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Molecules 2018, 23(7), 1804; https://doi.org/10.3390/molecules23071804

Effects of In Vitro Digestion on the Content and Biological Activity of Polyphenols from Acacia mearnsii Bark

1
Jiangsu Key Laboratory for the Chemistry and Utilization of Agro-Forest Biomass, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China
2
Plants for Human Health Institute, Food Bioprocessing and Nutrition Sciences Department, North Carolina State University, North Carolina Research Campus, Kannapolis, NC 28081, USA
3
College of Materials Sciences and Technology, Beijing Forestry University, Beijing 100083, China
*
Author to whom correspondence should be addressed.
Received: 21 June 2018 / Revised: 11 July 2018 / Accepted: 18 July 2018 / Published: 20 July 2018
(This article belongs to the Special Issue Catechin in Human Health and Disease)
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Abstract

The stability and bioaccessibility of polyphenol from Acacia mearnsii bark were measured at various stages during in vitro simulated digestion. Subsequently, the changes in the total polyphenol content (TPC) and biological activity were studied. The results showed that the phenolic compounds from A. mearnsii remained stable, and TPC underwent few changes during gastric digestion. Nonetheless, intestinal digestion led to the degradation of proanthocyanidins (PAs) and a significant decrease in TPC (26%). Degradation was determined by normal-phase HPLC and gel permeation chromatography. Only monomers, dimers, and trimers of flavan-3-ols were identified in the serum-accessible fraction for characterization of their bioaccessibility. The results also indicated the obvious antioxidant capacity of PAs from A. mearnsii bark, and ~53% of the α-glucosidase–inhibitory effect was preserved. All these findings show that PAs from A. mearnsii bark as a native plant source may be particularly beneficial for human health as a natural nutritional supplement. View Full-Text
Keywords: Acacia mearnsii; proanthocyanidins; in vitro digestion; antioxidant; antidiabetic; HPLC/MS Acacia mearnsii; proanthocyanidins; in vitro digestion; antioxidant; antidiabetic; HPLC/MS
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Chen, X.; Xiong, J.; He, L.; Zhang, Y.; Li, X.; Zhang, L.; Wang, F. Effects of In Vitro Digestion on the Content and Biological Activity of Polyphenols from Acacia mearnsii Bark. Molecules 2018, 23, 1804.

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