Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility

Hanène Jilani; Antonio Cilla; Reyes Barberá; Moktar Hamdi

Journal of Functional Foods (Aug 2015)

Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility

Hanène Jilani,
Antonio Cilla,
Reyes Barberá,
Moktar Hamdi

Affiliations

Hanène Jilani: Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080 Tunis, Tunisia; Nutrition and Food Science area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain; Corresponding author. Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080 Tunis, Tunisia. Tel.: +216 98605977; fax: +216 71704329.
Antonio Cilla: Nutrition and Food Science area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain; Corresponding author. Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Tel.: +34 963543766; fax: +34 963544954.
Reyes Barberá: Nutrition and Food Science area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Moktar Hamdi: Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080 Tunis, Tunisia

Journal volume & issue: Vol. 17
pp. 11 – 21

Abstract

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Infusions of green tea (GT) and black tea (BT) and the use of Saccharomyces cerevisiae as a natural matrix were employed to check the impact of biosorption on the possible fate of tea polyphenols in the gastrointestinal tract in terms of bioaccessibility and total antioxidant capacity (TEAC and ORAC assays). The maximum biosorption yields obtained were 47.61 ± 11.57 and 99.68 ± 5.25 mg/g from GT and BT infusions, respectively. A significant increase (p < 0.05) in the recovery of phenolic compounds was shown after in vitro digestion. The bioaccessible fractions generally exhibited higher antioxidant capacities in both tea infusions and suspensions of S. cerevisiae versus non-digested samples, with better values found after biosorption. The enhancement of the stability of two non-gallated catechins epigallocatechin (EGC) and epicatechin (EC) in tea infusion digests was verified after biosorption using TripleTOF-LC–MS–MS methodology. S. cerevisiae has been proven to be a promising delivery system for tea antioxidants and an effective means to protect their bioactivity during digestion.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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