Simulated gastrointestinal digestion of Brazilian açaí seeds affects the content of flavan-3-ol derivatives, and their antioxidant and anti-inflammatory activities
Priscilla Siqueira Melo,
Adna Prado Massarioli,
Josy Goldoni Lazarini,
Jackeline Cintra Soares,
Marcelo Franchin,
Pedro Luiz Rosalen,
Severino Matias de Alencar
Affiliations
Priscilla Siqueira Melo
Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900, Piracicaba, SP, Brazil; Center of Nature Sciences, Lagoa do Sino Campus, Federal University of São Carlos (UFSCar), Lauri Simões de Barros Highway, Km 12, SP-189, 18290-000, Buri, SP, Brazil; Corresponding author.
Adna Prado Massarioli
Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900, Piracicaba, SP, Brazil
Josy Goldoni Lazarini
Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, 901 Limeira Avenue, 13414-903, Piracicaba, SP, Brazil
Jackeline Cintra Soares
Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900, Piracicaba, SP, Brazil
Marcelo Franchin
Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, 901 Limeira Avenue, 13414-903, Piracicaba, SP, Brazil
Pedro Luiz Rosalen
Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, 901 Limeira Avenue, 13414-903, Piracicaba, SP, Brazil
Severino Matias de Alencar
Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900, Piracicaba, SP, Brazil
Açaí seeds (Euterpe oleracea Mart.) are the major residue generated during industrial extraction of açaí fruit pulp – a popular and typical Amazon fruit rich in bioactive compounds and nutrients. In this study, we investigated the bioaccessibility of an açaí seed extract using an in vitro simulated gastrointestinal digestion model. Catechin, epicatechin and procyanidins B1 and B2 were identified and quantified in the açaí seed extract and monitored by HPLC-DAD through the digestion phases. Bioaccessibility of these flavan-3-ols and deactivation of reactive oxygen species decreased after the intestinal phase, except for peroxyl radical (ROO●). RAW 264.7 macrophages treated either with the digested or undigested açaí seed extract showed reduced NF-κB activation and TNF-α levels, even following gastrointestinal digestion. Thus, the ROO● scavenging capacity and anti-inflammatory activity of the extract were found to be still remarkable after digestion, suggesting that açaí seeds could be explored as a source of bioactive compounds for functional foods, cosmetic or pharmaceutical purposes.
