Metabolic fate of chokeberry (Aronia melanocarpa) phenolics in different food matrices

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2025-01-01 Epub Date: 2024-12-24 DOI:10.1016/j.crfs.2024.100967

Magdalena Köpsel , Gulay Ozkan , Tuba Esatbeyoglu

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Abstract

Chokeberry (Aronia melanocarpa) has been traditionally used as a folk remedy due to its health-promoting effects. The aim of this study was to investigate the effects of chokeberry polyphenols combined with the matrices of milk and milk alternatives on the permeability of the intestinal barrier. Based on this, in vitro availability of chokeberry polyphenols was tested by gastrointestinal model combined with a co-culture of human colon adenocarcinoma cells (Caco-2) and human colon cancer cells (HT29-MTX). Additionally, the antioxidant capacity of the samples was analyzed by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays. According to the results, both chokeberry juice and chokeberry juice in combination with milk showed a higher recovery of DPPH radical scavenging ability after intestinal digestion. Moreover, a significant difference in the transport of Lucifer Yellow through the intestinal membrane was observed when compared to the control. Therefore, fat- and protein-rich food matrices could represent a potential to increase the bioavailability of phenolic compounds while reducing intestinal barrier injury.

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蔓越莓（Aronia melanocarpa）酚类物质在不同食物基质中的代谢命运

由于其促进健康的作用，蔓越莓（Aronia melanocarpa）一直被传统地用作民间疗法。本研究的目的是探讨蔓越莓多酚与牛奶和牛奶替代品基质结合对肠屏障通透性的影响。在此基础上，采用胃肠模型联合人结肠癌腺癌细胞（Caco-2）和人结肠癌细胞（HT29-MTX）共培养，检测了枸杞多酚的体外可利用性。此外，通过DPPH（2,2-二苯基-1-吡啶肼基）和ABTS(2,2'-氮基-双（3-乙基苯并噻唑-6-磺酸）测定分析了样品的抗氧化能力。结果表明，经肠道消化后，蔓越莓汁和蔓越莓汁与牛奶混合后的DPPH自由基清除能力均有较高的恢复。此外，与对照组相比，路西法黄通过肠道膜的运输有显著差异。因此，富含脂肪和蛋白质的食物基质有可能增加酚类化合物的生物利用度，同时减少肠屏障损伤。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.