Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota was written by Tamargo, Alba;Cueva, Carolina;Silva, Mariana;Molinero, Natalia;Miralles, Beatriz;Bartolome, Begona;Moreno-Arribas, M. Victoria. And the article was included in Food Research International in 2022.Electric Literature of C20H22O8 The following contents are mentioned in the article:
Interactions between food components during their gastrointestinal digestion are constant and could affect compounds digestibility and bioaccessibility. These interactions could have a key role in the bioactivity of dietary polyphenols. This study aimed to investigate the food matrix effects during the co-digestion of red wine with glucose and whey proteins using the gastrointestinal dynamic simulator simgi. Bioaccessibility of wine polyphenols and nutrients and the effect of co-digestion on colonic microbiota composition and metabolism were evaluated. Co-digestion with red wine led to a reduction of over 50% of glucose bioaccessibility and lowered α-lactalbumin gastric degradation Still, co-digestion with the food matrixes modified polyphenols profiles, including their bioaccessible and non-bioaccessible fractions. For instance, the (-)-epicatechin bioaccessible fraction increased 70% when the wine was co-digested with glucose. Hence, the combined feeding of wine and each food matrix affected microbiota composition and functionality at colonic level. Glucose and whey proteins reduced bacterial diversity, but homogenization of beta-diversity by wine was observed Moreover, wine presence favored intestinal health-related taxa as Akkermansia or Bifidobacterium, and the co-digestion of wine and food matrixes significantly increased total short- and medium-chain fatty acids production, especially butyric acid. Overall, this study provides evidence of the convenience of the simgi system to evaluate the effects of co-digestion and highlights the importance of food matrix effects on our understanding of polyphenol bioactivity. This study involved multiple reactions and reactants, such as (2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol (cas: 27208-80-6Electric Literature of C20H22O8).
(2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol (cas: 27208-80-6) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Electric Literature of C20H22O8
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts