Correa Vanesa G, Gonçalves Geferson A, de Sá-Nakanishi Anacharis B, Ferreira Isabel C F R, Barros Lillian, Dias Maria I, Koehnlein Eloá A, de Souza Cristina G M, Bracht Adelar, Peralta Rosane M
Department of Biochemistry, State University of Maringá, Paraná, Brazil; Graduate Program in Food Science, State University of Maringá, Paraná, Brazil.
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal.
Food Chem. 2017 Dec 15;237:453-460. doi: 10.1016/j.foodchem.2017.05.125. Epub 2017 May 25.
Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.
马黛茶（巴拉圭冬青）是一种在南美洲自然生长的植物。用其叶子和细茎可制备出不同种类的饮品（马黛茶、马黛茶冷饮和马黛茶热饮），所有这些饮品都富含生物活性物质。本研究的目的是评估体外胃肠消化和结肠发酵对多酚稳定性以及马黛茶饮品抗氧化、抗菌和抗肿瘤活性的影响。酚类色谱图谱显示，体外消化和结肠发酵均导致制剂中3,5 - O - 二咖啡酰奎尼酸和5 - O - 咖啡酰奎尼酸显著减少。然而，3 - O - 咖啡酰奎尼酸、4 - O - 咖啡酰奎尼酸和丹酚酸I在所有制剂中仅受到轻微影响。尽管植物化学物质含量有所下降，但马黛茶饮品仍保持其抗氧化、抗菌和抗肿瘤等功能特性。
