Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion
Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion
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DOI：
10.1016/j.fshw.2021.12.024
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发表时间：
2022-05-01
影响因子：
7
通讯作者：
Ogawa, Yukiharu
中科院分区：
文献类型：
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作者：
Qin, Wei;Ketnawa, Sunantha;Ogawa, Yukiharu
为了研究消化酶和 pH 等消化特性对消化过程中酚类化合物含量和抗氧化活性变化的影响，使用模拟体外胃肠消化模型研究了绿茶浸液的生物利用度。与初始值相比，在模拟正常消化 (MD) 过程中，总多酚含量 (TPC) 下降至 65%-70%。进入胃阶段（pH 1.2）后，总黄酮含量（TFC）下降至约 25%；然而，它在肠道阶段恢复到约 60%（pH 6.8）。没有消化酶的模拟消化条件（WOE）仅遵循 MD 的 pH 条件，其 TPC 和 TFC 值显着低于 MD。以DPPH、ABTS和FRAP为索引的初始值的抗氧化活性百分比逐渐从胃阶段的约60%下降到最终消化阶段的约40%。同时，胃期残留MIC百分比约为50%。但在肠道阶段逐渐增加。在整个模拟消化过程中，WOE 的抗氧化活性显着低于 MD。这项研究表明，消化酶和 pH 值在绿茶浸液的生物利用度中起着至关重要的作用。 (C) 2022 北京食品科学研究院。 Elsevier B.V. 代表科爱通讯有限公司提供的出版服务
To examine the effect of digestive attributes such as digestive enzymes and pH on changes in phenolic compound content and antioxidant activity during digestion, the bioavailability of green tea infusion was investigated using a simulated in vitro gastrointestinal digestion model. The total polyphenol content (TPC) decreased to 65%-70% throughout the mimicked normal digestion (MD) compared to the initial value. The total flavonoid content (TFC) decreased to approximately 25% after starting the gastric stage (pH 1.2); however, it regained to approximately 60% in the intestinal stage (pH 6.8). The mimicked digestive condition without digestive enzymes (WOE), which followed only the pH conditions of MD, showed significantly lower TPC and TFC values than MD. The percentage of antioxidant activity based on the initial values indexed by DPPH, ABTS, and FRAP gradually declined from approximately 60% at the gastric stage to approximately 40% at the final digestion stage. Meanwhile, the percentage of residual MIC was around 50% at the gastric stage. However, it gradually increased at the intestinal stage. The significantly lower antioxidant activity showed for WOE than MD throughout the simulated digestion. This study demonstrated that digestive enzymes and pH play a crucial role in the bioavailability of green tea infusion. (C) 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.