Apple polyphenol biotransformation using probiotics in vitro and dynamic simulated digestion by bionic rats

• Published in: Journal of the science of food and agriculture 2023-08, Vol.103 (11), p.5490-5499
• Main Authors: Zhao, Ruixiang, Ran, Junjian, Ruan, Xiaoli, Du, Hanxiao, Li, Gang, Zhao, Lili, Sun, Junliang, Liang, Xinhong
• Format: Article
• Language: English
• Subjects: Animals; Antibacterial activity; antibacterial capacity; antioxidant capacity; Antioxidants; Antioxidants - chemistry; apple polyphenols; Apples; Beverages; Bioavailability; Bionics; Biotransformation; Coumaric acid; Digestion; Epicatechin; Fermentation; Fermented food; Fruits; Functional foods & nutraceuticals; Galactosides; Humans; Kaempferol; Lactobacilli; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Polyphenols; Polyphenols - metabolism; Probiotics; Probiotics - metabolism; Pulp; Quercetin; Rats; Rutin; Simulation
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.12625

Background The present study investigated the effects of fermentation by Lactobacillus rhamnosus zrx01 (LR‐zrx01), Lactobacillus acidophilus zrx02 (LA‐zrx02), and Lactobacillus plantarum zrx03 (LP‐zrx03), as well as dynamic simulated digestion by bionic rats, on the biotransformation and antioxidant potential of apple polyphenols. Polyphenols were determined by ultra‐high‐performance liquid chromatography‐mass spectrometry, the dynamic simulated digestion of fermented apple pulp was determined by bionic rats, and the antibacterial and antioxidant activities were analyzed. Results The polyphenol content of apple pulp fermented using the three strains was respectively 1.41, 1.38, and 1.36 times that of non‐fermented pulp. The antibacterial activity of apple pulp improved dramatically after fermentation. Moreover, the antioxidant potential of apple pulp increased after fermentation and digestion. After dynamic simulated digestion by bionic rats, the polyphenol content in unfermented and the three fermented groups increased significantly by 1.19, 1.23, 1.20, and 1.19 times compared to that before digestion, respectively. The major polyphenols in each group with obvious changes were epicatechin, rutin, kaempferol, quercetin‐3 galactoside, p‐coumaric acid, and two unknown substances, 1 and 2. Conclusion Fermented and digested apple polyphenols showed better biotransformation effects and mostly existed in the form of small molecules, which was conducive to the improvement of polyphenol bioavailability and beneficial to the absorption of active substances by the human body. These findings build a foundation for the development of functional food beverages. © 2023 Society of Chemical Industry.