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Food Science and Human Wellness 2024年第2期13卷 1079-1092页

作者： Qingqing Xu Weifei Wang Dongxiao Sun-Waterhouse Qian Zou Menglei Yan Xuan Liu Dongming Lan Yonghua Wang School of Food Science and Engineering South China University of TechnologyGuangzhou 510640China Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural SciencesGuangzhou 510610China School of Chemical Sciences The University of AucklandPrivate Bag 92019New Zealand Guangdong Youmei Institute of Intelligent Bio-manufacturing Co. Ltd.Foshan 528200China

The in vitro digestion models mimicking the gastrointestinal(GI)tract of general population and lipid indigestion patients(with lower levels of bile salts or pancreatic lipase)were selected to investigate whether diacylglycerols(DAGs)are potential good lipid sources for these *** oil-based DAG(LD)and linseed oil(LT)were ***-based emulsion((83.74±1.23)%)had higher lipolysis degree than LT-based emulsion((74.47±1.16)%)when monitoring the GI tract of normal population as previously *** conditions seriously decreased the digestive degree of LT-based emulsion((40.23±2.48)%-(66.50±3.70)%)while showed less influence on LD-based emulsion((64.18±2.41)%-(81.85±3.45)%).As opposed to LT-based emulsion,LD-based emulsion exhibited preference for releasing unsaturated fatty acids(especially oleic acid andα-linolenic acid)due to their different glycerolipid ***-based emulsion showed potential for providing lipids and nutrients(including essential fatty acids)for lipid indigestion patients.

关键词： Diacylglycerol in vitro digestion Lipolysis level Cholestatic Exocrine pancreatic insufficiency

Effect of wall-disruption on nutrient composition and in vitro digestion of camellia and lotus bee pollens

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Food Science and Human Wellness 2024年第3期13卷 1567-1577页

作者： Yuan Yuan Shun Zhong Zeyuan Deng Guangyan Li Jinwu Zhang Hongyan Li State Key Laboratory of Food Science and Resources Nanchang UniversityNanchang 330047China Nanchang Tongxin Zichao Biological Engineering Co. Ltd.Nanchang 330052China

The nutrient digestion,absorption and biological activity of bee pollen may be limited due to the complex pollen ***,the effect of superfine grinding technology on the release of nutrients from bee pollen were investigated,and their antioxidant activities and in vitro digestion were explored in this *** showed that the content of nutrients in bee pollen increased after wall *** them,fat content increased by 22.55%-8.31%,protein content increased by 0.54%-4.91%,starch content increased by 36.31%-48.64%,soluble sugar content increased by 20.57%-29.67%,total phenolic acid content increased by 11.73%-86.98%and total flavonoids content increased by 14.29%-24.79%.At the same time,the antioxidant activity increased by 14.84%-46.00%.Furthermore,the active components such as phenolic compounds in the wall-disruption bee pollen were more readily to be released during the in vitro digestion,and easier to be absorbed because of their higher *** activities during in vitro digestion were also improved in walldisruption bee *** findings provide evidence that bee pollen wall disruption was suggested,thus,it is more conducive to exerting the value of bee pollen in functional foods.

关键词： Bee pollen Nutrients Wall disruption Phenolic compounds in vitro digestion

Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2016年第12期17卷 941-951页

作者： Tao BAO Ye WANG Yu-ting LI Vemana GOWD Xin-he NIU Hai-ying YANG Li-shui CHEN Wei CHEN Chong-de SUN Department of Food Science and Nutrition Zhejiang Key Laboratory for Agro-Food Processing Zhejiang University Nutrition and Health Research Institute COFCO Ltd. Laboratory of Fruit Quality Biology Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology the State Agriculture Ministry Laboratory of Horticultural Plant Growth Development and Quality Improvement Zhejiang University

Oxidative stress and diabetes have a tendency to alter protein, lipid, and DNA moieties. One of the strategic methods used to reduce diabetes-associated oxidative stress is to inhibit the carbohydrate-digesting enzymes, thereby decreasing gastrointestinal glucose production. Plant-derived natural antioxidant molecules are considered a therapeutic tool in the treatment of oxidative stress and diabetes. The objective of this study was to identify tartary buckwheat rice flavonoids and evaluate the effect of in vitro digestion on their antioxidant and antidiabetic properties. High performance liquid chromatography（HPLC） analysis indicated the presence of rutin as a major component and quercitrin as a minor component of both digested and non-digested flavonoids. Both extracts showed a significant antioxidant capacity, but digested flavonoids showed reduced activity compared to non-digested. There were some decreases of the antioxidant activities（2,2＇-azino-bis-（3-ethylbenzthiazoline-6-sulfonic acid） diammonium salt（ABTS）, 2,2-diphenyl-1-picrylhydrazy（DPPH） radical, and ferric reducing antioxidant power（FRAP）） of digested tartary buckwheat rice flavonoids compared with non-digested. Flavonoids from both groups significantly inhibited reactive oxygen species（ROS） production and α-glucosidase activity. Both digested and non-digested flavonoids markedly increased glucose consumption and glycogen content in Hep G2 cells. Tartary buckwheat rice flavonoids showed appreciable antioxidant and antidiabetic properties, even after digestion. Tartary buckwheat rice appears to be a promising functional food with potent antioxidant and antidiabetic properties.

关键词： Tartary buckwheat rice Flavonoids in vitro digestion Antioxidant activity Antidiabetic activity

Evaluating the phenolic composition and antioxidant properties of Georgia pecans after in vitro digestion

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FOOD BIOSCIENCE 2023年第1期51卷 1220-1228页

作者： Cheung, Michelle Robinson, Julie A. Greenspan, Phillip Pegg, Ronald B. Univ Georgia Coll Agr & Environm Sci Dept Food Sci & Technol 100 Cedar St Athens GA 30602 USA Univ Georgia Coll Pharm Dept Pharmaceut & Biomed Sci 250 W Green St Athens GA 30602 USA

Acetonic crude extracts from raw and roasted Georgia pecans were prepared and subjected to in vitro gastrointestinal digestion. Digested and undigested extracts of raw pecan phenolics were then separated into low-and high-molecular-weight (LMW and HMW) fractions via Sephadex LH-20 column chromatography;afterwards, they were characterized by RP-HPLC-ESI-MS. The LMW fraction consisted primarily of flavan-3-ols and ellagic acid derivatives and following digestion there was an overall loss in phenolics from 16% to 100%. In the HMW fraction, procyanidins with degrees of polymerization ranging from dimers to hexamers were present. Following digestion, a loss in higher oligomeric procyanidins was observed, along with a significant increase in quantity of dimers. This increase was attributed to the dimerization of (+)-catechin/(-)-epicatechin and the scission of larger procyanidins, mainly tetramers to hexamers. The loss of phenolics following digestion, as seen by HPLC characterization, was reflected in reduced total phenolics content and antioxidant capacity, as determined by selected in vitro antioxidant assays.

关键词： Pecans Phenolic composition Antioxidants in vitro digestion HPLC-ESI-MS

Exploring the effect of in vitro digestion on the phenolics and antioxidant activity of Lycium barbarum fruit extract

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FOOD BIOSCIENCE 2023年第1期51卷 391-396页

作者： Ma, Yi-Long Wang, Yue Wu, Zheng-Fang Mei, Jie Zhang, Wen-Qing Shang, Ya-Fang Thakur, Kiran Wei, Zhao-Jun Hefei Univ Technol Sch Food & Biol Engn Hefei 230009 Peoples R China North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Peoples R China Res Inst Jiangnan Small Pit Brewing Technol Xuancheng 242000 Xuanjiu Peoples R China

To assess the effect of the digestive system on the phenolics and antioxidant capacity of Lycium barbarum fruit, its extract was digested and analyzed in vitro. The results revealed that the phenolics/flavonoids contents and antioxidant capacity in the pH-treated group and digested group generally decreased by 4.39%-21.22% in the oral and intestinal digestions but increased by 1.26%-16.14% in the gastric digestion. The phenolic content and antioxidant capacity were highly correlated in digested groups (r > 0.899, p digestion, implying that they may be the potential functional phenolics of L. barbarum fruit.

关键词： Lycium barbarum Phenolics Antioxidant capacity in vitro digestion

Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages

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Animal Nutrition 2023年第1期12卷 151-158页

作者： Daphne Michels Sarah H.E.Verkempinck Agnese Panozzo Karen Vermeulen Marc E.Hendrickx Liesbet Thijs Tara Grauwet Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre(LFoRCe) Department of Microbial and Molecular Systems(M2S)KU LeuvenLeuven3001Belgium Kemin Animal Nutrition and Health Kemin Europa N.V.Herentals2200Belgium

in vitro digestion studies demonstrate large potential to gain more and quicker insights into the underlying mechanisms of feed additives,allowing the optimization of feed ***,current in vitro digestion models relevant for broiler chickens lack sufficient description in terms of protocols and standardisation ***,no distinction is made between the different life phases of these animals(starter,grower,and finisher).Hence,our research aimed to establish adapted in vitro digestion conditions,corresponding to the 3 life phases in broilers,with specific focus on lipid *** effect of 3 different bile salt concentrations of 2,10,and 20 mM,and 3 different lipase activities of 5,20,and 100 U/mL,on in vitro lipid digestion kinetics were evaluated using a full factorial *** values were selected to represent starter,grower,and finisher birds,*** findings showed that the extent of lipid digestion was mainly influenced by lipase *** rate of lipid digestion was affected by an interplay between bile salt concentration and lipase activity,due to possible lipase inhibition at certain bile salt ***,this work resulted in 3 in vitro lipid digestion models representative for starter,grower,and finisher *** conclusion,this research showed the impact of adapted in vitro digestion conditions on lipid digestion kinetics and thus the need for these conditions relevant for each life phase of broilers.

关键词： Lipolysis Lipase activity Bile salt in vitro digestion Broiler chicken Emulsion

The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products

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Food Bioscience 2022年第3期47卷 1271-1280页

作者： Ayşe Semra Aksoy Muhammet Arici Mustafa Yaman Department of Food Engineering Faculty of Chemical and Metallurgical EngineeringYildiz Technical UniversityIstanbul34220Turkey Department of Nutrition and Dietetics Faculty of Health SciencesIstanbul Sabahattin Zaim UniversityIstanbul34303Turkey

Hardaliye is a non-alcoholic beverage produced from red/black grapes by adding mustard seeds and lactic acid *** this study,it was aimed to determine the total phenolic content(TPC)and total antioxidant capacity(TAC)of hardaliye samples produced with three different grape varieties(Shiraz,Merlot and Cabernet Sauvignon)before and after in vitro digestion,to determine their bioaccessibility,and to investigate their effects on reducing malondialdehyde(MDA)formation in meat *** decreased after in vitro digestion in all three hardaliye samples and their bioaccessibility values were 57.64%,41.54%,and 52.78%(for Shiraz,Merlot,and Cabernet Sauvignon hardaliye,respectively).After in vitro digestion TAC value according to the DPPH method increased in all samples and according to the CUPRAC method decreased in Merlot and Cabernet Sauvignon hardaliye samples,while it increased in the Shiraz *** in vitro digestion,MDA value increased in control meat samples and decreased in the samples treated with hardaliye *** treatment with other beverages was effective in reducing the post-digestion MDA value of some meat samples,the hardaliye samples were more effective in reducing this value and the lowest MDA bioaccessibility(%)values were determined in those treated with hardaliye *** samples with the lowest values were meat doner 1 treated with Shiraz hardaliye(10.27%);burger patties 2 treated with Shiraz hardaliye(22.40%);and meatball 2 treated with Cabernet Sauvignon hardaliye(7.12%).These findings indicate that hardaliye has potential beneficial health effects and can be used for the design of healthy eating patterns due to its lipid oxidation reducing potential in the gastrointestinal tract.

关键词： Hardaliye Antioxidant activity Bioactive property Bioaccessibility in vitro digestion Lipid peroxidation Malondialdehyde Grape Oxidative stress Nutrition

Assessment of the bioaccessibility of phenolics from Australian grown lettuces by in vitro simulated gastrointestinal digestion and colonic fermentation

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Food Bioscience 2022年第4期48卷 225-234页

作者： Min Shi Hanjing Wu Minhao Li Ziyao Liu Xinyu Duan Colin Barrow Frank Dunshea Hafiz A.R.Suleria School of Agriculture and Food Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkville3010VICAustralia Centre for Chemistry and Biotechnology School of Life and Environmental SciencesDeakin UniversityWaurn PondsVIC3217Australia Faculty of Biological Sciences The University of LeedsLeedsUK

Lettuce varieties are rich in phytochemicals with strong antioxidant properties,mainly due to the presence of many phenolic *** health effects of these phenolic compounds are dependent on their bioaccessibility,bioavailability and *** study aimed to evaluate the differences in the content and bioaccessibility of phenolic compounds in green lettuce(iceberg,baby cos,and green little gem)and red lettuce(red oak leaf,lollo rosso,and red little gem),their antioxidant properties and short chain fatty acids(SCFAs)production after in vitro gastrointestinal digestion and colonic *** rosso showed the highest content of phenolic compounds(1.23 mg GAE/g)and flavonoids(0.36 mg QE/g),as well as the antioxidant capacities after gastrointestinal *** colonic fermentation,only baby cos and red little gem showed significantly higher TPC(5.13 mg GAE/g)and TFC(1.95 mg GAE/g),*** phenolic compounds in lettuce were mostly bioaccessible after gastric and small intestinal digestion,except for the kaempferol which relied more on the colonic ***,high percentage of kaempferol still could be found in the colonic fermented residual,probably due to the presence of dietary fiber and the interactions with other *** lettuce varieties achieved the peak production of SCFAs after 16 h,except iceberg which displayed the highest total SCFAs production just after 8 h *** could be inferred that the iceberg(green lettuce)could be more beneficial to gut health while lollo rosso(red lettuce)could contribute more antioxidant properties after consumption.

关键词： Lettuce Phenolic compounds in vitro digestion Colonic fermentation Bioaccessibility SCFAs

Effects of edible whole citrus fruits on endogenous antioxidant enzymes of HepG2 cells

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Food Quality and Safety 2022年第2期6卷 310-317页

作者： Yujing Sun Miaomiao Liu Wenyang Tao Xingqian Ye Peilong Sun College of Food Science and Technology Zhejiang University of TechnologyHangzhouChina Department of Food Science and Nutrition School of Biosystems Engine ering and Food ScienceZhejiang UniversityHangzhouChina

The effects of eating fresh citrus fruits including two varieties of mandarins,one of sweet oranges,one of grapefruit,two of pomelo,and one of kumquat cultivated in China on endogenous antioxidant enzymes were investigated by in vitro digestion and HepG2 *** correlations between enzyme activity and cell uptake of phytochemicals and cellular antioxidant capacities were *** results showed that most fresh citrus fruits increased the endogenous antioxidant ***,Hongroumiyou,Ponkan,and Jinju after digestion significantly increased the activity of catalase(Pdigestion significantly increased glutathione peroxidases(GPxs)activity(P<0.05),while Huyou and satsuma could not increase the activity of GPxs after *** oxidoreductase activity was improved significantly by most of the digested whole citrus fruits except Ponkan(P<0.05)and thioredoxin oxidoreductase added whole citrus fruits had a higher increase than added citrus fruits *** results indicated that edible whole citrus fruits had similar effects as extracts on enzymes.

关键词： Citrus fruit endogenous antioxidant enzymes in vitro digestion polyphenols carotenoids

Effects of heat pump drying temperature and dietary fat on carrot β-carotene bioaccessibility

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International Journal of Agricultural and Biological Engineering 2017年第4期10卷 234-242页

作者： Sun Xiaofei Zhu Wenxue Li Xinling Fan Jinling School of Food and Biological Engineering Jiangsu UniversityZhenjiang 212013China College of Food and Bioengineering Henan University of Science and TechnologyLuoyang 471023China

Dehydration can significantly extend the shelf life of dried carrots and still retain nutrition of provitamin A *** vitro digestion model was used in this study to assess the effect of drying temperatures of heat pump and dietary fat on the bioaccessibility ofβ-carotene in ***,low-speed centrifugation was employed to obtainβ-carotene release rate in *** was applied to obtainβ-carotene micellar rate in micelle *** assays were used as indicators to assess the bioaccessibility of theβ-*** higher drying temperatures had a negative effect on the retention rate ofβ-carotene in carrots,it showed a positive impact on the micellar *** addition,dietary fat significantly increased the release rate and micellar rate ofβ-carotene for both fresh carrots and dried carrot products,with the highest release rate and micellar rate obtained when 10%dietary fat was ***,the heat pump drying process and dietary fat can significantly improve the bioaccessibility ofβ-carotene in carrots,which may increase theβ-carotene bioavailability to human.

关键词： bioaccessibility in vitro digestion β-carotene carrot heat pump drying