Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum "Serrano" after gastrointestinal digestion and in vitro colonic fermentation

"Serrano" pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of "Serrano" pepper as well as short-chain fatty acids (SCFA) produced and PC bioconverted using an in vitro step-wise gastromimetic model of t...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food sciences and nutrition 2020-10, Vol.71 (7), p.826-838
Main Authors: Cárdenas-Castro, Alicia P., Alvarez-Parrilla, Emilio, Montalvo-González, Efigenia, Sánchez-Burgos, Jorge A., Venema, Koen, Sáyago-Ayerdi, Sonia G.
Format: Article
Language:English
Subjects:
"Serrano" hot pepper
anti-topoisomerase activity
Bioavailability
Butyric acid
Capsaicin
Chlorogenic acid
Digestion
Digestive system
Fatty acids
Fermentation
Food science
Gastrointestinal tract
gut microbiota
Intestinal microflora
Intestine
Metabolites
Microbiota
Peppers
Phenolic compounds
Phenols
Quercetin
Small intestine
Synergistic effect
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:"Serrano" pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of "Serrano" pepper as well as short-chain fatty acids (SCFA) produced and PC bioconverted using an in vitro step-wise gastromimetic model of the intestinal digestion and anaerobic fermentation of the isolated indigestible fraction (IF). The anti-topoisomerase activity of the fermented samples was also evaluated. PC bioaccessibility was about 45% in the small intestine. Chlorogenic acid and capsaicin were identified during the intestinal digestion, while quercetin was identified as available to the gut microbiota. After 48-h fermentation, SCFA molar ratio was 77:11:12 for acetic, propionic and butyric acid. The PC identified in IF and after 12 h of fermentation showed anti-topoisomerase activity. A synergistic effect among the PC and gut metabolites mixture was observed, which indicates a possible antiproliferative mechanism that should be tested in further studies.
ISSN:0963-7486
1465-3478
DOI:10.1080/09637486.2020.1734542