新型乳发酵西兰花饮料体外胃肠道消化后多酚类物质、莱菔硫烷和吲哚生物转化的生物可及性和解明。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-11-18 DOI:10.1039/d4fo03528c
José Ángel Salas-Millán, Encarna Aguayo
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引用次数: 0

摘要

本研究评估了由西兰花叶制成的发酵饮料中的多酚、苏叶素和吲哚在体外胃肠道消化(GID)过程中的转化和稳定性。使用透析膜对这一过程进行了模拟,以评估肠道吸收情况。总酚化合物(TPC)和抗氧化剂 TEAC 分析表明,GID 过程导致植物化学物质含量增加。消化后观察到的较高 TPC 和抗氧化活性可能是由于多酚在弱碱性条件下的酶促转化。单个植物化学分析显示,羟基肉桂酸,尤其是 3CQa 最初保持稳定,但在肠道消化过程中显著下降。酰化类黄酮在肠道消化过程中会出现下降,而脱酰化类黄酮在稳定之前最初会出现下降。这表明,结构更复杂的类黄酮会被酶水解为糖基化类黄酮,如山奈酚-3,7-二葡萄糖苷和山奈酚-3-槐糖苷-7-葡萄糖苷。因此,脱乙酰黄酮类化合物因其在体外 GID 后具有较高的生物利用率而备受关注。葡萄糖苷酸水解产物,包括莱菔硫烷和吲哚,在消化过程中普遍下降,其中莱菔硫烷的生物利用率为 51%。这项研究强调了体外 GID 的透析过程,该过程会影响生物活性化合物的释放和转化,有可能增加其生物可及性,从而提高用西兰花叶制成的乳发酵饮料的保健功效。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioaccessibility and unravelling of polyphenols, sulforaphane, and indoles biotransformation after in vitro gastrointestinal digestion of a novel lactofermented broccoli beverage.

This study assesses the transformation and stability of polyphenols, sulforaphane, and indoles in a fermented beverage made from broccoli leaves during in vitro gastrointestinal digestion (GID). This process was simulated using a dialysis membrane to assess intestinal absorption. The total phenolic compounds (TPC) and antioxidant TEAC assays showed an increase in phytochemical content due to the GID process. The higher TPC and antioxidant activity observed after digestion was likely due to the enzymatic transformation of polyphenols in mildly alkaline conditions. Individual phytochemical analysis revealed that hydroxycinnamic acids, particularly 3CQa, remained stable initially but then decreased significantly during intestinal digestion. Acylated flavonoids exhibited a decrease during intestinal digestion, while deacylated flavonoids initially decreased before stabilising. This indicated the occurrence of enzymatic hydrolysis of more structurally complex flavonoids to glycosylated flavonoids such as kaempferol-3,7-diglucoside, and kaempferol-3-sophoroside-7-glucoside. Consequently, deacylated flavonoids were highlighted for their high bioaccessibility rate after in vitro GID. Glucosinolate-hydrolysis products, including sulforaphane and indoles, exhibited a general decrease during digestion, with sulforaphane showing 51% bioaccessibility. The study highlights the dialysed in vitro GID process, which affects the release and transformation of bioactive compounds, potentially increasing their bioaccessibility and the subsequent health benefits of the lactofermented beverage made from broccoli leaves.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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