Analyzing Bioaccessibility of Polyphenols in Six Commercial and Six Traditional Apples (Malus domestica Borkh.) during In Vitro and Ex Vivo Oral Digestion.

Autor: Kaeswurm JAH; Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany.; Department of Chemistry, Institute of Food Chemistry, University of Hamburg, 20146, Hamburg, Germany., Sempio R; Department of Food, Nutrition and Environmental Sciences, Faculty of Agricultural and Food Sciences, University of Milan, Milan, 20122, Italy., Manca F; Department of Food, Nutrition and Environmental Sciences, Faculty of Agricultural and Food Sciences, University of Milan, Milan, 20122, Italy., Burandt MR; Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany., Buchweitz M; Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry, University of Stuttgart, 70569, Stuttgart, Germany.; Department of Chemistry, Institute of Food Chemistry, University of Hamburg, 20146, Hamburg, Germany.
Jazyk: angličtina
Zdroj: Molecular nutrition & food research [Mol Nutr Food Res] 2023 Nov; Vol. 67 (22), pp. e2300055. Date of Electronic Publication: 2023 Sep 19.
DOI: 10.1002/mnfr.202300055
Abstrakt: Scope: Apples are an important polyphenol (PP) source. To compare the health benefits of traditional and commercial varieties, the phenolic contents and profiles as well as their release from the matrix (bioaccessibility) during oral digestion are determined. Furthermore, based on these data the proposed beneficial effect of PP on the variety specific allergenicity is discussed.
Methods and Results: Phenolics are quantified by HPLC-DAD. Total phenolic contents (TPC) are in the range of 111-645 and 343-1950 mg 100 g -1 dry weight for flesh and peel, respectively. Matrix release during oral digestion is investigated ex vivo, with centrifuged and non-centrifuged human saliva and in vitro with simulated saliva fluid (SSF). The overall bioaccessibility is similar in all digestion media, ranging between 40-80% and 39-65% of the TPC in flesh and peel, respectively. Analyzing the correlation among Mal-d 1-allergen-content, unoxidized PP, and the allergenic potential for the samples reveals a negligible effect of phenolics.
Conclusion: Due to higher phenolic contents in combination with a similar release, increased PP concentrations in the oral phase and an improved uptake of PP from traditional varieties are assumed. However, the proposed beneficial effect of phenolics on allergenicity cannot be confirmed.
(© 2023 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.)
Databáze: MEDLINE
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