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Digestive recovery of sulfur‐methyl‐ l ‐methionine and its bioaccessibility in Kimchi cabbages using a simulated in vitro digestion model system
Author(s) -
Lee HaeRim,
Cho SunDuk,
Lee Woon Kyu,
Kim GunHee,
Shim SoonMi
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6205
Subject(s) - digestion (alchemy) , chemistry , methionine , food science , bioavailability , in vitro , digestive tract , gastrointestinal tract , sulfur , chromatography , biochemistry , biology , amino acid , pharmacology , medicine , organic chemistry
BACKGROUND Sulfur‐methyl‐ l ‐methionine ( SMM ) has been known to provide various biological functions such as radical scavenging effect, inhibition of adipocyte differentiation, and prevention of gastric mucosal damage. Kimchi cabbages are known to be a major food source providing SMM but its bioaccessibility has not been studied. The objective of current study was to determine both the digestive stability of SMM and the amount released from Kimchi cabbages under a simulated in vitro digestion model system.RESULTS The in vitro digestion model system simulating a human gastrointestinal tract was carried out for measuring digestive recovery and bioaccessibility of SMM . SMM was quantified by using high‐performance liquid chromatography with a fluorescence detector. Recovery of an SMM standard after digestion was 0.68 and 0.65% for fasted and fed conditions, respectively, indicating that the digestive stability of the SMM standard was not affected by dietary energy or co‐ingested food matrix. The SMM standard was also significantly stable in acidic pH ( P < 0.05). The bioaccessibility of SMM from Kimchi cabbages was measured under a fasted condition, resulted in 8.83, 14.71 and 10.88%, for salivary, gastric and small intestinal phases, respectively.CONCLUSION Results from our study suggest that SMM from Kimchi cabbages, a component of food sources, is more bioavailable than SMM by itself. © 2013 Society of Chemical Industry