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Nutrients 2018, 10(11), 1653; https://doi.org/10.3390/nu10111653

β-Cyclodextrin Does not Alter the Bioaccessibility and the Uptake by Caco-2 Cells of Olive By-Product Phenolic Compounds

1
Avignon University, INRA, UMR408 SQPOV, F-84000 Avignon, France
2
Aix-Marseille University, INRA, INSERM, C2VN, 13385 Marseille, France
*
Author to whom correspondence should be addressed.
Received: 8 October 2018 / Revised: 26 October 2018 / Accepted: 29 October 2018 / Published: 3 November 2018
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Abstract

Alperujo—a two-phase olive mill waste that is composed of olive vegetation water and solid skin, pulp, and seed fragments - is a highly valuable olive by-product due to its high content in phenolic compounds. In this study, we assessed whether β-cyclodextrin (β-CD), which is used to extract and protect alpejuro phenolic compounds (hydroxytyrosol-O-glucoside, tyrosol, caffeic, and p-coumaric acids) could impact on their bioaccessibility (i.e., the percentage of molecule found in the aqueous phase of the digesta) and uptake by intestinal cells, by using an in vitro digestion model and Caco-2 TC7 cells in culture, respectively. Our results showed that β-CD did not change the bioaccessibility of the selected phenols. Hydroxytyrosol-O-glucoside and caffeic did not cross Caco-2 cell monolayers. Conversely ferulic acid, identified as the main caffeic acid intestinal metabolite, was absorbed through intestinal cell monolayers (~20%). Interestingly, β-CD moderately but significantly improved the local absorption of tyrosol and p-coumaric acid (2.3 + 1.4% and 8.5 ± 4.2%, respectively, p < 0.05), even if their final bioavailability (expressed as bioaccessibility × absorption by Caco-2 cells) was not modified (16.2 ± 0.6% vs. 16.8 ± 0.5% for tyrosol and 32.0 ± 3.2% vs. 37.2 ± 3.2% for p-coumaric acid, from pure alperujo and alperujo complexed with β-CD, respectively). Overall, our results show that β-CD is an interesting extraction and storage agent for phenolic compounds that does not alter their in vitro bioavailability. View Full-Text
Keywords: hydroxytyrosol-O-glucoside; tyrosol; caffeic acid; p-coumaric acid; alperujo; olive pomace; polyphenols; bioavailability; in vitro digestion; enterocytes hydroxytyrosol-O-glucoside; tyrosol; caffeic acid; p-coumaric acid; alperujo; olive pomace; polyphenols; bioavailability; in vitro digestion; enterocytes
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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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Malapert, A.; Tomao, V.; Margier, M.; Nowicki, M.; Gleize, B.; Dangles, O.; Reboul, E. β-Cyclodextrin Does not Alter the Bioaccessibility and the Uptake by Caco-2 Cells of Olive By-Product Phenolic Compounds. Nutrients 2018, 10, 1653.

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