Cellular uptake and trans-enterocyte transport of phenolics bound to vinegar melanoidins

Melanoidins make the major contribution to the antioxidative activity (AA) of vinegar. Elucidation on partial groups vital to AA helps to positively control the AA of vinegar melanoidins without suffering from thorough structural revelation of melanoidins. The melanoidin bound compounds (MBC) that are non-covalently attached to the melanoidin skeletons contribute to 89% of the cellular antioxidant activity of vinegar melanoidins, where modification by digestion and cellular uptake are no longer overlooked. MBC contains a respectable amount of phenolics and renders at least 85% of the proximal-gastrointestinal-tract bioavailable phenolics attributable to vinegar melanoidins, as evidenced by LC-MS2 analysis of cellular uptake and trans-enterocyte transport. We propose that MBC play a determinant role in the AA of vinegar melanoidins and thus could serve as a target to optimise the AA of vinegar melanoidins and even of vinegar.