The Effect of Simulated In Vitro Digestion on Biological Activity of Viburnum opulus Fruit Juices

In the present study, an in vitro digestion method has been used to assay the influence of the physiological conditions in the mouth, stomach, and intestine on the stability and activity in different cell models of the main phenolic compounds from Viburnum opulus fresh juice (FJ), phenolic-rich juic...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-07, Vol.26 (13), p.4086
Main Authors: Pietrzyk, Nina, Zakłos-Szyda, Małgorzata, Redzynia, Małgorzata, Podsędek, Anna
Format: Article
Language:English
Subjects:
Adipocytes
Antioxidants
Bioavailability
Biological activity
cell cultures
Cell cycle
Cytotoxicity
Fatty acids
Glucose
glucose uptake
in vitro digestion
Insulin resistance
lipid accumulation
Lipids
Metabolic disorders
Metabolites
Oxidative stress
phenolic compounds
V. opulus
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Summary:In the present study, an in vitro digestion method has been used to assay the influence of the physiological conditions in the mouth, stomach, and intestine on the stability and activity in different cell models of the main phenolic compounds from Viburnum opulus fresh juice (FJ), phenolic-rich juice (PJ), and the bioavailable fractions (DFJ and DPJ). The data obtained indicate that the V. opulus samples achieved after in vitro digestion had an influence on cellular glucose and lipid metabolism. The bioavailable fraction of both digested juices stimulated glucose uptake and decreased lipid accumulation by L6 myoblasts and HepG2 hepatocytes. Both DFJ and DPJ reduced the secretion of inflammatory cytokines by 3T3-L1 adipocytes: interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α). Simultaneously, DFJ and DPJ enhanced oxidative stress in MIN6 cells and decreased glucose-stimulated insulin secretion (GSIS). UPLC–MS analysis revealed qualitative and quantitative changes in hydroxycinnamic acids. In particular, the content of chlorogenic acid decreased drastically; its content in the bioavailable fraction was almost 7 times and 30 times lower than in the FJ and PJ, respectively. Our results suggested that although the phenolic compounds of V. opulus juices undergo transformation during digestion, they are still potent antioxidant agents with biological activity.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26134086