| Title: | Neuroactive compounds in tomatoes : metabolic fate during in vitro digestion and colonic fermentation |
|---|
| Authors: | ID Kovačič, Ana, Institut "Jožef Stefan" (Author)
ID Garcia-Aloy, Mar (Author)
ID Masuero, Domenico (Author)
ID Lotti, Cesare (Author)
ID Franceschi, Pietro (Author)
ID Mancini, Andrea (Author)
ID Rubert, Josep (Author)
ID Vrhovšek, Urška (Author) |
|---|
| Files: |  URL - Source URL, visit https://www.sciencedirect.com/science/article/pii/S0308814626010460?via%3Dihub
 PDF - Presentation file, download (7,55 MB)
MD5: 865947350D72A7B1CD20BADD388979CC
|
|---|
| Language: | English |
|---|
| Typology: | 1.01 - Original Scientific Article |
|---|
| Organization: |  IJS - Jožef Stefan Institute
|
|---|
| Abstract: | Neurodegenerative diseases are hard to treat, and their progression is linked to diet and the gut microbiota. Tomatoes contain potentially neuroactive compounds, but their fate during digestion and colonic fermentation remains unclear. This study tracked neuroactive compounds and fecal fatty acids (<C12) during in vitro gastrointestinal digestion and fecal fermentation. Conditions included a fecal blank, digested inulin, digested tomato, tomato with neuro-disrupting compounds, and individual neuroprotective compounds. Targeted analyses and linear mixed-effects models showed samples were primarily differentiated by tomato presence and fermentation time. Several neuroprotective compounds (e.g., tomatine, serotonin) remained stable (>50%, 24 h) or increased, whereas others (e.g., caffeic acid, rutin) degraded rapidly (<LOQ, 3 h). Neuro-disrupting compounds, including bisphenol S and difenoconazole, persisted largely unchanged (>80%, 24 h). Digested tomato enhanced acetic and propionic acid production, though attenuated by neuro-disruptors. The study clarifies colonic bioaccessibility of neuroactive compounds and their potential influence on the gut–brain axis. |
|---|
| Keywords: | neuroactive compounds, colon fecal fermentation, targeted metabolomics, bioaccesibility |
|---|
| Publication status: | Published |
|---|
| Publication version: | Version of Record |
|---|
| Submitted for review: | 15.01.2026 |
|---|
| Article acceptance date: | 12.03.2026 |
|---|
| Publication date: | 18.03.2026 |
|---|
| Publisher: | Elsevier |
|---|
| Year of publishing: | 2026 |
|---|
| Number of pages: | str. [1-28] |
|---|
| Numbering: | Vol. , [article no.] 148888 |
|---|
| PID: | 20.500.12556/DiRROS-28914  |
|---|
| UDC: | 543 |
|---|
| ISSN on article: | 1873-7072 |
|---|
| DOI: | 10.1016/j.foodchem.2026.148888 |
|---|
| COBISS.SI-ID: | 272467203 |
|---|
| Copyright: | © 2026 The Authors. |
|---|
| Note: | Nasl. z nasl. zaslona;
Soavtorji iz Slovenije: Urška Vrhovšek;
Opis vira z dne 28. 1. 2026;
|
|---|
| Publication date in DiRROS: | 13.04.2026 |
|---|
| Views: | 35 |
|---|
| Downloads: | 16 |
|---|
| Metadata: |    |
|---|
|
:
|
Copy citation |
|---|
| | | | Share: |  |
|---|
Hover the mouse pointer over a document title to show the abstract or click
on the title to get all document metadata. |
