2020 journal article

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

Food Chemistry, 331, 127279.

co-author countries: United Kingdom of Great Britain and Northern Ireland 🇬🇧 United States of America 🇺🇸
author keywords: Food matrix; By-product; Stability; Antioxidant; Anti-inflammatory
MeSH headings : Animals; Anthocyanins / analysis; Anti-Inflammatory Agents, Non-Steroidal / pharmacokinetics; Antioxidants / analysis; Blueberry Plants / chemistry; Digestion; Food-Processing Industry; Fruit / chemistry; Mice; Plant Extracts / chemistry; Plant Extracts / pharmacokinetics; Plant Proteins, Dietary / chemistry; Polyphenols / pharmacokinetics; Proanthocyanidins / analysis; RAW 264.7 Cells; Vitis / chemistry
Source: ORCID
Added: June 19, 2020

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.