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Updated: Jul 18, 2025
An In Vivo Method for Evaluating the Gut-Blood Barrier and Liver Metabolism of Microbiota Products
Published on: October 20, 2018
Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal
Alan Giovanini de Oliveira Sartori1, Ana Sofia Martelli Chaib Saliba2, Natalia Sêneda Martarello3
1Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP, Brazil.
Abstract:
Knowledge about the fate of beebread bioactive compounds throughout the human gastrointestinal tract are scarce. The present study aimed at assessing the effects of gastrointestinal digestion followed by intestinal permeability in vitro on phenolic profile and anti-inflammatory activity of Baccharis beebread. Palynological analysis confirmed the beebread is predominantly composed by pollen grains from Baccharis species, which are endemic in south and southeast Brazil. Flavonols and phenylamides were found in beebread hydroalcoholic extract by HPLC-ESI-QTOF-MS analysis. Moreover, simulated digestion lead to compounds' breakage, releasing both aglycones from glycosylated flavonols and p-coumaric acid, but not caffeic acid from phenylamides. Only spermidines crossed the Caco-2 cell monolayer, possibly due to spermine oxidation. Free p-coumaric acid was released after digestion, and epithelial transport. Concomitantly, NF-κΒ activation and TNF-α level was decreased by beebread even after Caco-2 transport, which indicates spermidines conjugated with p-coumaric acid may be bioavailable compounds with anti-inflammatory activity.
