Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models

Authors：Shang, Ya-Fang; Miao, Jun-Hao; Zeng, Jia; Zhang, Tian-Hua; Zhang, Rui-Ming; Zhang, Bing-Yan; Wang, Chao; Ma, Yi-Long; Niu, Xiang-Li; Ni, Xiao-Long; Wei, Zhao-Jun^*

Source：Food Chemistry, 2022, 390: 133154.

DOI：10.1016/j.foodchem.2022.133154

• In vitro static digestion
• In vitro dynamic digestion
• Aging
• Apple polyphenols

We evaluated the in vitro digestibility of apple polyphenols mimicking elderly and adult digestion models (dynamic and static systems). The digestibility of total apple polyphenols in small intestine was much higher in the adult dynamic system (62 mu g/100 g fresh apple) compared to the static system (20 mu g/100 g fresh apple) and elderly dynamic digestion conditions (33 mu g/100 g fresh apple). Elderly in vitro static digestion showed better antioxidant activity than the adult system (center dot OH and ARTS( )(+)methods). Thus, the in vitro dynamic digestion system can more truly reflect the digestion of apple polyphenols than static digestion system. Moreover, elderly digestion conditions negatively influenced the digestibility of apple polyphenols including chlorogenic acid, epicatechin, phlorizin, rutin, phloretin, hypemside, proanthocyanidin B-2, and quercetin. Hence, appropriate selection of in vitro digestion models for elderly is a prerequisite to exploring the digestibility of phytochemicals for the development of functional food products for elderly.