The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility

Food Chemistry

Volumn 240, Issue , 2018, Pages 314-322

  Dufour, Claire ^a   Loonis, Michèle ^a   Delosière, Mylène ^b   Buffière, Caroline ^c   Hafnaoui, Noureddine ^c   Santé Lhoutellier, Véronique ^b   Rémond, Didier ^c  

^a UNIVERSITY OF AVIGNON   (France)

^b UR370 QuaPA   (France)

^c INRA and University of Auvergne   (France)

Author keywords

Fruit vegetables; Gastrointestinal digestion; Minipig; Phenolic compounds; Protein

Indexed keywords

BIOACTIVITY; PROTEINS; VEGETABLES;

ANTI-OXIDANT ACTIVITIES; FRUIT AND VEGETABLES; GASTROINTESTINAL DIGESTION; GASTROINTESTINAL TRACT; MINI-PIG; PHENOLIC COMPOUNDS; PHENOLIC EXTRACTS; PROTEIN DIGESTION;

FRUITS;

3,5 DICAFFEOYLQUINIC ACID; 4 CAFFEOYLQUINIC ACID; 4 PARA COUMAROYLQUINIC ACID; AMINO ACID; ANTHOCYANIN; CAFFEOYLQUINIC ACID; CATECHIN; CHLOROGENIC ACID; COUMARIC ACID; CYANIDIN 3 O GALACTOSE; CYNARINE; DICAFFEOYLQUINIC ACID; DIMER; EPICATECHIN; GLUCOSIDE; HYPERIN; ISOQUERCITRIN; MONOMER; NEOCHLOROGENIC ACID; PHENOL DERIVATIVE; PHLORETIN 2' O XYLOGLUCOSIDE; PHLORIZIN; POLYPHENOL; PROANTHOCYANIDIN; PROTEIN; UNCLASSIFIED DRUG;

AMINOACIDEMIA; ANIMAL EXPERIMENT; APPLE; ARTICHOKE; ARTICLE; CENTRIFUGATION; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CONTROLLED STUDY; DILUTION; FEMALE; FOOD INTAKE; FOOD PROCESSING; FRUIT; IN VIVO STUDY; MACROMOLECULE; MINIPIG; NONHUMAN; PLUM; POLYMERIZATION; POSTPRANDIAL STATE; PROTEIN INTAKE; STOMACH EMPTYING; STOMACH JUICE; THAWING; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VEGETABLE; WATER CONTENT; DIGESTION;

DIETARY PROTEINS; DIGESTION; FRUIT; POLYPHENOLS; VEGETABLES;

EID: 85026430831     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.104     Document Type: Article

References (33)

1. Alminger, M., Aura, A.M., Bohn, T., Dufour, C., El, S.N., Gomes, A., Karakaya, S., et al. In vitro models for studying secondary plant metabolite digestion and bioaccessibility. Comprehensive Reviews in Food Science and Food Safety 13:4 (2014), 413–436.
2. Bax, M.L., Buffiere, C., Hafnaoui, N., Gaudichon, C., Savary-Auzeloux, I., Dardevet, D., Sante-Lhoutellier, V., et al. Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs. PLoS ONE, 8(4), 2013.
3. Bermudez-Soto, M.J., Tomas-Barberan, F.A., Garcia-Conesa, M.T., Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry 102:3 (2007), 865–874.
4. Bittner, K., Kemme, T., Peters, K., Kersten, S., Danicke, S., Humpf, H.U., Systemic absorption and metabolism of dietary procyanidin B4 in pigs. Molecular Nutrition & Food Research 58:12 (2014), 2261–2273.
5. Borges, G., Lean, M.E.J., Roberts, S.A., Crozier, A., Bioavailability of dietary (poly)phenols: a study with ileostomists to discriminate between absorption in small and large intestine. Food & Function 4:5 (2013), 754–762.
6. Bouayed, J., Deusser, H., Hoffmann, L., Bohn, T., Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry 131:4 (2012), 1466–1472.
7. Bouvard, V., Loomis, D., Guyton, K.Z., Grosse, Y., El Ghissassi, F., Benbrahim-Tallaa, L., Guha, N., et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncology 16:16 (2015), 1599–1600.
8. Ceymann, M., Arrigoni, E., Schaerer, H., Nising, A.B., Hurrell, R.F., Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile. Journal of Food Composition and Analysis 26:1–2 (2012), 128–135.
9. Claude, S., Boby, C., Rodriguez-Mateos, A., Spencer, J.P.E., Gerard, N., Morand, C., Milenkovic, D., Flavanol metabolites reduce monocyte adhesion to endothelial cells through modulation of expression of genes via p38-MAPK and p65-Nf-kB pathways. Molecular Nutrition & Food Research 58:5 (2014), 1016–1027.
10. Dangles, O., Dufour, C., Flavonoid-protein binding processes and their potential impact on human health. Daayf, F., Lattanzio, V., (eds.) Recent Advances in Polyphenol Research, Vol. 1, 2008, 67–87.
11. Dardevet, D., Remond, D., Peyron, M.A., Papet, I., Savary-Auzeloux, I., Mosoni, L., Muscle wasting and resistance of muscle anabolism: the “anabolic threshold concept” for adapted nutritional strategies during sarcopenia. Scientific World Journal, 2012.
12. Del Rio, D., Rodriguez-Mateos, A., Spencer, J.P.E., Tognolini, M., Borges, G., Crozier, A., Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxidants & Redox Signaling 18:14 (2013), 1818–1892.
13. Erk, T., Williamson, G., Renouf, M., Marmet, C., Steiling, H., Dionisi, F., Barron, D., et al. Dose-dependent absorption of chlorogenic acids in the small intestine assessed by coffee consumption in ileostomists. Molecular Nutrition & Food Research 56:10 (2012), 1488–1500.
14. Fardet, A., Boirie, Y., Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews. Nutrition Reviews 72:12 (2014), 741–762.
15. Gobert, M., Remond, D., Loonis, M., Buffiere, C., Sante-Lhoutellier, V., Dufour, C., Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion. Food & Function 5 (2014), 2166–2174.
16. Gumienna, M., Lasik, M., Czarnecki, Z., Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinal in vitro digestion. International Journal of Food Sciences and Nutrition 62:3 (2011), 226–233.
17. Guyot, S., Marnet, N., Laraba, D., Sanoner, P., Drilleau, J.-F., Reversed-phase HPLC following thiolysis for quantitative estimation and characterization of the four main classes of phenolic compounds in different tissue zones of a french cider apple variety (Malus domestica Var. Kermerrien). Journal of Agricultural and Food Chemistry 46:5 (1998), 1698–1705.
18. Hirota, S., Nishioka, T., Shimoda, T., Miura, K., Ansai, T., Takahama, U., Quercetin glucosides are hydrolyzed to quercetin in human oral cavity to participate in peroxidase-dependent scavenging of hydrogen peroxide. Food Science Technology Research 7 (2001), 239–245.
19. Jansman, A.J.M., Verstegen, M.W.A., Huisman, J., Vandenberg, J.W.O., Effects of hulls of faba beans (Viola-faba L) with a low or high content of condensed tannins on the apparent ileal and fecal digestibility of nutrients and the excretion of endogenous protein in ileal digesta and feces of pigs. Journal of Animal Science 73:1 (1995), 118–127.
20. Kahle, K., Kraus, M., Scheppach, W., Richling, E., Colonic availability of apple polyphenols - A study in ileostomy subjects. Molecular Nutrition & Food Research 49:12 (2005), 1143–1150.
21. Kaulmann, A., Andre, C.M., Schneider, Y.J., Hoffmann, L., Bohn, T., Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties. Food Chemistry 197 (2016), 325–332.
22. Kay, C.D., Hooper, L., Kroon, P.A., Rimm, E.B., Cassidy, A., Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products. Molecular Nutrition & Food Research 56:11 (2012), 1605–1616.
23. Le Bourvellec, C., Renard, C.M.G.C., Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Critical Reviews in Food Science and Nutrition 52:3 (2011), 213–248.
24. Myrie, S.B., Bertolo, R.F., Sauer, W.C., Ball, R.O., Effect of common antinutritive factors and fibrous feedstuffs in pig diets on amino acid digestibilities with special emphasis on threonine. Journal of Animal Science 86:3 (2008), 609–619.
25. Pérez-Jiménez, J., Fezeu, L., Touvier, M., Arnault, N., Manach, C., Hercberg, S., Galan, P., et al. Dietary intake of 337 polyphenols in French adults. The American Journal of Clinical Nutrition 93:6 (2011), 1220–1228.
26. Pierre, F.H.F., Martin, O.C.B., Santarelli, R.L., Tache, S., Naud, N., Gueraud, F., Audebert, M., et al. Calcium and alpha-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers. American Journal of Clinical Nutrition 98:5 (2013), 1255–1262.
27. Remond, D., Machebeuf, M., Yven, C., Buffiere, C., Mioche, L., Mosoni, L., Mirand, P.P., Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects. American Journal of Clinical Nutrition 85:5 (2007), 1286–1292.
28. Sayd, T., Chambon, C., Santé-Lhoutellier, V., Quantification of peptides released during in vitro digestion of cooked meat. Food Chemistry 197:Part B (2016), 1311–1323.
29. Stalmach, A., Steiling, H., Williamson, G., Crozier, A., Bioavailability of chlorogenic acids following acute ingestion of coffee by humans with an ileostomy. Archives of Biochemistry and Biophysics 501:1 (2010), 98–105.
30. Staprans, I., Pan, X.M., Rapp, J.H., Feingold, K.R., The role of dietary oxidized cholesterol and oxidized fatty acids in the development of atherosclerosis. Molecular Nutrition & Food Research 49:11 (2005), 1075–1082.
31. Tagliazucchi, D., Verzelloni, E., Bertolini, D., Conte, A., In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry 120:2 (2010), 599–606.
32. Williams, M.J.A., Sutherland, W.H.F., McCormick, M.P., de Jong, S.A., Walker, R.J., Wilkins, G.T., Impaired endothelial function following a meal rich in used cooking fat. Journal of the American College of Cardiology 33:4 (1999), 1050–1055.
33. Wu, X.L., Pittman, H.E., Prior, R.L., Fate of anthocyanins and antioxidant capacity in contents of the gastrointestinal tract of weanling pigs following black raspberry consumption. Journal of Agricultural and Food Chemistry 54:2 (2006), 583–589.