Bioaccessibility of jaboticaba peel in dinamic colonic model and anti-inflammatory effect in macrophages

• Grant number: 19/25048-2
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Start date: August 01, 2020
• End date: August 27, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Mário Roberto Maróstica Junior
• Grantee: Livia Mateus Reguengo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 21/13568-1 - Jaboticaba peel bioactive compounds and their respective metabolites throughout digestion, BE.EP.DD

Abstract

Brazil is considered the world's largest producer of tropical fruits, however, 30 to 40% of agricultural by-products are generated during the production of juices and pulps. Reports suggest that tropical fruits' co-products are sources of beneficial substances, such as anthocyanins and phenolic acids, found in berries. Despite the abundant intake of polyphenols from the diet, only a small portion is directly absorbed by the body (approximately 0.5% to 1.0%). Thus, a large part of the phenolic compounds proceeds to the colon, where they are metabolized by intestinal microbiota. In addition to phenolic acids (derived from plant polyphenols), Short Chain Fatty Acids (SCFA) are another key group of metabolites, generated from the fermentation of non-digestible dietary compounds. In vitro simulations, which mimic the microbiological composition and activity in different regions of the human intestine, are described as advantageous techniques, as in vivo studies present several analytical and ethical limitations, despite its physiological relevance. The Simulator of Human Intestinal Microbial Ecosystem (SHIME®) is one of the only intestinal models that mimics the entire gastrointestinal tract, incorporating the stomach, small intestine and different regions of the colon (ascending, transcendent and descending). Knowing the bioavailability and bioaccessibility of bioactive compounds in food matrices, especially the co-products of tropical fruits such as jaboticaba, is an essential information for the valorization of these foods, and for the verification of their functionality already evidenced in the literature. Therefore, the objective of this work is to evaluate the influence of the digestion of jaboticaba peel on the metabolites generated, especially phenolic acids and short chain fatty acids, using SHIME®, in addition to its anti-inflammatory effect in human cells of the immune system (RAW 264.7 macrophages). (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

REGUENGO, LIVIA MATEUS; SALGACO, MATEUS KAWATA; SIVIERI, KATIA; MAROSTICA JUNIOR, MARIO ROBERTO. gro-industrial by-products: Valuable sources of bioactive compound. Food Research International, v. 152, FEB 2022. (15/50333-1, 19/25048-2, 18/11069-5, 15/13320-9)

DO NASCIMENTO, ROBERTO DE PAULA; REGUENGO, LIVIA MATEUS; DA FONSECA MACHADO, ANA PAULA; MAROSTICA JUNIOR, MARIO ROBERTO. he preventive and therapeutic potential of native Brazilian fruits on colorectal cance. FOOD BIOSCIENCE, v. 46, APR 2022. (18/11069-5, 19/03228-9, 17/23657-6, 15/50333-1, 19/25048-2, 15/13320-9)

REGUENGO, LIVIA MATEUS; DO NASCIMENTO, ROBERTO DE PAULA; MACHADO, ANA PAULA DA FONSECA; MAROSTICA JUNIOR, MARIO ROBERTO. Signaling pathways and the potential anticarcinogenic effect of native Brazilian fruits on breast cancer. Food Research International, v. 155, p. 13-pg., 2022-05-01. (15/13320-9, 18/11069-5, 19/03228-9, 17/23657-6, 15/50333-1, 19/25048-2, 19/12244-8)

MACHADO, ANA PAULA DA FONSECA; DO NASCIMENTO, ROBERTO DE PAULA; ALVES, MARIANA DA ROCHA; REGUENGO, LIVIA MATEUS; MAROSTICA JUNIOR, MARIO ROBERTO. razilian tucuma-do-Amazonas (Astrocaryum aculeatum) and tucuma-do-Para (Astrocaryum vulgare) fruits: bioactive composition, health benefits, and technological potentia. Food Research International, v. 151, JAN 2022. (18/11069-5, 19/25048-2, 19/03228-9, 17/23657-6, 15/50333-1, 15/13320-9)