Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model

Jia Xiong, Yu Hsuan Chan, Thirumurugan Rathinasabapathy, Mary H. Grace, Slavko Komarnytsky, Mary Ann Lila

Research output: Contribution to journalArticle

Abstract

Stability of protein-polyphenol aggregate particles, created by complexing polyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was evaluated in an in vitro gastrointestinal model. Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from blueberry and muscadine grape protein-polyphenol particles, compared to 23% and 31% for the respective pomace extracts. Anthocyanins RI was 52% and 42% from particles (6% and 13% from pomace extracts), and proanthocyanidins RI was 77% and 73% from particles (25% and 14% from pomace extracts), from blueberry and grape, respectively. Protein-polyphenol particle digests retained 1.5 to 2-fold higher antioxidant capacity and suppressed the expression of pro-inflammatory cytokines, iNOS, IL6, and IL1β, compared to unmodified extract digests, which only suppressed IL6. Protein-polyphenol particles as a delivery vehicle in foods may confer better stability during gastrointestinal transit, allow protected polyphenols to reach the gut microbiota, and preserve polyphenol bioactivity.

Original languageEnglish (US)
Article number127279
JournalFood chemistry
Volume331
DOIs
StatePublished - Nov 30 2020

Keywords

  • Anti-inflammatory
  • Antioxidant
  • By-product
  • Food matrix
  • Stability

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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