NBA9 Food matrix and digestion: bioactive compounds
28 important questions on NBA9 Food matrix and digestion: bioactive compounds
What is the plant matrix integrity and carotenoids bioavailability?
- Cell clusters
- Isolated cells
- Chromoplasts
Where is the carotenoids deposition
The chromoplasts structure and carotenoids deposition; in which order are the carotenoid released?
light micrographs of carrot root and mango, papaya, and tomato fruit mesocarp. Arrows mark chromoplasts.
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The chromoplasts structure and carotenoids deposition; in which order are the carotenoid released?
light micrographs of carrot root and mango, papaya, and tomato fruit mesocarp. Arrows mark chromoplasts.
Carotenois depositon forms in animal tissue, where can it be found?
- Found in
- eggs
- milk and cheese
- liver
- salmon and prawns
- bioavailability higher than carotenoids from plant
Carotenois depositon forms in animal tissue, where can it be found?
- Found in
- eggs
- milk and cheese
- liver
- salmon and prawns
- bioavailability higher than carotenoids from plant
The dietary modulators of carotenoids bioaccessibility: in fat
The dietary modulators of carotenoids bio accessibility: in dietary fibre
- ideal carotenoid micellaurization
- limited access of lipase by pectin coatings
- BS binding by pectin
- Calcium-pectin interaction
What is the digestion of FUOH and FX?
P+O = digestion with lipase inhibitor orlistat
-P = digestion without pancreatin
Carotenoids esters
hydrolysed in free carotenoids by:
- Cholesterol esterase
- Pancreatic lipase
- Membrane bound esterase
Which (poly)phenolics are there?
- Non-flavanoids
- phenolic acids
- lignans
- stilbenes
- flavanoids
- flavonols
- flavones
- isoflavones
- flaconones
- flacan-3-ols (flavanols)
- anthocyanins
How are dietary polyphenols digested
- hydrolysis of most glycosides (LPH, CBG)
- conjugation reactions (methylation, glucuronidation, sulfation)
not absorbed --> colon
- action of bacterial enzymes (alfa-rhamnosidases)
- --> feces
aglycones from the small intestine and colon go to the liver
- conjugation reactions
- methylation
- glucuronidation
- sulfation
The microbial metabolism of flavanones
- 4-hydroxyhippuric acid
- hippuric acid
What is the microbial metabolism of polyphenols
- benzoic acid derivatives (from ring B)
- Phenyl propionic acid and phenyl acetic acid derivatives (from ring B and phenolic acids)
- phensyl Valerie acid and phenyl y-valerolactone derivatives (from ring B)
- Phloroglucinol derivatives (from ring A)
Polyphenols up on consumption of Green tea
in the large intestine the orange peak will come and go to the (liver)
Bioavailability of polyphenols; the stability in the GI tract
However you would expect phloroglucinaldehyde to have a higher tmax. So with this lower tmax the absorption took already place in the small intestine
- some polyphenols are unstable and spontaneously decompose in SI, e.g. Anthocyanins
What is the bioavailability of polyphenols: interaction with the DF
- Encapsulated
- polyphenols may be entrapped in intact cells. Fraction released depends on the
fraction of broken cells!
- Cross-linked
- polyphenols may be covalently bound to cell walls (e.g. Ferulic and p-coumaric acid in cereals). They are not released in SI!
- Absorbed
- after release from broken cells upon mastication or grinding, polyphenols rapidly and strongly interact with the DF in cell walls (or DF from other foods)
Polyphenols can have an interaction with proteins and starch
- Polyphenols interaction with dietary protein, digestive enzymes and starch
- HMW polyphenols (e.g. Tannins) interact more strongly
What is the physiological role of phenolic compounds during digestion?
- Reduce bioavailability and digestibility
- Inhibition of nutrients/bioactive oxidation
- Inhibition of lipid oxidation
How can you reduce the bioavailability and digestibility [physiological role of phenolic compounds during digestion]
- Inhibition and precipitation of digestive enzymes
- Interaction with dietary proteins/peptides and starch
- shielding form enzymes
- precipitation of hydrolysis products
Beef+ fruits&vegetables --> highest AID [apparent ill digestibility] compared to beef AND beef + phenolic extract from fruit&vegetables
The inhibition of nutrients/bioactive oxidation, how does this go [physiological role of phenolic compounds during digestion]
BMT is some kind of antioxidant (as are pholyfenols)
The inhibition of lipid oxidation, how does this go [physiological role of phenolic compounds during digestion]
- inhibit formation in the stomach of secondary oxidation products (malondialdehyde, MDA; 4-hydroxynonenal, HNE)
LDL oxidation
Cell membrane oxidation
What are the factors affecting minerals bioavailability? In the chemical form
- Chemical form of the mineral: e.g. Soluble organic slats/comp
lexes > soluble inorganic salts > insoluble inorganic salts
- Ex. Heme iron (animal foods) vs non heme iron (plants)
soluble organic complexes increase the bioavailability > soluble organic salts > soluble inorganic salts > insoluble inorganic salts
What are the factors affecting minerals bioavailability? In the chemical form
- Chemical form of the mineral: e.g. Soluble organic slats/comp
lexes > soluble inorganic salts > insoluble inorganic salts
- Ex. Heme iron (animal foods) vs non heme iron (plants)
soluble organic complexes increase the bioavailability > soluble organic salts > soluble inorganic salts > insoluble inorganic salts
What are the factors affecting minerals bioavailability? In the structural integrity of plant tissues
iron and spinachbreakdown of cellular structures - frozen & vacuum-dried
digestion of cellular structure
- fresh (no enzyme)
- fresh (0.06% pepsin)
- fresh (0.19% pepsin)
What is the impact of freeze dried?
fast freezing, no breaking of the cells
slow freezing, cells will brake --> more braking is beer bioavailability
What are the factors affecting minerals bioavailability? In digestive modulators?
- Limited by insoluble, non-absorbable chelators: dietary fibre, oxalate, polyphenols, phytates, etc
- Enhanced by soluble, absorbable chelators: certain peptides, phytoferritin, ascorbic acid, etc.
- Modulated by competition between minerals for absorption
Which of the following statements is wrong?
- bioavailability of parent polyphenols is as high as 90-95%
- cooking spinach with butter increases beta-carotene bioavailability
- polyphenols interact with digestive enzymes in the GI tract
- bioavailability of carotenoids is higher in tomato juice compared to paste
- bioavailability of parent polyphenols is as high as 90-95%
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