Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/35897

Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function

Title:
Potential of Persimmon Dietary Fiber Obtained from Byproducts as Antioxidant, Prebiotic and Modulating Agent of the Intestinal Epithelial Barrier Function
Authors:
Salazar, Julio  
Moreno, Bryan  
MARTÍNEZ-MADRID, MARIA CONCEPCIÓN  
Saura, Domingo  
Valero Roche, Manuel
Martí, Nuria  
Editor:
MDPI
Department:
Departamentos de la UMH::Agroquímica y Medio Ambiente
Issue Date:
2021-10-22
URI:
https://hdl.handle.net/11000/35897
Abstract:
Appropriate nutrition targets decrease the risk of incidence of preventable diseases in addition to providing physiological benefits. Dietary fiber, despite being available and necessary in balanced nutrition, are consumed at below daily requirements. Food byproducts high in dietary fiber and free and bonded bioactive compounds are often discarded. Herein, persimmon byproducts are presented as an interesting source of fiber and bioactive compounds. The solvent extraction effects of dietary fiber from persimmon byproducts on its techno- and physio-functional properties, and on the Caco-2 cell model after being subjected to in vitro gastrointestinal digestion and probiotic bacterial fermentation, were evaluated. The total, soluble, and insoluble dietary fiber, total phenolic, carotenoid, flavonoid contents, and antioxidant activity were determined. After in vitro digestion, low quantities of bonded phenolic compounds were detected in all fiber fractions. Moreover, total phenolic and carotenoid contents, as well as antioxidant activity, decreased depending on the extraction solvent, whereas short chain fatty acids production increased. Covalently bonded compounds in persimmon fiber mainly consisted of hydroxycinnamic acids and flavanols. After probiotic bacterial fermentation, few phenolic compounds were determined in all fiber fractions. Results suggest that persimmon’s dietary fiber functional properties are dependent on the extraction process used, which may promote a strong probiotic response and modulate the epithelial barrier function
Keywords/Subjects:
Diospyros kaki
Antioxidant activity
In vitro digestion
Probiotic bacterial fermentation
Bioactive compounds
Type of document:
info:eu-repo/semantics/article
Access rights:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI:
https://doi.org/10.3390/antiox10111668
Appears in Collections:
Artículos Agroquímica y Medio Ambiente



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