Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation

Pascual García-Pérez; Merve Tomas; Araceli Rivera-Pérez; Vania Patrone; Gianluca Giuberti; Mariasole Cervini; Esra Capanoglu; Luigi Lucini

doi:10.1016/j.foodchem.2023.137054

Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation

Pascual García-Pérez, Merve Tomas, Araceli Rivera-Pérez, Vania Patrone, Gianluca Giuberti, Mariasole Cervini, Esra Capanoglu^*, Luigi Lucini

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Article › peer-review

11 Citations (Scopus)

Abstract

Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vitro gastrointestinal digestion and large intestine fermentation. Results revealed that the combined addition of different pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessibility of phenolics. The addition of pectins and pectinase distinctively impacted the phenolic subclasses in both raw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to structural features. Both pectins and pectinase modulated the composition of fecal microbiota after in vitro fermentation, increasing bacterial diversity following pectinase treatment. The combined addition of pectins followed by pectinase had differential impacts on polyphenol bioaccessibility and gut microbiome diversity, hence having a potential outcome in terms of human health.

Original language	English
Article number	137054
Journal	Food Chemistry
Volume	430
DOIs	https://doi.org/10.1016/j.foodchem.2023.137054
Publication status	Published - 1 Jan 2024

Bibliographical note

Publisher Copyright:
© 2023 Elsevier Ltd

Funding

The work by P.G.-P. was financed by the Spanish Ministry of Universities under the application 33.50.460A.752 and by the European Union NextGenerationEU/PRTR through a Margarita Salas contract by the Universidade de Vigo. A.R.-P. acknowledges the Grant FPU18/05133 awarded by the Spanish University's Ministry. Authors also thank the “Romeo ed Enrica Invernizzi” foundation (Milan, Italy) for supporting the metabolomics facilities. The work by P.G.-P. was financed by the Spanish Ministry of Universities under the application 33.50.460A.752 and by the European Union NextGenerationEU/PRTR through a Margarita Salas contract by the Universidade de Vigo. A.R.-P. acknowledges the Grant FPU18/05133 awarded by the Spanish University’s Ministry. Authors also thank the “Romeo ed Enrica Invernizzi” foundation (Milan, Italy) for supporting the metabolomics facilities.

Funders	Funder number
European Union NextGenerationEU/PRTR
Spanish Ministry of Universities	33.50.460A.752
Spanish University's Ministry
Spanish University’s Ministry
Universidade de Vigo	FPU18/05133
Fondazione Romeo ed Enrica Invernizzi

Keywords

Dietary fiber
Food matrix
Foodomics
Phenolic metabolites
Phenolics–fiber interaction

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10.1016/j.foodchem.2023.137054

Cite this

García-Pérez, P., Tomas, M., Rivera-Pérez, A., Patrone, V., Giuberti, G., Cervini, M., Capanoglu, E., & Lucini, L. (2024). Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation. Food Chemistry, 430, Article 137054. https://doi.org/10.1016/j.foodchem.2023.137054

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abstract = "Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vitro gastrointestinal digestion and large intestine fermentation. Results revealed that the combined addition of different pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessibility of phenolics. The addition of pectins and pectinase distinctively impacted the phenolic subclasses in both raw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to structural features. Both pectins and pectinase modulated the composition of fecal microbiota after in vitro fermentation, increasing bacterial diversity following pectinase treatment. The combined addition of pectins followed by pectinase had differential impacts on polyphenol bioaccessibility and gut microbiome diversity, hence having a potential outcome in terms of human health.",

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García-Pérez, P, Tomas, M, Rivera-Pérez, A, Patrone, V, Giuberti, G, Cervini, M, Capanoglu, E & Lucini, L 2024, 'Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation', Food Chemistry, vol. 430, 137054. https://doi.org/10.1016/j.foodchem.2023.137054

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AU - García-Pérez, Pascual

AU - Tomas, Merve

AU - Rivera-Pérez, Araceli

AU - Patrone, Vania

AU - Giuberti, Gianluca

AU - Cervini, Mariasole

AU - Capanoglu, Esra

AU - Lucini, Luigi

PY - 2024/1/1

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N2 - Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vitro gastrointestinal digestion and large intestine fermentation. Results revealed that the combined addition of different pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessibility of phenolics. The addition of pectins and pectinase distinctively impacted the phenolic subclasses in both raw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to structural features. Both pectins and pectinase modulated the composition of fecal microbiota after in vitro fermentation, increasing bacterial diversity following pectinase treatment. The combined addition of pectins followed by pectinase had differential impacts on polyphenol bioaccessibility and gut microbiome diversity, hence having a potential outcome in terms of human health.

AB - Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vitro gastrointestinal digestion and large intestine fermentation. Results revealed that the combined addition of different pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessibility of phenolics. The addition of pectins and pectinase distinctively impacted the phenolic subclasses in both raw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to structural features. Both pectins and pectinase modulated the composition of fecal microbiota after in vitro fermentation, increasing bacterial diversity following pectinase treatment. The combined addition of pectins followed by pectinase had differential impacts on polyphenol bioaccessibility and gut microbiome diversity, hence having a potential outcome in terms of human health.

KW - Dietary fiber

KW - Food matrix

KW - Foodomics

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KW - Phenolics–fiber interaction

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Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation

Abstract

Bibliographical note

Funding

Keywords

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