Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts
Abstract
:1. Introduction
2. Results and Discussion
2.1. Protein Fractions by Mass
2.2. Effect of In Vitro Digestion on Free Amino Acid Profiles of Tamarillo Yoghurts
2.3. Effect of In Vitro Digestion on Total Phenolic Content and Antioxidant Activity of Tamarillo Yoghurts
2.4. Effect of In Vitro Digestion on the Polyphenol Profile of Tamarillo Yoghurts
3. Materials and Methods
3.1. Materials
3.2. Yoghurt Preparation
3.3. In Vitro Digestion of Yoghurt
3.4. Analysis of Soluble Proteins Using Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis
3.5. Determination and Quantification of Free Amino Acids (FAAs)
3.6. Determination and Quantification of Phenolics and Anthocyanins
3.7. Total Phenolic Content (TPC) and Antioxidant Activity of Yoghurt
3.8. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Yoghurt Samples | Undigested | After Intestinal Digestion | ||||
---|---|---|---|---|---|---|
TEFAAs | TNEFAAs | TFAAs | TEFAAs | TNEFAAs | TFAAs | |
Control | 1.56 ± 0.31 a | 5.42 ± 0.81 a | 6.98 ± 1.11 a | 722 ± 129 a | 599 ± 123 a | 1321 ± 251 a |
POS5 | 12.3 ± 0.48 b | 238 ± 18.2 b | 251 ± 18.7 b | 778 ± 43.6 b | 918 ± 50.7 b | 1695 ± 94.4 b |
POS10 | 20.0 ± 0.58 c | 404 ± 4.37 c | 424 ± 4.95 c | 651 ± 91.6 c | 1046 ± 128 c | 1697 ± 220 b |
POS15 | 35.2 ± 1.76 d | 576 ± 44.6 d | 611 ± 46.4 d | 691 ± 87.7 ac | 1437 ± 169 d | 2129 ± 256 c |
PRE5 | 77.4 ± 2.43 e | 250 ± 8.01 e | 327 ± 10.4 e | 1009 ± 190 d | 1282 ± 226 e | 2290 ± 416 c |
PRE10 | 105 ± 5.75 f | 433 ± 15.5 f | 538 ± 21.2 f | 886 ± 146 e | 1550± 255 d | 2436 ± 401 d |
PRE15 | 112 ± 9.96 g | 538 ± 31.9 d | 650 ± 42.0 d | 905 ± 128 de | 1819 ± 233 f | 2724 ± 361 e |
Yoghurt Samples | Undigested | After Intestinal Digestion | ||||
---|---|---|---|---|---|---|
L-Aspartic Acid | L-Glutamic Acid | GABA | L-Aspartic Acid | L-Glutamic Acid | GABA | |
Control | 0.16 ± 0.01 a | 0.81 ± 0.04 a | 0.03 ± 0.00 a | 34.0 ± 6.57 a | 75.3 ± 13.3 a | 0.49 ± 0.40 a |
POS5 | 20.1 ± 1.51 b | 171 ± 13.5 b | 29.2 ± 2.05 b | 59.8 ± 1.90 b | 310 ± 11.1 b | 39.0 ± 3.19 b |
POS10 | 37.3 ± 0.41 c | 285 ± 2.65 c | 54.8 ± 0.39 c | 68.5 ± 7.15 c | 452 ± 33.6 c | 61.6 ± 3.21 c |
POS15 | 50.0 ± 2.37 d | 409 ± 37.6 d | 71.5 ± 2.82 d | 93.3 ± 9.95 d | 806 ± 91.03 d | 73.8 ± 8.32 d |
PRE5 | 19.5 ± 0.43 b | 160 ± 5.49 e | 26.2 ± 0.80 b | 78.6 ± 16.0 e | 470 ± 69.1 c | 34.3 ± 3.36 b |
PRE10 | 37.9 ± 1.49 c | 280 ± 7.88 c | 48.6 ± 2.52 e | 97.8 ± 18.7 d | 750 ± 119 d | 66.1 ± 10.17 c |
PRE15 | 47.97 ± 1.92 e | 358 ± 20.6 f | 61.5 ± 2.96 f | 117 ± 19.3 f | 1027 ± 123 e | 90.6 ± 13.9 e |
Polyphenols/Phases | Before Digestion | |||||
---|---|---|---|---|---|---|
POS5 | POS10 | POS15 | PRE5 | PRE10 | PRE15 | |
Phenolics | ||||||
Gallic Acid | 0.044 ± 0.000 a | 0.045 ± 0.000 a | 0.049 ± 0.001 b | 0.044 ± 0.000 a | 0.048 ± 0.001 b | 0.049 ± 0.001 b |
Catechin | 0.119 ± 0.085 a | 0.165 ± 0.070 b | 0.219 ± 0.104 c | 0.035 ± 0.014 d | 0.113 ± 0.097 a | 0.208 ± 0.142 c |
Caffeic acid | 0.021 ± 0.001 a | 0.031 ± 0.003 b | 0.050 ± 0.005 c | 0.024 ± 0.002 a | 0.059 ± 0.014 d | 0.060 ± 0.006 d |
Chlorogenic acid | 4.387 ± 0.274 a | 7.005 ± 1.290 b | 10.31 ± 0.458 c | 4.072 ± 0.031 a | 6.052 ± 0.379 b | 9.502 ± 0.393 c |
Epicatechin | 0.695 ± 0.198 a | 1.339 ± 0.391 b | 1.670 ± 0.470 c | 0.837 ± 0.083 d | 0.886 ± 0.147 d | 1.245 ± 0.185 b |
p-Cumaric acid | 0.017 ± 0.000 a | 0.028 ± 0.001 b | 0.048 ± 0.002 c | 0.026 ± 0.000 b | 0.029 ± 0.001 b | 0.040 ± 0.003 c |
Ferulic acid | 0.003 ± 0.000 a | 0.005 ± 0.001 b | 0.009 ± 0.002 c | 0.028 ± 0.001 d | 0.033 ± 0.001 e | 0.037 ± 0.004 e |
Rutin | 0.011 ± 0.000 a | 0.023 ± 0.005 b | 0.035 ± 0.009 c | 0.011 ± 0.000 a | 0.022 ± 0.002 b | 0.033 ± 0.004 c |
Ellagic Acid | 0.004 ± 0.000 a | 0.003 ± 0.001 a | 0.009 ± 0.001 b | 0.002 ± 0.000 c | 0.002 ± 0.000 c | 0.005 ± 0.000 a |
Kaempferol-3-rutinoside | 2.702 ± 0.075 a | 4.208 ± 0.102 b | 8.218 ± 0.707 c | 2.206 ± 0.010 a | 4.290 ± 0.054 b | 6.022 ± 0.140 d |
Isorhamnetin-3-rutinoside | 0.003 ± 0.000 a | 0.005 ± 0.001 b | 0.008 ± 0.001 c | 0.003 ± 0.001 a | 0.005 ± 0.001 b | 0.007 ± 0.001 c |
Kaempferol | 0.010 ± 0.001 a | 0.011 ± 0.001 a | 0.016 ± 0.001 b | 0.026 ± 0.003 c | 0.028 ± 0.002 c | 0.028 ± 0.001 c |
Anthocyanins | ||||||
Delphinidin-3-rutinoside | 20.59 ± 1.648 a | 23.96 ± 5.714 b | 38.22 ± 2.137 c | 19.62 ± 0.149 a | 21.37 ± 1.807 ab | 31.66 ± 1.650 d |
Cyanidin-3-rutinoside | 0.503 ± 0.066 a | 0.685 ± 0.122 b | 1.267 ± 0.111 c | 0.539 ± 0.025 a | 0.626 ± 0.080 b | 0.947 ± 0.096 d |
Pelargonidin-3-rutinoside | 7.733 ± 0.494 a | 11.12 ± 1.484 b | 23.56 ± 1.063 c | 5.100 ± 0.218 d | 11.72 ± 0.702 b | 16.36 ± 0.685 e |
Polyphenols/Phases | After Digestion | |||||
---|---|---|---|---|---|---|
POS5 | POS10 | POS15 | PRE5 | PRE10 | PRE15 | |
Phenolics | ||||||
Gallic Acid | 0.002 ± 0.001 a | 0.002 ± 0.001 a | 0.003 ± 0.002 b | 0.003 ± 0.001 b | 0.008 ± 0.004 c | 0.009 ± 0.002 c |
Catechin | 0.014 ± 0.006 a | 0.033 ± 0.010 b | 0.036 ± 0.006 b | 0.005 ± 0.000 c | 0.022 ± 0.008 ad | 0.026 ± 0.002 d |
Caffeic acid | 0.004 ± 0.001 a | 0.008 ± 0.003 b | 0.021 ± 0.012 c | 0.019 ± 0.003 c | 0.045 ± 0.015 d | 0.048 ± 0.013 d |
Chlorogenic acid | 1.926 ± 0.034 a | 3.767 ± 0.198 b | 4.553 ± 0.260 c | 1.724 ± 0.045 d | 4.507 ± 0.264 c | 5.825 ± 0.207 e |
Epicatechin | 0.679 ± 0.015 a | 0.803 ± 0.062 b | 0.871 ± 0.185 c | 0.793 ± 0.018 b | 0.834 ± 0.025 bc | 0.835 ± 0.088 c |
p-Cumaric acid | 0.011 ± 0.006 a | 0.012 ± 0.006 b | 0.012 ± 0.003 a | 0.010 ± 0.005 a | 0.011 ± 0.005 a | 0.012 ± 0.008 b |
Ferulic acid | 0.005 ± 0.002 a | 0.005 ± 0.001 a | 0.008 ± 0.001 b | 0.009 ± 0.003 b | 0.014 ± 0.003 c | 0.014 ± 0.004 c |
Rutin | 0.006 ± 0.002 a | 0.015 ± 0.005 b | 0.018 ± 0.005 c | 0.005 ± 0.001 a | 0.019 ± 0.006 c | 0.020 ± 0.004 c |
Ellagic acid | 0.065 ± 0.011 a | 0.073 ± 0.011 b | 0.076 ± 0.019 b | 0.059 ± 0.009 a | 0.064 ± 0.006 a | 0.092 ± 0.009 c |
Kaempferol-3-rutinoside | 0.825 ± 0.092 a | 1.880 ± 0.227 b | 4.137 ± 0.380 c | 1.501 ± 0.249 b | 3.647 ± 0.525 d | 4.155 ± 0.272 c |
Isorhamnetin-3-rutinoside | 0.005 ± 0.003 a | 0.006 ± 0.002 ab | 0.007 ± 0.003 b | 0.003 ± 0.001 a | 0.004 ± 0.001 a | 0.004 ± 0.001 a |
Kaempferol | 0.018 ± 0.001 a | 0.018 ± 0.002 a | 0.023 ± 0.005 b | 0.018 ± 0.001 a | 0.022 ± 0.004 b | 0.024 ± 0.001 b |
Anthocyanins | ||||||
Delphinidin-3-rutinoside | 1.147 ± 0.010 a | 2.802 ± 0.064 b | 5.527 ± 0.004 c | 4.560 ± 0.008 d | 8.159 ± 0.090 e | 9.033 ± 0.016 f |
Cyanidin-3-rutinoside | 0.639 ± 0.024 a | 0.641 ± 0.051 b | 0.672 ± 0.052 c | 0.653 ± 0.210 b | 0.667 ± 0.181 c | 0.687 ± 0.192 c |
Pelargonidin-3-rutinoside | 1.601 ± 0.019 a | 2.072 ± 0.059 b | 4.147 ± 0.092 c | 1.740 ± 0.067 a | 2.557 ± 0.045 d | 2.617 ± 0.009 d |
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Diep, T.T.; Yoo, M.J.Y.; Rush, E. Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts. Int. J. Mol. Sci. 2022, 23, 2526. https://doi.org/10.3390/ijms23052526
Diep TT, Yoo MJY, Rush E. Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts. International Journal of Molecular Sciences. 2022; 23(5):2526. https://doi.org/10.3390/ijms23052526
Chicago/Turabian StyleDiep, Tung Thanh, Michelle Ji Yeon Yoo, and Elaine Rush. 2022. "Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts" International Journal of Molecular Sciences 23, no. 5: 2526. https://doi.org/10.3390/ijms23052526