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

• 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
• ISSN: 0963-7486; 1465-3478
• DOI: 10.1080/09637486.2020.1734542

"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.