NDLI: Binding of bile acids by pastry products containing bioactive substances during <i>in vitro</i> digestion

Content Provider	Royal Society of Chemistry (RSC)
Author	Dziedzic, Krzysztof Komolka, Patrycja Szwengiel, Artur Smoczyńska, Paulina Górecka, Danuta Czaczyk, Katarzyna
Copyright Year	2015
Abstract	The modern day consumer tends to choose products with health enhancing properties, enriched in bioactive substances. One such bioactive food component is dietary fibre, which shows a number of physiological properties including the binding of bile acids. Dietary fibre should be contained in everyday, easily accessible food products. Therefore, the aim of this study was to determine sorption capacities of primary bile acid (cholic acid – CA) and secondary bile acids (deoxycholic – DCA and lithocholic acids – LCA) by muffins (BM) and cookies (BC) with bioactive substances and control muffins (CM) and cookies (CC) in two sections of the in vitro gastrointestinal tract. Variations in gut flora were also analysed in the process of in vitro digestion of pastry products in a bioreactor. Enzymes: pepsin, pancreatin and bile salts: cholic acid, deoxycholic acid and lithocholic acid were added to the culture. Faecal bacteria, isolated from human large intestine, were added in the section of large intestine. The influence of dietary fibre content in cookies and concentration of bile acids in two stages of digestion were analysed. Generally, pastry goods with bioactive substances were characterized by a higher content of total fibre compared with the control samples. These products also differ in the profile of dietary fibre fractions. Principal Component Analysis (PCA) showed that the bile acid profile after two stages of digestion depends on the quality and quantity of fibre. The bile acid profile after digestion of BM and BC forms one cluster, and with the CM and CC forms a separate cluster. High concentration of H (hemicellulose) is positively correlated with LCA (low binding effect) and negatively correlated with CA and DCA contents. The relative content of bile acids in the second stage of digestion was in some cases above the content in the control sample, particularly LCA. This means that the bacteria introduced in the 2nd stage of digestion synthesize the LCA.
Starting Page	1011
Ending Page	1020
Page Count	10
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	6
Issue Number	3
Journal	Food & Function
DOI	10.1039/c4fo00946k
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	DCA LCA PCA Dietary fiber Bile Sorption Acid Advertisement film Gastrointestinal tract Gut flora Bioreactor Pepsin Pancreatic enzymes (medication) Bile acid Large intestine Principal component analysis Hemicellulose
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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