In-vitro colonic fermentation of Kakadu plum (Terminalia ferdinandiana) fruit powder: Microbial biotransformation of phenolic compounds and cytotoxicity

Oladipupo Q Adiamo; Eshetu M Bobasa; Anh Dao Thi Phan; Saleha Akter; Maral Seididamyeh; Buddhi Dayananda; Mohd Baasir Gaisawat; Stan Kubow; Dharini Sivakumar; Yasmina Sultanbawa

doi:10.1016/j.foodchem.2024.139057

In-vitro colonic fermentation of Kakadu plum (Terminalia ferdinandiana) fruit powder: Microbial biotransformation of phenolic compounds and cytotoxicity

Food Chem. 2024 Aug 1:448:139057. doi: 10.1016/j.foodchem.2024.139057. Epub 2024 Mar 21.

Affiliations

¹ ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia.
² School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia.
³ School of Human Nutrition, McGill University, Montréal, QC, Canada.
⁴ ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia; Phytochemical Food Network, Department of Crop Sciences, Tshwane University of Technology, Pretoria 001, South Africa.
⁵ ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland (UQ), Indooroopilly, QLD 4068, Australia. Electronic address: y.sultanbawa@uq.edu.au.

PMID: 38555694
DOI: 10.1016/j.foodchem.2024.139057

Abstract

Kakadu plum (Terminalia ferdinandiana) (KP) is an indigenous fruit used as a functional ingredient in powdered form. Three KP doses (1, 2.5 and 5 g) were digested in a dynamic in vitro gut digestion model over 48 h. Faecal water digests from the colonic reactors were assessed for total soluble polyphenols (TSP), ferric reducing antioxidant power (FRAP), phenolic metabolites and short-chain fatty acids (SCFAs). Effects of digests on cell viability were tested against Caco-2 intestinal and HepG2 hepatic cells. All doses of KP fermentation produced castalagin, corilagin, chebulagic acid, chebulinic acid, and gallic acid. TSP and FRAP significantly increased in 5 g KP digests at 0 and 48 h of fermentation. SCFA concentrations significantly increased after 48 h. Cytotoxic effects of 2.5 and 5 g KP digests diminished significantly after 12 h. Overall, colonic fermentation increased antioxidant activity and polyphenolic metabolites of 5 g KP powder for 48 h.

Keywords: Food safety; In-vitro digestion; Indigenous fruit; Phytochemicals.