engleski

Interactions of food with olive-pomace derived polyphenols: Targeting improved polyphenol bioaccessibility in designer-foods and nutraceuticals

Given the wide spectrum of their biological effects, olive pomace (OP) polyphenols have been in focus of recent research. The main compounds related with pharmacological activity are hydroxytyrosol (HTS) and its derivatives. Their biological effects can be significantly affected by low bioaccessibility and rapid biotransformation. Additionally, bioaccessibility of olive polyphenols can be significantly affected by the presence of food in gastrointestinal tract or by interactions with particular food components. Therefore, in order to guide the design of functional foods enriched with antioxidative phenolic substances, the number of studies on the bioaccessibility of particular phenolic substances in contact with particular foods should be significantly increased. In order to investigate the impact of food on bioaccessibility of total phenols (TP), HTS and TS, OP extract was submitted to the standardized in vitro simulation of gastrointestinal digestion in combination with different food components. Impact of food on intestinal uptake of HTS and TS was assessed by using Caco-2 cell permeation model. The amount of HTS and TS in bioaccessible/absorbed fractions was determined by HPLC-FLD. Bioaccessibility of TP, HTS and TS was slightly but significantly increased during gastrointestinal digestion. Presence of food in gastrointestinal tract did not influence the bioaccessibility of OP polyphenols, HTS and TS, as assessed by comparing the FaSSGF/FaSSIF results. Relative bioaccessibility of HTS and TS was either unaffected or decreased during co-digestion with different foods and the extent of observed changes depended on chemical composition of analyzed food matrices. Bioaccessibility of HTS and TS was negatively affected by soy and milk proteins and particular cellulose. Permeability of HTS and TS through Caco-2 monolayer was also affected by particular food components (glucose, inulin, non- essential amino acids) but to a lesser extent. Food can significantly affect bioaccessibility and permeability of olive pomace polyphenols, but the type and the significance of the interaction is both food- and polyphenol-specific.Therefore, food effects on bioaccessibility of particular polyphenols cannot be extrapolated from similar data available from the literature. Results obtained within this study can be used in functional food design with the aim of minimizing potential negative interactions and utilize the full biological potential of olive pomace polyphenols.

olive pomace polyphenols ; bioaccesibility ; intestinal permeability ; food interactions

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