Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (Vitis labrusca) after Simulated Gastro-Intestinal Transit and Evaluation of in Vitro Antimicrobial Activity

DOI: 10.4236/fns.2014.51008   PDF   HTML     3,600 Downloads   5,466 Views   Citations

Abstract

The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxidant power were evaluated. Results evidenced that the simulated gastrointestinal transit caused a decrease of the polyphenols content and total anthocyanins; these last, however, were more resistant than polyphenols, decreasing only of 50% respect to the initial value (31.50 μg/ml of extract). The extract exhibited an excellent antioxidant power (EC50 3.8 mg/ml), which decreased of about four times after the simulated gastrointestinal transit. The antimicrobial activity of the extract, evaluated against three Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus pathogen strains was enhanced by the simulated digestion, with an increase of the inhibition halo.

Share and Cite:

Granese, T. , Cardinale, F. , Cozzolino, A. , Pepe, S. , Ombra, M. , Nazzaro, F. , Coppola, R. and Fratianni, F. (2014) Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (Vitis labrusca) after Simulated Gastro-Intestinal Transit and Evaluation of in Vitro Antimicrobial Activity. Food and Nutrition Sciences, 5, 60-65. doi: 10.4236/fns.2014.51008.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] S. Pacifico, B. D’Abrosca, M. Scognamiglio, M. Gallicchio, N. Potenza, S. Piccolella, et al., “Metabolic Profiling of Strawberry Grape (Vitis labruscana cv. ‘Isabella’) Components by Nuclear Magnetic Resonance (NMR) and Evaluation of Their Antioxidant and Antiproliferative Properties,” Journal of Agricultural and Food Chemistry, Vol. 59, No. 14, 2011, pp. 7679-7687.
http://dx.doi.org/10.1021/jf200926t
[2] S. L. Nixdorf and I. Hermosin-Gutierrez, “Brazilian Red Wines Made from the Hybrid Grape Cultivar Isabel: Phenolic Composition and Antioxidant Capacity,” Analytical Chimica Acta, Vol. 659, No. 1-2, 2010, pp. 208215. http://dx.doi.org/10.1016/j.aca.2009.11.058
[3] M. P. Gonthier, J. I. Donovan, O. Texier, C. Felgines, C. Remesy and A. Scalbert, “Metabolism of Dietary Procyanidins in Rats,” Free Radical Biology & Medicine, Vol. 35, No. 8, 2003, pp. 837-844.
http://dx.doi.org/10.1016/S0891-5849(03)00394-0
[4] C. R. Pace-Asciak, O. Rounova, S. E. Hahn, E. P. Diamandis and D. M. Goldberg, “Wines and Grape Juices as Modulators of Platelet Aggregation in Healthy Human Subjects,” Clinica Chimica Acta, Vol. 246, No. 1-2, 1996, pp. 163-182.
http://dx.doi.org/10.1016/0009-8981(96)06236-5
[5] C. M. Hasler, “Functional Foods and Cardiovascular Disease,” Current Atherosclerosis Reports, Vol. 2, No. 6, 2000, pp. 467-475.
http://dx.doi.org/10.1007/s11883-000-0045-9
[6] E. Q. Xia, G. F. Deng, Y. J. Guo and H. B. Li, “Biological Activities of Polyphenols from Grapes,” International Journal of Molecular Sciences, Vol. 11, No. 2, 2010, pp. 622-646.
http://dx.doi.org/10.3390/ijms11020622
[7] P. Kshitiz, Z. Shipra, S. Rani and S. Jayanti, “Anti-Cariogenic Effects of Polyphenols Plant Products—A Review,” International Journal of Research in Ayurveda and Pharmacy, Vol. 2, No. 3, 2011, pp. 736-742.
[8] B. De Giulio, P. Orlando, G. Barba, R. Coppola, M. De Rosa, P. P. De Prisco and F. Nazzaro, “Use of Alginate and Cryo-Protective Sugars to Improve the Viability of Lactic Acid Bacteria after Freezing and Freeze-Drying,” World Journal of Microbiology and Biotechnology, Vol. 21, No. 5, 2005, pp. 739-746.
http://dx.doi.org/10.1007/s11274-004-4735-2
[9] V. L. Singleton and J. A. Rossi, “Colorimetry of Total Phenolic with Phosphomolybdic-Phosphotungstic Acid Reagents,” American Journal of Enology and Viticulture, Vol. 16, No. 3, 1965, pp. 144-158.
[10] M. M. Giusti and R. E. Wrolstad, “Anthocyanins. Characterization and Measurement with UV-Visible Spectroscopy,” In: Current Protocols in Food Analytical Chemistry, John Wiley and Sons, Inc., New York, 2001.
http://dx.doi.org/10.1002/0471142913.faf0102s00
[11] F. Fratianni, R. Coppola, A. Sada, J. Mendiola, E. Ibanez and F. Nazzaro, “A Novel Functional Probiotic Product Containing Phenolics and Anthocyanins,” International Journal of Probiotics and Prebiotics, Vol. 5, No. 2, 2010, pp. 85-90.
[12] W. Brand-Williams, M. E. Cuvelier and C. Berset, “Use of a Free Radical Method to Evaluate Antioxidant Activity,” LWT—Food Science and Technology, Vol. 22, No. 1, 1995, pp. 25-30.
[13] F. Fratianni, R. Coppola and F. Nazzaro, “Phenolic Composition and Antimicrobial and Antiquorum Sensing Activity of an Ethanolic Extract of Peels from the Apple Cultivar Annurca,” Journal of Medicinal Food, Vol. 14, No. 9, 2011, pp. 957-963.
http://dx.doi.org/10.1089/jmf.2010.0170
[14] T. Vatai, M. Skerget and Z. Knez, “Extraction of Phenolic Compounds from Elder Berry and Different Grape Marc Varieties Using Organic Solvents and/or Supercritical Carbon Dioxide,” Journal of Food Engineering, Vol. 90, No. 2, 2009, pp. 246-254.
http://dx.doi.org/10.1016/j.jfoodeng.2008.06.028
[15] I. R Record and J. M. Lane, “Simulated Intestinal Digestion of Green and Black Teas,” Food Chemistry, Vol. 73, No. 3, 2001, pp. 481-486.
http://dx.doi.org/10.1016/S0308-8146(01)00131-5
[16] A. Gil-Izquierdo, P. Zafrilla and T. F.-A. Barberan, “An in Vitro Method to Simulate Phenolic Compound Release from the Food Matrix in the Gastrointestinal Tract,” European Food Research Technology, Vol. 214, No. 2, 2002, pp. 155-159.
http://dx.doi.org/10.1007/s00217-001-0428-3
[17] G. Mc Dougall, S. Fyffe, P. Dobson and D. Stewart, “Anthocyanins from Red Cabbage; Stability to Simulated Gastrointestinal Digestion,” Phytochemistry, Vol. 68, No. 9, 2007, pp. 1285-1294.
http://dx.doi.org/10.1016/j.phytochem.2007.02.004
[18] M. J. Bermudez-Soto, T. F. A. Barberan and M. T. GarciaConesa, “Stability of Polyphenols in Chokoberry (Aronia melanocarpa) Subjected to in Vitro Gastric and Pancreatic Digestion,” Food Chemistry, Vol. 102, No. 3, 2007, pp. 865-874. http://dx.doi.org/10.1016/j.foodchem.2006.06.025
[19] M. Fazzari, L. Fukumoto, G. Mazza, M. Livrea, L. Tesoriere and L. Di Marco, “In Vitro Bioavailability of Phenolic Compounds from Five Cultivars of Frozen Sweet Cherries (Prunus avium L.),” Journal of Agricultural and Food Chemistry, Vol. 56, No. 10, 2008, pp. 3561-3568.
http://dx.doi.org/10.1021/jf073506a
[20] A. Perez Vicente, A. Gil-Izquierdo and C. Garcia-Viguera, “In Vitro Gastrointestinal Digestion Study of Pomegranate Juice Phenolic Compounds, Anthocyanins, and Vitamin C,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 8, 2002, pp. 2308-2312.
http://dx.doi.org/10.1021/jf0113833
[21] C. J. Chiang, H. Kadouh and K. Zhou, “Phenolic Compounds and Antioxidant Properties of Gooseberry as Affected by in Vitro Digestion,” LWT-Food Science and Technology, Vol. 51, No. 2, 2013, pp. 417-422.
http://dx.doi.org/10.1016/j.lwt.2012.11.014
[22] N. Ortega, J. Reguant, M. Paz Romero, A. Macia and M. J. Motilva, “Effect of Fat Content on the Digestibility and Bioaccessibility of Cocoa Polyphenol by an in Vitro Digestion Model,” Journal of Agricultural and Food Chemistry, Vol. 57, No. 13, 2009, pp. 5743-5749.
http://dx.doi.org/10.1021/jf073506a
[23] N. G. Baydar, O. Sagdic, G. Ozkan and S. Cetin, “Determination of Antibacterial Effects and Total Phenolic Contents of Grape (Vitis vinifera) Seed Extracts,” International Journal of Food Science, Vol. 41, No. 7, 2006, pp. 799-804.
http://dx.doi.org/10.1111/j.1365-2621.2005.01095.x
[24] M. J. Rodriguez-Vaquero, M. R. Alberto and M. C. Mancade-Nadra, “Influence of Phenolic Compounds from Wines on the Growth of Listeria monocytogenes,” Food Control, Vol. 18, No. 5, 2007, pp. 587-593.
http://dx.doi.org/10.1016/j.foodcont.2006.02.005
[25] C. Papadopoulou, K. Soulti and I. G. Roussis, “Potential Antimicrobial Activity of Red and White Wine Phenolic Extracts against Strains of Staphylococcus aureus, Escherichia coli and Candida albicans,” Food Technology and Biotechnology, Vol. 43, No. 1, 2005, pp. 41-46.
[26] A. Radovanovic, B. Radovanovic and B. Jovancicevic, “Free Radical Scavenging and Antibacterial Activities of Southern Serbian Red Wines,” Food Chemistry, Vol. 117, No. 2, 2009, pp. 326-331.
http://dx.doi.org/10.1016/j.foodchem.2009.04.008

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.