Bioaccessibility and metabolism of anthocyanins: effects of fermentation, encapsulation, and microbiota interactions
type: CreativeWork
description: Anthocyanins have been widely studied for their health benefits; however, these compounds exhibit low bioaccessibility and bioavailability due to degradation and limited absorption in the gastrointestinal tract, which may restrict their effects. Therefore, innovative strategies to enhance the stability and maximize the benefits of anthocyanins are essential, especially for applications in food and supplements. In this context, this study investigated the bioaccessibility and metabolism of anthocyanins, focusing on digestion, interactions with gut microbiota, and the effects of fermentation and encapsulation on the stability and bioactivity of these compounds. The biotransformation of phenolic compounds was studied during the production of jabuticaba wine, and the results showed that anthocyanins underwent biotransformation. Significant increases were observed in total phenolic compounds (4.91 ± 0.07 times), total anthocyanins (5.62 ± 1.17 times), cyanidin-3-glucoside (C3G) (2.05 ± 0.74 times), gallic acid (GA) (57.02 ± 3.70 times), and protocatechuic acid (PA) (3.70 ± 0.51 times) compared to the non-fermented control. Additionally, an increase in the bioaccessibility of C3G, GA, and PA was observed. Jabuticaba wine also exhibited antiproliferative effects against cancer cells, antioxidant activities, and enzymatic inhibition properties. To improve anthocyanin stability during digestion, jabuticaba extract was encapsulated with whey protein (WP) or pea protein (PP) combined with gum arabic (GA). Encapsulation improved anthocyanin bioaccessibility, particularly in the PP:GA 1:2 (v/v) and WP:GA 1:2 (v/v) samples, with increases of 33% and 25%, respectively, compared to the unencapsulated extract. Encapsulation also delayed degradation, increased anthocyanin retention, and enhanced the production of metabolites and short-chain fatty acids (SCFAs) during the colonic phase. Cyanidin-3-glucoside exhibited superior antioxidant and anti- inflammatory effects compared to its …
abstract: Anthocyanins have been widely studied for their health benefits; however, these compounds exhibit low bioaccessibility and bioavailability due to degradation and limited absorption in the gastrointestinal tract, which may restrict their effects. Therefore, innovative strategies to enhance the stability and maximize the benefits of anthocyanins are essential, especially for applications in food and supplements. In this context, this study investigated the bioaccessibility and metabolism of anthocyanins, focusing on digestion, interactions with gut microbiota, and the effects of fermentation and encapsulation on the stability and bioactivity of these compounds. The biotransformation of phenolic compounds was studied during the production of jabuticaba wine, and the results showed that anthocyanins underwent biotransformation. Significant increases were observed in total phenolic compounds (4.91 ± 0.07 times), total anthocyanins (5.62 ± 1.17 times), cyanidin-3-glucoside (C3G) (2.05 ± 0.74 times), gallic acid (GA) (57.02 ± 3.70 times), and protocatechuic acid (PA) (3.70 ± 0.51 times) compared to the non-fermented control. Additionally, an increase in the bioaccessibility of C3G, GA, and PA was observed. Jabuticaba wine also exhibited antiproliferative effects against cancer cells, antioxidant activities, and enzymatic inhibition properties. To improve anthocyanin stability during digestion, jabuticaba extract was encapsulated with whey protein (WP) or pea protein (PP) combined with gum arabic (GA). Encapsulation improved anthocyanin bioaccessibility, particularly in the PP:GA 1:2 (v/v) and WP:GA 1:2 (v/v) samples, with increases of 33% and 25%, respectively, compared to the unencapsulated extract. Encapsulation also delayed degradation, increased anthocyanin retention, and enhanced the production of metabolites and short-chain fatty acids (SCFAs) during the colonic phase. Cyanidin-3-glucoside exhibited superior antioxidant and anti- inflammatory effects compared to its …
author: Borges, Larissa Lorrane Rodrigues
language: eng
keywords: Fermentação, Compostos bioativos, Antocianinas - Metabolismo, Microbioma gastrointestinal
date published: 2025-01-23
date modified: 2026-07-24T01:21:37Z
provider: Brazil UFV
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Universidade Federal de Viçosa

PropertyValue
property ID: DOI
value: 10.47328/ufvbbt.2025.047