Saponins from Soy and Chickpea: Stability during Beadmaking and in Vitro Bioaccessibility

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 27; pp. 6703 - 6710
• Main Authors: Serventi, Luca, Chitchumroonchokchai, Chureeporn, Riedl, Ken M, Kerem, Zohar, Berhow, Mark A, Vodovotz, Yael, Schwartz, Steven J, Failla, Mark L
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 10-07-2013
• Subjects: bioavailability; Biological and medical sciences; Biological Availability; Bread - analysis; breads; Caco-2 Cells; Cereal and baking product industries; chickpeas; Cicer - chemistry; Cicer - metabolism; Cooking; Digestion; Food industries; food matrix; Fundamental and applied biological sciences. Psychology; Glycine max - chemistry; Glycine max - metabolism; Hot Temperature; human cell lines; Humans; saponins; Saponins - chemistry; Saponins - metabolism; retention during breadmaking; soy−chickpea breads; Caco-2 cells; digestive stability; bioaccessibility; saponins; Bakery product; Bread making; Stability; Digestive system; Gut; Retention; In vitro; soy―chickpea breads; Bread; Saponin; Cereal product; Quality; Cell
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf401597y

This study investigated the stability of saponins during the making and simulated digestion of soy and soy–chickpea breads and the bioaccessibility of saponins in digested breads. Recovery of saponins in soy bread exceeded that in soy–chickpea breads, and recovery of type A and B saponins was greater than for type E and DDMP saponins. Simulated digestion of breads resulted in greater relative losses of type A and DDMP saponins than type B and E saponins due in part to conversion of DDMP. Bioaccessibility of type B, E, and DDMP saponins in aqueous fraction of chyme exceeded 50%, but was ∼30% for type A saponins. Caco-2 cells accumulated 0.8–2.8% of saponins from apical compartment containing diluted aqueous fraction of chyme. These findings suggest that saponin structure and food matrix affect the stability of saponins during processing and digestion and that uptake of saponins by enterocyte-like cells is poor despite moderate apparent bioaccessibility.