Stability of polyphenols epigallocatechin gallate and pentagalloyl glucose in a simulated digestive system
Polyphenols found in foods and beverages are under intense scrutiny for their potential beneficial effects on human health. We examined the stability of two bioactive polyphenols, epigallocatechin-O-gallate (EGCg) and 1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose (PGG), in a model digestive system at...
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| Veröffentlicht in: | Food research international 2012-11, Vol.49 (1), p.112-116 |
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| creator | Krook, Melanie A. Hagerman, Ann E. |
| description | Polyphenols found in foods and beverages are under intense scrutiny for their potential beneficial effects on human health. We examined the stability of two bioactive polyphenols, epigallocatechin-O-gallate (EGCg) and 1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose (PGG), in a model digestive system at low oxygen tension with and without added digestive components and foods. Both compounds were stable at pH values of 5–6 and below, indicating gastric stability. Both compounds decomposed at pH 7.0. PGG was stabilized in a model system containing pepsin, pancreatin, bile and lipase, and/or baby food, but was not stabilized by dry cereal. EGCg was not stabilized by the addition of any biomolecule. The effects of polyphenols on human health should be evaluated in the context of their stability in the digestive tract with and without added digestive components and/or food.
► Pentagalloyl glucose (PGG) & epigallocatechin gallate (EGCg) are food polyphenols. ► Polyphenols PGG & EGCg are stable to in vitro digestion at pH |
| doi_str_mv | 10.1016/j.foodres.2012.08.004 |
| format | Article |
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► Pentagalloyl glucose (PGG) & epigallocatechin gallate (EGCg) are food polyphenols. ► Polyphenols PGG & EGCg are stable to in vitro digestion at pH<6 ► Polyphenols PGG & EGCg are destroyed during low oxygen, in vitro digestion at pH 7 ► Polyphenol PGG is protected from destruction during digestion by added biomolecules ► Polyphenol EGCg is not protected during digestion by added biomolecules.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2012.08.004</identifier><identifier>PMID: 23028206</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose ; beverages ; bile ; bioactive properties ; Biological and medical sciences ; Biomolecules ; Digestion ; Digestive system ; digestive tract ; epigallocatechin ; Epigallocatechin-O-gallate ; Food industries ; Foods ; Fundamental and applied biological sciences. Psychology ; glucose ; Health ; Human ; human health ; infant foods ; oxygen ; pancreatin ; pepsin ; Polyphenol ; Polyphenols ; Stability ; Tannin–protein interaction</subject><ispartof>Food research international, 2012-11, Vol.49 (1), p.112-116</ispartof><rights>2012 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><rights>2012 Elsevier Ltd. All rights reserved 2012</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c587t-ce6e954d64ed99eea47c1fae15a56b4a53fb9b5a55784d8c0989dd6f12919c103</citedby><cites>FETCH-LOGICAL-c587t-ce6e954d64ed99eea47c1fae15a56b4a53fb9b5a55784d8c0989dd6f12919c103</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0963996912003122$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,776,780,881,3537,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26664592$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23028206$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Krook, Melanie A.</creatorcontrib><creatorcontrib>Hagerman, Ann E.</creatorcontrib><title>Stability of polyphenols epigallocatechin gallate and pentagalloyl glucose in a simulated digestive system</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>Polyphenols found in foods and beverages are under intense scrutiny for their potential beneficial effects on human health. We examined the stability of two bioactive polyphenols, epigallocatechin-O-gallate (EGCg) and 1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose (PGG), in a model digestive system at low oxygen tension with and without added digestive components and foods. Both compounds were stable at pH values of 5–6 and below, indicating gastric stability. Both compounds decomposed at pH 7.0. PGG was stabilized in a model system containing pepsin, pancreatin, bile and lipase, and/or baby food, but was not stabilized by dry cereal. EGCg was not stabilized by the addition of any biomolecule. The effects of polyphenols on human health should be evaluated in the context of their stability in the digestive tract with and without added digestive components and/or food.
► Pentagalloyl glucose (PGG) & epigallocatechin gallate (EGCg) are food polyphenols. ► Polyphenols PGG & EGCg are stable to in vitro digestion at pH<6 ► Polyphenols PGG & EGCg are destroyed during low oxygen, in vitro digestion at pH 7 ► Polyphenol PGG is protected from destruction during digestion by added biomolecules ► Polyphenol EGCg is not protected during digestion by added biomolecules.</description><subject>1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose</subject><subject>beverages</subject><subject>bile</subject><subject>bioactive properties</subject><subject>Biological and medical sciences</subject><subject>Biomolecules</subject><subject>Digestion</subject><subject>Digestive system</subject><subject>digestive tract</subject><subject>epigallocatechin</subject><subject>Epigallocatechin-O-gallate</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucose</subject><subject>Health</subject><subject>Human</subject><subject>human health</subject><subject>infant foods</subject><subject>oxygen</subject><subject>pancreatin</subject><subject>pepsin</subject><subject>Polyphenol</subject><subject>Polyphenols</subject><subject>Stability</subject><subject>Tannin–protein interaction</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNkk-PFCEQxYnRuLOjH0HlYrKXHqEbaLi4MRv_JZt4WPdMGKieYcI0LfRM0t9e2hlXPa0nqNSvHq_yQOgVJStKqHi3W3UxugR5VRNar4hcEcKeoAWVbVO1lPGnaEGUaCqlhLpAlznvCCGCt-o5uqgbUsuaiAXa3Y1m7YMfJxw7PMQwDVvoY8gYBr8xIURrRrBb3-O5KndseocH6Efzqz0FvAkHGzPgwhic_f4wYw47v4E8-iPgPOUR9i_Qs86EDC_P5xLdf_r4_eZLdfvt89ebD7eV5bIdKwsCFGdOMHBKARjWWtoZoNxwsWaGN91arUvBW8mctERJ5ZzoaK2ospQ0S_T-pDsc1ntwtlhNJugh-b1Jk47G6387vd_qTTzqhgki2CxwdRZI8ceh7KD3Plso2_cQD1lT2XDOWd3wx1HR0kIy-T-oKIKtLOpLxE-oTTHnBN2DeUr0nL7e6XP6ek5fE6lL-mXu9d-bP0z9jrsAb8-AydaELpne-vyHE0IwrurCvTlxnYnabFJh7u_KS3z-QoTVs9L1iYCS5NFD0tl66C04n8CO2kX_iNmfVhTcgQ</recordid><startdate>20121101</startdate><enddate>20121101</enddate><creator>Krook, Melanie A.</creator><creator>Hagerman, Ann E.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>20121101</creationdate><title>Stability of polyphenols epigallocatechin gallate and pentagalloyl glucose in a simulated digestive system</title><author>Krook, Melanie A. ; Hagerman, Ann E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c587t-ce6e954d64ed99eea47c1fae15a56b4a53fb9b5a55784d8c0989dd6f12919c103</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose</topic><topic>beverages</topic><topic>bile</topic><topic>bioactive properties</topic><topic>Biological and medical sciences</topic><topic>Biomolecules</topic><topic>Digestion</topic><topic>Digestive system</topic><topic>digestive tract</topic><topic>epigallocatechin</topic><topic>Epigallocatechin-O-gallate</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucose</topic><topic>Health</topic><topic>Human</topic><topic>human health</topic><topic>infant foods</topic><topic>oxygen</topic><topic>pancreatin</topic><topic>pepsin</topic><topic>Polyphenol</topic><topic>Polyphenols</topic><topic>Stability</topic><topic>Tannin–protein interaction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Krook, Melanie A.</creatorcontrib><creatorcontrib>Hagerman, Ann E.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Krook, Melanie A.</au><au>Hagerman, Ann E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability of polyphenols epigallocatechin gallate and pentagalloyl glucose in a simulated digestive system</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2012-11-01</date><risdate>2012</risdate><volume>49</volume><issue>1</issue><spage>112</spage><epage>116</epage><pages>112-116</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>Polyphenols found in foods and beverages are under intense scrutiny for their potential beneficial effects on human health. We examined the stability of two bioactive polyphenols, epigallocatechin-O-gallate (EGCg) and 1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose (PGG), in a model digestive system at low oxygen tension with and without added digestive components and foods. Both compounds were stable at pH values of 5–6 and below, indicating gastric stability. Both compounds decomposed at pH 7.0. PGG was stabilized in a model system containing pepsin, pancreatin, bile and lipase, and/or baby food, but was not stabilized by dry cereal. EGCg was not stabilized by the addition of any biomolecule. The effects of polyphenols on human health should be evaluated in the context of their stability in the digestive tract with and without added digestive components and/or food.
► Pentagalloyl glucose (PGG) & epigallocatechin gallate (EGCg) are food polyphenols. ► Polyphenols PGG & EGCg are stable to in vitro digestion at pH<6 ► Polyphenols PGG & EGCg are destroyed during low oxygen, in vitro digestion at pH 7 ► Polyphenol PGG is protected from destruction during digestion by added biomolecules ► Polyphenol EGCg is not protected during digestion by added biomolecules.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>23028206</pmid><doi>10.1016/j.foodres.2012.08.004</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | 1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose beverages bile bioactive properties Biological and medical sciences Biomolecules Digestion Digestive system digestive tract epigallocatechin Epigallocatechin-O-gallate Food industries Foods Fundamental and applied biological sciences. Psychology glucose Health Human human health infant foods oxygen pancreatin pepsin Polyphenol Polyphenols Stability Tannin–protein interaction |
| title | Stability of polyphenols epigallocatechin gallate and pentagalloyl glucose in a simulated digestive system |
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