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Bioaccessibility of defatted lupin seed phenolic compounds in a standardized static in vitro digestion system

Czubinski, Jaroslaw, Wroblewska, Katarzyna, Czyzniejewski, Mariusz, Górnaś, Paweł, Kachlicki, Piotr, Siger, Aleksander
Food research international 2019 v.116 pp. 1126-1134
Lupinus, apigenin, bioavailability, digestible protein, in vitro digestion, intestines, metabolites, models, polyphenols, proteins, seeds
Phenolic compounds are secondary plant metabolites whose beneficial health effects make them of intense interest to researchers. The aim of the study presented here was to evaluate the change in the phenolic compound profile of lupin seed in in vitro digestion. The most abundant phenolic compounds in undigested lupin seeds were mostly apigenin derivatives. The in vitro digestion of lupin seeds resulted in qualitatively altered phenolic compound profiles. Approximately 80% of phenolic compounds were released from lupin seeds during the in vitro digestion, which simulated gastric processes. Continued digestion, imitating the intestinal phase, additionally increased the bioaccessibility of lupin seed polyphenols by about 10%. The in vitro gastrointestinal model was also used to elucidate how the content of native phenolic compounds affects the digestion susceptibility of lupin seed proteins. An inverse correlation between protein digestibility and phenolic compound content, was also demonstrated.