Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion
This study underscores the potential of high-pressure homogenization (HPH) as a non-thermal processing technique to improve the bioavailability and health benefits of phenolic compounds in peach juice. Following HPH treatment at 300 MPa, the retention of total phenolic and flavonoid content after ga...
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001105 |
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| author | Yijin Peng Shenke Bie Shengbao Cai Linyan Zhou Chaofan Guo |
| author_facet | Yijin Peng Shenke Bie Shengbao Cai Linyan Zhou Chaofan Guo |
| author_sort | Yijin Peng |
| collection | DOAJ |
| description | This study underscores the potential of high-pressure homogenization (HPH) as a non-thermal processing technique to improve the bioavailability and health benefits of phenolic compounds in peach juice. Following HPH treatment at 300 MPa, the retention of total phenolic and flavonoid content after gastrointestinal digestion increased by 28 % and 20 %, respectively. The bioactivities of peach juice were significantly improved, as evidenced by enhanced antioxidant activity, with DPPH and ABTS free radical scavenging capacities rising by 8.58 % - 26.68 %, and α-glucosidase inhibition improving by 21.40 % - 32.98 %. Furthermore, glucose consumption in insulin-resistant HepG2 cells increased by 17.15 % - 30.00 %. Molecular docking analysis further revealed that key phenolic compounds, including phlorizin and quercetin, interacted effectively with IRS1/PI3K/AKT pathway proteins, contributing to the alleviation of insulin resistance. These findings highlighted HPH as an innovative strategy for developing functional fruit-based beverages with enhanced nutritional and therapeutic value. |
| format | Article |
| id | doaj-art-72011816c13a4623bdd42aae70a34764 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-72011816c13a4623bdd42aae70a347642025-02-08T05:01:07ZengElsevierFood Chemistry: X2590-15752025-02-0126102263Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestionYijin Peng0Shenke Bie1Shengbao Cai2Linyan Zhou3Chaofan Guo4Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province, 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province, 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province, 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province, 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province, 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province, 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province, 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province, 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province, 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province, 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province, 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province, 650500, China; Corresponding authors at: Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province, 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province, 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, Kunming, Yunnan Province, 650500, China; Corresponding authors at: Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.This study underscores the potential of high-pressure homogenization (HPH) as a non-thermal processing technique to improve the bioavailability and health benefits of phenolic compounds in peach juice. Following HPH treatment at 300 MPa, the retention of total phenolic and flavonoid content after gastrointestinal digestion increased by 28 % and 20 %, respectively. The bioactivities of peach juice were significantly improved, as evidenced by enhanced antioxidant activity, with DPPH and ABTS free radical scavenging capacities rising by 8.58 % - 26.68 %, and α-glucosidase inhibition improving by 21.40 % - 32.98 %. Furthermore, glucose consumption in insulin-resistant HepG2 cells increased by 17.15 % - 30.00 %. Molecular docking analysis further revealed that key phenolic compounds, including phlorizin and quercetin, interacted effectively with IRS1/PI3K/AKT pathway proteins, contributing to the alleviation of insulin resistance. These findings highlighted HPH as an innovative strategy for developing functional fruit-based beverages with enhanced nutritional and therapeutic value.http://www.sciencedirect.com/science/article/pii/S2590157525001105PhenolicsHigh-pressure homogenizationBioavailability of phenolicsAntioxidant activityα-Glucosidase inhibitionInsulin resistance mitigation |
| spellingShingle | Yijin Peng Shenke Bie Shengbao Cai Linyan Zhou Chaofan Guo Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion Food Chemistry: X Phenolics High-pressure homogenization Bioavailability of phenolics Antioxidant activity α-Glucosidase inhibition Insulin resistance mitigation |
| title | Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion |
| title_full | Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion |
| title_fullStr | Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion |
| title_full_unstemmed | Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion |
| title_short | Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion |
| title_sort | effects of high pressure homogenization on phenolics profile antioxidant activity α glucosidase inhibitory activity and insulin resistance of peach juice during simulated gastrointestinal digestion |
| topic | Phenolics High-pressure homogenization Bioavailability of phenolics Antioxidant activity α-Glucosidase inhibition Insulin resistance mitigation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001105 |
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