Article

Phenolic compounds of grape pomace skin released during SHIME colonic fermentation shape the transcriptomic profile of tight junctions, improving the barrier properties in Caco-2 cells

2026-02-06

Abstract excerpt

<title>Abstract</title> <p> Dietary fiber usually comes associated with phenolic compounds either trapped in a network formed by indigestible polysaccharides or, in some cases, bound to this matrix by covalent bonds. This natural association protects some phenolic compounds during their journey through the gastrointestinal tract, reaching the colon, where most polysaccharides undergo fermentation, weakening the...

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Literature Corpus work: 99b774b1-0b44-5a53-be8b-e0a6b80837a2
DOI: 10.21203/rs.3.rs-8682073/v1

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