The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.1.1. Chemicals
2.1.2. Food Samples
2.2. Green Jujube Vinegar Preparation
2.3. Simulated Gastric and Intestinal Digestion In Vitro
2.4. Determination of Antioxidants Content
2.5. Determination of Antioxidant Activity
2.6. Determination of Hypolipidemic Activity
2.7. Statistical Analysis
3. Results and Discussion
3.1. Antioxidants
3.1.1. Total Phenolic Content
3.1.2. Total Flavonoid Content
3.1.3. Total Acid Content
3.1.4. Volatile Acid Content
3.2. Antioxidant Capacity
3.2.1. DPPH Radical Scavenging Activity
3.2.2. ABTS Radical Scavenging Activity Assay
3.2.3. The Reducing Power
3.3. Hypolipidemic Activity
3.3.1. Cholesterol Adsorption Capacity
3.3.2. Sodium Cholate Adsorption Capacity
3.4. Correlation Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
- Li, T.; Jiang, T.; Liu, N.; Wu, C.; Xu, H.; Lei, H. Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chem. 2021, 339, 127859. [Google Scholar] [CrossRef]
- Rashwan, A.K.; Karim, N.; Shishir MR, I.; Bao, T.; Lu, Y.; Chen, W. Jujube fruit: A potential nutritious fruit for the development of functional food products. J. Funct. Foods 2020, 75, 104205. [Google Scholar] [CrossRef]
- Gao, Q.H.; Wu, C.S.; Wang, M. The Jujube (Ziziphus Jujuba Mill.) Fruit: A review of current knowledge of fruit composition and health benefits. J. Agric. Food Chem. 2013, 61, 3351–3363. [Google Scholar] [CrossRef]
- Xu, F.; Liu, S.; Liu, Y.; Xu, J.; Liu, T.; Dong, S. Effectiveness of lysozyme coatings and 1-MCP treatments on storage and preservation of kiwifruit. Food Chem. 2019, 288, 201–207. [Google Scholar] [CrossRef]
- Zhu, S.; Sun, L.; Zhou, J. Effects of nitric oxide fumigation on phenolic metabolism of postharvest Chinese winter jujube (Zizyphus jujube Mill. cv. Dongzao) about fruit quality. LWT—Food Sci. Technol. 2009, 42, 1009–1014. [Google Scholar] [CrossRef]
- Wang, B.; Huang, Q.; Venkitasamy, C.; Chai, H.; Gao, H.; Cheng, N.; Cao, W.; Lv, X.; Pan, Z. Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. LWT Food Sci. Technol. 2016, 66, 56–62. [Google Scholar] [CrossRef]
- Wu, W.; Hu, J.; Gao, H.; Chen, H.; Fang, X.; Mu, H.; Han, Y.; Liu, R. The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics. Food Chem. 2020, 332, 127372. [Google Scholar] [CrossRef]
- Ozturk, I.; Caliskan, O.; Tornuk, F.; Ozcan, N.; Yalcin, H.; Baslar, M.; Sagdic, O. Antioxidant, antimicrobial, mineral, volatile, physicochemical, and microbiological characteristics of traditional homemade Turkish vinegar. LWT Food Sci. Technol. 2015, 63, 144–151. [Google Scholar] [CrossRef]
- Baba, N.; Higashi, Y.; Kamakura, T. The newly developed vinegar “Izumi” inhibits the proliferation of human squamous cell carcinoma cells by inducing programmed cell necrosis. J. Dermatol. Sci. 2013, 69, 21–25. [Google Scholar] [CrossRef]
- Chou, C.H.; Liu, C.W.; Yang, D.J.; Wu YH, S.; Chen, Y.C. Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid-lowering and antioxidant effects in vivo. Food Chem. 2015, 168, 63–69. [Google Scholar] [CrossRef]
- Carbonell-Capella, J.M.; Buniowska, M.; Barba, F.J.; Esteve, M.J.; Frígola, A. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A Review. Compr. Rev. Food Sci. Food Saf. 2014, 13, 155–171. [Google Scholar] [CrossRef]
- Pereira Junior, J.B.; Brito, R.; Pereira, L.P.; Fernandes Dantas, K.G. Assessment of the bioaccessibility of trace elements in Cat’s Claw teas by in vitro simulated gastrointestinal digestion using FAAS. Biol. Trace Elem. Res. 2018, 182, 178–184. [Google Scholar] [CrossRef]
- Pinto, J.; Spínola, V.; Llorent-Martínez, E.J.; Fernández-de Córdova, M.L.; Molina-García, L.; Castilho, P.C. Polyphenolic profile and antioxidant activities of Madeiran elderberry (Sambucus lanceolata) as affected by simulated in vitro digestion. Food Res. Int. 2017, 100, 404–410. [Google Scholar] [CrossRef]
- Yuan, L.; Li, G.; Yan, N.; Wu, J.; Du, J. Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking. J. Food Sci. Technol. 2021, 58, 288–299. [Google Scholar] [CrossRef]
- Hui, S.; Yu, Z.; Lei, C. 2015 Adsorption for Oil and Fat, Cholesterol and Sodium cholate of dietary fiber from longan shell and longan core. Food Ind. 2015, 36, 103–107. [Google Scholar]
- Flores, F.P.; Singh, R.K.; Kerr, W.L.; Peng, R.B.; Kong, F. Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chem. 2014, 153, 272–278. [Google Scholar] [CrossRef]
- Lima, K.; Silva, O.; Figueira, M.E.; Pires, C.; Cruz, D.; Gomes, S.; Maurício, E.M.; Duarte, M.P. Influence of the in vitro gastrointestinal digestion on the antioxidant activity of Artemisia gorgonum Webb and Hyptis pectinata (L.) Point. infusions from Cape Verde. Food Res. Int. 2019, 115, 150–159. [Google Scholar] [CrossRef]
- GB/T 12456-2021, Determination of Total Acid in Foods. Available online: https://www.doc88.com/p-00716017972917.html (accessed on 15 April 2022).
- Li, W.; Zhang, X.; He, Z.; Chen, Y.; Li, Z.; Meng, T.; Li, Y.; Cao, Y. In vitro and in vivo antioxidant activity of eucalyptus leaf polyphenols extract and its effect on chicken meat quality and cecum microbiota. Food Res. Int. 2020, 136, 109302. [Google Scholar] [CrossRef]
- Giese, E.C.; Gascon, J.; Anzelmo, G.; Barbosa, A.M.; da Cunha, M.A.A.; Dekker, R.F.H. Free-radical scavenging properties and antioxidant activities of botryosphaeran and some other β-D-glucans. Int. J. Biol. Macromol. 2015, 72, 125–130. [Google Scholar] [CrossRef]
- Liu, W.; Wang, H.; Pang, X.; Yao, W.; Gao, X. Characterization and antioxidant activity of two low-molecular-weight polysaccharides purified from the fruiting bodies of Ganoderma lucidum. Int. J. Biol. Macromol. 2010, 46, 451–457. [Google Scholar] [CrossRef]
- Tu, F.; Xie, C.; Li, H.; Lei, S.; Li, J.; Huang, X.; Yang, F. Effect of in vitro digestion on chestnut outer-skin and inner-skin bioaccessibility: The relationship between biotransformation and antioxidant activity of polyphenols by metabolomics. Food Chem. 2021, 363, 130277. [Google Scholar] [CrossRef] [PubMed]
- Chen, G.L.; Chen, S.G.; Zhao, Y.Y.; Luo, C.X.; Li, J.; Gao, Y.Q. Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion. Ind. Crops Prod. 2014, 57, 150–157. [Google Scholar] [CrossRef]
- Carmen, F.; Gaspar, R.; Carmen, M.; Luis, M.S.; Raffaella, C.; Fabio, V. Stability of Pycnogenol as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion. J. Sci. Food Agric. 2011, 91, 286–292. [Google Scholar] [CrossRef]
- Cilla, A.; González-Sarrías, A.; Tomás-Barberán, F.A.; Espín, J.C.; Barberá, R. Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell cycle, and apoptosis in human colon cancer Caco-2 cells. Food Chem. 2009, 114, 813–820. [Google Scholar] [CrossRef]
- Zhang, J.; Dang, B.; Zhang, W.G.; Yang, X.J. Effects of in Vitro Gastrointestinal Digestion on Phenolics Content and Antioxidant Activity. Food Sci. 2022, 43, 1–12. [Google Scholar]
- Sengul, H.; Surek, E.; Nilufer-Erdil, D. Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model. Food Res. Int. 2014, 62, 1069–1079. [Google Scholar] [CrossRef] [Green Version]
- Xia, R.; Bian, J.J.; Tao, H.Y.; Cheng, Y.Q.; Zeng, H.J. Changes of protein, polypeptide content and their antioxidant activity of vinegar-soaked peanuts. China Condiment 2019, 44, 108–112. [Google Scholar] [CrossRef]
- Diao, W.R.; Ju, W.J.; Liu, X.J.; Xu, J.G. Changes of proteins, polyphenols and their antioxidant activity in peanuts during steeping with vinegar soaking. J. Chin. Cereals Oils Assoc. 2013, 28, 82–85. [Google Scholar] [CrossRef]
- Bhatt, A.; Patel, V. Antioxidant activity of garlic using conventional extraction and in vitro gastrointestinal digestion. Free Radic. Antioxid. 2013, 3, 30–34. [Google Scholar] [CrossRef] [Green Version]
- Gullon, B.; Pintado, M.E.; Fernández-López, J.; Pérez-Álvarez, J.A.; Viuda-Martos, M. In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability. J. Funct. Foods 2015, 19, 617–628. [Google Scholar] [CrossRef]
- Lu, J.; Dun, H.Y.; Xiang, X.Z.; Fu, C.; Mo, K.D.; Zeng, X. Effect of in vitro simulated gastrointestinal digestion on bioactive components and antioxidant activities of six kinds of black foods. Food Sci. 2018, 39, 47–56. [Google Scholar] [CrossRef]
- Masisi, K.; Beta, T.; Moghadasian, M.H. Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies. Food Chem. 2015, 196, 90–97. [Google Scholar] [CrossRef] [PubMed]
- Li, B.; Hui, F.; Yuan, Z.; Shang, Q.; Shuai, G.; Bao, Y.; Chen, Y. Untargeted fecal metabolomics revealed biochemical mechanisms of the blood lipid-lowering effect of koumiss treatment in patients with hyperlipidemia. J. Funct. Foods 2021, 78, 104355. [Google Scholar] [CrossRef]
- Xu, G.; Huang CLi, Z.L.; Wen, E.M.; Ou, T.; Wang, L.B. Effects of niacin on atherosclerotic plaque and reverse cholesterol transport-related gene expression in hyperlipidemic rabbits. Chin. J. Heart-Brain Vessel Dis. 2013, 15, 1072–1076. [Google Scholar]
- Vaccari, C.S.; Hammoud, R.A.; Nagamia, S.H.; Ramasamy, K.; Dollar, A.L.; Khan, B.V. Revisiting niacin: Reviewing the evidence. J. Clin. Lipidol. 2007, 4, 21–25. [Google Scholar] [CrossRef]
- Jiao, R.; Zhang, Z.; Yu, H.; Huang, Y.; Chen, Z.-Y. Hypocholesterolemic activity of grape seed proanthocyanidin is mediated by enhancement of bile acid excretion and up-regulation of CYP7A1. J. Nutr. Biochem. 2010, 21, 1134–1139. [Google Scholar] [CrossRef]
- Yang, W.; Wu, J.; Liu, W.; Ai, Z.; Cheng, Y.; Wei, Z.; Zhang, H.; Ma, H.; Cui, F.; Zhou, C.; et al. Structural characterization, the antioxidant and hypolipidemic activity of Agricola frondose polysaccharides in novel submerged cultivation. Food Biosci. 2021, 42, 101187. [Google Scholar] [CrossRef]
Stock Solutions | Gastric Juice | Duodenal Juice | Bile Juice |
---|---|---|---|
Distilled water | 500 mL | 500 mL | 500 mL |
NaCl | 2.75 g | 7.03 g | 5.27 g |
KCl | 0.82 g | 0.57 g | 0.38 g |
NaHCO3 | - | 3.39 g | 5.79 g |
CaCl2·H2O | 0.40 g | - | - |
NaH2PO4 | 0.266 g | - | - |
KH2PO4 | - | 80.30 mg | - |
NH4Cl | 0.306 g | - | - |
MgCl2 | - | 50.40 mg | - |
Urea | 0.09 g | 0.10 g | 0.26 g |
HCl | 6.50 mL | 0.15 mL | 0.15 mL |
Adjuncts | 2.50 g pepsin, 3.00 g mucin | 9.02 g pancreatin, 1.50 g lipase | 12.01 g bile salts |
pH | 1.30 ± 0.02 | 8.1 ± 0.2 | 8.2 ± 0.2 |
TPC | TFC | Total Acid | Volatile Acid | DPPH | ABTS | Reducing Power | Cholesterol | Sodium Cholate | |
---|---|---|---|---|---|---|---|---|---|
TPC | 1 | 0.936 ** | 0.983 ** | 0.914 ** | 0.136 | 0.953 ** | 0.991 ** | 0.818 ** | −0.631 |
TFC | 1 | 0.959 ** | 0.960 ** | −0.152 | 0.914 ** | 0.930 ** | 0.854 ** | −0.633 * | |
Total acid | 1 | 0.936 ** | 0.081 | 0.921 ** | 0.987 ** | 0.812** | −0.550 | ||
Volatile acid | 1 | −0.236 | 0.907 ** | 0.914 ** | 0.770 ** | −0.630 | |||
DPPH | 1 | 0.046 | 0.125 | −0.037 | 0.144 | ||||
ABTS | 1 | 0.927 ** | 0.773 ** | −0.819 ** | |||||
Reducing power | 1 | 0.773 ** | −0.587 | ||||||
Cholesterol | 1 | −0.477 | |||||||
Sodium cholate | 1 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Li, G.; Yan, N.; Li, G. The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar. Foods 2022, 11, 1647. https://doi.org/10.3390/foods11111647
Li G, Yan N, Li G. The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar. Foods. 2022; 11(11):1647. https://doi.org/10.3390/foods11111647
Chicago/Turabian StyleLi, Guifeng, Ni Yan, and Guoqin Li. 2022. "The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar" Foods 11, no. 11: 1647. https://doi.org/10.3390/foods11111647