Peters Catrina M, Green Rodney J, Janle Elsa M, Ferruzzi Mario G
Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907.
Food Res Int. 2010 Jan 1;43(1):95-102. doi: 10.1016/j.foodres.2009.08.016.
In order to investigate the impact of common food ingredients on catechin absorption, green tea (GT) extract (50 mg) was formulated plain, with sucrose (GT+S), with ascorbic acid (GT+AA) and with sucrose and ascorbic acid (GT+S+AA). Bioavailability and bioaccessibility were assessed in Sprague Dawley rats and an in vitro digestion/Caco-2 cell model respectively. Absorption of epigallocatechin (EGC) and epigallocatechin gallate (EGCG) was significantly (P<0.05) enhanced in GT+S+AA formulations (AUC(0-6h)= 3237.0 and 181.8 pmolh/L plasma respectively) relative to GT control (AUC(0-6h) = 1304.1 and 61.0 pmolh/L plasma respectively). In vitro digestive recovery was higher for EGC and epicatechin (EC) (∼51-53%) relative to EGCG and epicatechin gallate (ECG) (< 20%) and was modestly enhanced in GT+S and GT+S+AA formulations. Accumulation of EGC, EGCG and ECG by Caco-2 cells was significantly (P<0.05) higher from GT+S+AA compared to other formulations while retention of catechins was enhanced in presence of ascorbic acid. These data suggest that formulation with sucrose and ascorbic acid may improve catechin bioavailability by enhancing bioaccessibility and intestinal uptake from tea.
为了研究常见食品成分对儿茶素吸收的影响，分别将绿茶（GT）提取物（50毫克）制成普通形式、添加蔗糖（GT+S）、添加抗坏血酸（GT+AA）以及添加蔗糖和抗坏血酸（GT+S+AA）的形式。分别在斯普拉格-道利大鼠体内和体外消化/Caco-2细胞模型中评估生物利用度和生物可及性。与GT对照组（血浆AUC(0-6h)分别为1304.1和61.0 pmolh/L）相比，GT+S+AA制剂中表没食子儿茶素（EGC）和表没食子儿茶素没食子酸酯（EGCG）的吸收显著增强（P<0.05）（血浆AUC(0-6h)分别为3237.0和181.8 pmolh/L）。相对于EGCG和儿茶素没食子酸酯（ECG）（<20%），EGC和表儿茶素（EC）的体外消化回收率更高（约51-53%），并且在GT+S和GT+S+AA制剂中略有提高。与其他制剂相比，Caco-2细胞对GT+S+AA中EGC、EGCG和ECG的积累显著更高（P<0.05），而在抗坏血酸存在的情况下儿茶素的保留有所增强。这些数据表明，添加蔗糖和抗坏血酸的制剂可能通过提高生物可及性和茶叶在肠道的摄取来改善儿茶素的生物利用度。
