Food and Fermentation Industries >

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

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

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
Expand
  • 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

Fold

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

Cite this article

WANG Xiaochao , CHENG Ni , DUAN Qianqian , ZHAO Cheng , XU Yuanyuan , CHEN Sinan , CAO Wei . Effects of digestion and colonic fermentation in vitro on phenolic compounds and antioxidant activities of bee pollen[J]. Food and Fermentation Industries, 2022 , 48(6) : 141 -146 . DOI: 10.13995/j.cnki.11-1802/ts.028587

References

[1] KHALIFA S A M, ELASHAL M H, YOSRI N, et al. Bee pollen: Current status and therapeutic potential[J]. Nutrients, 2021, 13(6): 1 876.
[2] JUÁNIZ I, LUDWIG I A, BRESCIANI L, et al. Bioaccessibility of (poly) phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota[J]. Journal of Functional Foods, 2017, 32: 195-207.
[3] SHARMA R, PADWAD Y. Plant polyphenols based second generation synbiotics: Emerging concepts, challenges and opportunities[J]. Nutrition, 2020, 77: 110785.
[4] 延莎, 赵柳微, 吴黎明. 蜂粮及发酵蜂花粉产品的研究进展[J]. 中国食物与营养, 2019, 25(7): 9-15.
YAN S, ZHAO L W, WU L M. Research advancement on bee bread and fermented bee pollen food[J]. Food and Nutrition in China, 2019, 25(7): 9-15.
[5] MINEKUS M, ALMINGER M, ALVITO P, et al. A standardised static in vitro digestion method suitable for food—An international consensus[J]. Food & Function, 2014, 5(6): 1 113-1 124.
[6] SIRISENA S, AJLOUNI S, NG K. Simulated gastrointestinal digestion and in vitro colonic fermentation of date (Phoenix dactylifera L.) seed polyphenols[J]. International Journal of Food Science and Technology, 2018, 53(2): 412-422.
[7] ORTEGA N, MACIÀ A, ROMERO M P, et al. Matrix composition effect on the digestibility of carob flour phenols by an in vitro digestion model[J]. Food Chemistry, 2011, 124(1): 65-71.
[8] ROCCHETTI G, CHIODELLI G, GIUBERTI G, et al. Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption[J]. Food Chemistry, 2018, 245: 633-640.
[9] 王悦, 徐元元, 杨二林, 等. 酶解结合高剪切破壁技术对蜂花粉酚类物质及抗氧化活性的影响[J]. 农业工程学报, 2021, 37(2): 313-320.
WANG Y, XU Y Y, YANG E L, et al. Effects of enzymatic hydrolysis combined with high-shear wall breaking technology on phenolic compounds and antioxidant activity of bee pollen[J]. Transactions of the Chinese Society of Agricultural Engineering, 2021, 37(2): 313-320.
[10] 徐万林. 中国蜜粉源植物[M]. 哈尔滨: 黑龙江科学技术出版社, 1992.
XU W L. Chinese Honey Powder Source Plant[M]. Harbin: Heilongjiang Science and Technology Press, 1992.
[11] 陈壁, 黄勇桦, 张建平, 等. 体外模拟胃肠道消化和结肠发酵对长黑青稞多酚生物有效性和抗氧化活性的影响[J]. 食品科学, 2020, 41(21): 28-35.
CHEN B, HUANG Y H, ZHANG J P, et al. Effects of in vitro gastrointestinal digestion and colonic fermentation on bioaccessibility and antioxidant activity of phenolic compounds in Changhei hulless barley[J]. Food Science, 2020, 41(21): 28-35.
[12] GULLON B, PINTADO M E, FERNÁNDEZ-LÓPEZ J, et al. In vitro, gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability[J]. Journal of Functional Foods, 2015, 19: 617-628.
[13] MOSELE J I, MACIA A, ROMERO M P, et al. Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds[J]. Journal of Functional Foods, 2015, 14: 529-540.
[14] LEBET V, ARRIGONI E, AMADÒ R, et al. Measurement of fermentation products and substrate disappearance during incubation of dietary fibre sources with human faecal flora[J]. LWT-Food Science and Technology, 1998, 31(5): 473-479.
[15] BOUAYED J, HOFFMANN L, BOHN T. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastrointestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake[J]. Food Chemistry, 2011, 128(1): 14-21.
[16] BLASA M, CANDIRACCI M, ACCORSI A, et al. Raw Millefiori honey is packed full of antioxidants[J]. Food Chemistry, 2006, 97(2): 217-222.
[17] JAYAPRAKASHA G K, PATIL B S. In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange[J]. Food Chemistry, 2007, 101(1): 410-418.
[18] ULUSOY E, KOLAYLI S. Phenolic composition and antioxidant properties of Anzer bee pollen[J]. Journal of Food Biochemistry, 2014, 38(1): 73-82.
[19] SINGH N, RAJINI P S. Free radical scavenging activity of an aqueous extract of potato peel[J]. Food Chemistry, 2004, 85(4): 611-616.
[20] BOUAYED J, DEUβER 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.
[21] SHU Y, LI J, YANG X P, et al. Effect of particle size on the bioaccessibility of polyphenols and polysaccharides in green tea powder and its antioxidant activity after simulated human digestion[J]. Journal of Food Science and Technology, 2019, 56(3): 1 127-1 133.
[22] ARGYRI K, KOMAITIS M, KAPSOKEFALOU M. Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion[J]. Food Chemistry, 2006, 96(2): 281-289.
[23] 郑慧, 郑淘, 王睿捷, 等. 粉碎粒径对油菜蜂花粉在体外模拟消化中多酚含量及发酵产酸的影响[J]. 食品与发酵工业, 2019, 45(7): 59-64.
ZHENG H, ZHENG T, WANG R J, et al. Effects of particle size of rape bee pollen on polyphenols contents and acids production during in vitro digestion[J]. Food and Fermentation Industries, 2019, 45(7): 59-64.
[24] TENORE G C, CAMPIGLIA P, GIANNETTI D, et al. Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols[J]. Food Chemistry, 2015, 169: 320-326.
[25] 李俶, 王谢祎, 翟宇鑫, 等. 多酚化合物体外模拟消化的稳定性分析[J]. 食品科学, 2016, 37(13): 1-5.
LI T, WANG X Y, ZHAI Y X, et al. Stability of polyphenols during in vitro digestion[J]. Food Science, 2016, 37(13): 1-5.
[26] CHANDRASEKARA A, SHAHIDI F. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation[J]. Journal of Functional Foods, 2012, 4(1): 226-237.
[27] DONG R H, LIU S, ZHENG Y T, et al. Release and metabolism of bound polyphenols from carrot dietary fiber and their potential activity in in vitro digestion and colonic fermentation[J]. Food & Function, 2020, 11(7): 6 652-6 665.
[28] 邹青飞, 杨士花, 李永强, 等. 体外结肠发酵对青稞膳食纤维中酚类化合物的含量及抗氧化活性的影响[J]. 食品科学, 2020, 41(2): 94-100.
ZOU Q F, YANG S H, LI Y Q, et al. Effects of in vitro colonic fermentation on phenolic content and antioxidant activity in dietary fiber from highland barley[J]. Food Science, 2020, 41(2): 94-100.
[29] ALQURASHI R M, ALARIFI S N, WALTON G E, et al. In vitro, approaches to assess the effects of açai (Euterpe oleracea) digestion on polyphenol availability and the subsequent impact on the faecal microbiota[J]. Food Chemistry, 2017, 234: 190-198.
[30] WANG B N, HUANG Q Y, VENKITASAMY C, et al. Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages[J]. LWT-Food Science and Technology, 2016, 66: 56-62.
[31] ESPIN J C, GONZÁLEZ-SARRÍAS A, TOMÍS-BARBERÁN F A. The gut microbiota: A key factor in the therapeutic effects of (poly) phenols[J]. Biochemical Pharmacology, 2017, 139: 82-93.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.