthocyanins were purified from common fruits and individually subjected to gastric and small intestinal digestion in vitro to determine their stability, metabolites generated and bioaccessibility. Anthocyanins were highly stable during the gastric phase of simulated digestion (p > 0.05). The recovery of anthocyanins decreased during the small intestinal phase of digestion (p < 0.05). Stability was dependent on anthocyanidin structure and type of glycation (p < 0.05). Gastric and gastrointestinal phases mainly contained anthocyanins as bioaccessible flavylium cations and chalcones. Expected anthocyanin metabolites (i.e., phenolic acids and phoroglucinaldehyde) were not detected in chyme. Deglycation of anthocyanins during simulated digestion was quite limited and the bioaccessibility of intact anthocyanins was very low (0.07-2.21%).
Assuntos
Antocianinas , Frutas , Antocianinas/análise , Digestão , Frutas/química , Trato Gastrointestinal/metabolismo , Fenóis/análiseRESUMO
In vitro digestion methods are routinely used to assess the bioaccessibility of carotenoids and other dietary lipophilic compounds. Here, we compared the recovery of carotenoids and their efficiency of micellarization in digested fruits, vegetables, egg yolk, and salmon and also in mixed-vegetable salads with and without either egg yolk or salmon using the static INFOGEST method22 and the procedure of Failla et al.16 Carotenoid stability during the simulated digestion was ≥70%. The efficiencies of the partitioning of carotenoids into mixed micelles were similar when individual plant foods and salad meals were digested using the two static methods. Furthermore, the addition of cooked egg or salmon to vegetable salads increased the bioaccessibility of some carotenoids. Our findings showed that the two methods of in vitro digestion generated similar estimates of carotenoid retention and bioaccessibility for diverse foods.
Assuntos
Carotenoides/metabolismo , Digestão , Ovos/análise , Produtos Pesqueiros/análise , Frutas/metabolismo , Técnicas In Vitro/métodos , Verduras/metabolismo , Animais , Disponibilidade Biológica , Salmo salarRESUMO
To date, there is no information in the literature regarding the bioaccessibility of capsaicinoids from natural sources. The effect of ripening and heat-processing on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin was studied in the absence and presence of two dietary fat types. The capsaicinoid bioaccessibility was also studied during the frozen storage of peppers for 6 months. Fresh green peppers showed the highest capsaicinoid bioaccessibility, as compared with that of other experimental groups. The bioaccessibility of capsaicinoids from green peppers decreased as the intensity of heat treatment increased. The dietary fat increased the bioaccessibility of capsaicin and dihydrocapsaicin in digestions with red peppers, especially that of dihydrocapsaicin. The bioaccessibility of capsaicinoids was altered by frozen storage. The Caco-2 cells incorporated capsaicin and dihydrocapsaicin (8.4% and 10.9%, respectively) but they were probably metabolized by cells.
Assuntos
Capsaicina/análogos & derivados , Capsaicina/farmacocinética , Capsicum/química , Disponibilidade Biológica , Células CACO-2 , Capsaicina/química , Gorduras na Dieta/análise , Gorduras na Dieta/farmacocinética , Manipulação de Alimentos , Armazenamento de Alimentos , Congelamento , Temperatura Alta , HumanosRESUMO
Vitamin A deficiency (VAD) remains a public health problem in some regions of Brazil. Increased use of orange-fleshed sweet potato (OFSP) as a source of pro-vitamin A represents a potential strategy for prevention of VAD. We compared the pro-vitamin A content, vitamin A equivalency and bioaccessibility of ß-carotene (ßC) of two varieties of home cooked OFSP and two commercial sources of processed OFSP. Pro-vitamin A carotenoid content in home cooked, Beauregard variety of OFSP exceeded that in Amelia variety and commercial products for babies. All-trans-ßC was the most abundant carotenoid in raw, cooked and commercial OFSP. Boiling and frying OFSP generally decreased total ßC. A serving of 100 g FW Beauregard variety of cooked OFSP contained greater than 100% of the estimated average requirement (EAR) for children and women, and up to 92% EAR for lactating women. Although the efficiency of micellarization of all-trans-ßC during simulated digestion of OFSP was relatively low (4-8%) and significantly less than for cis-isomers, the quantities of trans-ßC incorporated into micelles from boiled Beauregard and fried Amelia varieties exceeded that in micelles generated by digesting commercial OFSP. The bioaccessibility of pro-vitamin A carotenoids in the micelle fraction of digested OFSP was confirmed with differentiated cultures of Caco-2 human intestinal cells. Continued development of OFSP such as the Amelia and Beauregard varieties that are rich in trans-ßC and dissemination of best practices for home cooking are encouraged to increase consumption of this food to decrease the risk of vitamin A deficiency in Brazil.
Assuntos
Células CACO-2/efeitos dos fármacos , Culinária/métodos , Ipomoea batatas/química , Vitamina A/metabolismo , beta Caroteno/farmacocinética , Disponibilidade Biológica , Células CACO-2/metabolismo , Linhagem Celular , Temperatura Alta , Humanos , Técnicas In Vitro , Raízes de Plantas/química , beta Caroteno/análiseRESUMO
Biofortification is a strategy for decreasing micronutrient deficiencies in vulnerable populations by increasing nutrient density in staple food crops. Roots from five varieties of cassava biofortified with ß-carotene (ßC), three parental accessions, and one variety of commonly consumed white cassava from Brazil were investigated. Roots from biofortified varieties contained up to 23-fold higher ßC than white cassava, and the additional complement of ßC was primarily the all-trans isomer. At least 68% of ßC per gram fresh weight was retained after boiling or boiling and briefly frying. Micellarization of ßC during simulated digestion of fried root exceeded that of boiled root. Apical uptake of all-trans-ßC from mixed micelles by Caco-2 cells was affected by an interaction between variety and cooking style. These results suggest that Brazilian cassava biofortified with ßC has the potential to reduce vitamin A deficiency without requiring major changes in local and ethnic styles of home cooking.
Assuntos
Culinária/métodos , Alimentos Fortificados , Genótipo , Manihot/química , Manihot/genética , beta Caroteno/farmacocinética , Disponibilidade Biológica , Brasil , Células CACO-2 , Digestão , Humanos , Manihot/crescimento & desenvolvimento , Micelas , Raízes de Plantas/química , Deficiência de Vitamina A/prevenção & controle , beta Caroteno/análiseRESUMO
The high diversity of carotenoids and chlorophylls in foods contrasts with the reduced number of pigments that typically are investigated in micellarization studies. In this study, pepper samples (raw and heat-treated) contained 68 individual pigments, but only 38 of them were micellarized after in vitro digestion. The micellarization of pigments was majorly determined by the interaction effect of processing style (food matrix effect) and fat type (saturated and unsaturated). The highest micellarization was observed with raw peppers. Unsaturated fat increased the micellarization of carotenoid esters, while the impact of fat on the micellarization of free carotenoids seemed to be dependent on pigment structure. The micellarization efficiency was diminished as the esterification level of carotenoids increased. The type of fatty acid moiety and the polarity of the carotenoids modulated their micellarization. Chlorophylls were transformed into pheophytins by heat-processing and digestion, with the pheophytins being stable under gastrointestinal conditions. Micellarization of pheophytins was improved by fat.
Assuntos
Capsicum/química , Gorduras na Dieta/metabolismo , Digestão , Frutas/química , Pigmentos Biológicos/metabolismo , Capsicum/crescimento & desenvolvimento , Carotenoides/química , Carotenoides/metabolismo , Clorofila/química , Clorofila/metabolismo , Gorduras na Dieta/análise , Gorduras Insaturadas na Dieta/análise , Gorduras Insaturadas na Dieta/metabolismo , Manipulação de Alimentos , Frutas/crescimento & desenvolvimento , Temperatura Alta , Humanos , México , Micelas , Modelos Biológicos , Feofitinas/química , Feofitinas/metabolismo , Pigmentos Biológicos/química , SolubilidadeRESUMO
Pulp from "slightly ripe", "moderately ripe", or "fully ripe" mangoes was digested in vitro in the absence and presence of processed chicken as a source of exogenous fat and protein to examine the impact of stage of ripening of mango on micellarization during digestion and intestinal cell uptake (i.e., bioaccessibility) of beta-carotene. The quantity of beta-carotene transferred to the micelle fraction during simulated digestion significantly increased as the fruit ripened and when chicken was mixed with mango before digestion. Qualitative and quantitative changes that occur in pectin from mango pulp during the ripening process influenced the efficiency of micellarization of beta-carotene. Finally, the uptake of beta-carotene in micelles generated during simulated digestion by Caco-2 human intestinal cells confirmed the bioaccessibility of the provitamin A carotenoid in mango.