Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum “Serrano” after gastrointestinal digestion and in vitro colonic fermentation
2020
Cárdenas-Castro, Alicia P. | Alvarez-Parrilla, Emilio | Montalvo-González, Efigenia | Sánchez-Burgos, Jorge A. | Venema, Koen | Sáyago-Ayerdi, Sonia G.
“Serrano” pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of “Serrano” pepper as well as short-chain fatty acids (SCFA) produced and PC bioconverted using an in vitro step-wise gastromimetic model of the intestinal digestion and anaerobic fermentation of the isolated indigestible fraction (IF). The anti-topoisomerase activity of the fermented samples was also evaluated. PC bioaccessibility was about 45% in the small intestine. Chlorogenic acid and capsaicin were identified during the intestinal digestion, while quercetin was identified as available to the gut microbiota. After 48-h fermentation, SCFA molar ratio was 77:11:12 for acetic, propionic and butyric acid. The PC identified in IF and after 12 h of fermentation showed anti-topoisomerase activity. A synergistic effect among the PC and gut metabolites mixture was observed, which indicates a possible antiproliferative mechanism that should be tested in further studies.
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