体外胃肠道消化如何影响阿萨伊（Euterpe oleracea）和inajá（Maximiliana maripa）副产品的生物活性和酚类成分？

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-17 DOI:10.1016/j.foodchem.2025.144364

Anna Paula de Souza Silva , Adriano Costa de Camargo , Josy Goldoni Lazarini , Gisandro Reis Carvalho , Severino Matias de Alencar

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引用次数: 0

摘要

研究了açaí （Euterpe oleracea）和inajana maripa （Maximiliana maripa）果渣提取物的生物活性潜力和急性毒性。açaí果渣的生物可及部分（肠部分，IF）含有原儿茶酸、阿魏酸和香草酸，而inaj果渣含有咖啡酸、光甘草定和一种戊二醇衍生物。两种提取物的总酚含量和过氧自由基清除能力相似，并具有次氯酸清除活性。Açaí果渣可抑制核因子-κB （NF-κB）活化（85 % ~ 50 %），而inaj(33 % ~ 98 %)，在100 μg/mL浓度下，两种提取物均可降低肿瘤坏死因子-α (TNF-α)水平超过81 %，表明其抗炎特性。急性毒性试验表明，在抗氧化和抗炎活性有效浓度下，对mellonella幼虫没有有害影响。这些发现表明açaí和inaj果渣是很有前途的酚类化合物的天然来源，可用于制药、化妆品和食品工业。

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How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products?

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How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products?

This study investigates the bioactive potential and acute toxicity of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) pomace extracts. The bioaccessible fraction (intestinal fraction, IF) of açaí pomace contained protocatechuic, ferulic, and vanillic acids, while inajá pomace had caffeic acid, glabridin, and an eriodictyol derivative. Both extracts showed similar total phenolic content and peroxyl radical scavenging capacity, with hypochlorous acid scavenging activity. Açaí pomace inhibited nuclear factor-κB (NF-κB) activation (85 % to 50 %) compared to inajá (33 % to 98 %), and both extracts reduced tumor necrosis factor-α (TNF-α) levels by over 81 % at 100 μg/mL, indicating anti-inflammatory properties. Acute toxicity tests in Galleria mellonella larvae showed no harmful effects at concentrations effective for antioxidant and anti-inflammatory activity. These findings suggest that açaí and inajá pomaces are promising natural sources of phenolic compounds for use in pharmaceuticals, cosmetics, and food industries.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.