体外模拟消化过程中果胶对竹叶黄酮生物可及性的影响

doi:10.7506/spkx1002-6630-20190527-321

食品科学 ›› 2020, Vol. 41 ›› Issue (11): 43-49.doi: 10.7506/spkx1002-6630-20190527-321

体外模拟消化过程中果胶对竹叶黄酮生物可及性的影响

李占明，俞玥，梁奕，田磊，戴煌，徐磊，周冬仁，毛豪

（1.江苏科技大学粮食学院，江苏镇江 212004；2.福州大学生物科学与工程学院，福建福州 350108；3.武汉轻工大学食品科学与工程学院，湖北武汉 430023；4.浙江省淡水水产研究所，浙江湖州 313001）

出版日期:2020-06-15 发布日期:2020-06-22
基金资助:
浙江省淡水水产研究所开放课题（ZJK201912）；浙江省自然科学基金项目（LQ17C200002）；湖州市公益性研究项目（2018GZ28）；福州市“十三五”海洋经济创新发展示范项目（FZHJ19）

Effect of Pectin Addition on the Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion

LI Zhanming, YU Yue, LIANG Yi, TIAN Lei, DAI Huang, XU Lei, ZHOU Dongren, MAO Hao

(1. School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China; 2. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; 3. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 4. Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, China)

Online:2020-06-15 Published:2020-06-22

摘要/Abstract

摘要： 目的：为提高竹叶黄酮化合物在消化过程中的生物可及性，采用体外模拟消化模型，探究果胶的加入对竹叶黄酮生物可及性的影响。方法：采用超高效液相色谱分析有、无果胶存在的条件下，竹叶提取物中4 种竹叶黄酮（异荭草苷、荭草苷、异牡荆素、牡荆素）在不同模拟消化阶段的质量浓度。结果：与未经消化的样品相比，直接消化（未添加果胶）显著降低了竹叶黄酮提取物溶液中4 种竹叶黄酮的质量浓度（P＜0.05），且口腔、胃、肠道模拟消化对竹叶黄酮质量浓度产生不同的影响。与直接消化（未添加果胶组）相比，添加果胶显著提高了竹叶黄酮的生物可及性（P＜0.05），特别是异牡荆素和牡荆素经肠道消化后的生物可及性分别提高了75.1%和80.2%。研究中通过主成分分析和聚类分析阐明了不同处理后4 种竹叶黄酮含量存在不同的聚类趋势。结论：果胶显著影响竹叶黄酮的生物可及性，添加果胶有助于提升竹叶黄酮在消化过程中的稳定性。本研究结果有助于竹叶黄酮类功能食品的开发。

关键词: 竹叶黄酮, 果胶, 超高效液相色谱, 体外胃肠道消化, 聚类分析

Abstract: Objective: In order to improve the digestive bioaccessibility of bamboo leaf flavonoids, this study aimed to clarify the protective effect of pectin on bamboo leaf flavonoids during simulated in vitro gastrointestinal digestion. Methods: The concentrations of isoorientin, orientin, isovitexin and vitexin from bamboo leaves at different stages of digestion in the presence and absence of pectin were determined by ultra-high performance liquid chromatography (UPLC). Results: Compared with the undigested samples, direct digestion (without pectin) significantly decrease in the concentrations of the four C-glycosylflavones (P < 0.05). Moreover, oral, gastric and intestinal digestion had different effects on the flavonoid concentrations. It was highlighted that the bioaccessibility of these flavonoids was significantly improved by pectin treatment (P < 0.05). Especially, the bioaccessibility of isovitexin and vitexin was increased by 75.1% and 80.2%, respectively. Moreover, principal component analysis and cluster analysis demonstrated different cluster tendencies for the four bamboo leaf flavonoids after treatments. Conclusion: Pectin is useful to enhance the bioaccessibility of bamboo leaf C-glycosylflavones, indicating its promising application in functional food products containing these flavonoid compounds.

Key words: bamboo leaf flavonoids, pectin, ultra-high performance liquid chromatography, in vitro gastrointestinal digestion, cluster analysis

中图分类号:

TS201.2

李占明，俞玥，梁奕，田磊，戴煌，徐磊，周冬仁，毛豪. 体外模拟消化过程中果胶对竹叶黄酮生物可及性的影响[J]. 食品科学, 2020, 41(11): 43-49.

LI Zhanming, YU Yue, LIANG Yi, TIAN Lei, DAI Huang, XU Lei, ZHOU Dongren, MAO Hao. Effect of Pectin Addition on the Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion[J]. FOOD SCIENCE, 2020, 41(11): 43-49.

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体外模拟消化过程中果胶对竹叶黄酮生物可及性的影响

Effect of Pectin Addition on the Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion

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