Complexation With Polysaccharides Enhanced Polyphenol Gastrointestinal Stability and Activity

Fruits and vegetables contain dietary polyphenols polysaccharides. Accumulating evidence suggests that polyphenol-containing whole foods are protective against inflammation-promoted chronic colonic diseases. However, isolated less stable may not confer the same gastrointestinal health benefits as of food matrix. Therefore, we hypothesized complexation anthocyanins, a class polypheonols, with polysaccharides would enhance concentration stability attenuate impaired barrier function. In this study, first extracted from purple-fleshed potatoes purified them using C18 cartridges into phenolic acid anthocyanin fractions confirmed purity UPLC. The were complexed four different (pectin, inulin, starch, cellulose) their mixture in equal proportions. SEM images used to visualize patterns. stimulated vitro oral, gastric small intestine digestion was determine efficiency anthocyanins. Intestinal permeability determined Caco-2/HT29-MTX co-cultures FITC-dextran. Anthocyanins showed significant differences pattern After digestion, % loss total phenolics anthocyanins polysaccharide complexes shown here for pectin (16.00 ± 1.5; 47.13 0.5), inulin (58.95 0.1; 80.67 0.09), starch (74.31 3.0; 89.81 0.03), cellulose (76.82 72.11 0.1) (50.32 3.2; 69.90 0.6). Pectin exhibited best among Caco-2 HT29-MTX cocultures treated lipopolysaccharide (LPS) FITC measure permeability. Pectin-anthocyanin complex effectively ameliorated LPS-induced increase cell followed by mixture, cellulose, respectively. These results suggest is candidate improved USDA-NIFA awards 2016–67,017-29,285 2019–67,017-29,258.