A dynamic view on the chemical composition and bioactive properties of mulberry fruit using an<i>in vitro</i>digestion and fermentation model
Zuman Dou, Chun Chen, Xiong Fu, Ruihai Liu
Abstract
-glucoside, 3,4-dihydroxybenzoic acid and gallic acid) were the main compounds that inhibit the α-glucosidase activity by binding to its active cavity through hydrogen bonds. In addition, the mulberry fruit undigested fractions could be further fermented by intestinal microorganisms to produce short-chain fatty acids (SCFAs), which decreased the colon pH value (from 5.93 to 4.79) and the Firmicutes/Bacteroidetes ratio which was beneficial for obesity. Our results indicated that the mulberry fruit exhibited good bioactivity during digestion and fermentation, and could be a promising candidate as a dietary source of functional foods.
Topics & Concepts
Food scienceChemistryDigestion (alchemy)Gallic acidFermentationBioavailabilityAntioxidantPolyphenolNutrientComposition (language)Phenolic acidMicroecologyBiochemistryBiologyChromatographyOrganic chemistryLinguisticsEcologyPhilosophyBioinformaticsBiochemical Analysis and Sensing TechniquesAnimal Nutrition and PhysiologyGinger and Zingiberaceae research