- Tytuł:
- β-Glucan and Aronia (Aronia melanocarpa) Phenolics: Interactions During In Vitro Simulated Gastrointestinal Digestion and Adsorption
- Autorzy:
-
Jakobek, Lidija
Ištuk, Jozo
Tomac, Ivana
Matić, Petra - Powiązania:
- https://bibliotekanauki.pl/articles/2152155.pdf
- Data publikacji:
- 2022-11-14
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
anthocyanin
bioaccessibility
chokeberry
flavonol
phenolic acid - Opis:
- Interactions between phenolics and dietary fibers, such as β-glucan, are important for the bioactivities of phenolics. However, interactions between aronia phenolics and β-glucan in the digestion process, both promoted for their health benefits, have not been studied. The aim was to study the interactions between aronia phenolics and β-glucan in an in vitro simulated digestion and in the adsorption process. After extracting aronia phenolics with chemically- and enzymatically-assisted extraction, and characterizing the phenolics, the aronia extract was subjected to simulated oral, gastric, and intestinal digestion without or with β-glucan. Flavonol release increased throughout oral, gastric, and intestinal digestion, while the recovery of phenolic acids and anthocyanins after an increase in the gastric phase, decreased in the intestinal phase. β-Glucan entrapped phenolics, lowering the quantities of recovered phenolics. It also adsorbed aronia phenolics at pH 1.5, 3.0, and 7.0. In comparison to 15 and 30 mg/L concentrations of β-glucan, a solution with the lower concentration (15 mg/L) allowed for the entrapment of the higher quantity of phenolics and had high adsorption capacity. Entrapment of aronia phenolics by β-glucan is important for the bioaccessibility and concentration of phenolics that reach the lower parts of the digestive tract which depends on β-glucan concentration.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 371-380
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł