Bioaccessibility, antioxidant activity and modulation effect on gut microbiota of bioactive compounds from Moringa oleifera Lam. leaves during digestion and fermentation in vitro.
Food Funct
; 10(8): 5070-5079, 2019 Aug 01.
Article
en En
| MEDLINE
| ID: mdl-31361293
ABSTRACT
This study aims to investigate the bioaccessibility, bioactivity and gut microbiota modulation effect of Moringa oleifera Lam. leaves after in vitro gastrointestinal digestion and colonic fermentation. A total of 24.95 ± 0.91 mg GAE per g DM and 21.66 ± 1.41 mg RE per g DM of phenolics and flavonoids were released during digestion. The HPLC-ESI-TOF/MS analysis showed that the major phenolic compound 6,8-di-C-glucosylapigenin was released during oral digestion, catechin during gastric digestion, and quercetin-3-O-ß-d-glucoside and ferulic acid during small intestine digestion. The antioxidant activity of Moringa oleifera Lam. leaves during the whole digestion process was in line with the release of phenolics and flavonoids. In addition, the fermentation of Moringa oleifera Lam. leaves induced the production of acetic, propionic, and n-butyric acids leading to a decrease in pH, as well as the growth of beneficial colonic bacteria. The results suggested that Moringa oleifera Lam. leaves are a promising candidate for healthy food.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Contexto en salud:
3_ND
Problema de salud:
3_zoonosis
Asunto principal:
Extractos Vegetales
/
Moringa oleifera
/
Microbioma Gastrointestinal
/
Antioxidantes
Límite:
Humans
Idioma:
En
Revista:
Food Funct
Año:
2019
Tipo del documento:
Article