Digestion and colonic fermentation of raw and cooked Opuntia ficus-indica cladodes impacts bioaccessibility and bioactivity

The bioactivity of (poly)phenols from a food are interplay between the cooking methods applied and its interaction with the gastrointestinal tract. (Poly)phenolic profile and biological activity of raw and cooked cactus (Opuntia ficus-indica Mill.) cladodes following in vitro digestion and colonic fermentation were evaluated. Twenty-seven (poly)phenols were identified and quantified by HPLC-ESI-MS, with piscidic acid the most abundant. Throughout the colonic fermentation, flavonoids showed more degradation than phenolic acids, remained eucomic acid the most relevant after 24 h. The catabolite 3-(4-hydroxyphenyl)propionic acid was generated after 24 h of fermentation incubation. Cytotoxicity, genotoxicity and cell cycle analyses were performed in HT29 cells. Cactus colonic fermentates showed higher cell viability (≥80%) compared to the control fermentation with no cactus, and significantly (p<0.05) reduced H2O2-induced DNA damage in HT29 cells. Results suggest that, although phenolic compounds were degrade...