Simulated gastrointestinal digestion of Brazilian açaí seeds affects the content of flavan-3-ol derivatives, and their antioxidant and anti-inflammatory activities
| Autor: | Pedro Luiz Rosalen, Priscilla Siqueira Melo, Adna Prado Massarioli, Severino Matias de Alencar, Jackeline Cintra Soares, Josy Goldoni Lazarini, Marcelo Franchin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Antioxidant Euterpe oleracea Mart medicine.drug_class medicine.medical_treatment Flavan-3-ol Bioaccessibility Anti-inflammatory Catechin Food science 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine medicine lcsh:Social sciences (General) lcsh:Science (General) chemistry.chemical_classification Epicatechin Reactive oxygen species Multidisciplinary Extraction (chemistry) food and beverages Phenolic compounds SEMENTES 030104 developmental biology chemistry Proanthocyanidin lcsh:H1-99 Digestion Procyanidin 030217 neurology & neurosurgery Research Article lcsh:Q1-390 |
| Zdroj: | Heliyon, Vol 6, Iss 10, Pp e05214-(2020) Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Heliyon |
| ISSN: | 2405-8440 |
| Popis: | Açaí seeds (Euterpe oleracea Mart.) are the major residue generated during industrial extraction of açaí fruit pulp – a popular and typical Amazon fruit rich in bioactive compounds and nutrients. In this study, we investigated the bioaccessibility of an açaí seed extract using an in vitro simulated gastrointestinal digestion model. Catechin, epicatechin and procyanidins B1 and B2 were identified and quantified in the açaí seed extract and monitored by HPLC-DAD through the digestion phases. Bioaccessibility of these flavan-3-ols and deactivation of reactive oxygen species decreased after the intestinal phase, except for peroxyl radical (ROO●). RAW 264.7 macrophages treated either with the digested or undigested açaí seed extract showed reduced NF-κB activation and TNF-α levels, even following gastrointestinal digestion. Thus, the ROO● scavenging capacity and anti-inflammatory activity of the extract were found to be still remarkable after digestion, suggesting that açaí seeds could be explored as a source of bioactive compounds for functional foods, cosmetic or pharmaceutical purposes. Food science; Epicatechin; Catechin; Procyanidin; Phenolic compounds; Bioaccessibility; Euterpe oleracea Mart |
| Databáze: | OpenAIRE |
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