Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization
The current study hypothesized that omega-3 fatty acids ω-3 FAs consumed with various tea extracts, which included green tea extract comprising 35% and 65% catechin (GTE35 and GTE65), naturally fermented green tea (Heukcha) extract (NFGT), and a complex of heat-treated green tea and enzymatically-mo...
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2024-12-01
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| author | In-Su Na Hyun Woo Jeong Jin-Oh Chung Byung-Fhy Suh Jonghee Sohn Soon-Mi Shim |
| author_facet | In-Su Na Hyun Woo Jeong Jin-Oh Chung Byung-Fhy Suh Jonghee Sohn Soon-Mi Shim |
| author_sort | In-Su Na |
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| description | The current study hypothesized that omega-3 fatty acids ω-3 FAs consumed with various tea extracts, which included green tea extract comprising 35% and 65% catechin (GTE35 and GTE65), naturally fermented green tea (Heukcha) extract (NFGT), and a complex of heat-treated green tea and enzymatically-modified isoquercitrin (1:1, <i>w:w</i>) (Adiphenon<sup>TM</sup>) would enhance the digestive stability and intestinal absorption of ω-3 FAs. The digestive stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) co-digested with GTE65 using an in vitro digestion model system was improved by up to 20.76% and 23.22%, respectively, compared to ω-3 FAs. The oxidative stability, measured using peroxide values, was the lowest, whereas the DPPH radical scavenging capacity during digestion was the highest in Adiphenon™, showing 1.03 ± 0.25 meq O<sub>2</sub>/kg oil and 1251.96 ± 26.03 µmol TE/g. The deviation in zeta potential was reduced when ω-3 FAs were co-treated with various tea extracts, indicating that the micelle of ω-3 FAs is stable. The intestinal absorption in Caco-2 cells increased by up to 34.53% for EPA and 60.23% for DHA with various tea extracts compared to ω-3 FAs alone. The co-treatment with GTE35 and Adiphenon™ did not alter the expression of P-glycoprotein (P-gp) compared to ω-3 FAs alone, which implies the efflux of tea polyphenols, such as catechins, could be limited due to the suppression of P-gp by ω-3 FA. The results from the current study suggest that the co-intake of ω-3 FAs with various tea extracts could increase the bioavailability of ω-3 FAs by preventing oxidation, stabilizing micelle structures, and minimizing intestinal efflux. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-9dfacba4b3404a5ea663afb5dc2fd6172025-01-10T13:14:52ZengMDPI AGApplied Sciences2076-34172024-12-0115123310.3390/app15010233Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle StabilizationIn-Su Na0Hyun Woo Jeong1Jin-Oh Chung2Byung-Fhy Suh3Jonghee Sohn4Soon-Mi Shim5Department of Food Science and Biotechnology, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of KoreaAMOREPACIFIC Research and Innovation Center, 1920 Yonggu-daero, Yongin-si 17074, Gyeonggi-do, Republic of KoreaAMOREPACIFIC Research and Innovation Center, 1920 Yonggu-daero, Yongin-si 17074, Gyeonggi-do, Republic of KoreaAMOREPACIFIC Research and Innovation Center, 1920 Yonggu-daero, Yongin-si 17074, Gyeonggi-do, Republic of KoreaAMOREPACIFIC Research and Innovation Center, 1920 Yonggu-daero, Yongin-si 17074, Gyeonggi-do, Republic of KoreaDepartment of Food Science and Biotechnology, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of KoreaThe current study hypothesized that omega-3 fatty acids ω-3 FAs consumed with various tea extracts, which included green tea extract comprising 35% and 65% catechin (GTE35 and GTE65), naturally fermented green tea (Heukcha) extract (NFGT), and a complex of heat-treated green tea and enzymatically-modified isoquercitrin (1:1, <i>w:w</i>) (Adiphenon<sup>TM</sup>) would enhance the digestive stability and intestinal absorption of ω-3 FAs. The digestive stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) co-digested with GTE65 using an in vitro digestion model system was improved by up to 20.76% and 23.22%, respectively, compared to ω-3 FAs. The oxidative stability, measured using peroxide values, was the lowest, whereas the DPPH radical scavenging capacity during digestion was the highest in Adiphenon™, showing 1.03 ± 0.25 meq O<sub>2</sub>/kg oil and 1251.96 ± 26.03 µmol TE/g. The deviation in zeta potential was reduced when ω-3 FAs were co-treated with various tea extracts, indicating that the micelle of ω-3 FAs is stable. The intestinal absorption in Caco-2 cells increased by up to 34.53% for EPA and 60.23% for DHA with various tea extracts compared to ω-3 FAs alone. The co-treatment with GTE35 and Adiphenon™ did not alter the expression of P-glycoprotein (P-gp) compared to ω-3 FAs alone, which implies the efflux of tea polyphenols, such as catechins, could be limited due to the suppression of P-gp by ω-3 FA. The results from the current study suggest that the co-intake of ω-3 FAs with various tea extracts could increase the bioavailability of ω-3 FAs by preventing oxidation, stabilizing micelle structures, and minimizing intestinal efflux.https://www.mdpi.com/2076-3417/15/1/233omega-3 fatty acidstea extractsdigestive stabilitymicelle stabilizationintestinal absorptionP-glycoprotein |
| spellingShingle | In-Su Na Hyun Woo Jeong Jin-Oh Chung Byung-Fhy Suh Jonghee Sohn Soon-Mi Shim Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization Applied Sciences omega-3 fatty acids tea extracts digestive stability micelle stabilization intestinal absorption P-glycoprotein |
| title | Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization |
| title_full | Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization |
| title_fullStr | Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization |
| title_full_unstemmed | Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization |
| title_short | Co-Digestion of Tea Extracts with Omega-3 Fatty Acids Enhances Digestive Stability and Intestinal Absorption of Omega-3 Fatty Acids by Increasing Antioxidant Activity and Micelle Stabilization |
| title_sort | co digestion of tea extracts with omega 3 fatty acids enhances digestive stability and intestinal absorption of omega 3 fatty acids by increasing antioxidant activity and micelle stabilization |
| topic | omega-3 fatty acids tea extracts digestive stability micelle stabilization intestinal absorption P-glycoprotein |
| url | https://www.mdpi.com/2076-3417/15/1/233 |
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