Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis

• Published in: Food research international Vol. 173; p. 113345
• Main Authors: Saliba, Ana Sofia Martelli Chaib, Quirino, Dannaya Julliethy Gomes, Favaro-Trindade, Carmen Sílvia, Sartori, Alan Giovanini de Oliveira, Massarioli, Adna Prado, Lazarini, Josy Goldoni, de Souza Silva, Anna Paula, Alencar, Severino Matias de
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2023
• Subjects: Anti-inflammatory; Antioxidant; Biosorption; Caco-2 cell; Isoflavonoids; Microencapsulation; Saccharomyces cerevisiae; Spray drying; Biosorption; Caco-2 cell; Spray drying; Isoflavonoids; Microencapsulation; Antioxidant; Saccharomyces cerevisiae; Anti-inflammatory
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113345

[Display omitted] •Particles of brewer’s spent yeasts (BSY) loaded with propolis were produced.•Red propolis’ phenolic diversity remained after particle production.•Particle production affected the phenolics of propolis after simulated digestion.•Particle production decreased the antioxidant activity after epithelial transport.•Particle production preserved the anti-inflammatory activity after epithelial transport. Red propolis from northeast Brazil contains mainly isoflavonoids as bioactive compounds, and its consumption may counteract unregulated and exacerbated formation of reactive oxygen species and inflammatory cytokines/chemokines. Moreover, the production of particles using sustainable carriers have been studied to increase the use of propolis as a functional food ingredient. Hence, the objective of this work was to investigate the effects of simulated gastrointestinal digestion followed by a cell-based epithelial transport on phenolic profile, anti-inflammatory and antioxidant activities of particles of brewer’s spent yeasts (BSY) loaded with ethanolic extract of Brazilian red propolis (EEP). As a result, the EEP phenolic diversity decreased throughout the simulated gastrointestinal system, and was modulated by the particle production, as detected by high-performance liquid chromatography – electrospray ionization – quadrupole-time-of-flight-mass spectrometry (HPLC-ESI-QTOF-MS). Concomitantly, the antioxidant activity, as assessed by the ability to scavenge peroxyl and superoxide radicals, hydrogen peroxide, and hypochlorous acid, generally decreased at a higher extent for the particles of EEP with BSY (EEP-BSY) throughout the experiments. Nonetheless, after epithelial transport through the Caco-2 cell monolayer, the basolateral fraction of both EEP-BSY and EEP decreased the activation of pro-inflammatory transcription factor NF-κB by 83% and 65%, respectively, as well as the release of TNF-α (up to 51% and 38%, respectively), and CXCL2/MIP-2 (up to 33% and 25%, respectively). Therefore, BSY may be an interesting carrier for EEP bioencapsulation, since it preserves its anti-inflammatory activity. Further studies should be encouraged to investigate the feasibility of adding it in formulations of functional foods, considering its effect on sensory attributes.