In vitro digestion of the whole blackberry fruit: bioaccessibility, bioactive variation of active ingredients and impacts on human gut microbiota.
Food Chem
; 370: 131001, 2022 Feb 15.
Article
en En
| MEDLINE
| ID: mdl-34509148
ABSTRACT
In vitro digestion and fermentation of blackberry fruit was investigated, and results showed that the phenolics were mainly released in gastric phase while carbohydrates in small intestinal phase. The bioaccessibility for phenolics and carbohydrates were 42.80% and 69.30%, indicating most of phenolics still remain in colon and available for intestinal flora. The total phenolics released during the digestion account for the improvement of antioxidant and hypoglycemic activities. Especially, cyanidin-3-O-glucoside with higher released amount and bioaccessibility index (63.21%), exhibited the strongest α-glucosidase inhibitory activity. After fermentation, the non-digestible fractions of blackberry affected the ecosystem of the intestinal tract by decreasing the colonic pH (â³pH = 1.10), enhancing the production of SCFAs and modulating gut microbiota composition (the ratio of Firmicute/Bacteroidetes decreased from13.18 to 0.87). The results provided insights into the digestive properties and health benefits of blackberry fruit after consumption.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Contexto en salud:
3_ND
Problema de salud:
3_zoonosis
Asunto principal:
Rubus
/
Microbioma Gastrointestinal
Límite:
Humans
Idioma:
En
Revista:
Food Chem
Año:
2022
Tipo del documento:
Article
País de afiliación:
China