Bioaccessibility of defatted lupin seed phenolic compounds in a standardized static in vitro digestion system

• Published in: Food research international Vol. 116; pp. 1126 - 1134
• Main Authors: Czubinski, Jaroslaw, Wroblewska, Katarzyna, Czyzniejewski, Mariusz, Górnaś, Paweł, Kachlicki, Piotr, Siger, Aleksander
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.02.2019
• Subjects: apigenin; Apigenin - analysis; Bioaccessibility; bioavailability; digestible protein; Digestion; Digestive System - metabolism; Flavonoids; Flavonoids - analysis; in vitro digestion; In Vitro Techniques; intestines; Lupin seeds; Lupinus; Lupinus - chemistry; Mass Spectrometry; metabolites; Phenolic compounds; Phenols - analysis; Plant Proteins - analysis; polyphenols; proteins; Proteins digestibility; seeds; Seeds - chemistry; Lupin seeds; Flavonoids; Proteins digestibility; Bioaccessibility; Phenolic compounds; Mass spectrometry; in vitro digestion
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2018.09.057

Phenolic compounds are secondary plant metabolites whose beneficial health effects make them of intense interest to researchers. The aim of the study presented here was to evaluate the change in the phenolic compound profile of lupin seed in in vitro digestion. The most abundant phenolic compounds in undigested lupin seeds were mostly apigenin derivatives. The in vitro digestion of lupin seeds resulted in qualitatively altered phenolic compound profiles. Approximately 80% of phenolic compounds were released from lupin seeds during the in vitro digestion, which simulated gastric processes. Continued digestion, imitating the intestinal phase, additionally increased the bioaccessibility of lupin seed polyphenols by about 10%. The in vitro gastrointestinal model was also used to elucidate how the content of native phenolic compounds affects the digestion susceptibility of lupin seed proteins. An inverse correlation between protein digestibility and phenolic compound content, was also demonstrated. [Display omitted] •Two apigenin derivatives are main phenolic compounds present in lupin seeds.•The lupin seeds phenolic compounds profile change after model in vitro digestion.•New flavonoids were identified for the first time in lupin seeds extracts.•Digestion susceptibility depends on native phenolic compounds content.•The higher content of polyphenols results in a decrease of proteins digestion rate.