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Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01

Abstract

Litchi pericarp procyanidins (LPP) are dietary supplements with high antioxidant activities, yet with a poor oral bioavailability and efficacy. Lactobacillus casei (L. casei-01) can transform flavan-3-ols from litchi pericarp and increase their antioxidant ability; thus, L. casei-01 with LPP was administered to rats for four and eight weeks to study the effect of such combination on metabolic parameters and on phase II metabolism and detoxification pathways in the liver as an indirect measure for phenolic bioavailability. Our data indicated that the T-AOC of rat plasma, the liver GSH-Px and GSH-ST activities, and the expression of UGTs and SULTs isoforms in liver were all enhanced after the eight-week administration compared with the control. However, at 1 h after administration the concentration of (-)-epicatechin in the combined system presented lower concentration than obtained after the ingestion of LPP alone, suggesting that L. casei-01 enhances the bioavailability of phenolics from LPP by modulating the transformation to other compounds but not by increasing its absorption in native form.

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Publication details

The article was accepted on 15 Jun 2017 and first published on 16 Jun 2017


Article type: Paper
DOI: 10.1039/C7FO00749C
Citation: Food Funct., 2017, Accepted Manuscript
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    Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01

    S. Li, X. Li, A. Shpigelman, J. M. Lorenzo, D. montesano and F. J. Barba, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00749C

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