Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinalin vitrodigestion
- 8 December 2010
- journal article
- research article
- Published by Taylor & Francis in International Journal of Food Sciences and Nutrition
- Vol. 62 (3), 226-233
- https://doi.org/10.3109/09637486.2010.532115
Abstract
The primary objective of the present study was to assess the qualitative and quantitative changes of wine polyphenols during in vitro digestion process conducted in a gastrointestinal tract model. Wines selected for these experiments were red grape, white grape and chokeberry wines. Following the stages of in vitro digestion—stomach, small and large intestine—qualitative and quantitative changes particularly in phenolic acids were monitored. Decomposition of resveratrol and chlorogenic acid, secretion of caffeic acid and formation of other derivatives characterized with high antioxidant activity were determined. As a second focus of this work the evaluation of interactions between human fecal microflora (Enterobacteriaceae, Lactobacillus, Enterococcus and Bifidobacterium) and polyphenolic compounds and their derivatives secreted during the digestion were performed.Keywords
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