In vitro digestion of the whole blackberry fruit: bioaccessibility, bioactive variation of active ingredients and impacts on human gut microbiota

• Published in: Food chemistry Vol. 370; p. 131001
• Main Authors: Dou, Zuman, Chen, Chun, Huang, Qiang, Fu, Xiong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.02.2022
• Subjects: Antioxidant; Bioaccessibility; Blackberry; Gut microbiota; Hypoglycemic; Gut microbiota; Bioaccessibility; Hypoglycemic; Blackberry; Antioxidant
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.131001

•In vitro digestion of the whole blackberry was investigated in simulated oral-gastrointestinal tract.•The phenolics mainly released in gastric phase while carbohydrates in small intestinal digestion.•The gastrointestinal digestion altered the morphology properties and particle size of blackberry fruit. In vitro digestion and fermentation of blackberry fruit was investigated, and results showed that the phenolics were mainly released in gastric phase while carbohydrates in small intestinal phase. The bioaccessibility for phenolics and carbohydrates were 42.80% and 69.30%, indicating most of phenolics still remain in colon and available for intestinal flora. The total phenolics released during the digestion account for the improvement of antioxidant and hypoglycemic activities. Especially, cyanidin-3-O-glucoside with higher released amount and bioaccessibility index (63.21%), exhibited the strongest α-glucosidase inhibitory activity. After fermentation, the non-digestible fractions of blackberry affected the ecosystem of the intestinal tract by decreasing the colonic pH (△pH = 1.10), enhancing the production of SCFAs and modulating gut microbiota composition (the ratio of Firmicute/Bacteroidetes decreased from13.18 to 0.87). The results provided insights into the digestive properties and health benefits of blackberry fruit after consumption.