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Food Chem. 2018 Feb 1;240:314-322. doi: 10.1016/j.foodchem.2017.07.104. Epub 2017 Jul 25.

The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility.

Author information

1
UMR408 SQPOV "Safety and Quality of Plant Products", INRA, University of Avignon, F-84000 Avignon, France. Electronic address: claire.dufour@inra.fr.
2
UMR408 SQPOV "Safety and Quality of Plant Products", INRA, University of Avignon, F-84000 Avignon, France.
3
INRA, UR370 Quality of Animal Products, F-63122 St Genès-Champanelle, France.
4
Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, F-63000 Clermont-Ferrand, France.

Abstract

Fruit and vegetables (F&V) polyphenols have numerous positive health effects, ascribed either to their antioxidant activity within the gastrointestinal tract (GIT) or to bioactivity of their absorbed metabolites. The effect of the F&V matrix on the gastrointestinal bioaccessibility of polyphenols was investigated along with its possible interaction with protein digestion. Minipigs were fed a complete meal with either cubed F&V (apple, plum, artichoke) added, or the corresponding phenolic extract (PE). Gastric and ileal chymes were kinetically collected over the postprandial period. The overall polyphenol bioaccessibility in the stomach was found to be 1.5% and 3.1% after F&V and PE consumption, respectively. The lower release rate from artichoke than from apple showed evidence of a plant effect. Flavanol monomers and glucoside conjugates were not recovered in the ileum in agreement with their absorption in the upper GIT. Interestingly, PE, but not F&V, significantly decreased the speed and efficiency of dietary protein digestion.

KEYWORDS:

Fruit & vegetables; Gastrointestinal digestion; Minipig; Phenolic compounds; Protein

PMID:
28946277
DOI:
10.1016/j.foodchem.2017.07.104
[Indexed for MEDLINE]

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