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Article

Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts

1
School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
2
Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
3
School of Sport and Recreation, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
*
Author to whom correspondence should be addressed.
Academic Editor: Rosa Perez-Gregorio
Int. J. Mol. Sci. 2022, 23(5), 2526; https://doi.org/10.3390/ijms23052526
Received: 30 January 2022 / Revised: 22 February 2022 / Accepted: 24 February 2022 / Published: 25 February 2022
(This article belongs to the Special Issue Polyphenols-Biological Systems Crosstalk)
Laird’s Large tamarillo powder is high in protein (10%) essential amino acids (EAAs), gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and fibre 25%. This study aimed to investigate, using a standardized static in vitro digestion model, the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with 5, 10 and 15% tamarillo powder either before (PRE) or after (POS) fermentation. Compared to plain yoghurt, the fruit polyphenols (rutinosides and glycosides) were retained and substantial increases in FEAAs (free essential amino acids), total phenolic content (TPC) and antioxidant activity were observed particularly at the end of intestinal phase of digestion. Together with SDS-PAGE results, peptides and proteins in tamarillo yoghurts were more easily digested and therefore may be better absorbed in the small intestine compared to the control. TPC and antioxidant activity of fortified yoghurts increased significantly after in vitro digestion. Relatively high bioaccessibilty of chlorogenic acid and kaempferol-3-rutinoside in digested PRE samples was observed. The results suggest that the yoghurt matrix might protect some compounds from degradation, increasing bioaccessibility and in the small intestine allow increased absorption and utilization possible. Fortification would deliver intact polyphenols and fibre to the large intestine and improve gut health. Further research of acceptability, shelf life, and then trials for health effects should be implemented. View Full-Text
Keywords: tamarillo; yoghurt; fermentation; in vitro digestion; amino acids; polyphenols; antioxidant activity tamarillo; yoghurt; fermentation; in vitro digestion; amino acids; polyphenols; antioxidant activity
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MDPI and ACS Style

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

AMA Style

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 Style

Diep, Tung T., Michelle J.Y. 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

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