Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation
Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation
复制标题
加工桑叶中酚类化合物体外胃肠消化和粪便发酵后的生物可及性和转化途径
DOI：
10.1016/j.jff.2019.06.008
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发表时间：
2019-09
影响因子：
5.6
通讯作者：
Deng Zeyuan
中科院分区：
文献类型：
--
作者：
Yu Yanfang;Zhang Bing;Xia Yuhui;Li Hongyan;Shi Xuping;Wang Junwen;Deng Zeyuan
研究了冷冻干燥、热风干燥、烘烤和蒸桑叶在体外消化过程中酚类化合物的变化。主要化合物为咖啡酰奎尼酸、槲皮素苷和山奈酚苷。模拟胃肠消化后，烘烤样品中酚类物质的生物可及性远高于热风、干燥和蒸煮样品中的酚类物质。根据不同的加工方法，大约 50%–80% 的生物可利用酚类物质是可透析的。冷冻干燥样品中生物可获取的酚类物质含量最高，其次是热风干燥和烘烤样品。粪便发酵24h后，所有初始酚类物质均迅速降解，未检出，但0.5h异槲皮苷和黄芪甲苷含量分别增加156.48%和177.44%。因此，在不同时间形成槲皮素、山奈酚、二氢咖啡酸、3-(4-羟基苯基)丙酸和3-甲氧基苯基乙酸。提出了粪便发酵中酚类物质的转化途径。
The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus albaL.) leaves during thein vitrodigestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed.
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影响因子：
5.6
作者：
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通讯作者：
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影响因子：
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作者：
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