Enhancement of Bioactivity and Bioaccessibility of Food Phenolics: Structure Modification and Release from Food Matrices

增强食品酚类的生物活性和生物可及性：结构修饰和食品基质的释放

• 批准号: RGPIN-2016-04468
• 负责人: Shahidi, Fereidoon
• 金额: $ 4.44万
• 依托单位: Memorial University of Newfoundland
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=664818
• 关键词: Enhancement; Bioactivity; Bioaccessibility; Food; Phenolics

Phenolic and polyphenolic compounds are secondary metabolites that influence the quality of plant foods by serving as antioxidants to extend their shelf-life and also to protect cells and the body against damage by oxidative stress. The mechanisms for rendering beneficial effects of phenolics vary and may be independent from their antioxidant potential. Some phenolics are highly polar and insoluble in non-polar media such as fats and oils and also in crossing membrane bilayers to neutralize oxidants in the mitochondria. Generally, phenolics exist in the soluble and bound forms; the latter are not absorbed in the gastrointestinal tract and are only released in the colon, with limited benefits, thus their release during food processing would improve bioaccessibility and bioactivity. The goals set here will fill the existing knowledge gap in the literature. Therefore, unique properties and benefits, upon modification of chemical structures of phenolics and preparation of novel compounds from two bioactive molecules will be explored (OBJECTIVE 1). The phenolics to be tested include resveratrol, quercetin, tyrosol, hydroxytyrosol, and possibly pterostilbene, a methylated resveratrol, for the first time, and their lipophilization with bioactive fatty acids such as docosahexaenoic acid (DHA), and others or biomolecules like phytosterols and determination of their activities using chemical, instrumental, in-vitro and cell-line studies. An innovative method (steam explosion) that has recently been introduced to food science will be used to release bound phenolics from cell walls and compare the results with those from using enzymes, base or simulated digestion for their release. The test materials include seeds (lentils, camelina, sophia, chia), extracts and residues after extraction of soluble phenolics (OBJECTIVE 2). Finally, modified phenolics and those procured, both soluble and released bound fractions, will be tested for their efficacy in controlling oxidation in food systems such as meat, bulk oil and oil-in-water emulsion as well as in model systems of LDL cholesterol and DNA. In addition, anti-inflammatory and other benefits of the preparations will be examined in appropriate model- or cell-line systems. Further, inhibition of activities of α-glucosidase and α-amylase that deter the release of glucose and hence benefit diabetics as well as inhibition of acetyl cholinesterase, involved in cognitive function/Alzheimer's disease, will be explored (OBJECTIVE 3). The fundamental knowledge gained from these studies would advance the science behind functional foods/ingredients, and expand the use of novel phenolics in the design and formulation of foods with enhance benefits to health, and possibly pharmaceuticals. It would also be of benefit to the food technology industry, producing novel products for consumer benefit, and to government seeking to reduce health care costs.**

酚类和多酚化合物是次生代谢物，可作为抗氧化剂影响植物性食品的质量，延长其保质期，并保护细胞和身体免受氧化应激的损害。酚类物质产生有益作用的机制各不相同，并且可能与其抗氧化潜力无关。一些酚类物质具有高极性，不溶于脂肪和油等非极性介质，也不溶于跨膜双层以中和线粒体中的氧化剂。一般来说，酚类物质以可溶态和结合态存在；后者不被胃肠道吸收，仅在结肠中释放，其益处有限，因此它们在食品加工过程中的释放将改善生物可及性和生物活性。这里设定的目标将填补文献中现有的知识空白。因此，将探索通过修饰酚类化学结构和从两种生物活性分子制备新型化合物的独特性质和益处（目标1）。待测试的酚类物质包括白藜芦醇、槲皮素、酪醇、羟基酪醇，可能还包括紫檀芪（一种甲基化白藜芦醇），以及它们与生物活性脂肪酸如二十二碳六烯酸（DHA）和其他生物分子或植物甾醇的亲脂化，并使用化学测定其活性， 仪器、体外和细胞系研究。最近引入食品科学的一种创新方法（蒸汽爆炸）将用于从细胞壁释放结合的酚类物质，并将结果与​​使用酶、碱或模拟消化释放的结果进行比较。测试材料包括种子（扁豆、亚麻荠、荠菜、奇亚籽）、提取物和提取可溶性酚类后的残留物（目标 2）。最后，将测试改性酚类物质和采购的物质（可溶性和释放结合部分）在食品系统（如肉类、散装油和水包油乳液）以及 LDL 胆固醇和 DNA 模型系统中控制氧化的功效。此外，将在适当的模型或细胞系系统中检查制剂的抗炎和其他益处。此外，将探索抑制α-葡萄糖苷酶和α-淀粉酶的活性，阻止葡萄糖的释放，从而使糖尿病患者受益，以及抑制与认知功能/阿尔茨海默氏病有关的乙酰胆碱酯酶（目标3）。从这些研究中获得的基础知识将推动功能性食品/成分背后的科学发展，并扩大新型酚类在食品设计和配方中的使用，从而增强对健康的益处，甚至可能在药物中的应用。 这也将有利于食品技术行业，生产新产品以造福消费者，并有利于政府寻求降低医疗保健成本。 **