455
Views
17
CrossRef citations to date
0
Altmetric
In vitro and animal studies

Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds

, &
Pages 335-348 | Received 12 Jul 2018, Accepted 16 Aug 2018, Published online: 20 Sep 2018

References

  • Aragonès G, Danesi F, Del Rio D, Mena P. 2017. The importance of studying cell metabolism when testing the bioactivity of phenolic compounds. Trends Food Sci Technol. 69:230–242.
  • Bastos C, Barros L, Dueñas M, Calhelha RC, Queiroz MJRP, Santos-Buelga C, Ferreira ICFR. 2015. Chemical characterization and bioactive properties of Prunus avium L.: the widely studied fruits and the unexplored stems. Food Chem. 173:1045–1053.
  • Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem. 239:70–76.
  • Bermúdez-Soto MJ, Tomás-Barberán FA, García-Conesa MT. 2007. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chem. 102:865–874.
  • Bouayed J, Deußer H, Hoffmann L, Bohn T. 2012. Bioaccessible and dialyzable polyphenols in selected apple varieties following in vitro digestion vs their native pattern. Food Chem. 131:1466–1472.
  • Boyer J, Brown D, Liu RH. 2004. Uptake of quercetin and quercetin 3-glucoside from whole onion and apple peel extracts by Caco-2 cell monolayers. J Agric Food Chem. 52:7172–7179.
  • Edwards M, Czank C, Woodward GM, Cassidy A, Kay CD. 2015. Phenolic metabolites of anthocyanins modulate mechanisms of endothelial function. J Agric Food Chem. 63:2423–2431.
  • Erk T, Renouf M, Williamson G, Melcher R, Steiling H, Richling E. 2014. Absorption and isomerization of caffeoylquinic acids from different foods using ileostomist volunteers. Eur J Nutr. 53:159–166.
  • Farrell TL, Dew TP, Poquet L, Hanson P, Williamson G. 2011. Absorption and metabolism of chlorogenic acids in cultured gastric epithelial monolayers. Drug Metab Dispos. 39:2338–2346.
  • Fazzari M, Fukumoto L, Mazza G, Livrea MA, Tesoriere L, Marco LD. 2008. In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (Prunus avium L.). J Agric Food Chem. 56:3561–3568.
  • Ferretti G, Bacchetti T, Belleggia A, Neri D. 2010. Cherry antioxidants: from farm to table. Molecules. 15:6993–7005.
  • Godos J, Marventano S, Mistretta A, Galvano F, Grosso G. 2017. Dietary sources of polyphenols in the Mediterranean healthy Eating, Aging and Lifestyle (MEAL) study cohort. Int J Food Sci Nutr. 68:750–756.
  • Green RJ, Murphy AS, Schulz B, Watkins BA, Ferruzzi MG. 2007. Common tea formulations modulate in vitro digestive recovery of green tea catechins. Mol Nutr Food Res. 51:1152–1162.
  • Juániz I, Ludwig IA, Bresciani L, Dall’Asta M, Mena P, Del Rio D, Cid C, de Peña MP. 2017. Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by colonic microbiota. J Funct Foods. 32:195–207.
  • Kahle K, Kempf M, Schreier P, Scheppach W, Schrenk D, Kautenburger T, Hecker D, Huemmer W, Ackermann M, Richling E. 2011. Intestinal transit and systemic metabolism of apple polyphenols. Eur J Nutr. 50:507–522.
  • Kang SY, Seeram NP, Nair MG, Bourquin LD. 2003. Tart cherry anthocyanins inhibit tumor development in ApcMin mice and reduce proliferation of human colon cancer cells. Cancer Lett. 194:13–19.
  • Keane KM, George TW, Constantinou CL, Brown MA, Clifford T, Howatson G. 2016. Effects of Montmorency tart cherry (Prunus cerasus L.) consumption on vascular function in men with early hypertension. Am J Clin Nutr. 103:1531–1539.
  • Kelley DS, Adkins Y, Laugero KD. 2018. A review of the health benefits of cherries. Nutrients. 10:E368.
  • Kelley DS, Adkins Y, Reddy A, Woodhouse LR, Mackey BE, Erickson KL. 2013. Sweet bing cherries lower circulating concentrations of markers for chronic inflammatory diseases in healthy humans. J Nutr. 143:340–344.
  • Kent K, Charlton KE, Jenner A, Roodenrys S. 2016. Acute reduction in blood pressure following consumption of anthocyanin-rich cherry juice may be dose-interval dependant: a pilot cross-over study. Int J Food Sci Nutr. 67:47–52.
  • Kern SM, Bennett RN, Needs PW, Mellon FA, Kroon PA, García-Conesa MT. 2003. Characterization of metabolites of hydroxycinnamates in the in vitro model of human small intestinal epithelium Caco-2 cells. J Agric Food Chem. 51:7884–7891.
  • Lingua MS, Wunderlin DA, Baroni MV. 2018. Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines. J Funct Foods. 44:86–94.
  • Lopes P, Richard T, Saucier C, Teissedre PL, Monti JP, Glories Y. 2007. Anthocyanone A: a quinone methide derivative resulting from malvidin 3-O-glucoside degradation. J Agric Food Chem. 55:2698–2704.
  • Martin KR, Bopp J, Burrell L, Hook G. 2011. The effect of 100% tart cherry juice on serum uric acid levels, biomarkers of inflammation and cardiovascular disease risk factors. FASEB J 25:339.2.
  • Martini S, Conte A, Tagliazucchi D. 2017. Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars. Food Res Int. 97:15–26.
  • Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, Carrière F. 2014. A standardised static in vitro digestion method suitable for food – an international consensus. Food Funct. 5:1113–1124.
  • Mele L, Mena P, Piemontese A, Marino V, López-Gutiérrez N, Bernini F, Brighenti F, Zanotti I, Del Rio D. 2016. Antiatherogenic effects of ellagic acid and urolithins in vitro. Arch Biochem Biophys. 599:42–50.
  • Monente C, Ludwig IA, Stalmach A, de Peña MP, Cid C, Crozier A. 2015. In vitro studies on the stability in the proximal gastrointestinal tract and bioaccessibility in Caco-2 cells of chlorogenic acids from spent coffee grounds. Int J Food Sci Nutr. 66:657–664.
  • Olsson ME, Gustavsson KE, Andersson S, Nilsson A, Duan RD. 2004. Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. J Agric Food Chem. 52:7264–7271.
  • Ozyürek M, Bektaşoğlu B, Güçlü K, Apak R. 2008. Hydroxyl radical scavenging assay of phenolics and flavonoids with a modified cupric reducing antioxidant capacity (CUPRAC) method using catalase for hydrogen peroxide degradation. Anal Chim Acta. 616:196–206.
  • Pérez-Vicente A, Gil-Izquierdo A, García-Viguera C. 2002. In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. J Agric Food Chem. 50:2308–2312.
  • Picariello G, De Vito V, Ferranti P, Paolucci M, Volpe MG. 2016. Species- and cultivar-dependent traits of Prunus avium and Prunus cerasus polyphenols. J Food Comp Anal. 45:50–57.
  • Pulido R, Bravo L, Saura-Calixto F. 2000. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem. 48:3396–3402.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med. 26:1231–1237.
  • Rice-Evans CA, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol Med. 20:933–956.
  • Sala R, Mena P, Savi M, Brighenti F, Crozier A, Miragoli M, Stilli D, Del Rio D. 2015. Urolithins at physiological concentrations affect the levels of pro-inflammatory cytokines and growth factor in cultured cardiac cells in hyperglucidic conditions. J Funct Foods. 15:97–105.
  • Sentandreu E, Navarro JL, Sendra JM. 2010. LC-DAD-ESI/MSn determination of direct condensation flavanol-anthocyanin adducts in pressure extracted pomegranate (Punica granatum L.) juice. J Agric Food Chem. 58:10560–10567.
  • Serra AT, Duarte RO, Bronze MR, Duarte CMM. 2011. Identification of bioactive response in traditional cherries from Portugal. Food Chem. 125:318–325.
  • Stalmach A, Steiling H, Williamson G, Crozier A. 2010. Bioavailability of chlorogenic acids following acute ingestion of coffee by humans with an ileostomy. Arch Biochem Biophys. 501:98–105.
  • Tagliazucchi D, Helal A, Verzelloni E, Conte A. 2012. The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids. J Agric Food Chem. 60:11056–11064.
  • Tagliazucchi D, Verzelloni E, Bertolini D, Conte A. 2010. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chem. 120:599–606.
  • Wang LS, Stoner GD. 2008. Anthocyanins and their role in cancer prevention. Cancer Lett. 269:281–290.
  • Yang P, Yuan C, Wang H, Han F, Liu Y, Wang L, Liu Y. 2018. Stability of anthocyanins and their degradation products from cabernet sauvignon red wine under gastrointestinal pH and temperature conditions. Molecules. 23:E354.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.