Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelao and jamb fruits

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Peixoto, FM (Author) Other; Iva Fernandes (Author) FCUP; Gouvea, ACMS (Author) Other; Santiago, MCPA (Author) Other; Borguini, RG (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP; Godoy, RLO (Author) Other; Ferreira, Isabel (Author) FFUP

Journal

Title: Journal of Functional Foods

Vol. 24

Pages: 373-381

ISSN: 1756-4646

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 42 Citations

Scopus - 46 Citations

Other information

Authenticus ID: P-00K-E6B

DOI: 10.1016/j.jff.2016.04.021

Abstract (EN): The bioaccessibility of the anthocyanins from peel powder of jabuticaba, jamelao and jambo fruits under gastro-intestinal conditions and their gastric and intestinal absorption was examined in order to estimate anthocyanin transport efficiency (ATE). Thus, in vitro digestion coupled to epithelium absorptive models (gastric MKN-28 and intestinal Caco-2) was applied independently for each phase. The bioaccessibility of anthocyanins after gastric digestion were 13% for jabuticaba, 45% for jambo and 65% for jamelao, whereas intestinal bioaccessibility were 10% for jabuticaba, 15% for jambo and 45% for jamelao. The assays showed that, applying the MKN-28 cell model, the ATE were 19.7, 9.7 and 14.1%, respectively, for jambo, jabuticaba, and jamelao powders, whereas using the Caco-2 cell model these results were 0.8, 0.2 and 0.3%, respectively. In conclusion gastric mucosa plays an important role in anthocyanin's absorption.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9