体外模拟胃肠消化对不同热处理荷叶中酚类物质释放量及抗氧化活性的影响
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摘要
为探讨体外模拟胃肠消化对不同热处理荷叶中酚类物质释放及抗氧化活性的影响,采用真空微波、湿热蒸汽和煮沸3种热加工方式和体外模拟胃肠消化对不同生长期荷叶进行处理。结果表明,荷叶中酚类物质的释放与荷叶生长过程中荷叶直径大小呈正相关,其中直径为56 cm的荷叶总酚释放量最高。此外,在不同消化方式不同热处理下,真空微波干燥处理的荷叶(V56)总酚和总黄酮释放量均最高,且其FRAP、ABTS抗氧化能力也最强。与对照组相比,模拟胃液处理显著提高了真空微波热处理组荷叶的总酚释放量,显著降低了煮沸处理组荷叶的总酚释放量,对湿热蒸汽处理组荷叶的总酚释放量无影响,而模拟胃液处理均显著降低了不同热处理组荷叶的总黄酮释放量;模拟肠液处理均显著增加了不同热处理组荷叶的总酚和总黄酮释放量。与对照组相比,模拟胃液消化显著提高了真空微波处理组和湿热蒸汽处理组荷叶的FRAP抗氧化能力,降低了煮沸处理组荷叶的FRAP抗氧化能力;模拟肠液消化显著提高了真空微波组荷叶的FRAP抗氧化能力。模拟胃液消化中真空微波处理组的ABTS抗氧化能力与对照相比有所降低,而模拟肠液消化显著提高了3种热加工处理组荷叶的ABTS抗氧化能力。本研究结果为荷叶的开发利用提供了技术支撑和理论依据。
In order to study the effects of heating treatments on the phenolic compounds release and antioxidant activity of lotus leaf during simulated digestion, vacuum microwave, hygrothermal steam and boiling treatments on different growth stages lotus leaf were investigated. The results showed that the release of phenolic substances of lotus leaves was positively correlated with the diameter of the sample, the highest release of total phenolic content(TPC) of 56 cm leaves diameter. Under the different simulated gastric fluid treatment and different heat treatment, the total phenolic contents, total flavonoid contents, the antioxidant capacity of FRAP( ferric ion reducing antioxidant power) and the ABTS(2, 2 -azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid) radical scavenging was the highest in V56 lotus leave by vacuum microwave. Compared with the control group, the TPC release of lotus leaves under vacuum microwave treatment were higher for simulated gastric fluid treatment. But the TPC release of boiling treated samples was lower than control group. There was no change in the release of the lotus leaf TPC treated by hygrothermal steam treatment of simulated gastric fluid. However, the total flavonoid contents(TFC) release of different heating groups was lower than control group. Both the TPC and TFC release of lotus leaves treated by different heating methods were increased under the simulated intestinal fluid treatment. The FRAP antioxidant capacities of lotus leaves treated by vacuum microwave and hygrothermal steam treatments were increased after simulated gastric fluid digestion, but the FRAP antioxidant capacities of lotus leaves treated by boiling were reduced. The FRAP antioxidant capacities of lotus leaves treated by vacuum microwave were increased after simulated intestinal fluid digestion. The ABTS radical scavenging of simulated gastric fluid digested microwave treated lotus leaves were lower than that treated by deionized water. However, compared with the control group, the ABTS radical scavenging of lotus leaves treated by three different heating treatments were all increased after simulated intestinal fluid digestion. The results of the present study could provide technical support for the utilization of lotus leaf.
In order to study the effects of heating treatments on the phenolic compounds release and antioxidant activity of lotus leaf during simulated digestion, vacuum microwave, hygrothermal steam and boiling treatments on different growth stages lotus leaf were investigated. The results showed that the release of phenolic substances of lotus leaves was positively correlated with the diameter of the sample, the highest release of total phenolic content(TPC) of 56 cm leaves diameter. Under the different simulated gastric fluid treatment and different heat treatment, the total phenolic contents, total flavonoid contents, the antioxidant capacity of FRAP( ferric ion reducing antioxidant power) and the ABTS(2, 2 -azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid) radical scavenging was the highest in V56 lotus leave by vacuum microwave. Compared with the control group, the TPC release of lotus leaves under vacuum microwave treatment were higher for simulated gastric fluid treatment. But the TPC release of boiling treated samples was lower than control group. There was no change in the release of the lotus leaf TPC treated by hygrothermal steam treatment of simulated gastric fluid. However, the total flavonoid contents(TFC) release of different heating groups was lower than control group. Both the TPC and TFC release of lotus leaves treated by different heating methods were increased under the simulated intestinal fluid treatment. The FRAP antioxidant capacities of lotus leaves treated by vacuum microwave and hygrothermal steam treatments were increased after simulated gastric fluid digestion, but the FRAP antioxidant capacities of lotus leaves treated by boiling were reduced. The FRAP antioxidant capacities of lotus leaves treated by vacuum microwave were increased after simulated intestinal fluid digestion. The ABTS radical scavenging of simulated gastric fluid digested microwave treated lotus leaves were lower than that treated by deionized water. However, compared with the control group, the ABTS radical scavenging of lotus leaves treated by three different heating treatments were all increased after simulated intestinal fluid digestion. The results of the present study could provide technical support for the utilization of lotus leaf.
引文
[1] Li F,Sun X Y,Li X W,Yang T,Qi L.W.Enrichment and separation of quercetin-3-O-β-D-glucuronide from lotus leaves (Nelumbo nucifera gaertn.) and evaluation of its anti-inflammatory effect [J].Journal of Chromatography B,2017,1040:186-191
[2] Zhu M Z,Wu W,Jiao L L,Yang P F,Guo M Q.Analysis of flavonoids in lotus (Nelumbo nucifera) leaves and their antioxidant activity using macroporous resin chromatography coupled with LC-MS/MS and antioxidant biochemical assays [J].Molecules,2015,20(6):10553-10565
[3] Huang B,Ban X,He J,Tong J,Tian J,Wang Y.Comparative analysis of essential oil components and antioxidant activity of extracts of Nelumbo nucifera from various areas of China [J].Journal of Agricultural and Food Chemistry,2010,58(1):441-448
[4] Su Q J,Lu Z Z,Lu Z Z,Deng Q Y,Wei B M.Alcoholic extract of lotus leaves improves lipid profile in rats with HIV protease inhibitor-induced dyslipidaemia [J].West Indian Medical Journal,2015,64(3):195-200
[5] Lee D B,Kim D H,Je J Y.Antioxidant and cytoprotective effects of lotus (Nelumbo nucifera) leaves phenolic fraction [J].Preventive Nutrition & Food Science,2015,20(1):22-28
[6] Wu C H,Yang M Y,Chan K C,Chung P J,Ou T T,Wang C J.Improvement in high-fat diet-induced obesity and body fat accumulation by a Nelumbo nucifera leaf flavonoid-rich extract in mice [J].Journal of Agricultural and Food Chemistry,2010,58(11):7075-7081
[7] Kashiwada Y,Aoshima A,Ikeshiro Y,Chen Y P,Furukawa H,Itoigawa M,Fujioka T,Mihashi K,Cosentino L M,Morris-Natschke S L,Lee K H.Anti-HIV benzylisoquinoline alkaloids and flavonoids from the leaves of Nelumbo nucifera and structure-activity correlations with related alkaloids [J].Bioorganic & Medicinal Chemistry,2005,13(2):443-448
[8] Nakamura S,Nakashima S,Tanabe G,Oda Y,Yokota N,Fujimoto K,Matsumoto T,Sakuma R,Ohta T,Ogaw,K,Nishida S,Miki H,Matsuda H,Muraoka O,Yoshikawa M.Alkaloid constituents from flower buds and leaves of sacred lotus (Nelumbo nucifera) with melanogenesis inhibitory activity in B16 melanoma cells [J].Bioorganic & Medicinal Chemistry,2013,21(3):779-787
[9] Naili Mahboba B,Alghazeer Rabia O,Saleh Nabil A,Al-Najjar Asma Y.Evaluation of antibacterial and antioxidant activities of Artemisia campestris(Astraceae)and Ziziphus lotus(Rhamnacea) [J].Arabian Journal of Chemistry,2010,3(2):79-84
[10] Subashini R,Rajadurai M.Evaluation of cardioprotective efficacy of Nelumbo nucifera leaf extract on isoproterenol-induced myocardial infarction in wistar rats [J].International Journal of Pharma & Bio Sciences,2011,2(4):285-294
[11] 许惠玲,蔡为荣,曹天亮,王伟霜.荷叶多酚提取优化及其在黄酒中的应用 [J].食品工业科技,2015,36(8):277-281
[12] 李梦杰,刘苏珍,周斌,陈振华.RP-HPLC法同时测定荷叶颗粒中3种有效成分的含量 [J].中国药房,2016,27(18):2532-2534
[13] Grabber J H,Zeller W E,Mueller-Harvey Ⅰ.Acetone enhances the direct analysis of procyanidin-and prodelphinidin-based condensed tannins in lotus species by the butanol-HCl-iron assay [J].Journal of Agricultural & Food Chemistry,2013,61(11):2669-2678
[14] Chen S,Xiang Y,Deng J,Liu Y L,Li S H.Simultaneous analysis of anthocyanin and non-anthocyanin flavonoid in various tissues of different lotus (Nelumbo) cultivars by HPLC-DAD-ESI-MS(n) [J].PLoS One,2013,8(4):e62291
[15] 孙建,蔡为荣,谢亮亮,许惠玲,孙涛涛,田正.荷叶多酚体外抗氧化活性研究 [J].安徽工程大学学报,2016,31(4):1-5
[16] 刘慧娟,郑云展,陈燕霞,石从桢,苏东晓.微波真空干制加工对荷叶茶酚类物质含量及其抗氧化活性的影响 [J].食品科学技术学报,2016,34(3):40-45
[17] Kratchanova M,Denev P,Ciz M,Lojek A,Mihailov A.Evaluation of antioxidant activity of medicinal plants containing polyphenol compounds.Comparison of two extraction systems [J].Acta Biochimica Polonica,2010,57(2):229-234
[18] 董丽红,张瑞芬,肖娟,邓媛元,张雁,刘磊,黄菲,魏振永,张名位.荔枝果肉不同酚类成分群的分离及其抗氧化活性 [J].中国农业科学,2016,49(20):4004-4015
[19] Su D X,Zhang R F,Hou F L,Zhang M W,Guo J X,Huang F,Deng Y Y,Wei Z C.Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents [J].BMC Complementary and Alternative Medicine,2014,14(1):9
[20] Ozdal T,Capanoglu E,Altay F.A review on protein-phenolic interactions and associated changes [J].Food Research International,2013,51(2):954-970
[21] 李杰,董丽红,苏东晓,黄菲,张雁.体外消化对银杏果酚类物质含量及其抗氧化活性的影响 [J].食品科技,2018,43(6):98-104
[22] Su D X,Li N,Chen M,Yuan Y,He S,Wang Y,Wu Q H,Li L,Yang H L,Zeng Q Z.Effects of in vitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages[J].International Journal of Food Science & Technology,2018,57(3):1631-1639
[23] Ji H F,Du A L,Zhang L G,Li S,Yang M G,Li B.Effects of drying methods on antioxidant properties and phenolic content in white button mushroom [J].International Journal of Food Engineering,2012,8(3):1-14
[24] Orphanides A,Goulas Ⅴ,Gekas Ⅴ.Effect of drying method on the phenolic content and antioxidant capacity of spearmint[J].Czech Journal of Food Science,2013,31(5):509-513
[25] Nowak D,Lewicki P P.Infrared drying of apple slices [J].Innovative Food Science & Emerging Technologies,2004,5(3):353-360
[26] 郑慧,郑淘,王睿捷,唐锦瑶,绍欣欣,李顺祥.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,(7):59-64
[27] 赵昕岚,邓放明.荷叶中总黄酮和荷叶碱含量变化规律 [J].食品与机械,2013,29(2):37-40
[28] Fu T J,Abbott U R,Hatzos C.Digestibility of food allergens and nonallergenic proteins in Simulated gastric fluid and simulated intestinal fluid-a comparative study [J].Journal of Agricultural and Food Chemistry,2002,50(24):7154-7160
[29] Hossain M A,Rahman S M M.Total phenolics flavonoids and antioxidant activity of tropical fruit pineapple [J].Food Research International,2011,44(3):672-676
[30] Thaipong K,Boonprakob U,Crosby K,Cisneros-Zevallos L,Byrne D H.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
[31] 孙丹,黄士淇,蔡圣宝.不同加工方式对苦荞中总酚、总黄酮及抗氧化性的影响[J].食品与发酵工业,2016,42(1):141-147
[32] 牛丽影,刘夫国,李大婧,刘春泉.热处理对乳熟期玉米汁挥发性风味成分的影响[J].核农学报,2014,28(3):446-452
[33] 史瑞婕,郭李萌,陈振家,常明昌,孟俊龙,刘靖宇,冯翠萍.热处理对双孢蘑菇质构特性和成分的影响[J].核农学报,2018,32(6):1162-1170
[34] Peleg H,Naim M,Rouseff R L,Zehavi U.Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi)[J].Journal of the Science of Food and Agriculture,1991,57(3):417-426
[35] Alongi M,Verardo G,Gorassini A and Anese M.Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice[J].LWT-Food Science and Technology,2018,98:366-371
[36] Koehnlein E A,Koehnlein E M,Correa R C,Nishida V S,Correa V G,Bracht A,Peralta R M.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
[37] 封易成,牟德华.体外模拟胃肠消化过程中山楂的活性成分及抗氧化性规律[J].食品科学,2018,39(7):139-145
[38] Arroyo-Maya Ⅰ J,Campos-Teran J,Hernandez-Arana A,McClements D J.Characterization of flavonoid-protein interactions using fluorescence spectroscopy:Binding of pelargonidin to dairy proteins [J].Food Chemistry,2016,213:431-439
[39] Islam T,Yu X M,Badwal T S,Xu B J.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
[2] Zhu M Z,Wu W,Jiao L L,Yang P F,Guo M Q.Analysis of flavonoids in lotus (Nelumbo nucifera) leaves and their antioxidant activity using macroporous resin chromatography coupled with LC-MS/MS and antioxidant biochemical assays [J].Molecules,2015,20(6):10553-10565
[3] Huang B,Ban X,He J,Tong J,Tian J,Wang Y.Comparative analysis of essential oil components and antioxidant activity of extracts of Nelumbo nucifera from various areas of China [J].Journal of Agricultural and Food Chemistry,2010,58(1):441-448
[4] Su Q J,Lu Z Z,Lu Z Z,Deng Q Y,Wei B M.Alcoholic extract of lotus leaves improves lipid profile in rats with HIV protease inhibitor-induced dyslipidaemia [J].West Indian Medical Journal,2015,64(3):195-200
[5] Lee D B,Kim D H,Je J Y.Antioxidant and cytoprotective effects of lotus (Nelumbo nucifera) leaves phenolic fraction [J].Preventive Nutrition & Food Science,2015,20(1):22-28
[6] Wu C H,Yang M Y,Chan K C,Chung P J,Ou T T,Wang C J.Improvement in high-fat diet-induced obesity and body fat accumulation by a Nelumbo nucifera leaf flavonoid-rich extract in mice [J].Journal of Agricultural and Food Chemistry,2010,58(11):7075-7081
[7] Kashiwada Y,Aoshima A,Ikeshiro Y,Chen Y P,Furukawa H,Itoigawa M,Fujioka T,Mihashi K,Cosentino L M,Morris-Natschke S L,Lee K H.Anti-HIV benzylisoquinoline alkaloids and flavonoids from the leaves of Nelumbo nucifera and structure-activity correlations with related alkaloids [J].Bioorganic & Medicinal Chemistry,2005,13(2):443-448
[8] Nakamura S,Nakashima S,Tanabe G,Oda Y,Yokota N,Fujimoto K,Matsumoto T,Sakuma R,Ohta T,Ogaw,K,Nishida S,Miki H,Matsuda H,Muraoka O,Yoshikawa M.Alkaloid constituents from flower buds and leaves of sacred lotus (Nelumbo nucifera) with melanogenesis inhibitory activity in B16 melanoma cells [J].Bioorganic & Medicinal Chemistry,2013,21(3):779-787
[9] Naili Mahboba B,Alghazeer Rabia O,Saleh Nabil A,Al-Najjar Asma Y.Evaluation of antibacterial and antioxidant activities of Artemisia campestris(Astraceae)and Ziziphus lotus(Rhamnacea) [J].Arabian Journal of Chemistry,2010,3(2):79-84
[10] Subashini R,Rajadurai M.Evaluation of cardioprotective efficacy of Nelumbo nucifera leaf extract on isoproterenol-induced myocardial infarction in wistar rats [J].International Journal of Pharma & Bio Sciences,2011,2(4):285-294
[11] 许惠玲,蔡为荣,曹天亮,王伟霜.荷叶多酚提取优化及其在黄酒中的应用 [J].食品工业科技,2015,36(8):277-281
[12] 李梦杰,刘苏珍,周斌,陈振华.RP-HPLC法同时测定荷叶颗粒中3种有效成分的含量 [J].中国药房,2016,27(18):2532-2534
[13] Grabber J H,Zeller W E,Mueller-Harvey Ⅰ.Acetone enhances the direct analysis of procyanidin-and prodelphinidin-based condensed tannins in lotus species by the butanol-HCl-iron assay [J].Journal of Agricultural & Food Chemistry,2013,61(11):2669-2678
[14] Chen S,Xiang Y,Deng J,Liu Y L,Li S H.Simultaneous analysis of anthocyanin and non-anthocyanin flavonoid in various tissues of different lotus (Nelumbo) cultivars by HPLC-DAD-ESI-MS(n) [J].PLoS One,2013,8(4):e62291
[15] 孙建,蔡为荣,谢亮亮,许惠玲,孙涛涛,田正.荷叶多酚体外抗氧化活性研究 [J].安徽工程大学学报,2016,31(4):1-5
[16] 刘慧娟,郑云展,陈燕霞,石从桢,苏东晓.微波真空干制加工对荷叶茶酚类物质含量及其抗氧化活性的影响 [J].食品科学技术学报,2016,34(3):40-45
[17] Kratchanova M,Denev P,Ciz M,Lojek A,Mihailov A.Evaluation of antioxidant activity of medicinal plants containing polyphenol compounds.Comparison of two extraction systems [J].Acta Biochimica Polonica,2010,57(2):229-234
[18] 董丽红,张瑞芬,肖娟,邓媛元,张雁,刘磊,黄菲,魏振永,张名位.荔枝果肉不同酚类成分群的分离及其抗氧化活性 [J].中国农业科学,2016,49(20):4004-4015
[19] Su D X,Zhang R F,Hou F L,Zhang M W,Guo J X,Huang F,Deng Y Y,Wei Z C.Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents [J].BMC Complementary and Alternative Medicine,2014,14(1):9
[20] Ozdal T,Capanoglu E,Altay F.A review on protein-phenolic interactions and associated changes [J].Food Research International,2013,51(2):954-970
[21] 李杰,董丽红,苏东晓,黄菲,张雁.体外消化对银杏果酚类物质含量及其抗氧化活性的影响 [J].食品科技,2018,43(6):98-104
[22] Su D X,Li N,Chen M,Yuan Y,He S,Wang Y,Wu Q H,Li L,Yang H L,Zeng Q Z.Effects of in vitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages[J].International Journal of Food Science & Technology,2018,57(3):1631-1639
[23] Ji H F,Du A L,Zhang L G,Li S,Yang M G,Li B.Effects of drying methods on antioxidant properties and phenolic content in white button mushroom [J].International Journal of Food Engineering,2012,8(3):1-14
[24] Orphanides A,Goulas Ⅴ,Gekas Ⅴ.Effect of drying method on the phenolic content and antioxidant capacity of spearmint[J].Czech Journal of Food Science,2013,31(5):509-513
[25] Nowak D,Lewicki P P.Infrared drying of apple slices [J].Innovative Food Science & Emerging Technologies,2004,5(3):353-360
[26] 郑慧,郑淘,王睿捷,唐锦瑶,绍欣欣,李顺祥.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,(7):59-64
[27] 赵昕岚,邓放明.荷叶中总黄酮和荷叶碱含量变化规律 [J].食品与机械,2013,29(2):37-40
[28] Fu T J,Abbott U R,Hatzos C.Digestibility of food allergens and nonallergenic proteins in Simulated gastric fluid and simulated intestinal fluid-a comparative study [J].Journal of Agricultural and Food Chemistry,2002,50(24):7154-7160
[29] Hossain M A,Rahman S M M.Total phenolics flavonoids and antioxidant activity of tropical fruit pineapple [J].Food Research International,2011,44(3):672-676
[30] Thaipong K,Boonprakob U,Crosby K,Cisneros-Zevallos L,Byrne D H.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
[31] 孙丹,黄士淇,蔡圣宝.不同加工方式对苦荞中总酚、总黄酮及抗氧化性的影响[J].食品与发酵工业,2016,42(1):141-147
[32] 牛丽影,刘夫国,李大婧,刘春泉.热处理对乳熟期玉米汁挥发性风味成分的影响[J].核农学报,2014,28(3):446-452
[33] 史瑞婕,郭李萌,陈振家,常明昌,孟俊龙,刘靖宇,冯翠萍.热处理对双孢蘑菇质构特性和成分的影响[J].核农学报,2018,32(6):1162-1170
[34] Peleg H,Naim M,Rouseff R L,Zehavi U.Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi)[J].Journal of the Science of Food and Agriculture,1991,57(3):417-426
[35] Alongi M,Verardo G,Gorassini A and Anese M.Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice[J].LWT-Food Science and Technology,2018,98:366-371
[36] Koehnlein E A,Koehnlein E M,Correa R C,Nishida V S,Correa V G,Bracht A,Peralta R M.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
[37] 封易成,牟德华.体外模拟胃肠消化过程中山楂的活性成分及抗氧化性规律[J].食品科学,2018,39(7):139-145
[38] Arroyo-Maya Ⅰ J,Campos-Teran J,Hernandez-Arana A,McClements D J.Characterization of flavonoid-protein interactions using fluorescence spectroscopy:Binding of pelargonidin to dairy proteins [J].Food Chemistry,2016,213:431-439
[39] Islam T,Yu X M,Badwal T S,Xu B J.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