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Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion.

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Title: Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion.
Authors: Işık, Neslihan1, Alteheld, Birgit1, Kühn, Sabine2, Schulze-Kaysers, Nadine2, Kunz, Benno2, Wollseifen, Hans Rainer3, Stehle, Peter1 pstehle@uni-bonn.de, Lesser, Stephanie1
Source: Food Research International. Nov2014 Part A, Vol. 65, p109-114. 6p.
Subjects: Effect of phenol on plants, Plant proteins, Polysaccharides, Polyphenols, Apples, Onions, In vitro studies
Abstract: Encapsulated phenol extracts from industrial processing residues of onions and apples are discussed as health promoting food additives. Prerequisite for their use in human/animal nutrition is the quantitative liberation of the phenols during digestion. In the present in vitro study we, thus, determined the release rate of a variety of spray dried phenol extracts embedded in different carrier molecules. Onion and apple extracts encapsulated with either lupine/gum acacia (ratio extract to wall material: 1:2), gum acacia (1:3), pea protein isolate (1:4), or modified starch (1:3) were screened employing a two-step (gastric: pepsin, pH 2.0; intestinal: pancreatin, pH 7.5) in vitro model (pH stat). Total phenol release in the incubation solutions (solid phase extraction) was followed spectrophotometrically (Folin–Ciocalteu method); quercetin-4′- O -glucoside (onion) and phloretin-2′- O -glucoside (apple) were analysed with HPLC. Extracts spray dried in the presence of carbohydrates alone (gum acacia, modified starch) or in combination (lupine/gum acacia) exhibited an immediate, non-enzymatic phenol release (80%) due to instability in aqueous solutions. Pepsin catalysed enzymatic hydrolysis of apple extracts embedded with pea protein isolate resulted in a time-depending total phenol (max. 70% of embedded material) and phloretin-2′- O -glucoside (max. 20%) liberation; pancreatin showed no effect. Phenols were stable in gastric fluid; in the presence of pea protein isolate, phenols partly decomposed at basic pH. These results demonstrate that only spray dried phenol extracts embedded in the presence of pea protein isolate effectively release phenols under in vitro digestion conditions. [ABSTRACT FROM AUTHOR]
Copyright of Food Research International is the property of Elsevier B.V. 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.)
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  Data: Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion.
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  Data: <searchLink fieldCode="AR" term="%22Işık%2C+Neslihan%22">Işık, Neslihan</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Alteheld%2C+Birgit%22">Alteheld, Birgit</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Kühn%2C+Sabine%22">Kühn, Sabine</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Schulze-Kaysers%2C+Nadine%22">Schulze-Kaysers, Nadine</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Kunz%2C+Benno%22">Kunz, Benno</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Wollseifen%2C+Hans+Rainer%22">Wollseifen, Hans Rainer</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Stehle%2C+Peter%22">Stehle, Peter</searchLink><relatesTo>1</relatesTo><i> pstehle@uni-bonn.de</i><br /><searchLink fieldCode="AR" term="%22Lesser%2C+Stephanie%22">Lesser, Stephanie</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Nov2014 Part A, Vol. 65, p109-114. 6p.
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  Data: <searchLink fieldCode="DE" term="%22Effect+of+phenol+on+plants%22">Effect of phenol on plants</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+proteins%22">Plant proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Polysaccharides%22">Polysaccharides</searchLink><br /><searchLink fieldCode="DE" term="%22Polyphenols%22">Polyphenols</searchLink><br /><searchLink fieldCode="DE" term="%22Apples%22">Apples</searchLink><br /><searchLink fieldCode="DE" term="%22Onions%22">Onions</searchLink><br /><searchLink fieldCode="DE" term="%22In+vitro+studies%22">In vitro studies</searchLink>
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  Data: Encapsulated phenol extracts from industrial processing residues of onions and apples are discussed as health promoting food additives. Prerequisite for their use in human/animal nutrition is the quantitative liberation of the phenols during digestion. In the present in vitro study we, thus, determined the release rate of a variety of spray dried phenol extracts embedded in different carrier molecules. Onion and apple extracts encapsulated with either lupine/gum acacia (ratio extract to wall material: 1:2), gum acacia (1:3), pea protein isolate (1:4), or modified starch (1:3) were screened employing a two-step (gastric: pepsin, pH 2.0; intestinal: pancreatin, pH 7.5) in vitro model (pH stat). Total phenol release in the incubation solutions (solid phase extraction) was followed spectrophotometrically (Folin–Ciocalteu method); quercetin-4′- O -glucoside (onion) and phloretin-2′- O -glucoside (apple) were analysed with HPLC. Extracts spray dried in the presence of carbohydrates alone (gum acacia, modified starch) or in combination (lupine/gum acacia) exhibited an immediate, non-enzymatic phenol release (80%) due to instability in aqueous solutions. Pepsin catalysed enzymatic hydrolysis of apple extracts embedded with pea protein isolate resulted in a time-depending total phenol (max. 70% of embedded material) and phloretin-2′- O -glucoside (max. 20%) liberation; pancreatin showed no effect. Phenols were stable in gastric fluid; in the presence of pea protein isolate, phenols partly decomposed at basic pH. These results demonstrate that only spray dried phenol extracts embedded in the presence of pea protein isolate effectively release phenols under in vitro digestion conditions. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of Food Research International is the property of Elsevier B.V. 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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      – Type: doi
        Value: 10.1016/j.foodres.2014.02.012
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      – Code: eng
        Text: English
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        PageCount: 6
        StartPage: 109
    Subjects:
      – SubjectFull: Effect of phenol on plants
        Type: general
      – SubjectFull: Plant proteins
        Type: general
      – SubjectFull: Polysaccharides
        Type: general
      – SubjectFull: Polyphenols
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      – SubjectFull: Apples
        Type: general
      – SubjectFull: Onions
        Type: general
      – SubjectFull: In vitro studies
        Type: general
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      – TitleFull: Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion.
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            – D: 01
              M: 11
              Text: Nov2014 Part A
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              Y: 2014
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