Institute of Technical Biochemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Łódź, Poland.
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland.
Biomed Res Int. 2014;2014:365738. doi: 10.1155/2014/365738. Epub 2014 Jan 19.
Red cabbage is, among different vegetables, one of the major sources of anthocyanins. In the present study an in vitro digestion method has been used to assay the influence of the physiological conditions in the stomach and small intestine, as well as faecal microflora on anthocyanins stability in red cabbage and anthocyanin-rich extract. The recovery of anthocyanins during in vitro gastrointestinal digestion was strongly influenced by food matrix. The results showed that other constituents present in cabbage enhanced the stability of anthocyanins during the digestion. The amount of anthocyanins (HPLC method) and antioxidant capacity (ABTS and FRAP assays) strongly decreased after pancreatic-bile digestion in both matrices but total phenolics content (Folin-Ciocalteu assay) in these digestions was higher than in initial samples. Incubation with human faecal microflora caused further decline in anthocyanins content. The results obtained suggest that intact anthocyanins in gastric and products of their decomposition in small and large intestine may be mainly responsible for the antioxidant activity and other physiological effects after consumption of red cabbage.
红甘蓝是各种蔬菜中花青素的主要来源之一。本研究采用体外消化法研究了胃和小肠中的生理条件以及粪便微生物群对红甘蓝和富含花青素的提取物中花青素稳定性的影响。体外胃肠道消化过程中花青素的回收率受食物基质的强烈影响。结果表明，甘蓝中的其他成分在消化过程中增强了花青素的稳定性。在两种基质中，经过胰胆消化后，花青素的含量（HPLC 法）和抗氧化能力（ABTS 和 FRAP 测定法）均显著下降，但这些消化物中的总酚含量（福林-考尔特尔测定法）高于初始样品。与人粪便微生物群孵育会导致花青素含量进一步下降。研究结果表明，完整的花青素在胃中以及其在小肠和大肠中的分解产物可能是食用红甘蓝后其发挥抗氧化活性和其他生理作用的主要原因。
