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Simulated Gastrointestinal Digestion Modulates Anticholinesterase, Antioxidant, and Anti-Inflammatory Activities of Vegan Soups Rich in Natural Cholinesterase Inhibitors

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cris.virtual.author-orcid0000-0002-9498-819X
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cris.virtualsource.author-orcidd9f431b5-a0b9-488d-959c-edc054dfb309
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cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enBackground/Objectives: Dietary strategies targeting oxidative stress, neuroinflammation and cholinergic dysfunction are increasingly investigated as supportive approaches for maintaining cognitive health. Soups constitute a practical functional food matrix due to their compositional complexity and suitability for regular consumption. However, their bioactivity may be substantially altered during digestion. Methods: Previously, we created optimized mushroom, asparagus, leek, and sea buckthorn vegan lunch soups rich in cholinesterase inhibitors. This study evaluated digestion-induced changes in anticholinesterase, antioxidant, and anti-inflammatory activities using a standardized static in vitro digestion model (INFOGEST). Results: Fresh soups contained 90.43–247.36 µg GAE/cm3 of total polyphenols, which significantly decreased during oral–intestinal digestion, followed by stabilization or partial recovery during the colonic phase. Acetylcholinesterase and butyrylcholinesterase inhibitory activities showed soup-specific and digestion stage-dependent patterns, with an overall decline after bacterial incubation. Antioxidant capacity assessed by DPPH•, ABTS•+, and cyclic voltammetry revealed dynamic redox shifts across digestion stages, while endogenous antioxidant enzymes (SOD, CAT, GR, GPx) and COX-2 activity were differentially modulated. Cell-based assays demonstrated low cytotoxicity and moderate, concentration-dependent cytokine modulation. Conclusions: Overall, gastrointestinal digestion and microbial activity markedly reshape the bioactivity of plant-based soups, indicating that the colonic phase is critical for realistic evaluation of functional food potential and supporting digestion-aware assessment of dietary strategies relevant to cognitive and inflammatory health.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Biochemii i Biotechnologii
dc.contributor.authorGajowniczek-Ałasa, Dorota
dc.contributor.authorPaduch, Roman
dc.contributor.authorBaranowska-Wójcik, Ewa
dc.contributor.authorSzczepaniak, Oskar
dc.contributor.authorSzwajgier, Dominik
dc.date.access2026-02-21
dc.date.accessioned2026-03-04T10:16:32Z
dc.date.available2026-03-04T10:16:32Z
dc.date.copyright2026-02-21
dc.date.issued2026
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,0
dc.description.number4
dc.description.points140
dc.description.versionfinal_published
dc.description.volume18
dc.identifier.doi10.3390/nu18040698
dc.identifier.issn2072-6643
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7607
dc.identifier.weblinkhttps://www.mdpi.com/2072-6643/18/4/698
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.pbn.affiliationbiotechnology
dc.relation.ispartofNutrients
dc.relation.pagesart. 698
dc.rightsCC-BY
dc.sciencecloudnosend
dc.subject.enanti-inflammatory activity
dc.subject.enantioxidant activity
dc.subject.enanticholinesterase activity
dc.subject.enin vitro digestion
dc.subject.envegan soups
dc.subject.enbioactive compounds
dc.titleSimulated Gastrointestinal Digestion Modulates Anticholinesterase, Antioxidant, and Anti-Inflammatory Activities of Vegan Soups Rich in Natural Cholinesterase Inhibitors
dc.title.volumeSpecial Issue Plant-Based Diets Regulate Antioxidant-Inflammatory Balance
dc.typeJournalArticle
dspace.entity.typePublication