Common tea formulations modulate in vitro digestive recovery of green tea catechins
Common tea formulations modulate in vitro digestive recovery of green tea catechins
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DOI：
10.1002/mnfr.200700086
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发表时间：
2007-09-01
影响因子：
5.2
通讯作者：
Ferruzzi, Mario G.
中科院分区：
文献类型：
--
作者：
Green, Rodney J.;Murphy, Angus S.;Ferruzzi, Mario G.
流行病学证据表明茶儿茶素在降低慢性疾病风险中的作用。然而，儿茶素在消化条件下的稳定性知之甚少。本研究的目的是表征常见的食品添加剂对茶叶儿茶素消化恢复的影响。将绿色茶水提取物配制在饮料中，分别提供4.5、18、23和3.5 mg/100 mL表儿茶素（EC）、表没食子儿茶素（EGC）、表没食子儿茶素-没食子酸酯（EGCG）和表儿茶素-没食子酸酯（ECG）。将常见的商业饮料添加剂;柠檬酸（CA）、BHT、EDTA、抗坏血酸（AA）、牛奶（牛、大豆和大米）和柑橘汁（橙子、葡萄柚、柠檬和酸橙）以递增剂量配制成成品茶饮料。然后使样品经受模拟胃和小肠条件的体外消化，通过HPLC评估消化前和消化后的儿茶素谱。绿色茶中儿茶素的稳定性较差，
Epidemiological evidence suggests a role for tea catechins in reduction of chronic disease risk. However, stability of catechins under digestive conditions is poorly understood. The objective of this study was to characterize the effect of common food additives on digestive recovery of tea catechins. Green tea water extracts were formulated in beverages providing 4.5, 18, 23, and 3.5 mg per 100 mL epicatechin (EC), epigallocatechin (EGC), epigallocatechin-gallate (EGCG), and epicatechin-gallate (ECG), respectively. Common commercial beverage additives; citric acid (CA), BHT, EDTA, ascorbic acid (AA), milk (bovine, soy, and rice), and citrus juice (orange, grapefruit, lemon, and lime) were formulated into finished tea beverages at incremental dosages. Samples were then subjected to in vitro digestion simulating gastric and small intestinal conditions with pre- and post-digestion catechin profiles assessed by HPLC. Catechin stability in green tea was poor with