In Vitro Gastrointestinal Bioaccessibility, Bioactivities and Colonic Fermentation of Phenolic Compounds in Different Vigna Beans

Beans are widely consumed throughout the world, rich in non-nutrient phenolic compounds and other bioactive constituents, including alkaloids, lectins, and others. However, research about in vitro digestion impacts on the changes of bioactive compounds’ release and related antioxidant potential in different Vigna beans is limited. This research aimed to assess the modifications that occur in the content and bioaccessibility of phenolic compounds in four Vigna samples (adzuki bean, black urid whole, black eye bean, and mung bean), their antioxidant properties, and short chain fatty acids (SCFAs) production through static in vitro gastrointestinal digestion and colonic fermentation. Adzuki bean exhibited relatively higher total phenolic content (TPC; 4.76 mg GAE/g) and antioxidant activities after in vitro digestion. The black eye beans’ total flavonoid content (0.74 mg QE/g) and total condensed tannins (10.43 mg CE/g) displayed higher tendencies. For colonic fermentation, the greatest TPC value of entire samples was detected through a 2-h reaction. In most selected beans, phenolic compounds were comparably more bioaccessible during the oral phase. Acetic acid showed the highest level through SCFAs production, and the total SCFAs in adzuki beans was the greatest (0.021 mmol/L) after 16-h fermentation. Adzuki beans may be more beneficial to gut health and possess a stronger antioxidant potential after consumption.

[1]  C. Barrow,et al.  Assessment of the bioaccessibility of phenolics from Australian grown lettuces by in vitro simulated gastrointestinal digestion and colonic fermentation , 2022, Food Bioscience.

[2]  H. Suleria,et al.  Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation. , 2022, Food & function.

[3]  H. Suleria,et al.  Bioaccessibility of phenolic compounds from sesame seeds ( Sesamum indicum L .) during in vitro gastrointestinal digestion and colonic fermentation , 2022, Journal of Food Processing and Preservation.

[4]  H. Suleria,et al.  Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation. , 2022, Food chemistry.

[5]  Yi Chen,et al.  The recovery, catabolism and potential bioactivity of polyphenols from carrot subjected to in vitro simulated digestion and colonic fermentation. , 2021, Food research international.

[6]  R. Lucas‐González,et al.  Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion. , 2021, Food chemistry.

[7]  A. Chiou,et al.  Dried dates: polar phenols and their fate during in vitro digestion , 2021, Journal of Food Measurement and Characterization.

[8]  G. Pereira-Caro,et al.  In Vitro Gastrointestinal Digestion and Colonic Catabolism of Mango (Mangifera indica L.) Pulp Polyphenols , 2020, Foods.

[9]  Hongyan Li,et al.  The Composition and Antioxidant Activity of Bound Phenolics in Three Legumes, and Their Metabolism and Bioaccessibility of Gastrointestinal Tract , 2020, Foods.

[10]  S. R. Ferreira,et al.  Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice , 2020, Foods.

[11]  H. Suleria,et al.  Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels , 2020, Foods.

[12]  H. Suleria,et al.  Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion , 2020, Antioxidants.

[13]  F. Wan,et al.  Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans. , 2020, Journal of the science of food and agriculture.

[14]  D. Nowakowska,et al.  Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review , 2020, Nutrients.

[15]  L. Bello‐Pérez,et al.  Bioaccessibility of phenolic compounds in common beans ( Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures , 2020, Cereal Chemistry.

[16]  Jie Chen,et al.  Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model. , 2020, Food chemistry.

[17]  R. Nannapaneni,et al.  Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assays. , 2019, Food chemistry.

[18]  Lisard Iglesias-Carres,et al.  A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes. , 2019, Food chemistry.

[19]  H. Suleria,et al.  LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities , 2019, Processes.

[20]  Yusuke Suzuki,et al.  Effects of 7S globulin 3 derived from the adzuki bean [Vigna angularis] on the CSP- and eDNA- dependent biofilm formation of Streptococcus mutans. , 2019, Archives of oral biology.

[21]  I. Aguiló‐Aguayo,et al.  Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses , 2019, International Journal of Food Science & Technology.

[22]  V. Goulas,et al.  Dynamic changes in targeted phenolic compounds and antioxidant potency of carob fruit (Ceratonia siliqua L.) products during in vitro digestion , 2019, LWT.

[23]  Dongxiao Su,et al.  Effects of in vitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages , 2018 .

[24]  I. Luzardo-Ocampo,et al.  Bioaccessibility during In Vitro Digestion and Antiproliferative Effect of Bioactive Compounds from Andean Berry ( Vaccinium meridionale Swartz) Juice. , 2018, Journal of agricultural and food chemistry.

[25]  R. Campos-Vega,et al.  Mango-bagasse functional-confectionery: vehicle for enhancing bioaccessibility and permeability of phenolic compounds. , 2017, Food & function.

[26]  I. Rowland,et al.  In vitro approaches to assess the effects of açai (Euterpe oleracea) digestion on polyphenol availability and the subsequent impact on the faecal microbiota. , 2017, Food chemistry.

[27]  Demet Günay,et al.  In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components. , 2017, Food chemistry.

[28]  Qiang Liu,et al.  Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris) , 2017 .

[29]  A. Guadarrama,et al.  In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity , 2016 .

[30]  Raúl Domínguez-Perles,et al.  Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri-food system: nutritional advantages and constraints. , 2016, Journal of the science of food and agriculture.

[31]  M. Motilva,et al.  Stability and metabolism of Arbutus unedo bioactive compounds (phenolics and antioxidants) under in vitro digestion and colonic fermentation. , 2016, Food chemistry.

[32]  Baojun Xu,et al.  Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities. , 2016, Food chemistry.

[33]  M. Corredig,et al.  Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion. , 2014, Food chemistry.

[34]  Madeline Fisher,et al.  B.B. Singh and His Quest to Make Cowpea the Food Legume of the 21st Century , 2014 .

[35]  T. Bohn.  Dietary factors affecting polyphenol bioavailability. , 2014, Nutrition reviews.

[36]  J. Gutiérrez-Uribe,et al.  Bound phenolics in foods, a review. , 2014, Food chemistry.

[37]  K. Poutanen,et al.  Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese mice , 2014, Nutrition & Metabolism.

[38]  Barbara M. Bakker,et al.  The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism , 2013, Journal of Lipid Research.

[39]  Suman Mishra,et al.  Effects of simulated digestion in vitro on cell wall polysaccharides from kiwifruit (Actinidia spp.) , 2012 .

[40]  T. K. Girish,et al.  Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products , 2012 .

[41]  S. Mussatto,et al.  Extraction of antioxidant phenolic compounds from spent coffee grounds , 2011 .

[42]  Dae-Ok Kim,et al.  Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods , 2011 .

[43]  L. Hoffmann,et al.  Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. , 2011, Food chemistry.

[44]  Liu Yang,et al.  Antioxidant Properties of the Mung Bean Flavonoids on Alleviating Heat Stress , 2011, PloS one.

[45]  F. Saura-calixto,et al.  Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: a study on the Spanish diet. , 2010, Molecular nutrition & food research.

[46]  S. Lafay,et al.  Bioavailability of phenolic acids , 2008, Phytochemistry Reviews.

[47]  C. Johnston,et al.  Pinto Bean Consumption Reduces Biomarkers for Heart Disease Risk , 2007, Journal of the American College of Nutrition.

[48]  R. D. de Souza,et al.  Colonic Health: Fermentation and Short Chain Fatty Acids , 2006, Journal of clinical gastroenterology.

[49]  D. Stewart,et al.  Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. , 2005, Journal of agricultural and food chemistry.

[50]  A. Scalbert,et al.  Metabolism of dietary procyanidins in rats. , 2003, Free radical biology & medicine.

[51]  C. Rice-Evans,et al.  The metabolic fate of dietary polyphenols in humans. , 2002, Free radical biology & medicine.

[52]  R. Muhandiram,et al.  The molecular interaction of human salivary histatins with polyphenolic compounds. , 2001, European journal of biochemistry.

[53]  S. Rabot,et al.  Polymeric proanthocyanidins are catabolized by human colonic microflora into low-molecular-weight phenolic acids. , 2000, The Journal of nutrition.

[54]  L. Butler,et al.  Tannin content of cowpeas, chickpeas, pigeon peas, and mung beans. , 1980, Journal of agricultural and food chemistry.

[55]  Y. Chait,et al.  Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity , 2020, LWT.

[56]  T. Tarko,et al.  Digestion and absorption of phenolic compounds assessed by in vitro simulation methods. A review. , 2013, Roczniki Panstwowego Zakladu Higieny.

[57]  K. V. Bhat,et al.  Section Ceratotropis of subgenus Ceratotropis of Vigna (Leguminosae - Papilionoideae) in India with a new spe- cies from northern Western Ghats , 2012 .

[58]  M. Motilva,et al.  Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model , 2011 .

[59]  Z. Czarnecki,et al.  RELEASE OF PHENOLIC COMPOUNDS FROM BEAN FLOUR, BEAN-DERIVED CHIPS AND BLACK CHOKEBERRY JUICE AND CHANGES IN THEIR ANTIOXIDANT ACTIVITY DURING DIGESTION IN AN IN VITRO GASTROINTESTINAL MODEL , 2008 .

[60]  F. Saura-calixto,et al.  Intake and bioaccessibility of total polyphenols in a whole diet , 2007 .

[61]  N. Seeram,et al.  Of the major phenolic acids formed during human microbial fermentation of tea, citrus, and soy flavonoid supplements, only 3,4-dihydroxyphenylacetic acid has antiproliferative activity. , 2006, The Journal of nutrition.

[62]  Joseph Rafter,et al.  Health promotion by flavonoids, tocopherols, tocotrienols, and other phenols: direct or indirect effects? Antioxidant or not? , 2005, The American journal of clinical nutrition.