Pérez-Burillo S, Rufián-Henares J A, Pastoriza S
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain.
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
Food Chem. 2018 Jan 15;239:1253-1262. doi: 10.1016/j.foodchem.2017.07.024. Epub 2017 Jul 8.
The antioxidant capacity of food influences its shelf life and human health. To determine this parameter, the corresponding antioxidant species must first be extracted. Current methods don't adequately address this issue since they rely on extractions with organic solvents or on in vitro digestion without a subsequent fermentation. We present an improved protocol to determine the global antioxidant response of foods (GAR+) including both in vitro digestion and fermentation. All samples should be fermented with the same fresh faecal inoculum in order to decrease variability. In addition, the use of a pool of faeces from healthy donors is strongly recommended to improve repeatability. Although most antioxidant capacity is achieved after digestion, in some foods fermentation plays a role. Thus, the GAR+ method provides reliable values of the antioxidant capacity of foods that are closer to their in vivo activity by including the effects of gut microbiota over non-digested nutrients.
食物的抗氧化能力会影响其保质期和人体健康。为了测定这一参数，必须首先提取相应的抗氧化物质。目前的方法未能充分解决这一问题，因为它们依赖于用有机溶剂进行提取或体外消化，而没有后续发酵过程。我们提出了一种改进方案，用于测定食物的整体抗氧化反应（GAR+），包括体外消化和发酵。所有样品都应用相同的新鲜粪便接种物进行发酵，以减少变异性。此外，强烈建议使用来自健康供体的粪便池来提高可重复性。尽管大多数抗氧化能力是在消化后实现的，但在某些食物中发酵也发挥作用。因此，GAR+方法通过纳入肠道微生物群对未消化营养物质的影响，提供了更接近其体内活性的食物抗氧化能力可靠值。
