Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice

Peihuan Luo; Jian Ai; Qiongyao Wang; Yihang Lou; Zhiwei Liao; Francesca Giampieri; Maurizio Battino; Elwira Sieniawska; Weibin Bai; Lingmin Tian

doi:10.1016/j.foodchem.2024.142555

Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice

Food Chem. 2024 Dec 17:469:142555. doi: 10.1016/j.foodchem.2024.142555. Online ahead of print.

Authors

Affiliations

¹ Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China.
² Department of Clinical Science, Polytechnic University of Marche, Ancona 60130, Italy; Research Group on Foods, Nutritional Biochemistry and Health, European University of Atlantico, Isabel Torres 21, Santander 39011, Spain.
³ Department of Natural Products Chemistry, Medical University of Lublin, Lublin, Poland.
⁴ Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China. Electronic address: [email protected].
⁵ Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China. Electronic address: [email protected].

PMID: 39708646
DOI: 10.1016/j.foodchem.2024.142555

Abstract

The health benefits of mulberry fruit are closely associated with its phenolic compounds. However, the effects of enzymatic treatments on the digestion patterns of these compounds in mulberry juice remain largely unknown. This study investigated the impact of pectinase (PE), pectin lyase (PL), and cellulase (CE) on the release of phenolic compounds in whole mulberry juice. The digestion patterns were further evaluated using an in vitro simulated digestion model. The results revealed that PE significantly increased chlorogenic acid content by 77.8 %, PL enhanced cyanidin-3-O-glucoside by 20.5 %, and CE boosted quercetin by 44.5 %. Following in vitro digestion, the phenolic compound levels decreased differently depending on the treatment, while cyanidin-3-O-rutinoside content increased across all groups. In conclusion, the selected enzymes effectively promoted the release of phenolic compounds in mulberry juice. However, during gastrointestinal digestion, the degradation of phenolic compounds surpassed their enhanced release, with effects varying based on the compound's structure.

Keywords: Cellulase; In vitro digestion; Mulberry; Pectin lyase; Pectinase; Phenolic compounds.