Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices

Detalhes bibliográficos
Autor(a) principal: Cuvas, Ruth
Data de Publicação: 2022
Outros Autores: Santos, Pedro Miguel Ferreira, Cruz, Mario, Teixeira, J. A., Belmares, Ruth, Nobre, Clarisse
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/81277
Resumo: Plant-based beverages are enriched by the fermentation process. However, their biocompounds are transformed during gastrointestinal digestion, improving their bioaccessibility, which is of primary importance when considering the associated health benefits. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on phenolic compound bioaccessibility and antioxidant activity of novel Aloe vera juices fermented by probiotic Enterococcus faecium and Lactococcus lactis. Aloe vera juices were digested using the standardized static INFOGEST protocol. During digestion, phenolic compounds and antioxidant activity (DPPH, ABTS, and FRAP) were accessed. The digestion process was seen to significantly increase the total phenolic content of the fermented Aloe vera juices. The fermentation of Aloe vera increased the bioaccessibility of juice biocompounds, particularly for kaempferol, ellagic acid, resveratrol, hesperidin, ferulic acid, and aloin. The phenolics released during digestion were able to reduce the oxidative radicals assessed by ABTS and FRAP tests, increasing the antioxidant action in the intestine, where they are absorbed. The fermentation of Aloe vera by probiotics is an excellent process to increase the bioavailability of beverages, resulting in natural added-value functional products.
id RCAP_17da687a19de86e246f133cdf270fe8e
oai_identifier_str oai:repositorium.sdum.uminho.pt:1822/81277
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juicesplant-based beveragesfermented beveragesprobioticsnatural bioactive compoundsin vitro digestionbiotransformation of phenolic compoundsScience & TechnologyPlant-based beverages are enriched by the fermentation process. However, their biocompounds are transformed during gastrointestinal digestion, improving their bioaccessibility, which is of primary importance when considering the associated health benefits. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on phenolic compound bioaccessibility and antioxidant activity of novel Aloe vera juices fermented by probiotic Enterococcus faecium and Lactococcus lactis. Aloe vera juices were digested using the standardized static INFOGEST protocol. During digestion, phenolic compounds and antioxidant activity (DPPH, ABTS, and FRAP) were accessed. The digestion process was seen to significantly increase the total phenolic content of the fermented Aloe vera juices. The fermentation of Aloe vera increased the bioaccessibility of juice biocompounds, particularly for kaempferol, ellagic acid, resveratrol, hesperidin, ferulic acid, and aloin. The phenolics released during digestion were able to reduce the oxidative radicals assessed by ABTS and FRAP tests, increasing the antioxidant action in the intestine, where they are absorbed. The fermentation of Aloe vera by probiotics is an excellent process to increase the bioavailability of beverages, resulting in natural added-value functional products.This work was supported by the National Council of Science and Technology (CONACYT, Mexico) with financial support (CVU 559365). This study was also supported by the Portuguese Foundation for Science and Technology under the scope of the strategic funding of UIDB/04469/2020 unit and by LABBELS—Associate Laboratory in Biotechnology, Bioengineering, and Microelectromechanical Systems, LA/P/0029/2020. It was also supported by the European Regional Development Fund (ERDF) through the Competitiveness Factors Operational Program—Norte 2020, COMPETE, and by National Funds through the FCT—under the project AgriFood XXI (NORTE-01-0145-FEDER-000041). Clarisse Nobre acknowledges FCT for the assistant research contract 2021.01234.CEECINDinfo:eu-repo/semantics/publishedVersionMultidisciplinary Digital Publishing Institute (MDPI)Universidade do MinhoCuvas, RuthSantos, Pedro Miguel FerreiraCruz, MarioTeixeira, J. A.Belmares, RuthNobre, Clarisse2022-12-142022-12-14T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/81277engCuvas, Ruth; Ferreira-Santos, P.; Cruz, Mario; Teixeira, José A.; Belmares, Ruth; Nobre, Clarisse, Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices. Antioxidants, 11(12), 2479, 20222076-392110.3390/antiox11122479https://www.mdpi.com/2076-3921/11/12/2479info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:03:27Zoai:repositorium.sdum.uminho.pt:1822/81277Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:53:36.032110Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
title Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
spellingShingle Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
Cuvas, Ruth
plant-based beverages
fermented beverages
probiotics
natural bioactive compounds
in vitro digestion
biotransformation of phenolic compounds
Science & Technology
title_short Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
title_full Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
title_fullStr Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
title_full_unstemmed Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
title_sort Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices
author Cuvas, Ruth
author_facet Cuvas, Ruth
Santos, Pedro Miguel Ferreira
Cruz, Mario
Teixeira, J. A.
Belmares, Ruth
Nobre, Clarisse
author_role author
author2 Santos, Pedro Miguel Ferreira
Cruz, Mario
Teixeira, J. A.
Belmares, Ruth
Nobre, Clarisse
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Cuvas, Ruth
Santos, Pedro Miguel Ferreira
Cruz, Mario
Teixeira, J. A.
Belmares, Ruth
Nobre, Clarisse
dc.subject.por.fl_str_mv plant-based beverages
fermented beverages
probiotics
natural bioactive compounds
in vitro digestion
biotransformation of phenolic compounds
Science & Technology
topic plant-based beverages
fermented beverages
probiotics
natural bioactive compounds
in vitro digestion
biotransformation of phenolic compounds
Science & Technology
description Plant-based beverages are enriched by the fermentation process. However, their biocompounds are transformed during gastrointestinal digestion, improving their bioaccessibility, which is of primary importance when considering the associated health benefits. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on phenolic compound bioaccessibility and antioxidant activity of novel Aloe vera juices fermented by probiotic Enterococcus faecium and Lactococcus lactis. Aloe vera juices were digested using the standardized static INFOGEST protocol. During digestion, phenolic compounds and antioxidant activity (DPPH, ABTS, and FRAP) were accessed. The digestion process was seen to significantly increase the total phenolic content of the fermented Aloe vera juices. The fermentation of Aloe vera increased the bioaccessibility of juice biocompounds, particularly for kaempferol, ellagic acid, resveratrol, hesperidin, ferulic acid, and aloin. The phenolics released during digestion were able to reduce the oxidative radicals assessed by ABTS and FRAP tests, increasing the antioxidant action in the intestine, where they are absorbed. The fermentation of Aloe vera by probiotics is an excellent process to increase the bioavailability of beverages, resulting in natural added-value functional products.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-14
2022-12-14T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/1822/81277
url https://hdl.handle.net/1822/81277
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cuvas, Ruth; Ferreira-Santos, P.; Cruz, Mario; Teixeira, José A.; Belmares, Ruth; Nobre, Clarisse, Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices. Antioxidants, 11(12), 2479, 2022
2076-3921
10.3390/antiox11122479
https://www.mdpi.com/2076-3921/11/12/2479
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799132315310358528

Registros relacionados