Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion
Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion
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DOI：
10.1016/j.foodchem.2006.06.025
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Garcia-Conesa, M. -T.
中科院分区：
文献类型：
--
作者：
Bermudez-Soto, M. -J.;Tomas-Barberan, F. -A.;Garcia-Conesa, M. -T.
浆果和红色水果是多酚的饮食来源，据报道对健康有好处。作为饮食的一部分，多酚作为复杂的混合物被摄入，浸泡在食物基质中，在肠道中被消化。肠道内的上皮细胞经常暴露在这些消化的混合物中。为了了解饮食中多酚类物质对人体肠道健康的影响，必须确定它们在肠道中的稳定性和去向。在这项工作中，我们研究了体外胃和胰腺消化对鸡冠莓汁中主要多酚类物质的稳定性和组成的影响。用胃酶-盐酸混合物消化2小时，然后在37℃、无光照和氮气的条件下与胰酶和胆盐孵育2小时。样品经消化、酸化、过滤、高效液相-脱氢酶联用-质谱仪分析，测定回收的总酚类物质的含量。消化对野莓中的主要酚类化合物，即花青素、黄烷醇、黄酮醇和咖啡酸衍生物没有实质性的影响。然而，这些化合物在胰腺消化过程中发生了显著变化，这种影响对花青素的影响更明显(在用胰酶处理2小时期间，大约43%的物质丢失)。黄酮醇和黄烷-3-醇分别减少26%和19%。新绿原酸减少了28%，绿原酸增加了24%。标准酚类化合物的体外消化证实了观察到的一些变化，这些酚类化合物代表着樱桃中的每一组酚类。与消化酶的相互作用不是观察到的损失的原因，这主要是由于胰腺消化过程中的化学条件造成的。我们的结果与以前发表的结果一致，表明膳食多酚对小肠中的温和碱性条件高度敏感，并且很大一部分这些化合物可以转化为其他未知和/或未检测到的结构形式，具有不同的化学性质，从而产生不同的生物可及性、生物利用度和生物活性。(C)2006爱思唯尔有限公司。保留所有权利。
Berries and red fruits are dietary sources of polyphenols with reported health benefits. As part of the diet, polyphenols are ingested as complex mixtures immersed in a food matrix which is digested in the gut. Epithelial cells lining the gut are regularly exposed to these digested mixtures. To understand the effects of dietary polyphenols on human gut health it is essential to determine their stability and fate in the lumen. In this work, we investigated the effects of an in vitro gastric and pancreatic digestion on the stability and composition of the major polyphenols in chokeberry juice. Digestion was carried out with a mixture of pepsin-HCl for 2 h, followed by a 2 h incubation with pancreatin and bile salts at 37 degrees C with shaking, in the absence of light and under N-2. After digestion, the chokeberry samples were acidified, filtered and HPLC-DAD/HPLC-MS-MS analysed to determine the content of total soluble recovered phenolics. Gastric digestion had no substantial effect on any of the major phenolic compounds in chokeberry, namely anthocyanins, flavan-3-ols, flavonols and caffeic acid derivatives. However, these compounds were significantly altered during the pancreatic digestion and this effect was more marked for anthocyanins (approximately 43% was lost during the 2 h treatment with pancreatin). Flavonols and flavan-3-ols decreased by 26% and 19%, respectively. Neochlorogenic acid decreased by 28% whereas chlorogenic acid was increased by 24%. In vitro digestion of standard phenolic compounds, representing each of the groups of phenolics in chokeberry, confirmed some of the observed changes. Interactions with the digestive enzymes were not responsible for the observed losses which were mostly due to the chemical conditions during pancreatic digestion. Our results, in accordance with previously published results, show that dietary polyphenols are highly sensitive to the mild alkaline conditions in the small intestine and that a good proportion of these compounds can be transformed into other unknown and/or undetected structural forms with different chemical properties and, consequently, different bioaccessibility, bioavailability and biological activity. (c) 2006 Elsevier Ltd. All rights reserved.