Digestive Stability, Bioaccessibility, and Permeability of Hydroxycinnamic Acids from Crepidiastrum denticulata Using Simulated Digestion and Caco-2 Intestinal Cells

Abstract

The hydroxycinnamic acids, a major class of phenolic compounds, are found in plant-derived foods. Natural derivatives of hydroxycinnamic acids are represented by their quinic acid or glucose ester, which are present in fruits and vegetables. Hydroxycinnamic acids play an important role in total polyphenol intake. Hydroxycinnamic acids have antioxidant properties and potentially beneficial effects on human health as protective agents against cancer, cardiovascular and inflammatory disease, and aging. Crepidiastrum denticulatum , an edible vegetable, grows in East Asia in countries such as Korea, Japan and China. Young roots and leaves of C. denticulatum are consumed as kimchi (fermented food), and as a vegetable in Korea. C. denticulatum has been reported to have cancer chemopreventive activity and to prevent the cell death induced by oxidative stress. In addition, Crepidiastrum lanceolatum, which is used as a vegetable in Japan, has been reported to show antioxidative activity due to chicoric acid, chlorogenic acid, and caffeic acid. Most studies related to the bioavailability of hydroxycinnamic acid have focused on caffeic acid and chlorogenic acid. In this study, we identified various hydroxycinnamic acids from C. denticulatum by HPLC-MS and evaluated the digestive stability and bioaccessibility of hydroxycinnamic acids using an in vitro simulated digestion model. Furthermore, we investigated the intestinal cell permeability of hydroxycinnamic acids in a Caco-2 cell transport model.