McDougall G J, Fyffe S, Dobson P, Stewart D
Quality, Health and Nutrition Programme, Genes to Products Theme, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK.
Phytochemistry. 2005 Nov;66(21):2540-8. doi: 10.1016/j.phytochem.2005.09.003. Epub 2005 Oct 20.
The stability of anthocyanins from red wine was assessed using an in vitro digestion system that simulated the physiochemical changes that occur in the upper gastrointestinal tract. Anthocyanins in red wine were stable to gastric conditions whereas there was a small loss in total phenol content. After pancreatic digestion, the total anthocyanins were very poorly recovered compared to the bulk phenols in the IN sample, which was previously described as the "serum-available" fraction, and the majority of the anthocyanins and phenols were recovered in the OUT fraction, previously described as the "colon-available" fraction. Removing alcohol from the wine samples prior to the procedure did not markedly affect this pattern. The composition of anthocyanins in the post gastric, IN and OUT samples was analysed using liquid chromatography mass-spectrometry. The red wine used contained over 20 identifiable anthocyanins of which the main components were 3-O-glucosides of malvidin, peonidin, petundin, delphidin and cyanidin. Coumaroylated-glucoside derivatives of malvidin, petundin, peonidin, and delphinidin were observed and acetylated glucosides of peonidin, petundin and malvidin were also identified. Anthocyanins with modified aglycones similar to vitisin A derivatives of delphinidin, peonidin, petunidin and malvidin were also identified. After the in vitro digestion procedure, only five anthocyanins could be detected in the IN (serum-available) and the OUT (colon-available) fractions, which were confirmed as malvidin-3-O-glucoside and the vitisin A adducts of malvidin-3-O-glucoside, malvidin-3-O-acetylglucoside, malvidin-3-O-coumaroylglucoside and peonidin-3-O-glucoside. Malvidin-3-O-glucoside was recovered at 0.2% in the IN fraction and 0.9% in the OUT fraction. However, the vitisin derivatives were much more stable to pancreatic digestion. Assuming that the vitisin A derivatives display similar biological properties to their parent anthocyanins, their enhanced gastrointestinal stability could lead to enhanced bioavailability and bio-effectiveness in vivo.
使用体外消化系统评估了红葡萄酒中花色苷的稳定性，该系统模拟了上消化道中发生的物理化学变化。红葡萄酒中的花色苷在胃部条件下稳定，而总酚含量有少量损失。胰腺消化后，与之前描述为“血清可利用”部分的IN样品中的大部分酚类相比，总花色苷的回收率非常低，并且大部分花色苷和酚类在之前描述为“结肠可利用”部分的OUT部分中被回收。在该程序之前从葡萄酒样品中去除酒精并没有明显影响这种模式。使用液相色谱 - 质谱法分析了胃后、IN和OUT样品中花色苷的组成。所用的红葡萄酒含有超过20种可识别的花色苷，其中主要成分是锦葵色素、芍药色素、矮牵牛色素、飞燕草色素和矢车菊色素的3 - O - 葡萄糖苷。观察到锦葵色素、矮牵牛色素、芍药色素和飞燕草色素的香豆酰化 - 葡萄糖苷衍生物，并且还鉴定出芍药色素、矮牵牛色素和锦葵色素的乙酰化葡萄糖苷。还鉴定出具有修饰苷元的花色苷，类似于飞燕草色素、芍药色素、矮牵牛色素和锦葵色素的葡萄素A衍生物。在体外消化程序后，在IN（血清可利用）和OUT（结肠可利用）部分中仅检测到五种花色苷，它们被确认为锦葵色素 - 3 - O - 葡萄糖苷以及锦葵色素 - 3 - O - 葡萄糖苷、锦葵色素 - 3 - O - 乙酰葡萄糖苷、锦葵色素 - 3 - O - 香豆酰葡萄糖苷和芍药色素 - 3 - O - 葡萄糖苷的葡萄素A加合物。锦葵色素 - 3 - O - 葡萄糖苷在IN部分中的回收率为0.2％，在OUT部分中的回收率为0.9％。然而，葡萄素衍生物对胰腺消化更稳定。假设葡萄素A衍生物与其母体花色苷具有相似的生物学特性，它们增强的胃肠道稳定性可能导致体内生物利用度和生物有效性的提高。
