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Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms.

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Title: Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms.
Authors: Soler-Rivas, Cristina1 cristina.soler@uam.es, Ramírez-Anguiano, Ana Cristina1, Reglero, Guillermo1, Santoyo, Susana1
Source: International Journal of Food Science & Technology. Nov2009, Vol. 44 Issue 11, p2189-2197. 9p. 1 Chart, 5 Graphs.
Subjects: Cooking, Digestion, Absorption, Edible mushrooms, Antioxidants
Abstract: Agaricus bisporus, Lentinula edodes and Boletus edulis fruiting bodies were submitted to domestic cooking treatments, in vitro digestion and absorption tests to investigate whether their antioxidant compounds were bioaccesible and bioavailable. Water-soluble antioxidants were more resistant to boiling, frying, grilling and microwaving than methanol-soluble antioxidants. The precise influence of the cooking methodologies was specie-dependent with aqueous cooking being the most drastic treatment. Cooking affected the 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities more than digestion because after intestinal digestion, the antioxidant capacities were higher than grilled mushrooms, probably because other antioxidants were generated or liberated during this step. Caco-2 monolayers absorbed 47.6% of the antioxidant activity of the applied digested extracts from A. bisporus (33.4% in B. edulis) and transformed the applied compounds into other antioxidants, since the bioavailable fraction of L. edodes showed higher antioxidant activity than the applied fraction. Phenolic compounds, not proteins or digestion products from polysaccharides, seemed to be related to the absorbed antioxidant activities. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 44685032
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PubType: Academic Journal
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  Data: Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms.
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  Data: <searchLink fieldCode="AR" term="%22Soler-Rivas%2C+Cristina%22">Soler-Rivas, Cristina</searchLink><relatesTo>1</relatesTo><i> cristina.soler@uam.es</i><br /><searchLink fieldCode="AR" term="%22Ramírez-Anguiano%2C+Ana+Cristina%22">Ramírez-Anguiano, Ana Cristina</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Reglero%2C+Guillermo%22">Reglero, Guillermo</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Santoyo%2C+Susana%22">Santoyo, Susana</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Nov2009, Vol. 44 Issue 11, p2189-2197. 9p. 1 Chart, 5 Graphs.
– Name: Subject
  Label: Subjects
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  Data: <searchLink fieldCode="DE" term="%22Cooking%22">Cooking</searchLink><br /><searchLink fieldCode="DE" term="%22Digestion%22">Digestion</searchLink><br /><searchLink fieldCode="DE" term="%22Absorption%22">Absorption</searchLink><br /><searchLink fieldCode="DE" term="%22Edible+mushrooms%22">Edible mushrooms</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Agaricus bisporus, Lentinula edodes and Boletus edulis fruiting bodies were submitted to domestic cooking treatments, in vitro digestion and absorption tests to investigate whether their antioxidant compounds were bioaccesible and bioavailable. Water-soluble antioxidants were more resistant to boiling, frying, grilling and microwaving than methanol-soluble antioxidants. The precise influence of the cooking methodologies was specie-dependent with aqueous cooking being the most drastic treatment. Cooking affected the 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities more than digestion because after intestinal digestion, the antioxidant capacities were higher than grilled mushrooms, probably because other antioxidants were generated or liberated during this step. Caco-2 monolayers absorbed 47.6% of the antioxidant activity of the applied digested extracts from A. bisporus (33.4% in B. edulis) and transformed the applied compounds into other antioxidants, since the bioavailable fraction of L. edodes showed higher antioxidant activity than the applied fraction. Phenolic compounds, not proteins or digestion products from polysaccharides, seemed to be related to the absorbed antioxidant activities. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/j.1365-2621.2009.02059.x
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 9
        StartPage: 2189
    Subjects:
      – SubjectFull: Cooking
        Type: general
      – SubjectFull: Digestion
        Type: general
      – SubjectFull: Absorption
        Type: general
      – SubjectFull: Edible mushrooms
        Type: general
      – SubjectFull: Antioxidants
        Type: general
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      – TitleFull: Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms.
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            NameFull: Ramírez-Anguiano, Ana Cristina
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            NameFull: Reglero, Guillermo
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            NameFull: Santoyo, Susana
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            – D: 01
              M: 11
              Text: Nov2009
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              Y: 2009
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