TY - JOUR
T1 - Fates of bioactive compounds and antioxidant activities of red pitaya pulp upon in vitro gastrointestinal digestion
AU - Lin, Xian
AU - Li, Xiangyu
AU - Huang, Ying
AU - Wen, Jing
AU - Yu, Yuanshan
AU - Tang, Daobang
AU - Xu, Baojun
AU - Xu, Yujuan
N1 - Publisher Copyright:
© 2024 Elsevier Ltd
PY - 2025/1
Y1 - 2025/1
N2 - Health benefit effects of bioactive compounds depend on their bioavailabilities, which could vary according to factors including food matrix and digestion environment. To understand the “bioaccessible” health benefit of red pitay pulp, the INFOGEST static in vitro simulation of gastrointestinal (GI) digestion model and targeted metabolomics method were applied to unravel the fates of bioactive compounds in the whole food of red pitaya pulp during GI digestion. The antioxidant activity as one of the health benefit indices was also assessed to compare the changes in bioactive properties of red pitaya pulp. Results showed that, after GI digestion, total phenolic and flavonoid content increased by 84% and 4.55 folds, respectively. But total betacyanin content decreased. All the detected phenolic acids increased during the GI process, and lots of new phenolic compounds were produced. The overall chemical antioxidant capacity of red pitaya pulp increased after GI digestion. Correlation analysis results indicated that flavonoids and ferulic acid were probably the primary sources of the antioxidant capacity of the red pitaya pulp and its digests. Moreover, the cytoprotective effects against H2O2-induced oxidative damage varied among gastric cell, enterocyte and hepatocyte. The GI digests of red pitaya pulp could better alleviate the H2O2-induced oxidative stress in cells by preventing the increase of reactive oxygen species (ROS), inhibiting the production of malondialdehyde (MDA), increasing the production of glutathione (GSH), and promoting the activities of catalase (CAT) and superoxide dismutase (SOD). These findings can be used as a basis for future studies in the design and production of functional ingredients/foods.
AB - Health benefit effects of bioactive compounds depend on their bioavailabilities, which could vary according to factors including food matrix and digestion environment. To understand the “bioaccessible” health benefit of red pitay pulp, the INFOGEST static in vitro simulation of gastrointestinal (GI) digestion model and targeted metabolomics method were applied to unravel the fates of bioactive compounds in the whole food of red pitaya pulp during GI digestion. The antioxidant activity as one of the health benefit indices was also assessed to compare the changes in bioactive properties of red pitaya pulp. Results showed that, after GI digestion, total phenolic and flavonoid content increased by 84% and 4.55 folds, respectively. But total betacyanin content decreased. All the detected phenolic acids increased during the GI process, and lots of new phenolic compounds were produced. The overall chemical antioxidant capacity of red pitaya pulp increased after GI digestion. Correlation analysis results indicated that flavonoids and ferulic acid were probably the primary sources of the antioxidant capacity of the red pitaya pulp and its digests. Moreover, the cytoprotective effects against H2O2-induced oxidative damage varied among gastric cell, enterocyte and hepatocyte. The GI digests of red pitaya pulp could better alleviate the H2O2-induced oxidative stress in cells by preventing the increase of reactive oxygen species (ROS), inhibiting the production of malondialdehyde (MDA), increasing the production of glutathione (GSH), and promoting the activities of catalase (CAT) and superoxide dismutase (SOD). These findings can be used as a basis for future studies in the design and production of functional ingredients/foods.
KW - Antioxidant activity
KW - Bioactive compound
KW - Gastrointestinal digestion
KW - Red pitaya
UR - http://www.scopus.com/inward/record.url?scp=85211252485&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2024.115495
DO - 10.1016/j.foodres.2024.115495
M3 - Journal article
C2 - 39779136
AN - SCOPUS:85211252485
SN - 0963-9969
VL - 200
JO - Food Research International
JF - Food Research International
M1 - 115495
ER -