Mandalari Giuseppina, Vardakou Maria, Faulks Richard, Bisignano Carlo, Martorana Maria, Smeriglio Antonella, Trombetta Domenico
Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Sal. Sperone 31, 98166 Messina, Italy.
The Model Gut, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK.
Nutrients. 2016 Sep 15;8(9):568. doi: 10.3390/nu8090568.
The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.
本研究的目的是量化天然（NS）和焯烫（BS）杏仁皮在胃肠道（GIT）中释放多酚的速率和程度。使用了一种动态胃消化模型，该模型能真实模拟人的胃部。为了确定食物基质对多酚生物可及性的影响，NS和BS分别在水中消化（WT）或加入自制饼干（HB）、脆面包（CB）和全脂牛奶（FM）中进行消化。酚酸是生物可及性最高的类别（NS释放率为68.5%，BS释放率为64.7%）。胃加十二指肠消化后，WT增加了NS中黄烷-3-醇（p<0.05）和黄酮醇（p<0.05）的释放，而CB和HB是BS更好的载体。FM降低了消化介质中多酚的回收率、游离总酚含量和抗氧化状态，表明酚类化合物可能与食物基质中的蛋白质结合。杏仁皮中生物活性成分的释放可以解释食用杏仁带来的有益效果。
