体外模拟胃、肠消化对萝卜苗中活性物质、抗氧化功能及代谢差异物的影响
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摘要
为研究胃、肠消化和吸收对萝卜苗营养品质的影响,采用体外模拟胃、肠消化和吸收处理新鲜萝卜苗,分别测定总酚、总酚酸以及硫代葡萄糖苷等活性物质的含量,用亚铁还原能力(FRAP)、DPPH自由基清除能力(DPPH)、还原能力(RP)、抗超氧阴离子能力(ASA)和超氧化物岐化酶活性(SOD)5种方法从不同角度对萝卜苗的总抗氧化能力进行分析,并以代谢组学手段对其它涉及的代谢物质进行鉴定和分析。结果表明,在体外模拟胃消化后,总酚显著上升,总酚酸增多26.53%,而类黄酮和花青素显著降低(分别为33.66%和20.27%),原花青素增加19.15%。硫代葡萄糖苷显著降低(49.18%),异硫氰酸盐显著下降,维生素C的影响不显著,萝卜苗的FRAP、DPPH和RP能力剧烈下降,而ASA能力显著上升,SOD活力影响不显著。体外模拟吸收后,总酚与总酚酸含量降低,原花青素急剧降低(80.35%),萝卜苗的FRAP和RP能力少许回升,而SOD能力显著上升,DPPH能力显著下降(64.77%),ASA能力显著上升(22.05%)。模拟消化萝卜苗与新鲜萝卜苗相比,共鉴定出37种差异物,多以磷脂累积物、有机酸等为主,其中8种物质在模拟胃、肠消化后含量剧烈下降甚至消失,其余物质属于含量急剧上升的物质,这些差异代谢物主要涉及氨基糖代谢、组氨酸代谢、甘油磷脂代谢、淀粉和蔗糖代谢、胆汁酸生物合成、泛醌和其它萜类醌生物合成、不饱和脂肪酸的生物合成等代谢途径。
In order to study the effect of gastrointestinal digestion and absorption on nutritional quality of radish sprouts, fresh radish sprouts were used as object to simulate the digestion and absorption of radish seedlings in vitro,total phenolic content, total phenolic acids, glucosinolates and so on were determined respectively. The total antioxidative capacity of radish sprouts was analyzed from different perspectives by Ferric reducing antioxidant power(FRAP), DPPH radical scavenging power(DPPH), Reducing power(RP), Anti-superoxide anion power(ASA) and superoxide dismutase(SOD) methods, respectively. Metabolomics was used to identify and analyze the other metabolites involved. The results showed that after simulating gastric digestion in vitro, total phenolic content increased significantly, the total phenolic acids increased by 26.53%, flavonoids and anthocyanins decreased significantly(33.66% and 20.27%), procyanidins increased by 19.15%. Glucosinolates significantly reduced(49.18%), isothiocyanates decreased significantly, and vitamin C was insignificant, FRAP, DPPH and RP of radish sprouts decreased sharply, but ASA ability increased significantly,SOD activity was insignificant. After simulated absorption in vitro, the content of total phenolic and total phenolic acids decreased, and procyanidins decreased sharply(80.35%). The ability of FRAP and RP of radish sprouts rose slightly,while SOD increased significantly, DPPH decreased significantly(64.77%) and ASA increased significantly(22.05%).Thirty-seven kinds of different metabolites were identified between simulated digestion samples and phosphate buffer extraction samples, most of which were phospholipid accumulations and organic acids. Among them, eight substances decreased or even disappeared after simulated digestion and the rest of the substances increased sharply. These differential metabolites are mainly involved in the metabolic pathway of amino sugar metabolism, histidine metabolism, glycerophospholipid metabolism, starch and sucrose metabolism, bile acid biosynthesis, ubiquinone and other terpenoid quinone biosynthesis, and unsaturated fatty acid biosynthesis.
In order to study the effect of gastrointestinal digestion and absorption on nutritional quality of radish sprouts, fresh radish sprouts were used as object to simulate the digestion and absorption of radish seedlings in vitro,total phenolic content, total phenolic acids, glucosinolates and so on were determined respectively. The total antioxidative capacity of radish sprouts was analyzed from different perspectives by Ferric reducing antioxidant power(FRAP), DPPH radical scavenging power(DPPH), Reducing power(RP), Anti-superoxide anion power(ASA) and superoxide dismutase(SOD) methods, respectively. Metabolomics was used to identify and analyze the other metabolites involved. The results showed that after simulating gastric digestion in vitro, total phenolic content increased significantly, the total phenolic acids increased by 26.53%, flavonoids and anthocyanins decreased significantly(33.66% and 20.27%), procyanidins increased by 19.15%. Glucosinolates significantly reduced(49.18%), isothiocyanates decreased significantly, and vitamin C was insignificant, FRAP, DPPH and RP of radish sprouts decreased sharply, but ASA ability increased significantly,SOD activity was insignificant. After simulated absorption in vitro, the content of total phenolic and total phenolic acids decreased, and procyanidins decreased sharply(80.35%). The ability of FRAP and RP of radish sprouts rose slightly,while SOD increased significantly, DPPH decreased significantly(64.77%) and ASA increased significantly(22.05%).Thirty-seven kinds of different metabolites were identified between simulated digestion samples and phosphate buffer extraction samples, most of which were phospholipid accumulations and organic acids. Among them, eight substances decreased or even disappeared after simulated digestion and the rest of the substances increased sharply. These differential metabolites are mainly involved in the metabolic pathway of amino sugar metabolism, histidine metabolism, glycerophospholipid metabolism, starch and sucrose metabolism, bile acid biosynthesis, ubiquinone and other terpenoid quinone biosynthesis, and unsaturated fatty acid biosynthesis.
引文
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[2]CISKA E,HONKE J,KOZLOWSKA H.Effect of light conditions on the contents of glucosinolates in germinating seeds of white mustard,red radish,white radish,and rapeseed[J].Journal of Agricultural and Food Chemistry,2008,56(19):9087-9093.
[3]CEVALLOS-CASALS B A,CISNEROS-ZEVALLOSL.Impact of germination on phenolic content and antioxidant activity of 13 edible seed species[J].Food Chemistry,2010,119(4):1485-1490.
[4]SHETTY K.Role of proline-linked pentose phosphate pathway in biosynthesis of plant phenolics for functional food and environmental applications:Areview[J].Process Biochemistry,2004,39(7):789-804.
[5]OAK M,EL BEDOUI J,SCHINI-KERTH V BAntiangiogenic properties of natural polyphenols from red wine and green tea[J].The Journal of Nutritional Biochemistry,2005,16(1):1-8.
[6]YAO L,JIANG Y,SINGANUSONG R,et al Flavonoids in Australian Melaleuca,Guioa,Lophostemon,Banksia and Helianthus honeys and their potential for floral authentication[J].Food Research International,2004,37(2):166-174.
[7]DAVEY M W,Van MONTAGU M,INZE D,et al Plant L-ascorbic acid:Chemistry,function,metabolism,bioavailability and effects of processing[J].Journal of the Science of Food and Agriculture,2000,80(7):825-860.
[8]ABBAOUI B,RIEDL K M,RALSTON R A,et al Inhibition of bladder cancer by broccoli isothiocyanates sulforaphane and erucin:Characterization,metabolism,and interconversion[J].Molecular Nutrition and Food Research,2012,56(11):1675-1687.
[9]POCASAP P,WEERAPREEYAKUL N,BARUSRUXS.Cancer preventive effect of Thai rat-tailed radish(Raphanus sativus L.var.caudatus Alef)[J].Journal of Functional Foods,2013,5(3):1372-1381.
[10]FAHEY J W,TALALAY P.Antioxidant functions of sulforaphane:a potent inducer of Phase II detoxication enzymes[J].Food and Chemical Toxicology,1999,37(9/10):973-979.
[11]胡义东,文良娟.体外模拟胃肠消化对芒果抗氧化成分及其活性的影响[J].南方农业学报,2014(9):1652-1656.
[12]BOUAYED J,HOFFMANN L,BOHN T.Total phenolics,flavonoids,anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties:Bioaccessibility and potential uptake[J].Food Chemistry,2011,128(1):14-21.
[13]熊云霞.体外模拟消化对苹果和梨的抗氧化活性及抗癌细胞增殖活性影响的研究[D].广州:华南理工大学,2013.
[14]ZHOU C,ZHU Y,LUO Y.Effects of sulfur fertilization on the accumulation of health-promoting phytochemicals in radish sprouts[J].Journal of Agricultural and Food Chemistry,2013,61(31):7552-7559.
[15]GAWLIK-DZIKI U,JE ZYNA M,S WIECA M,et al.Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts[J].Food Research International,2012,49(1):469-476
[16]GAWLIK-DZIKI U.Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds[J].Journal of Functional Foods,2012,4(4):872-882.
[17]陈燕霞,陈康,黎珊,等.小驳骨中总黄酮、总酚酸含量测定及其抗氧化活性研究[J].江苏农业科学,2014(4):258-259.
[18]BAHORUN T,LUXIMON-RAMMA A,CROZIERA,et al.Total phenol,flavonoid,proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables[J].Journal of the Science of Food and Agriculture,2004,84(12):1553-1561.
[19]TENG S.Sucrose-specific induction of anthocyanin biosynthesis in Arabidopsis requires the MYB75/PAP1 gene[J].Plant Physiology,2005,139(4):1840-1852.
[20]NAKAMURA Y,IWAHASHI T,TANAKA A,et al.4-(Methylthio)-3-butenyl isothiocyanate,a principal antimutagen in daikon[J].Journal of Agricultural and Food Chemistry,2001,49(12):5755-5760.
[21]LI X,LIN J,GAO Y,et al.Antioxidant activity and mechanism of Rhizoma Cimicifugae[J].Chemistry Central Journal,2012,6(1):140.
[22]GUO J,LEE H L,CHIANG S H,et al.Antioxidant properties of the extracts from different parts of broccoli in Taiwan[J].Journal of Food and Drug Analysis,2001,9(2):5.
[23]D'ARCHIVIO M,FILESI C,Di BENEDETTO R,et al.Polyphenols,dietary sources and bioavailability[J].Annali Dellistituto Superiore Di Sanita,2007,43(4):348-361.
[24]GIL-IZQUIERDO A,GIL M I,FERRERES F,et al.In vitro availability of flavonoids and other phenolics in orange juice[J].Journal of Agricultural and Food Chemistry,2001,49(2):1035-1041.
[25]VALLEJO F,GIL-IZQUIERDO A,PEREZ-VI-CENTE A,et al.In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds,glucosinolates,and vitamin C[J].Journal of Agricultural and Food Chemistry,2004,52(1):135-138.
[26]GIL-IZQUIERDO A,ZAFRILLA P,TOMAS-BAR-BERAN F A.An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract[J].European Food Research and Technology,2002,214(2):155-159.
[27]HOLLMAN P C,VRIES J H D,LEEUWEN S DV,et al.Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers[J].American Journal of Clinical Nutrition,1995,62(6):1276-1282.
[28]HOLLMAN P,KATAN M.Health effects and bioavailability of dietary flavonols[J].Free Radical Research,1999,31(Supp 1):75-80.
[29]OLTHOF M R,HOLLMAN P C,KATAN M BChlorogenic acid and caffeic acid are absorbed in humans[J].Journal of Nutrition,2001,131(1):66-71.
[30]PEREZ-VICENTE A,GIL-IZQUIERDO A,GARCIA-VIGUERA C.In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds,anthocyanins,and vitamin C[J].Journal of Agricultural and Food Chemistry,2002,50(8):2308-2312.