体外模拟胃肠消化中山楂多酚及抗氧化活性的变化
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摘要
本实验研究了山楂多酚、黄酮及抗氧化活性在体外模拟胃肠道环境下的变化规律,并利用高效液相色谱法测定了胃肠消化对山楂中5 种主要单体酚类化合物的影响。结果表明:山楂多酚在模拟胃液消化中稳定性较好,总多酚、黄酮含量及抗氧化能力均无显著性变化(P>0.05);而在模拟肠液消化中山楂多酚易发生降解,总多酚、黄酮含量在0.5 h内分别降低16.26%和7.46%,抗氧化能力也随之降低10.25%。高效液相色谱测定结果显示,5 种单体酚类化合物含量在胃液消化中无显著性变化(P>0.05);而在肠液消化中变化情况不相一致,其中金丝桃苷和异槲皮苷含量无显著性变化(P>0.05),表儿茶素在0.5 h内完全降解,绿原酸和原花青素B_2在0.5 h内分别显著下降40.78%和28.99%(P<0.05)。
This study was aimed to investigate the changes in the total polyphenol and ?avonoid contents and antioxidant activity of hawthorn during simulated gastrointestinal digestion. The effect of simulated gastrointestinal digestion on 5 main phenolic compounds was also determined using high performance liquid chromatography(HPLC). The results showed that hawthorn polyphenols were stable to gastric digestion; the contents of total polyphenols and flavonoids and antioxidant activity showed no signi?cant changes during gastric digestion(P > 0.05). However, hawthorn polyphenols were easily degraded during intestinal digestion and the contents of total polyphenols and ?avonoids and antioxidant activity decreased by 16.26%, 7.46% and 10.25% after 0.5 h, respectively. Furthermore, HPLC results indicated that 5 phenolic compounds revealed no remarkable changes during gastric digestion(P > 0.05), whereas the changes during intestinal digestion were not consistent. During intestinal digestion, hypericin and isoquercitrin did not change noticeably(P > 0.05), while epicatechin was completely degraded after 0.5 h. Moreover, the contents of chlorogenic acid and procyanidin B_2 decreased by 40.78%and 28.99% after 0.5 h(P < 0.05).
This study was aimed to investigate the changes in the total polyphenol and ?avonoid contents and antioxidant activity of hawthorn during simulated gastrointestinal digestion. The effect of simulated gastrointestinal digestion on 5 main phenolic compounds was also determined using high performance liquid chromatography(HPLC). The results showed that hawthorn polyphenols were stable to gastric digestion; the contents of total polyphenols and flavonoids and antioxidant activity showed no signi?cant changes during gastric digestion(P > 0.05). However, hawthorn polyphenols were easily degraded during intestinal digestion and the contents of total polyphenols and ?avonoids and antioxidant activity decreased by 16.26%, 7.46% and 10.25% after 0.5 h, respectively. Furthermore, HPLC results indicated that 5 phenolic compounds revealed no remarkable changes during gastric digestion(P > 0.05), whereas the changes during intestinal digestion were not consistent. During intestinal digestion, hypericin and isoquercitrin did not change noticeably(P > 0.05), while epicatechin was completely degraded after 0.5 h. Moreover, the contents of chlorogenic acid and procyanidin B_2 decreased by 40.78%and 28.99% after 0.5 h(P < 0.05).
引文
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[14]黎海彬.山楂中有效成分含量测定的研究[J].食品科学,2008,29(8):475-477.
[15]PRIOR R L,HOANG H,GU L W,et al.Assays for hydrophilic and lipophilic antioxidant capacity(oxygen radical absorbance capacity(ORACFL))of plasma and other biological and food samples[J].Journal of Agricultural and Food Chemistry,2003,51(11):3273-3279.DOI:10.1039/c6ra26596k.
[16]颜才植,叶发银,赵国华.食品中多酚形态的研究进展[J].食品科学,2015,36(15):249-254.DOI:10.7506/spkx1002-6630-201515046.
[17]CHU Y F,SUN J,WU X Z,et al.Antioxidant and antiproliferative activities of common fruits[J].Journal of Agricultural and Food Chemistry,2002,50(25):7449-7454.DOI:10.1021/jf0207530.
[18]IMEH U,KHOKHAR S.Distribution of conjugated and free phenols in fruits:antioxidant activity and cultivar variations[J].Journal of Agricultural and Food Chemistry,2002,50(22):6301-6306.DOI:10.1021/jf020342j.
[19]WANG H,GUO X,HU X,et al.Comparison of phytochemical profiles,antioxidant and cellular antioxidant activities of different varieties of blueberry(Vaccinium spp.)[J].Food Chemistry,2017,217:773-781.DOI:10.1016/j.foodchem.2016.09.002.
[20]BERMúDEZ-SOTO M J,TOMáS-BARBERáN F A,GARCíA-CONESA M T.Stability of polyphenols in chokeberry(Aronia melanocarpa)subjected to in vitro gastric and pancreatic digestion[J].Food Chemistry,2007,102(3):865-874.DOI:10.1016/j.foodchem.2006.06.025.
[21]FRIEDMAN M,JüRGENS H S.Effect of pH on the stability of plant phenolic compounds[J].Journal of Agricultural and Food Chemistry,2000,48(6):2101-2110.DOI:10.1021/jf990489j.
[22]张泽生,高薇薇,张颖,等.山楂果原花青素稳定性研究[J].食品工业科技,2 0 1 0,3 1(8):1 0 8-1 1 2.D O I:1 0.1 3 3 8 6/j.issn1002-0306.2010.08.032.
[23]贾娜,刘丹,谢振峰.植物多酚与食品蛋白质的相互作用[J].食品与发酵工业,2016,7(45):277-282.DOI:10.13995/j.cnki.11-1802/ts.201607045.
[24]LAURENT C,BESAN?ON P,CAPORICCIO B.Flavonoids from a grape seed extract interact with digestive secretions and intestinal cells as assessed in an in vitro digestion/Caco-2 cell culture model[J].Food Chemistry,2007,100(4):1704-1712.DOI:10.1016/j.foodchem.2005.10.016.
[25]SVEDSTR?M U,VUORELA H,KOSTIAINEN R,et al.Fractionation of polyphenols in hawthorn into polymeric procyanidins,phenolic acids and flavonoids prior to high-performance liquid chromatographic analysis[J].Journal of Chromatography A,2006,1112(1):103-111.DOI:10.1016/j.chroma.2005.12.080.
[26]CRETU R,MIHAILESCU R,MITROI G,et al.Phytochemical investigation of Crataegi folium cum flos(hawthorn leaves and flowers)and Hyperici herba(st johns wort aerial parts)hydroalcoholic extracts[J].Analele?tiin?ifice Ale Universit??ii Alexandru Ioan Cuza din Ia?i,Sectiunea II A:Genetica si Biologie Moleculara,2011,12(4):133-138.
[27]盛华刚,朱立俏,张津萌.金荞麦中原花青素B2和表儿茶素在人工胃肠液中的含量变化[J].中国实验方剂学杂志,2014,20(4):77-80.
[28]KAHLE K,KEMPF M,SCHREIER P,et al.Intestinal transit and systemic metabolism of apple polyphenols[J].European Journal of Nutrition,2011,50(7):507-522.DOI:10.1007/s00394-010-0157-0.
[29]BOUAYED J,DEU?ER 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):1466-1472.DOI:10.1016/j.foodchem.2011.10.030.
[30]ZHU Qinyan,HOLT R R,LAZARUS S A,et al.Stability of the flavan-3-ols epicatechin and catechin and related dimeric procyanidins derived from cocoa[J].Journal of Agricultural and Food Chemistry,2002,50(6):1700-1705.DOI:10.1021/jf011228o.
[31]LóPEZ-NICOLáS R,GONZáLEZ-BERMúDEZ C A,ROS-BERRUEZO G,et al.Influence of in vitro gastrointestinal digestion of fruit juices enriched with pine bark extract on intestinal microflora[J].Food Chemistry,2014,157:14-19.DOI:10.1016/j.foodchem.2014.01.126.
[2]LUO Y C,CHEN G,LI B,et al.Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and hawthorn[J].Innovative Food Science and Emerging Technologies,2009,10(2):215-221.DOI:10.1016/j.ifset.2008.06.004.
[3]王轶菲,陈纯,王红,等.山楂提取物延缓秀丽隐杆线虫衰老作用的研究[J].营养学报,2016,4(27):391-396.DOI:10.13325/j.cnki.acta.nutr.sin.2016.04.027.
[4]WU P P,LI F J,ZHANG J Y,et al.Phytochemical compositions of extract from peel of hawthorn fruit,and its antioxidant capacity,cell growth inhibition,and acetylcholinesterase inhibitory activity[J].BMC Complementary and Alternative Medicine,2017,17(1):1-7.DOI:10.1186/s12906-017-1662-y.
[5]郭长江,韦京豫,杨继军,等.66 种蔬菜、水果抗氧化活性的比较研究[J].营养学报,2003,25(2):203-207.DOI:10.13325/j.cnki.acta.nutr.sin.2003.02.031.
[6]徐维盛,马姗媫,毕烨,等.七个不同产地山楂的营养成分分析和抗氧化能力评价[J].营养学报,2014,36(3):282-287.DOI:10.13325/j.cnki.acta.nutr.sin.2014.03.017.
[7]MRAIHI F,HIDALGO M,DE PASCUAL-TERESA S,et al.Wild grown red and yellow hawthorn fruits from Tunisia as source of antioxidants[J].Arabian Journal of Chemistry,2015,8(4):570-578.DOI:10.1016/j.arabjc.2014.11.045.
[8]LIU P Z,YANG B R,KALLIO H.Characterization of phenolic compounds in Chinese hawthorn(Crataegus pinnatifida Bge.var.major)fruit by high performance liquid chromatography-electrospray ionization mass spectrometry[J].Food Chemistry,2010,121(4):1188-1197.DOI:10.1016/j.foodchem.2010.02.002.
[9]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.DOI:10.1016/j.foodchem.2011.02.052.
[10]PINACHO R,CAVERO R Y,ASTIASARáN I,et al.Phenolic compounds of blackthorn(Prunus spinosa L.)and influence of in vitro digestion on their antioxidant capacity[J].Journal of Functional Foods,2015,19:49-62.DOI:10.1016/j.jff.2015.09.015.
[11]OKARTER N,LIU C S,SORRELLS M E,et al.Phytochemical content and antioxidant activity of six diverse varieties of whole wheat[J].Food Chemistry,2010,119(1):249-257.DOI:10.1016/j.foodchem.2009.06.021.
[12]TAGLIAZUCCHI D,VERZELLONI E,BERTOLINI D,et al.In vitro bio-accessibility and antioxidant activity of grape polyphenols[J].Food Chemistry,2010,120(2):599-606.DOI:10.1016/j.foodchem.2009.10.030.
[13]LIN X,ZHOU L,LI T,et al.Phenolic content,antioxidant and antiproliferative activities of six varieties of white sesame seeds(Sesamum indicum L.)[J].RSC Advances,2017,7(10):5751-5758.DOI:10.1039/c6ra26596k.
[14]黎海彬.山楂中有效成分含量测定的研究[J].食品科学,2008,29(8):475-477.
[15]PRIOR R L,HOANG H,GU L W,et al.Assays for hydrophilic and lipophilic antioxidant capacity(oxygen radical absorbance capacity(ORACFL))of plasma and other biological and food samples[J].Journal of Agricultural and Food Chemistry,2003,51(11):3273-3279.DOI:10.1039/c6ra26596k.
[16]颜才植,叶发银,赵国华.食品中多酚形态的研究进展[J].食品科学,2015,36(15):249-254.DOI:10.7506/spkx1002-6630-201515046.
[17]CHU Y F,SUN J,WU X Z,et al.Antioxidant and antiproliferative activities of common fruits[J].Journal of Agricultural and Food Chemistry,2002,50(25):7449-7454.DOI:10.1021/jf0207530.
[18]IMEH U,KHOKHAR S.Distribution of conjugated and free phenols in fruits:antioxidant activity and cultivar variations[J].Journal of Agricultural and Food Chemistry,2002,50(22):6301-6306.DOI:10.1021/jf020342j.
[19]WANG H,GUO X,HU X,et al.Comparison of phytochemical profiles,antioxidant and cellular antioxidant activities of different varieties of blueberry(Vaccinium spp.)[J].Food Chemistry,2017,217:773-781.DOI:10.1016/j.foodchem.2016.09.002.
[20]BERMúDEZ-SOTO M J,TOMáS-BARBERáN F A,GARCíA-CONESA M T.Stability of polyphenols in chokeberry(Aronia melanocarpa)subjected to in vitro gastric and pancreatic digestion[J].Food Chemistry,2007,102(3):865-874.DOI:10.1016/j.foodchem.2006.06.025.
[21]FRIEDMAN M,JüRGENS H S.Effect of pH on the stability of plant phenolic compounds[J].Journal of Agricultural and Food Chemistry,2000,48(6):2101-2110.DOI:10.1021/jf990489j.
[22]张泽生,高薇薇,张颖,等.山楂果原花青素稳定性研究[J].食品工业科技,2 0 1 0,3 1(8):1 0 8-1 1 2.D O I:1 0.1 3 3 8 6/j.issn1002-0306.2010.08.032.
[23]贾娜,刘丹,谢振峰.植物多酚与食品蛋白质的相互作用[J].食品与发酵工业,2016,7(45):277-282.DOI:10.13995/j.cnki.11-1802/ts.201607045.
[24]LAURENT C,BESAN?ON P,CAPORICCIO B.Flavonoids from a grape seed extract interact with digestive secretions and intestinal cells as assessed in an in vitro digestion/Caco-2 cell culture model[J].Food Chemistry,2007,100(4):1704-1712.DOI:10.1016/j.foodchem.2005.10.016.
[25]SVEDSTR?M U,VUORELA H,KOSTIAINEN R,et al.Fractionation of polyphenols in hawthorn into polymeric procyanidins,phenolic acids and flavonoids prior to high-performance liquid chromatographic analysis[J].Journal of Chromatography A,2006,1112(1):103-111.DOI:10.1016/j.chroma.2005.12.080.
[26]CRETU R,MIHAILESCU R,MITROI G,et al.Phytochemical investigation of Crataegi folium cum flos(hawthorn leaves and flowers)and Hyperici herba(st johns wort aerial parts)hydroalcoholic extracts[J].Analele?tiin?ifice Ale Universit??ii Alexandru Ioan Cuza din Ia?i,Sectiunea II A:Genetica si Biologie Moleculara,2011,12(4):133-138.
[27]盛华刚,朱立俏,张津萌.金荞麦中原花青素B2和表儿茶素在人工胃肠液中的含量变化[J].中国实验方剂学杂志,2014,20(4):77-80.
[28]KAHLE K,KEMPF M,SCHREIER P,et al.Intestinal transit and systemic metabolism of apple polyphenols[J].European Journal of Nutrition,2011,50(7):507-522.DOI:10.1007/s00394-010-0157-0.
[29]BOUAYED J,DEU?ER 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):1466-1472.DOI:10.1016/j.foodchem.2011.10.030.
[30]ZHU Qinyan,HOLT R R,LAZARUS S A,et al.Stability of the flavan-3-ols epicatechin and catechin and related dimeric procyanidins derived from cocoa[J].Journal of Agricultural and Food Chemistry,2002,50(6):1700-1705.DOI:10.1021/jf011228o.
[31]LóPEZ-NICOLáS R,GONZáLEZ-BERMúDEZ C A,ROS-BERRUEZO G,et al.Influence of in vitro gastrointestinal digestion of fruit juices enriched with pine bark extract on intestinal microflora[J].Food Chemistry,2014,157:14-19.DOI:10.1016/j.foodchem.2014.01.126.