Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection

Franklin B Apea-Bah; June C Serem; Megan J Bester; Kwaku G Duodu; Trust Beta

doi:10.1016/j.foodres.2021.110750

Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection

Food Res Int. 2021 Dec;150(Pt A):110750. doi: 10.1016/j.foodres.2021.110750. Epub 2021 Oct 13.

Authors

Franklin B Apea-Bah¹, June C Serem², Megan J Bester³, Kwaku G Duodu⁴, Trust Beta⁵

Affiliations

¹ Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Fort Garry Campus, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, Smartpak, 196 Innovation Drive, University of Manitoba, Winnipeg, Manitoba R3T 2E1, Canada; Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa. Electronic address: Franklin.Apea-Bah@umanitoba.ca.
² Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia 0007, Pretoria, South Africa. Electronic address: June.Serem@up.ac.za.
³ Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia 0007, Pretoria, South Africa. Electronic address: Megan.Bester@up.ac.za.
⁴ Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa. Electronic address: gyebi.duodu@up.ac.za.
⁵ Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Fort Garry Campus, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, Smartpak, 196 Innovation Drive, University of Manitoba, Winnipeg, Manitoba R3T 2E1, Canada. Electronic address: Trust.Beta@umanitoba.ca.

PMID: 34865768
DOI: 10.1016/j.foodres.2021.110750

Abstract

The effect of simulated in vitro upper gut digestion on the phenolic composition and antioxidant properties of processed cowpea beans was studied. The samples comprised four cowpea cultivars: a cream, brownish-cream and two reddish-brown cultivars. Dry cowpea seeds were soaked in water, blended into paste and deep-fried in vegetable oil. The fried samples were taken through in vitro upper gut digestion followed by freeze-drying of the supernatant. Phenolic composition of extracts from the supernatants were determined using HPLC-MS. Radical scavenging activities were documented using the TEAC, ORAC and nitric oxide (NO) assays. In vitro digestion of the processed cowpeas resulted in phenolic-peptide complexes that were identified for the first time, and decreased extractable phenolic compounds. However, the radical scavenging activities increased. The processed cowpeas and their digests inhibited cellular NO production, and oxidative DNA and cellular damage. In conclusion, deep-fried cowpeas when consumed, could potentially help alleviate oxidative stress-related conditions.

Keywords: Antioxidants; DNA protection; Digests; Flavonoids; HPLC-MS; Murine fibroblasts; Phenolic acids; Phenolic-peptide interactions; Vigna unguiculata.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants
Digestion
Fabaceae*
Phenols
Vigna*

Substances

Antioxidants
Phenols