食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 141 - 146

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028587

研究报告

体外消化和结肠发酵对蜂花粉酚类化合物及抗氧化活性的影响

  • 王小超 ,
  • 程妮 ,
  • 段倩倩 ,
  • 赵丞 ,
  • 徐元元 ,
  • 陈思南 ,
  • 曹炜
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  • 1(西北大学 食品科学与工程学院,陕西 西安,710069)
    2(陕西省蜂产品工程技术研究中心,陕西 西安,710065)
硕士研究生(程妮副教授为通信作者,E-mail:chengni@nwu.edu.cn)

收稿日期: 2021-07-08

  修回日期: 2021-07-23

  网络出版日期: 2022-04-25

基金资助

陕西省农业科技基金资助项目(2021NY-128);陕西省高层次人才特殊支持计划(TZ0389);延安市科技计划项目(2020CG2H-01)

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Effects of digestion and colonic fermentation in vitro on phenolic compounds and antioxidant activities of bee pollen

  • WANG Xiaochao ,
  • CHENG Ni ,
  • DUAN Qianqian ,
  • ZHAO Cheng ,
  • XU Yuanyuan ,
  • CHEN Sinan ,
  • CAO Wei
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  • 1(College of Food Science and Technology, Northwest University, Xi'an 710069, China)
    2(Bee Product Research Center of Shaanxi Province, Xi'an 710065, China)

Received date: 2021-07-08

  Revised date: 2021-07-23

  Online published: 2022-04-25

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摘要

蜂花粉富含酚类化合物,具有抗氧化、抑菌、抗炎等功效,因此蜂花粉酚类化合物的吸收和利用与人体的健康密切相关。该文以油菜蜂花粉、五味子蜂花粉、茶花粉为原料,通过体外胃肠消化和结肠发酵,对比了3种蜂花粉在不同消化阶段以及发酵时间总酚、总黄酮的含量和抗氧化活性的变化规律,并进一步分析其生物有效性。结果显示,3种蜂花粉经体外胃肠消化后,总酚、总黄酮含量以及抗氧化活性呈下降趋势,生物有效性减弱。在结肠发酵过程中,随着发酵时间的延长,3种蜂花粉的总酚、总黄酮含量以及抗氧化活性均显著提高(P<0.05)。在结肠发酵24 h时,3种蜂花粉总酚含量分别达到5.99、7.17、6.38 mg/g,生物有效性分别达到126.96%、139.74%、120.54%。结果表明,结肠发酵可以促进蜂花粉中酚类物质的释放,提高蜂花粉中酚类化合物的生物有效性,是蜂花粉多酚在体内发挥作用的关键环节。该研究为益生菌发酵生产新型蜂花粉产品提供理论依据。

关键词： 蜂花粉; 体外胃肠消化; 体外结肠发酵; 酚类化合物; 抗氧化活性

本文引用格式

王小超 , 程妮 , 段倩倩 , 赵丞 , 徐元元 , 陈思南 , 曹炜 . 体外消化和结肠发酵对蜂花粉酚类化合物及抗氧化活性的影响[J]. 食品与发酵工业, 2022 , 48(6) : 141 -146 . DOI: 10.13995/j.cnki.11-1802/ts.028587

Abstract

Bee pollen is rich in phenolic compounds, which owns the capabilities of antioxidant, antibacterial, anti-inflammatory. Therefore, the absorption and utilization of phenolic compounds in bee pollen are closely related to human health. In this study, the total phenolic, total flavonoids content, as well as antioxidant activity of three kinds of bee pollen (rape bee pollen, Schisandra chinensis bee pollen and Camellia japonica pollen) were measured in different digestion stages and fermentation times by gastrointestinal digestion and colonic fermentation in vitro, then, the bioaccessibility of the phenolic compounds was further analyzed. The results showed that the total phenolic content, total flavonoids content and antioxidant activities of these three kinds of bee pollen decreased after digestion in vitro, and their bioavailability also diminished. However, in colonic fermentation, with the prolongation of fermentation time, the total phenolic content, total flavonoids content and antioxidant activities of the three bee pollens significantly increased (P<0.05). The total phenolic content of rape bee pollen, Schisandra chinensis bee pollen and Camellia Japonica pollen reached 5.99, 7.17 and 6.38 mg/g after 24 h of colonic fermentation, and the bioaccessibility of phenolic compounds reached 126.96%, 139.74% and 120.54%, respectively. These findings suggested that colonic fermentation could promote the release of phenolic compounds and improve the bioavailability of phenolic compound in bee pollen, which is the key point in the role played by bee pollen polyphenols in vivo. This study will provide a theoretical basis for exploiting new bee pollen products by probiotics fermentation.

Key words： bee pollen; in vitro gastrointestinal digestion; in vitro colon fermentation; phenolic compounds; antioxidant activities

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