Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity

Elsy De Santiago, Chris IR Gill, Ilaria Carafa, Kieran Tuohy, María Paz De Peña, Concepcion Cid

Research output: Contribution to journalArticle

Abstract

The bioactivity of (poly)phenols from a food is an interplay between the cooking methods applied and the interaction of the food with the gastrointestinal tract. The (poly)phenolic profile and biological activity of raw and cooked cactus ( Opuntia ficus-indica Mill.) cladodes following in vitro digestion and colonic fermentation were evaluated. Twenty-seven (poly)phenols were identified and quantified by HPLC-ESI-MS, with piscidic acid being the most abundant. Throughout the colonic fermentation, flavonoids showed more degradation than phenolic acids, and eucomic acid remained the most relevant after 24 h. The catabolite 3-(4-hydroxyphenyl)propionic acid was generated after 24 h of fermentation. Cytotoxicity, genotoxicity, and cell cycle analyses were performed in HT29 cells. Cactus colonic fermentates showed higher cell viability (≥80%) in comparison to the control fermentation with no cactus and significantly ( p < 0.05) reduced H2O2-induced DNA damage in HT29 cells. Results suggest that, although phenolic compounds were degraded during the colonic fermentation, the biological activity is retained in colon cells
LanguageEnglish
Pages2490-2499
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume67
Issue number9
Early online date13 Feb 2019
DOIs
Publication statusPublished - 6 Mar 2019

Fingerprint

cladodes
Opuntia ficus-indica
digestion
fermentation
phenols
bioactive properties
in vitro digestion
genotoxicity
acids
propionic acid
cells
phenolic acids
DNA damage
colon
gastrointestinal system
cell viability
cytotoxicity
cooking
phenolic compounds
cell cycle

Keywords

  • DNA damage
  • Opuntia ficus-indica
  • antioxidant activity
  • cytotoxicity
  • gut microbiota
  • polyphenols

Cite this

De Santiago, Elsy ; Gill, Chris IR ; Carafa, Ilaria ; Tuohy, Kieran ; De Peña, María Paz ; Cid, Concepcion. / Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity. In: Journal of Agricultural and Food Chemistry. 2019 ; Vol. 67, No. 9. pp. 2490-2499.
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Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity. / De Santiago, Elsy; Gill, Chris IR; Carafa, Ilaria; Tuohy, Kieran; De Peña, María Paz; Cid, Concepcion.

In: Journal of Agricultural and Food Chemistry, Vol. 67, No. 9, 06.03.2019, p. 2490-2499.

Research output: Contribution to journalArticle

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