FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (21): 58-64.doi: 10.7506/spkx1002-6630-20180920-214

• Basic Research • Previous Articles     Next Articles

Effect of Xanthan Gum on Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion

LI Zhanming, CAI Hongli, LIANG Yi, MAO Hao, LIAO Hanxue, YU Yue, ZHOU Dongren   

  1. (1. College of Life Sciences, China Jiliang University, Hangzhou 310018, China; 2. Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; 3. Key Laboratory of Fish Health and Nutrition of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, China)
  • Online:2019-11-15 Published:2019-12-02

Abstract: Objective: Flavone C-glycosides?of bamboo leaves are susceptible to degradation during gastrointestinal digestion, leading to low bioaccessibility. Given this background, this study evaluated the changes in the bioaccessiblity of four flavone?C-glycosides (orientin, isoorientin, vitexin, and isovitexin)?present in the 80% ethanol extract of bamboo leaves at various stages of simulated gastrointestinal digestion in the presence of xanthan gum. Methods: Simulated digestion was carried out in the presence and absence of xanthan gum. The changes in flavone C-glycoside concentrations were analyzed by ultra-high performance liquid chromatography (UPLC). Results: Addition of xanthan gum significantly attenuated the degradation of flavone C-glycosides during the digestion process. The?oral, gastric and intestinal?phases had different impacts on the bioaccessibility of flavone C-glycosides. Xanthan gum could significantly enhance the bioaccessibility of the four flavonoid C-glycosides, especially vitexin and isovitexin. The concentrations of isovitexin and vitexin in the xanthan gum group decrease by 62% and 59% after intestinal digestion, respectively, which were much lower than those (decrease by 84% and 80%) observed in the presence of xanthan gum. Conclusion: Xanthan gum can significantly improve the bioaccessibility of bamboo leaf flavone?C-glycosides during simulated in vitro digestion, suggesting promising applications for the development of functional products.

Key words: flavonoids, ultra-high performance liquid chromatography, simulated in vitro gastrointestinal digestion, bioaccessibility, xanthan gum

CLC Number: