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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.


Kinetic of release of flavan-3-ols from natural almond skin (NS) in water and full-fat milk. Values are given as % of flavan-3-ols released from the initial amounts of flavan-3-ols in the meals (Table 2) during in vitro gastric (samples 0 to 6, see Table 1 for sampling time) and gastric + duodenal (DD) digestion. Values represent averages (±SD) of triplicate measurements. SD were always <10%. Water (WT), full-fat milk (FM). †p < 0.01 vs. NS (FM).
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nutrients-08-00568-f003: Kinetic of release of flavan-3-ols from natural almond skin (NS) in water and full-fat milk. Values are given as % of flavan-3-ols released from the initial amounts of flavan-3-ols in the meals (Table 2) during in vitro gastric (samples 0 to 6, see Table 1 for sampling time) and gastric + duodenal (DD) digestion. Values represent averages (±SD) of triplicate measurements. SD were always <10%. Water (WT), full-fat milk (FM). †p < 0.01 vs. NS (FM).

Mentions: The same trend was also detected when comparing the kinetics (%) of release for flavan-3-ols from NS in WT and FM during the full digestion process (Figure 3). When NS was digested in WT, a steady release of flavan-3-ols over time was observed, corresponding to a significant increase detected for the initial 5 gastric digestion samples. In the presence of FM, the dynamics of release were very similar to WT but at a significantly slower rate.


Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion
Kinetic of release of flavan-3-ols from natural almond skin (NS) in water and full-fat milk. Values are given as % of flavan-3-ols released from the initial amounts of flavan-3-ols in the meals (Table 2) during in vitro gastric (samples 0 to 6, see Table 1 for sampling time) and gastric + duodenal (DD) digestion. Values represent averages (±SD) of triplicate measurements. SD were always <10%. Water (WT), full-fat milk (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-f003: Kinetic of release of flavan-3-ols from natural almond skin (NS) in water and full-fat milk. Values are given as % of flavan-3-ols released from the initial amounts of flavan-3-ols in the meals (Table 2) during in vitro gastric (samples 0 to 6, see Table 1 for sampling time) and gastric + duodenal (DD) digestion. Values represent averages (±SD) of triplicate measurements. SD were always <10%. Water (WT), full-fat milk (FM). †p < 0.01 vs. NS (FM).
Mentions: The same trend was also detected when comparing the kinetics (%) of release for flavan-3-ols from NS in WT and FM during the full digestion process (Figure 3). When NS was digested in WT, a steady release of flavan-3-ols over time was observed, corresponding to a significant increase detected for the initial 5 gastric digestion samples. In the presence of FM, the dynamics of release were very similar to WT but at a significantly slower rate.

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.