体外消化对银杏果酚类物质含量及其抗氧化活性的影响
|
摘要
银杏果富含多种营养成分,具有良好的抗氧化活性。研究探讨了体外模拟消化处理对银杏果酚类物质含量及其抗氧化活性的影响。采用福林酚和氯化铝-亚硝酸钠比色法考察消化处理对银杏果总酚和总黄酮含量的影响,通过FRAP铁离子还原能力和ABTS自由基清除能力考察消化处理对银杏果抗氧化活性的影响。结果表明,模拟胃液消化处理能增加银杏果总黄酮含量,但对总酚含量影响不显著,然而模拟肠液消化处理会增加银杏果总酚和总黄酮的含量。模拟胃液处理能显著提高银杏果的FRAP抗氧化能力与ABTS抗氧化能力,模拟肠液处理能显著提高其FRAP抗氧化能力,但对其ABTS抗氧化能力影响不显著,抗氧化活性可能与其酚类物质含量和组成有关。研究为银杏果的开发利用提供了技术支撑和理论依据。
Ginkgo fruits are rich in phenolic substances with good antioxidant activity. To investigate the effects of digestion in vitro on contents and antioxidants of phenolic substances, Ginkgo fruits were treated by simulated gastric and intestinal fluid. The variations of total phenolics and total flavonoids contents were evaluated by the colorimetric methods with Folin phenol and aluminum chloride-sodium nitrite. The effects of digestion treatments on antioxidant activities were evaluated by FRAP and ABTS methods. The results showed that the total flavonoid content(TFC) of Ginkgo fruits was obviously increased by simulated gastric fluid(SGF) while the total phenolic content(TPC) was not significant. However, the total phenolics content(TPC) and total flavonoids content(TFC) of Ginkgo fruits were significantly increased after simulated intestinal fluid(SIF). The FRAP and ABTS antioxidant activity of Ginkgo fruits were significantly increased by simulated gastric fluid treatment. However, the FRAP antioxidant activity of Ginkgo fruits was increased after simulated intestinal fluid treatment but the antioxidant activity of ABTS was not significantly changed. And antioxidant activity might be related to the content of phenolic compounds. The results of the present study could provide theoretical basis for the development and utilization of Ginkgo fruits.
Ginkgo fruits are rich in phenolic substances with good antioxidant activity. To investigate the effects of digestion in vitro on contents and antioxidants of phenolic substances, Ginkgo fruits were treated by simulated gastric and intestinal fluid. The variations of total phenolics and total flavonoids contents were evaluated by the colorimetric methods with Folin phenol and aluminum chloride-sodium nitrite. The effects of digestion treatments on antioxidant activities were evaluated by FRAP and ABTS methods. The results showed that the total flavonoid content(TFC) of Ginkgo fruits was obviously increased by simulated gastric fluid(SGF) while the total phenolic content(TPC) was not significant. However, the total phenolics content(TPC) and total flavonoids content(TFC) of Ginkgo fruits were significantly increased after simulated intestinal fluid(SIF). The FRAP and ABTS antioxidant activity of Ginkgo fruits were significantly increased by simulated gastric fluid treatment. However, the FRAP antioxidant activity of Ginkgo fruits was increased after simulated intestinal fluid treatment but the antioxidant activity of ABTS was not significantly changed. And antioxidant activity might be related to the content of phenolic compounds. The results of the present study could provide theoretical basis for the development and utilization of Ginkgo fruits.
引文
[1]J Yan,D Mao,X Liu,et al.Isolation and functional characterization of a circadian-regulated CONSTANShomolog(GbCO)from Ginkgo biloba[J].Plant Cell Reports,2017,36(9):1387-1399
[2]Y Zheng,H X Zhang,C Yao,et al.Study on physicochemical and in-vitro enzymatic hydrolysis properties of ginkgo(Ginkgo biloba)starch[J].Food Hydrocolloids,2015,48:312-319
[3]杨强,李新华,王琳,等.银杏果多糖的物化性质及抗氧化活性研究[J].现代食品科技,2013,29(10):2395-2400
[4]盖晓红,刘素香,任涛,等.银杏化学成分、制剂种类和不良反应的研究进展[J].药物评价研究,2017,40(6):742-751
[5]张巧明,龚明贵.白果总黄酮提取工艺优化及抗氧化活性研究[J].食品科技,2014,39(9):231-234
[6]林光荣,林清洪,胡维冀,等.银杏酸的分离、鉴定及对5种蔬菜病原真菌的抑制作用[J].江西农业大学学报,2010,32(3):498-503
[7]刘丽亚.干燥对白果中银杏酚酸的影响及银杏酚与顺铂联合应用对肿瘤作用效果的观察[D].镇江:江苏大学,2016
[8]Kratchanova M,Denev P,Ciz M,et al.Evaluation of antioxidant activity of medicinal plants Containing polyphenol compounds.Comparison of two extraction systems[J].Acta Biochimica Polonica,2010,57:229-234
[9]Tugba Ozdal,Esra Capanoglu,Filiz Altay.A review on protein-phenolic interactions and associated changes[J].Food Research International,2013,51(2):954-970
[10]Chao Zhang,Fei Ling,Yang-Lei Yi.Algicidal activity and potential mechanisms of ginkgolic acids isolated from Ginkgo biloba exocarp on Microcystis aeruginosa[J].Journal of Applied Phycology,2014,26(1):323-332
[11]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 Chem,2011,128:14-21
[12]Kriengsak Thaipong,Unaroj Boonprakob,Kevin Crosby,et al.Comparison of ABTS,DPPH,FRAP,and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].Journal of Food Composition&Analysis,2006,19(6-7):669-675
[13]EA Koehnlein,éM Koehnlein,RC Corrêa,et al.Analysis of a whole diet in terms of phenolic content and antioxidant capacity:effects of a simulated gastrointestinal digestion[J].International Journal of Food Sciences&Nutrition,2016,67(6):614-623
[14]GC Tenore,P Campiglia,D Giannetti,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
[15]李俶,翟宇鑫,陈军,等.南酸枣皮中酚类化合物体外模拟消化与溶剂提取的比较研究[J].食品科学,2015,36(9):12-16
[16]从彦丽,彭梦雪,王慧清,等.梨体外模拟胃肠消化过程中多酚、黄酮及抗氧化活性的变化规律[J].现代食品科技,2016,32(6):29-34
[17]T Islam,X Yu,TS Badwal,et al.Comparative studies on phenolic profiles,antioxidant capacities and carotenoid contents of red goji berry(Lycium barbarum)and black goji berry(Lycium ruthenicum)[J].Chemistry Central Journal,2017,11(1):59
[18]H Shumoy,M Gabaza,J Vandevelde,et al.Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation[J].Journal of Food Composition&Analysis,2017
[19]Anaid Hernández-Jabalera,Isabel Cortés-Giraldo,Gloria Dávila-Ortíz,et al.Influence of peptidesphenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus[J].Food Chemistry,2015,178:346-357
[20]Micha wieca,Urszula Gawlik-Dziki,Dariusz Dziki,et al.The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin[J].Food Chemistry,2013,141(1):451-458
[2]Y Zheng,H X Zhang,C Yao,et al.Study on physicochemical and in-vitro enzymatic hydrolysis properties of ginkgo(Ginkgo biloba)starch[J].Food Hydrocolloids,2015,48:312-319
[3]杨强,李新华,王琳,等.银杏果多糖的物化性质及抗氧化活性研究[J].现代食品科技,2013,29(10):2395-2400
[4]盖晓红,刘素香,任涛,等.银杏化学成分、制剂种类和不良反应的研究进展[J].药物评价研究,2017,40(6):742-751
[5]张巧明,龚明贵.白果总黄酮提取工艺优化及抗氧化活性研究[J].食品科技,2014,39(9):231-234
[6]林光荣,林清洪,胡维冀,等.银杏酸的分离、鉴定及对5种蔬菜病原真菌的抑制作用[J].江西农业大学学报,2010,32(3):498-503
[7]刘丽亚.干燥对白果中银杏酚酸的影响及银杏酚与顺铂联合应用对肿瘤作用效果的观察[D].镇江:江苏大学,2016
[8]Kratchanova M,Denev P,Ciz M,et al.Evaluation of antioxidant activity of medicinal plants Containing polyphenol compounds.Comparison of two extraction systems[J].Acta Biochimica Polonica,2010,57:229-234
[9]Tugba Ozdal,Esra Capanoglu,Filiz Altay.A review on protein-phenolic interactions and associated changes[J].Food Research International,2013,51(2):954-970
[10]Chao Zhang,Fei Ling,Yang-Lei Yi.Algicidal activity and potential mechanisms of ginkgolic acids isolated from Ginkgo biloba exocarp on Microcystis aeruginosa[J].Journal of Applied Phycology,2014,26(1):323-332
[11]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 Chem,2011,128:14-21
[12]Kriengsak Thaipong,Unaroj Boonprakob,Kevin Crosby,et al.Comparison of ABTS,DPPH,FRAP,and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].Journal of Food Composition&Analysis,2006,19(6-7):669-675
[13]EA Koehnlein,éM Koehnlein,RC Corrêa,et al.Analysis of a whole diet in terms of phenolic content and antioxidant capacity:effects of a simulated gastrointestinal digestion[J].International Journal of Food Sciences&Nutrition,2016,67(6):614-623
[14]GC Tenore,P Campiglia,D Giannetti,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
[15]李俶,翟宇鑫,陈军,等.南酸枣皮中酚类化合物体外模拟消化与溶剂提取的比较研究[J].食品科学,2015,36(9):12-16
[16]从彦丽,彭梦雪,王慧清,等.梨体外模拟胃肠消化过程中多酚、黄酮及抗氧化活性的变化规律[J].现代食品科技,2016,32(6):29-34
[17]T Islam,X Yu,TS Badwal,et al.Comparative studies on phenolic profiles,antioxidant capacities and carotenoid contents of red goji berry(Lycium barbarum)and black goji berry(Lycium ruthenicum)[J].Chemistry Central Journal,2017,11(1):59
[18]H Shumoy,M Gabaza,J Vandevelde,et al.Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation[J].Journal of Food Composition&Analysis,2017
[19]Anaid Hernández-Jabalera,Isabel Cortés-Giraldo,Gloria Dávila-Ortíz,et al.Influence of peptidesphenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus[J].Food Chemistry,2015,178:346-357
[20]Micha wieca,Urszula Gawlik-Dziki,Dariusz Dziki,et al.The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin[J].Food Chemistry,2013,141(1):451-458