Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum “Serrano” after gastrointestinal digestion and in vitro colonic fermentation

Abstract

“Serrano” pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of “Serrano” pepper as well as short-chain fatty acids (SCFA) produced and PC bioconverted using an in vitro step-wise gastromimetic model of the intestinal digestion and anaerobic fermentation of the isolated indigestible fraction (IF). The anti-topoisomerase activity of the fermented samples was also evaluated. PC bioaccessibility was about 45% in the small intestine. Chlorogenic acid and capsaicin were identified during the intestinal digestion, while quercetin was identified as available to the gut microbiota. After 48-h fermentation, SCFA molar ratio was 77:11:12 for acetic, propionic and butyric acid. The PC identified in IF and after 12 h of fermentation showed anti-topoisomerase activity. A synergistic effect among the PC and gut metabolites mixture was observed, which indicates a possible antiproliferative mechanism that should be tested in further studies.

Graphical Abstract

Keywords:

• “Serrano” hot pepper
• phenolic compounds
• anti-topoisomerase activity
• gut microbiota

Disclosure statement

The authors declared that there is no conflict of interest.

Additional information

Funding

Alicia Paulina Cárdenas Castro acknowledges CONACYT for financial support, Mexico for a grant [Registration number: 662703]. Koen Venema acknowledges the support of the Dutch Province of Limburg.