Cargando…

Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)

The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%...

Descripción completa

Detalles Bibliográficos
Autores principales: Velasco-Ruiz, Isabel, De Santiago, Elsy, Ordóñez-Díaz, José Luis, Pereira-Caro, Gema, Moreno-Rojas, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003603/
https://www.ncbi.nlm.nih.gov/pubmed/36902411
http://dx.doi.org/10.3390/ijms24054975
_version_ 1784904642366275584
author Velasco-Ruiz, Isabel
De Santiago, Elsy
Ordóñez-Díaz, José Luis
Pereira-Caro, Gema
Moreno-Rojas, José Manuel
author_facet Velasco-Ruiz, Isabel
De Santiago, Elsy
Ordóñez-Díaz, José Luis
Pereira-Caro, Gema
Moreno-Rojas, José Manuel
author_sort Velasco-Ruiz, Isabel
collection PubMed
description The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption.
format Online
Article
Text
id pubmed-10003603
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-100036032023-03-11 Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.) Velasco-Ruiz, Isabel De Santiago, Elsy Ordóñez-Díaz, José Luis Pereira-Caro, Gema Moreno-Rojas, José Manuel Int J Mol Sci Article The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3′-hydroxyphenyl)propanoic, 3-(4′-hydroxyphenyl)propanoic, 3-(3′,4′-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption. MDPI 2023-03-04 /pmc/articles/PMC10003603/ /pubmed/36902411 http://dx.doi.org/10.3390/ijms24054975 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Velasco-Ruiz, Isabel
De Santiago, Elsy
Ordóñez-Díaz, José Luis
Pereira-Caro, Gema
Moreno-Rojas, José Manuel
Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)
title Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)
title_full Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)
title_fullStr Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)
title_full_unstemmed Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)
title_short Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)
title_sort effect of in vitro gastrointestinal digestion and colonic fermentation on the stability of polyphenols in pistachio (pistacia vera l.)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003603/
https://www.ncbi.nlm.nih.gov/pubmed/36902411
http://dx.doi.org/10.3390/ijms24054975
work_keys_str_mv AT velascoruizisabel effectofinvitrogastrointestinaldigestionandcolonicfermentationonthestabilityofpolyphenolsinpistachiopistaciaveral
AT desantiagoelsy effectofinvitrogastrointestinaldigestionandcolonicfermentationonthestabilityofpolyphenolsinpistachiopistaciaveral
AT ordonezdiazjoseluis effectofinvitrogastrointestinaldigestionandcolonicfermentationonthestabilityofpolyphenolsinpistachiopistaciaveral
AT pereiracarogema effectofinvitrogastrointestinaldigestionandcolonicfermentationonthestabilityofpolyphenolsinpistachiopistaciaveral
AT morenorojasjosemanuel effectofinvitrogastrointestinaldigestionandcolonicfermentationonthestabilityofpolyphenolsinpistachiopistaciaveral