Metabolomic monitoring of chicory during in vitro gastrointestinal digestion and correlation with bioactive properties

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Chicory, recognized as a functional food, is increasingly becoming the focus of research. This study aimed to investigate the in vitro impact of gastrointestinal digestion on the composition and bioactive properties of chicory decoction. Chicory flour, derived from the roots, was transformed into an aqueous decoction and was subjected to simulated in vitro human gastrointestinal digestion (SGID). For the first time, the influence of the digestive process on specific classes of bioactive molecules was tracked across different digestive compartments (oral, gastric, and intestinal) using a metabolomic approach. Concurrently, the antioxidant, anti-inflammatory, and intestinal hormone regulation effects were assessed before and after SGID. The findings revealed that specific transformations of chlorogenic acid (CGA) and sesquiterpene lactones (STL) during SGID enhanced antioxidant and anti-inflammatory properties post-digestion. Quantitative results demonstrated a significant increase in ROS scavenging capacity and metabolite activity. • The impact of digestion on chicory flour was following by metabolomics. • The intestine enzymes exerted the primary impact on chicory flour composition. • Bioactive molecules and their metabolites were released during chicory digestion. • Digestion did not impact, or even increased, the biological activities of chicory. • Digested Fructose, CGA, STL were implicated in chicory bioactive properties.