In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract

[Display omitted] •Digestive performance and hepato-protection of LGE were investigated.•Antioxidant capacity of LGE increased in gastric digestion.•Antioxidant capacity of LGE declined during oral and intestinal digestion.•Phenol compounds in LGE remained highly bio-accessible after in vitro digest...

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Published in:Food chemistry 2024-02, Vol.433, p.137336-137336, Article 137336
Main Authors: Ma, Yi-Long, Wu, Zheng-Fang, Li, Zhi, Wang, Yue, Shang, Ya-Fang, Thakur, Kiran, Wei, Zhao-Jun
Format: Article
Language:English
Subjects:
antioxidant activity
digestibility
digestion
flavonoids
food chemistry
HepG2
In vitro digestion
Lophatherum gracile Brongn. leave extract
malondialdehyde
medicine
Oxidative damage
phenolic compounds
Polyphenols
small intestine
species
survival rate
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Summary:[Display omitted] •Digestive performance and hepato-protection of LGE were investigated.•Antioxidant capacity of LGE increased in gastric digestion.•Antioxidant capacity of LGE declined during oral and intestinal digestion.•Phenol compounds in LGE remained highly bio-accessible after in vitro digestion.•LGE pretreatment significantly decreased cellular ROS levels and MDA content. Lophatherum gracile Brongn. (L. gracile) is a traditional herb for both medicine and food use, but its digestibility and hepato-protective activity is unknown. Herein we investigated the digestibility and hepato-protective potential of L. gracile leave extract (LGE) using in vitro digestion and alcohol-induced oxidative damage models. Compared to the undigested group, the content of phenolics/flavonoids and the antioxidant activity in LGE generally decreased by 9.30–19.97% in the oral and small intestine phase after digestion, while that increased by 9.96–10.17% in the gastric phase. The main phenolics/flavonoids showed promising stability during digestion and their bio-accessiblity ranged from 67.64% to 84.47%. By reducing cellular reactive oxidative species and malonaldehyde levels, LGE (0.23–0.45 mg/mL) pretreatment significantly ameliorated alcohol-induced oxidative damage in HepG2 cells (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137336