Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelão and jambo fruits

The bioaccessibility of the anthocyanins from peel powder of jabuticaba, jamelao and jambo fruits under gastro-intestinal conditions and their gastric and intestinal absorption was examined in order to estimate anthocyanin transport efficiency (ATE). Thus, in vitro digestion coupled to epithelium absorptive models (gastric MKN-28 and intestinal Caco-2) was applied independently for each phase. The bioaccessibility of anthocyanins after gastric digestion were 13% for jabuticaba, 45% for jambo and 65% for jamelao, whereas intestinal bioaccessibility were 10% for jabuticaba, 15% for jambo and 45% for jamelao. The assays showed that, applying the MKN-28 cell model, the ATE were 19.7, 9.7 and 14.1%, respectively, for jambo, jabuticaba, and jamelao powders, whereas using the Caco-2 cell model these results were 0.8, 0.2 and 0.3%, respectively. In conclusion gastric mucosa plays an important role in anthocyanin's absorption.