Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix
Samo za registrovane korisnike
2015
Autori
Stanisavljević, NemanjaSamardžić, Jelena
Janković, Teodora
Savikin, Katarina
Mojsin, Marija
Topalović, Vladanka
Stevanović, Milena
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Chokeberry juice was subjected to in vitro gastric digestion in the presence of food matrix in order to determine the changes in polyphenol content and antioxidant activity. Addition of food matrix immediately decreased the total phenolic content, anthocyanin content, DPPH scavenging activity as well as total reducing power by 36%, 90%, 45% and 44%, respectively. After in vitro digestion, total phenolic content, anthocyanin content and reducing power are slightly elevated, but they are still lower than in initial non-digested juice. The effect of digested juice on Caco-2 cells proliferation was also studied, and the reduction of proliferative rate by approximately 25% was determined. Our results suggested that although a large proportion of chokeberry phenolics undergo transformation during digestion they are still potent as antioxidant and antiproliferative agents.
Ključne reči:
Polyphenols / In vitro digestion model / Food matrix / Chokeberry / Antiproliferative / Antioxidant activityIzvor:
Food Chemistry, 2015, 175, 516-522Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Tradicionalni i novi proizvodi od plodova gajenih i samoniklih vrsta voćaka i vinove loze i nus-produkata u preradi, sa posebnim osvrtom na autohtone sorte: hemijska karakterizacija i biološki profil (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46013)
- Molekularni mehanizmi odgovora biljaka na abiotički stres-uloga transkripcionih faktora i malih RNK i analiza genetičkog diverziteta biljnih kultura od interesa za poljoprivredu i biotehnologiju (RS-MESTD-Basic Research (BR or ON)-173005)
DOI: 10.1016/j.foodchem.2014.12.009
ISSN: 0308-8146
PubMed: 25577114
WoS: 000348878500072
Scopus: 2-s2.0-84918818248
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Stanisavljević, Nemanja AU - Samardžić, Jelena AU - Janković, Teodora AU - Savikin, Katarina AU - Mojsin, Marija AU - Topalović, Vladanka AU - Stevanović, Milena PY - 2015 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/850 AB - Chokeberry juice was subjected to in vitro gastric digestion in the presence of food matrix in order to determine the changes in polyphenol content and antioxidant activity. Addition of food matrix immediately decreased the total phenolic content, anthocyanin content, DPPH scavenging activity as well as total reducing power by 36%, 90%, 45% and 44%, respectively. After in vitro digestion, total phenolic content, anthocyanin content and reducing power are slightly elevated, but they are still lower than in initial non-digested juice. The effect of digested juice on Caco-2 cells proliferation was also studied, and the reduction of proliferative rate by approximately 25% was determined. Our results suggested that although a large proportion of chokeberry phenolics undergo transformation during digestion they are still potent as antioxidant and antiproliferative agents. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix EP - 522 SP - 516 VL - 175 DO - 10.1016/j.foodchem.2014.12.009 ER -
@article{ author = "Stanisavljević, Nemanja and Samardžić, Jelena and Janković, Teodora and Savikin, Katarina and Mojsin, Marija and Topalović, Vladanka and Stevanović, Milena", year = "2015", abstract = "Chokeberry juice was subjected to in vitro gastric digestion in the presence of food matrix in order to determine the changes in polyphenol content and antioxidant activity. Addition of food matrix immediately decreased the total phenolic content, anthocyanin content, DPPH scavenging activity as well as total reducing power by 36%, 90%, 45% and 44%, respectively. After in vitro digestion, total phenolic content, anthocyanin content and reducing power are slightly elevated, but they are still lower than in initial non-digested juice. The effect of digested juice on Caco-2 cells proliferation was also studied, and the reduction of proliferative rate by approximately 25% was determined. Our results suggested that although a large proportion of chokeberry phenolics undergo transformation during digestion they are still potent as antioxidant and antiproliferative agents.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix", pages = "522-516", volume = "175", doi = "10.1016/j.foodchem.2014.12.009" }
Stanisavljević, N., Samardžić, J., Janković, T., Savikin, K., Mojsin, M., Topalović, V.,& Stevanović, M.. (2015). Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix. in Food Chemistry Elsevier Sci Ltd, Oxford., 175, 516-522. https://doi.org/10.1016/j.foodchem.2014.12.009
Stanisavljević N, Samardžić J, Janković T, Savikin K, Mojsin M, Topalović V, Stevanović M. Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix. in Food Chemistry. 2015;175:516-522. doi:10.1016/j.foodchem.2014.12.009 .
Stanisavljević, Nemanja, Samardžić, Jelena, Janković, Teodora, Savikin, Katarina, Mojsin, Marija, Topalović, Vladanka, Stevanović, Milena, "Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix" in Food Chemistry, 175 (2015):516-522, https://doi.org/10.1016/j.foodchem.2014.12.009 . .