{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,24]],"date-time":"2026-06-24T06:26:18Z","timestamp":1782282378429,"version":"3.54.5"},"reference-count":42,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2025,1,14]],"date-time":"2025-01-14T00:00:00Z","timestamp":1736812800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Beneficial activities of phenolic compounds in the gastrointestinal tract, such as antiradical activity, are affected by the food matrix. The aim of this study was to investigate the influence of one constituent of the food matrix (dietary fiber \u03b2-glucan) on the release and antiradical activity of phenolic compounds from apples in gastrointestinal digestion. Simulated digestion in vitro was conducted on whole apples without or with added \u03b2-glucan. Antiradical activity was determined with the DPPH method. The total amount of released phenolic compounds in the stomach (563 mg kg\u22121 fresh weight (fw), 85%) decreased in the intestine (314 mg kg\u22121 fw, 47%) (p &lt; 0.05). The presence of \u03b2-glucan decreased the release of phenolic compounds to 80 and 74% in the stomach and to 44 and 40% in the small intestine when there were lower and higher \u03b2-glucan amounts, respectively. A statistical analysis showed differences between release in digestion without or with \u03b2-glucan. B-glucan adsorbed up to 24 (stomach) and 32 mg g\u22121 (small intestine) of the phenolics. Phenolic compounds scavenged more free radicals in the small intestine than in the stomach, and \u03b2-glucan decreased this activity, but not significantly. The interaction between \u03b2-glucan and phenolic compounds should be considered when explaining the beneficial effects in the stomach and small intestine.<\/jats:p>","DOI":"10.3390\/molecules30020301","type":"journal-article","created":{"date-parts":[[2025,1,14]],"date-time":"2025-01-14T03:29:43Z","timestamp":1736825383000},"page":"301","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["The Effect of \u03b2-Glucan on the Release and Antiradical Activity of Phenolic Compounds from Apples in Simulated Digestion"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4846-327X","authenticated-orcid":false,"given":"Lidija","family":"Jakobek","sequence":"first","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4847-6599","authenticated-orcid":false,"given":"Daniela","family":"Kenjeri\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8332-4796","authenticated-orcid":false,"given":"Lidija","family":"\u0160oher","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0804-1280","authenticated-orcid":false,"given":"Petra","family":"Mati\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 18, 31000 Osijek, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Trautmann, D., Suazo, F., Torres, K., and Sim\u00f3n, L. (2024). Antitumor effects of resveratrol opposing mechanisms of Helicobacter pylori in gastric cancer. Nutrients, 16.","DOI":"10.3390\/nu16132141"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1021\/jf0620259","article-title":"Growth suppression of human cancer cells by polyphenolics from sweetpotato (Ipomoea batatas L.) leaves","volume":"55","author":"Kurata","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2374","DOI":"10.1021\/jf405199w","article-title":"Antiadhesion and anti-inflammation effects of Noni (Morinda citrifolia) fruit extracts on AGS cells during Helicobacter pylori infection","volume":"62","author":"Huang","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"4991","DOI":"10.3390\/cimb46050299","article-title":"Current knowledge about gastric microbiota with special emphasis on Helicobacter pylori-related gastric conditions","volume":"46","author":"Santacroce","year":"2024","journal-title":"Curr. Issues Mol. Biol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"200140","DOI":"10.1016\/j.ctmp.2024.200140","article-title":"Phenolic profile and chronic gastric ulcer healing effects of Cameroonian propolis","volume":"5","author":"Kucukaydin","year":"2024","journal-title":"Clin. Tradit. Med. Pharmacol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"6957","DOI":"10.1021\/jf2003267","article-title":"Gastroprotective and ulcer-healing mechanisms of ellagic acid in experimental rats","volume":"59","author":"Beserra","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"103654","DOI":"10.1016\/j.jff.2019.103654","article-title":"Oral administration of green tea polyphenols (TP) improves ileal injury and intestinal flora disorder in mice with Salmonella typhimurium infection via resisting inflammation, enhancing antioxidant action and preserving tight junction","volume":"64","author":"Zhang","year":"2020","journal-title":"J. Funct. Food"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"104079","DOI":"10.1016\/j.jff.2020.104079","article-title":"Puerarin prevents epithelial tight junction dysfunction induced by ethanol in Caco-2 cell model","volume":"73","author":"Che","year":"2020","journal-title":"J. Funct. Food"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Xu, C., He, M., Jiang, Z., and Yang, Q. (2024). Inhibition mechanism of buckwheat hulls polyphenols on \u03b1-amylase and \u03b1-glucosidase using kinetics, spectroscopic and molecular docking approaches. Int. J. Biol. Macromol., 280.","DOI":"10.1016\/j.ijbiomac.2024.136046"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"111210","DOI":"10.1016\/j.foodres.2022.111210","article-title":"\u03b1-amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of \u03b1-1, 4-glucosidic bonds in starchy and artificial substrates","volume":"157","author":"Zhang","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Jakobek, L., and Mati\u0107, P. (2024). Phenolic compounds from apples: From natural fruits to the beneficial effects in the in the digestive system. Molecules, 29.","DOI":"10.3390\/molecules29030568"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"189","DOI":"10.3390\/biochem4030010","article-title":"Oxidative stress-induced gastrointestinal diseases: Biology and nanomedicines\u2014A Review","volume":"4","author":"Rezvani","year":"2024","journal-title":"BioChem"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Li, L., Peng, P., Ding, N., Jia, W., Huang, C., and Ta, Y. (2023). Oxidative stress, inflammation, gut dysbiosis: What can polyphenols do in inflammatory bowel disease?. Antioxidants, 12.","DOI":"10.3390\/antiox12040967"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"141402","DOI":"10.1016\/j.foodchem.2024.141402","article-title":"The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives","volume":"463","author":"Alongi","year":"2025","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Corona-Leo, L.S., Meza-M\u00e1rquez, O.G., and Hern\u00e1ndez-Mart\u00ednez, D.M. (2021). Effect of in vitro digestion on phenolic compounds and antioxidant capacity of different apple (Malus domestica) varieties harvested in Mexico. Food Biosci., 43.","DOI":"10.1016\/j.fbio.2021.101311"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"102486","DOI":"10.1016\/j.ifset.2020.102486","article-title":"Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing","volume":"66","author":"Balderas","year":"2020","journal-title":"Innov. Food Sci. Emerg."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"252","DOI":"10.1016\/j.foodchem.2018.02.128","article-title":"Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion","volume":"256","year":"2018","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Du, B., Meenu, M., Liu, H., and Xu, B. (2019). A concise review on the molecular structure and function relationship of \u03b2-glucan. Int. J. Mol. Sci., 20.","DOI":"10.3390\/ijms20164032"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.jff.2009.12.004","article-title":"Characterization of traditional and exotic apple varieties from Portugal. Part 1\u2014Nutritional, phytochemical and sensory evaluation","volume":"2","author":"Feliciano","year":"2010","journal-title":"J. Funct. Food"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Koutsos, A., Lima, M., Conterno, L., Gasperotti, M., Bianchi, M., Fava, F., Vrhovsek, U., Lovegrove, J.A., and Tuohy, K.M. (2017). Effects of commercial apple varieties on human gut microbiota composition and metabolic output using an in vitro colonic model. Nutrients, 9.","DOI":"10.3390\/nu9060533"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"130283","DOI":"10.1016\/j.foodchem.2021.130283","article-title":"Interactions of polyphenols from traditional apple varieties \u2018Bobovac\u2019, \u2018Ljepocvjetka\u2019 and \u2018Crvenka\u2019 with \u03b2-Glucan during in vitro simulated digestion","volume":"363","author":"Jakobek","year":"2021","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Jakobek, L., I\u0161tuk, J., Barron, A., and Mati\u0107, P. (2023). Bioactive phenolic compounds from apples during simulated in vitro gastrointestinal digestion: Kinetics of their release. Appl. Sci., 13.","DOI":"10.3390\/app13148434"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"103714","DOI":"10.1016\/j.jff.2019.103714","article-title":"Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation","volume":"65","author":"Quatrin","year":"2020","journal-title":"J. Funct. Food"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1886","DOI":"10.1002\/elps.200410258","article-title":"Determination of dissociation constants of flavonoids by capillary electrophoresis","volume":"26","author":"Sanmartin","year":"2005","journal-title":"Electrophoresis"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1466","DOI":"10.1016\/j.foodchem.2011.10.030","article-title":"Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns","volume":"131","author":"Bouayed","year":"2012","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"966","DOI":"10.1021\/jf304105w","article-title":"Degradation kinetics of chlorogenic acid at various pH values and effects of ascorbic acid and epigallocatechin gallate on its stability under alkaline conditions","volume":"61","author":"Narita","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1134\/S1061934815010062","article-title":"Study of the acid-base properties of quercetin in aqueous solutions by color measurements","volume":"70","author":"Chebotarev","year":"2015","journal-title":"J. Anal. Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"378","DOI":"10.1021\/jf103003q","article-title":"Optimization of adsorption of tea polyphenols into oat \u03b2-glucan using response surface methodology","volume":"59","author":"Wu","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"10737","DOI":"10.1021\/jf202722w","article-title":"Characterization and antioxidant activity of the complex of tea polyphenols and oat \u03b2-glucan","volume":"59","author":"Wu","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"129403","DOI":"10.1016\/j.foodchem.2021.129403","article-title":"Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species","volume":"355","author":"Sugimoto","year":"2021","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"110739","DOI":"10.1016\/j.fct.2019.110739","article-title":"Protective effects of Aronia melanocarpa juices either alone or combined with extracts from Rosa canina or Alchemilla vulgaris in a rat model of indomethacin-induced gastric ulcers","volume":"132","author":"Denev","year":"2019","journal-title":"Food Chem. Toxicol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"109718","DOI":"10.1016\/j.foodres.2020.109718","article-title":"Natural deep eutectic solvent (NADES)-based blueberry extracts protect against ethanol-induced gastric ulcer in rats","volume":"138","author":"Rodrigues","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"7172","DOI":"10.1021\/jf100274g","article-title":"In vitro and in vivo effects of apple polyphenols against Helicobacter pylori","volume":"58","author":"Pastene","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"129532","DOI":"10.1016\/j.foodchem.2021.129532","article-title":"Intestinal pharmacokinetics of resveratrol and regulatory effects of resveratrol metabolites on gut barrier and gut microbiota","volume":"357","author":"Zhang","year":"2021","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/j.jff.2019.03.009","article-title":"Young apple polyphenols postpone starch digestion in vitro and in vivo","volume":"56","author":"Li","year":"2019","journal-title":"J. Funct. Food"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Gong, T., Yang, X., Bai, F., Li, D., Zhao, T., Zhang, J., Sun, L., and Guo, Y. (2020). Young apple polyphenols as natural \u03b1-glucosidase inhibitors: In vitro and in silico studies. Bioorg. Chem., 96.","DOI":"10.1016\/j.bioorg.2020.103625"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.foodchem.2009.02.016","article-title":"Pectin from low quality Golden Delicious apples: Composition and gelling capability","volume":"116","year":"2009","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/S0315-5463(74)73849-4","article-title":"Cellulose from apple tissue: Isolation, purification and chemical modification","volume":"7","author":"Patton","year":"1974","journal-title":"Can. Inst. Food Sci. Technol. J."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Guzowska, M., Dziendzikowska, K., Kopiasz, \u0141., Gajewska, M., Wilczak, J., Harasym, J., Czerwinska, M., and Gromadzka-Ostrowska, J. (2024). Oat beta-glucans modulate the gut microbiome, barrier function, and immune responses in an in vivo model of early-stage colorectal cancer. Int. J. Mol. Sci., 25.","DOI":"10.3390\/ijms252413586"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1017\/S095442241700004X","article-title":"Dietary fibre in Europe: Current state of knowledge on definitions, recommendations, intakes and relationship to health","volume":"30","author":"Stephen","year":"2017","journal-title":"Nutr. Res. Rev."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.foodchem.2011.02.052","article-title":"Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake","volume":"128","author":"Bouayed","year":"2011","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1113","DOI":"10.1039\/C3FO60702J","article-title":"A standardised static in vitro digestion method suitable for food\u2014An international consensus","volume":"5","author":"Minekus","year":"2014","journal-title":"Food Funct."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/30\/2\/301\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,8]],"date-time":"2025-10-08T10:28:15Z","timestamp":1759919295000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/30\/2\/301"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,1,14]]},"references-count":42,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2025,1]]}},"alternative-id":["molecules30020301"],"URL":"https:\/\/doi.org\/10.3390\/molecules30020301","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,1,14]]}}}