Please wait a minute...
食品与发酵工业  2020, Vol. 46 Issue (8): 63-71    DOI: 10.13995/j.cnki.11-1802/ts.022747
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
朱秀灵, 叶精勤, 盛伊健, 孔雯瑾, 陈廷然, 傅锡鹏, 戴清源*
(安徽工程大学 生物与化学工程学院,安徽 芜湖,241000)
Effects of in vitro simulated digestion on apple polyphenols and their antioxidant activities
ZHU Xiuling, YE Jingqin, SHENG Yijian, KONG Wenjin, CHEN Tingran, FU Xipeng, DAI Qingyuan*
(School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu 241000, China)
下载:  HTML   PDF (1351KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 利用体外模拟消化模型研究胃肠消化对苹果多酚及其抗氧化活性的影响。以总酚及主要酚类物质的含量变化来评价胃肠消化对苹果多酚的影响,以DPPH和ABTS自由基清除能力、铁离子还原能力(ferric reducing antioxidant power,FRAP)、氧自由基吸收能力(oxygen radical absorbance capacity,ORAC)为指标,评价苹果多酚提取物在胃肠消化过程中抗氧化活性的变化。在胃消化过程中总酚含量随着消化时间延长而增加,在肠消化过程中总酚含量随着消化时间延长先增加后减少,但均低于消化前样品中的含量;在胃消化液中可检测到的主要酚类物质按照含量由高到低依次为绿原酸、表儿茶素、咖啡酸、儿茶素;在肠消化液中可检测到的主要酚类物质仅有绿原酸;胃肠消化使主要酚类物质发生降解或转化;胃肠消化显著提高苹果多酚提取物对DPPH自由基和ABTS自由基清除能力、铁离子还原能力及氧自由基吸收能力;胃肠消化过程中总酚含量与以DPPH、ABTS、ORAC法测定的抗氧化活性高度相关,与FRAP法测定的抗氧化活性相关性不高。胃肠消化导致酚类物质降解或转化,在一定程度上增强了其抗氧化能力。
E-mail Alert
关键词:  苹果多酚  体外模拟消化  DPPH自由基清除率  抗氧化活性  相关性    
Abstract: In this study, the effects of gastrointestinal digestion on apple polyphenols and their antioxidant activity were detected using an in vitro simulated digestion model. The effects were estimated based on the changes of total and main phenolic content and the antioxidant activity of apple polyphenols was evaluated on the basis of DPPH and ABTS free radical scavenging ability, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The results showed that total phenolic content increased with the prolongation of digestion during gastric digestion. Total phenolic content during intestinal digestion increased firstly and then decreased when digestion time was prolonged. But the total phenolic content during gastric and intestinal digestion was lower than that of before the digestion treatment. The main phenolic components in gastric digestion were chlorogenic acid, epicatechin, caffeic acid and catechin in order from high to low. However, in intestinal digestion only chlorogenic acid could be detected. Gastrointestinal digestion may cause degradation or transformation of major phenolic components. After gastric and intestinal digestion, DPPH and ABTS radical scavenging capacity, FRAP and ORAC values significantly increased. During gastrointestinal digestion, the total phenol content was highly correlated with the antioxidant activities measured by DPPH, ABTS, and ORAC except FRAP. It was illuminated that gastrointestinal digestion resulted in the degradation or conversion of phenolic components and the increasing of antioxidant capacity to some extent.
Key words:  apple polyphenols    in vitro simulated digestion    DPPH radical scavenging rate    antioxidant activity    correlation
收稿日期:  2019-11-08                出版日期:  2020-04-25      发布日期:  2020-05-20      期的出版日期:  2020-04-25
基金资助: 安徽省自然科学基金(1608085MC71);安徽省高校自然科学研究项目(KJ2016A065;KJ2018A0105);安徽工程大学国家自然科学基金预研项目(2018yyzr01);安徽工程大学研究生实践与创新项目(201811)
作者简介:  博士,副教授(戴清源副教授为通讯作者,
朱秀灵,叶精勤,盛伊健,等. 体外模拟消化对苹果多酚及其抗氧化活性的影响[J]. 食品与发酵工业, 2020, 46(8): 63-71.
ZHU Xiuling,YE Jingqin,SHENG Yijian,et al. Effects of in vitro simulated digestion on apple polyphenols and their antioxidant activities[J]. Food and Fermentation Industries, 2020, 46(8): 63-71.
链接本文:  或
[1] BOUAYED J, HOFFMANN L, BOHN T. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake[J]. Food Chemistry, 2011, 128 (1): 14-21.
[2] GAYOSO L, CLAERBOUT A S, CALVO M I, et al. Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models[J]. Journal of Functional Foods, 2016, 26: 428-438.
[3] COURRAUD J, BERGER J, CRISTOL J, et al. Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion[J]. Food Chemistry, 2013, 136: 871-877.
[4] LIU G, YING D Y, GUO B Y, et al. Extrusion of apple pomace increases antioxidant activity upon in vitro digestion[J]. Food & Function, 2019, 10 (2): 951-963.
[5] LIU D J, LOPEZ-SANCHEZ P, GIDLEY M J. Cellular barriers in apple tissue regulate polyphenol release under different food processing and in vitro digestion conditions[J]. Food & Function, 2019, 10 (5): 3 008-3 017.
[6] KIM H S, HUR S J. Changes in carcinogenic heterocyclic amines during in vitro digestion[J]. Journal of Heterocyclic Chemistry, 2019, 56 (3): 759-764.
[7] GOULAS V, HADJISOLOMOU A. Dynamic changes in targeted phenolic compounds and antioxidant potency of carob fruit (Ceratonia siliqua L.) products during in vitro digestion[J]. LWT-Food Science and Technology, 2019, 101: 269-275.
[8] WANG S L, AMIGO-BENAVENT M, MATEOS R, et al. Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace[J]. International Journal of Food Sciences and Nutrition, 2017, 68 (2): 188-200.
[9] MIHAILOVIC N R, MIHAILOVIC V B, KREFT S, et al. Analysis of phenolics in the peel and pulp of wild apples (Malus sylvestris (L.) Mill.)[J]. Journal of Food Composition and Analysis, 2018, 67: 1-9.
[10] CONDEZO-HOYOS L, MOHANTY I P, NORATTO G D. Assessing non-digestible compounds in apple cultivars and their potential as modulators of obese faecal microbiota in vitro[J]. Food Chemistry, 2014, 161: 208-215.
[11] MARKS S C, MULLEN W, CROZIER A. Flavonoid and chlorogenic acid profiles of English cider apples[J]. Journal of the Science of Food and Agriculture, 2007, 87 (4): 719-728.
[12] YUE T, SHAO D, YUAN Y, et al, Ultrasound-assisted extraction, HPLC analysis, and antioxidant activity of polyphenols from unripe apple[J]. Journal of Separation Science, 2012, 35 (16): 2 138-2 145.
[13] TARKO T, DUDA-CHODAK A, SROKA P, et al. Transformations of phenolic compounds in an in vitro model simulating the human alimentary tract[J]. Food Technology and Biotechnology, 2009, 47 (4): 456-463.
[14] WU L Y, SANGUANSRI L, AUGUSTIN M A. Protection of epigallocatechin gallate against degradation during in vitro digestion using apple pomace as a carrier[J]. Journal of Agricultural and Food Chemistry, 2014, 62 (50): 12 265-12 270.
[15] JAYAWARDENA N, WATAWANA M I, WAISUNDARA V Y. The total antioxidant capacity, total phenolics content and starch hydrolase inhibitory activity of fruit juices following pepsin (gastric) and pancreatin (duodenal) digestion[J]. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2015, 10 (4): 349-357.
[16] HENNING S M, ZHANG Y J, RONTOYANNI V G, et al. Variability in the antioxidant activity of dietary supplements from pomegranate, milk thistle, green tea, grape seed, goji, and acai: Effects of in vitro digestion[J]. Journal of Agricultural and Food Chemistry, 2014, 62 (19): 4 313-4 321.
[17] ATTRI S, SINGH N, SINGH T R, et al. Effect of in vitro gastric and pancreatic digestion on antioxidant potential of fruit juices[J]. Food Bioscience, 2017, 17: 1-6.
[18] SINGLETON V L, ORTHOFER R, LAMUELA-RAVENTOS R M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent[J].Methods in enzymology, 1999, 299: 152-178.
[19] ROY M K, KOIDE M, RAO T P, et al. ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content[J]. International Journal of Food Sciences and Nutrition, 2010, 61 (2): 109-124.
[20] DUDONNE S, VITRAC X, COUTIERE P, et al. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays[J]. Journal of Agricultural and Food Chemistry, 2009, 57 (5): 1 768-1 774.
[21] RE R, PELLEGRINI N, PROTEGGENTE A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay[J]. Free Radical Biology and Medicine, 1999, 26 (9-10): 1 231-1 237.
[22] WOOTTON-BEARD P C, MORAN A, RYAN L. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods[J]. Food Research International, 2011, 44 (1): 217-224.
[23] BENZIE I F F, STRAIN J J. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: The FRAP assay[J]. Analytical Biochemistry, 1996, 239 (1): 70-76.
[24] THAIPONG K, BOONPRAKOB U, CROSBY K, et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts[J]. Journal of Food Composition and Analysis, 2006, 19 (6-7): 669-675.
[25] DÓVALOS A, GÁMEZ-CORDOVÉS C, BARTOLOMÉ B. Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay[J]. Journal of Agricultural and Food Chemistry, 2004, 52 (1): 48-54.
[26] QUAN W, TAO Y, LU M, et al. Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro-simulated gastrointestinal digestion[J]. International Journal of Food Science and Technology, 2018, 53 (5): 1 131-1 139.
[27] PODSEDEK A, MAJEWSKA I, REDZYNIA M, et al. In vitro inhibitory effect on digestive enzymes and antioxidant potential of commonly consumed fruits[J]. Journal of Agricultural and Food Chemistry, 2014, 62 (20): 4 610-4 617.
[28] BOUAYED J, DEUSSER H, HOFFMANN L, et al. Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns[J]. Food Chemistry, 2012, 131 (4): 1 466-1 472.
[29] GAYOSO L, CLAERBOUT A-S, ISABEL CALVO M, et al. Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models[J]. Journal of Functional Foods, 2016, 26: 428-438.
[1] 夏天航, 魏子淏, 马磊, 奚晓鸿, 宋琳, 徐雅男, 薛长湖. 负载虾青素的油凝胶纳米乳液的构建及体外消化研究[J]. 食品与发酵工业, 2021, 47(9): 1-7.
[2] 冯艳钰, 臧延青. 三种小麦麸皮总黄酮的体外抗氧化活性[J]. 食品与发酵工业, 2021, 47(9): 16-24.
[3] 郑涛, 苏柯星, 丛桂芝, 陈明杰, 孙丙寅, 刘淑明. 树上干杏和梅杏果实品质分析与综合评价[J]. 食品与发酵工业, 2021, 47(9): 201-207.
[4] 伏慧慧, 马雪莲, 普莉雯, 王念念, 袁湖川, 黄桂芳, 王庆玲. 干腌牛肉加工过程中蛋白质变化对品质的影响[J]. 食品与发酵工业, 2021, 47(9): 223-230.
[5] 牛娜娜, 沙如意, 杨陈铭, 王珍珍, 茹语婷, 戴静, 韩洪庚, 张黎明, 毛建卫. 预处理工艺对黑蒜功能性成分、抗氧化活性影响及相关性研究[J]. 食品与发酵工业, 2021, 47(8): 67-75.
[6] 王子涵, 向敏, 徐茂, 蒋和体. 响应面优化黑果腺肋花楸汁澄清工艺及其抗氧化活性评价[J]. 食品与发酵工业, 2021, 47(8): 189-196.
[7] 韩宛芸, 张长懿, 顾泽鹏, 段小雨, 孙庆杰, 邱立忠, 卞希良, 邬应龙, 刘韫滔. 高产β-葡聚糖的黄伞菌株分离、鉴定及其体外模拟消化[J]. 食品与发酵工业, 2021, 47(7): 51-57.
[8] 李海枝, 王俊, 熊菲菲, 刘义凤, 王玺, 马芙俊, 段盛林, 周志桥, 潘聪, 于有强, 夏凯, 梁爱民. 不同钙制剂体外消化的稳定性比较及消化后的结构研究[J]. 食品与发酵工业, 2021, 47(7): 116-122.
[9] 顾欣, 高涛, 刘梦雅, 丛之慧, 张诚雅, 肖乐艳, 李迪, 胡景涛. 梁平柚柚皮多糖的提取、结构解析及抗氧化能力研究[J]. 食品与发酵工业, 2021, 47(7): 137-145.
[10] 张耀, 张露, 刘俊, 涂宗财. 青鱼肉活性肽的制备及其抗肿瘤活性研究[J]. 食品与发酵工业, 2021, 47(5): 35-42.
[11] 匡文玲, 李佳, 韩林, 蒋永波, 邱玲岚, 汪开拓, 王敏. 柠檬果汁主要水溶性成分分析及对高脂诱导L-02肝细胞氧化损伤影响的研究[J]. 食品与发酵工业, 2021, 47(5): 43-47.
[12] 邓永平, 车鑫, 艾瑞波, 刘晓兰, 辛嘉英, 王晓杰. 好食脉孢霉发酵产类胡萝卜素的鉴定、抗氧化性及稳定性研究[J]. 食品与发酵工业, 2021, 47(4): 15-20.
[13] 李萍, 普绍荣, 李凤英, 左方骏, 张欣, 赵飞, 刘建. 碾磨度对粳稻外观品质和食味理化特性的影响[J]. 食品与发酵工业, 2021, 47(4): 21-26.
[14] 陆娟, 谢东雪, 贺柳洋, 王月, 郑志艳. 洋甘菊多糖的分离纯化、性质结构及抗氧化活性分析[J]. 食品与发酵工业, 2021, 47(3): 72-78.
[15] 谢三都, 陈惠卿, 庄培荣, 洪家榕, 游利杰. 冲泡型灵芝白茶的制备及其茶汤的抗氧化活性[J]. 食品与发酵工业, 2021, 47(3): 135-142.
No Suggested Reading articles found!
Full text



版权所有 © 《食品与发酵工业》编辑部
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持