Limits...
Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion

View Article: PubMed Central - PubMed

ABSTRACT

The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

No MeSH data available.


Related in: MedlinePlus

Recovery of total phenolic compounds in the digestion medium from natural almond skin (NS) and blanched almond skin (BS) in water (WT), home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Values are given as % of total phenolic compounds calculated from the amount of polyphenols present in the medium at the end of each step of digestion. Values represent averages (±SD) of triplicate measurements. †p < 0.01 vs. BS (CB); ‡p < 0.01 vs. BS (FM); §p < 0.01 vs. NS (CB); //p < 0.01 vs. NS (FM); ¶p < 0.01 vs. NS (HB); ** p < 0.01 vs. BS (FM); ††p < 0.01 vs. NS (FM).
© Copyright Policy
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC5037553&req=5

nutrients-08-00568-f002: Recovery of total phenolic compounds in the digestion medium from natural almond skin (NS) and blanched almond skin (BS) in water (WT), home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Values are given as % of total phenolic compounds calculated from the amount of polyphenols present in the medium at the end of each step of digestion. Values represent averages (±SD) of triplicate measurements. †p < 0.01 vs. BS (CB); ‡p < 0.01 vs. BS (FM); §p < 0.01 vs. NS (CB); //p < 0.01 vs. NS (FM); ¶p < 0.01 vs. NS (HB); ** p < 0.01 vs. BS (FM); ††p < 0.01 vs. NS (FM).

Mentions: The % release from NS and BS in WT during the gastric phase of digestion was higher for phenolic acids (47.1% from NS and 45.3% from BS) compared with the other classes of polyphenols, with a further increase in the duodenal phase of digestion (68.5% from NS and 64.7% from BS). Lower % release from BS in WT was observed with flavanones after both gastric (29.3%) and gastric plus duodenal incubation (48.2%). Higher release of flavonols (65.6%) and phenolic acids (59.4%) was observed after in vitro gastric plus duodenal digestion from NS (Figure 1A). The % of recovery, calculated from the amount of polyphenols present in the medium at the end of each step of digestion, confirmed the data obtained from the % of release (Figure 2). This data demonstrated a different bioaccessibility across the various classes of polyphenols in the absence of an interfering food matrix. In accordance with our previous investigation [1], high release of polyphenols was detected when NS and BS were incubated in WT. However, the static and dynamic digestion models used affected the rate and extent of bioactives potentially available for absorption in the gut.


Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion
Recovery of total phenolic compounds in the digestion medium from natural almond skin (NS) and blanched almond skin (BS) in water (WT), home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Values are given as % of total phenolic compounds calculated from the amount of polyphenols present in the medium at the end of each step of digestion. Values represent averages (±SD) of triplicate measurements. †p < 0.01 vs. BS (CB); ‡p < 0.01 vs. BS (FM); §p < 0.01 vs. NS (CB); //p < 0.01 vs. NS (FM); ¶p < 0.01 vs. NS (HB); ** p < 0.01 vs. BS (FM); ††p < 0.01 vs. NS (FM).
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC5037553&req=5

nutrients-08-00568-f002: Recovery of total phenolic compounds in the digestion medium from natural almond skin (NS) and blanched almond skin (BS) in water (WT), home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Values are given as % of total phenolic compounds calculated from the amount of polyphenols present in the medium at the end of each step of digestion. Values represent averages (±SD) of triplicate measurements. †p < 0.01 vs. BS (CB); ‡p < 0.01 vs. BS (FM); §p < 0.01 vs. NS (CB); //p < 0.01 vs. NS (FM); ¶p < 0.01 vs. NS (HB); ** p < 0.01 vs. BS (FM); ††p < 0.01 vs. NS (FM).
Mentions: The % release from NS and BS in WT during the gastric phase of digestion was higher for phenolic acids (47.1% from NS and 45.3% from BS) compared with the other classes of polyphenols, with a further increase in the duodenal phase of digestion (68.5% from NS and 64.7% from BS). Lower % release from BS in WT was observed with flavanones after both gastric (29.3%) and gastric plus duodenal incubation (48.2%). Higher release of flavonols (65.6%) and phenolic acids (59.4%) was observed after in vitro gastric plus duodenal digestion from NS (Figure 1A). The % of recovery, calculated from the amount of polyphenols present in the medium at the end of each step of digestion, confirmed the data obtained from the % of release (Figure 2). This data demonstrated a different bioaccessibility across the various classes of polyphenols in the absence of an interfering food matrix. In accordance with our previous investigation [1], high release of polyphenols was detected when NS and BS were incubated in WT. However, the static and dynamic digestion models used affected the rate and extent of bioactives potentially available for absorption in the gut.

View Article: PubMed Central - PubMed

ABSTRACT

The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p &lt; 0.05) and flavonols (p &lt; 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.

No MeSH data available.


Related in: MedlinePlus