Inst. de Biotecnología, Univ. Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú.
Dept. of Plant Sciences, North Dakota State Univ., Fargo, ND 58108, U.S.A.
J Food Sci. 2017 Dec;82(12):2968-2976. doi: 10.1111/1750-3841.13973. Epub 2017 Nov 10.
Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084 on probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum and the gastric cancer-related pathogen Helicobacter pylori was evaluated. The free and bound phenolic composition was also determined by ultra-performance liquid chromatography. Anthocyanins were the major phenolic compounds (310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DW) in the free phenolic fraction along with hydroxycinnamic acids such as p-coumaric acid derivatives, followed by caffeic and ferulic acid derivatives. The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative with ferulic acid being the major phenolic compound (156.30 mg/100 g DW). These phenolic compounds were compatible with beneficial probiotic lactic acid bacteria such as L. helveticus and B. longum as these bacteria were not inhibited by the free and bound phenolic fractions at 10 to 50 mg/mL and 10 mg/mL of sample doses, respectively. However, the pathogenic H. pylori was also not inhibited by both purple corn phenolic forms at same above sample doses. This study provides the preliminary base for the characterization of phenolic compounds of Peruvian purple corn biodiversity and its potential health benefits relevant to improving human gut health.
This study provides insights that Peruvian purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds such as anthocyanins along with hydroxycinnamic acids linked to its dietary fiber fraction. Additionally, these phenolic fractions did not affect the gut health associated beneficial bacteria nor the pathogenic H. pylori. Purple corn can be targeted for design of probiotic functional foods integrated with their anthocyanin linked-coloring properties.
富含酚类生物活性物质的食物对整体肠道健康的有益影响可能是由于其对益生菌肠道细菌的调节作用和对致病菌的抗菌活性。基于这一原理，评估了秘鲁紫色玉米品种 AREQ-084 的游离和结合酚类部分对益生菌乳酸菌（如瑞士乳杆菌和长双歧杆菌）和胃癌相关病原体幽门螺杆菌的影响。游离和结合酚类成分也通过超高效液相色谱法进行了测定。花色苷是游离酚类部分中的主要酚类化合物（310.04 毫克矢车菊素-3-葡萄糖苷当量/100 克干重，DW），还含有对香豆酸衍生物等羟基肉桂酸，其次是咖啡酸和阿魏酸衍生物。结合酚类形式仅含有羟基肉桂酸，如阿魏酸、对香豆酸和一种阿魏酸衍生物，其中阿魏酸是主要的酚类化合物（156.30 毫克/100 克 DW）。这些酚类化合物与有益的益生菌乳酸菌（如瑞士乳杆菌和长双歧杆菌）相容，因为这些细菌在 10 至 50 毫克/毫升和 10 毫克/毫升的样品剂量下，游离和结合酚类部分均未抑制其生长。然而，同样在上述样品剂量下，两种紫色玉米酚类形式也没有抑制致病的幽门螺杆菌。本研究为秘鲁紫色玉米生物多样性中酚类化合物的特征描述及其对改善人类肠道健康的潜在健康益处提供了初步基础。
本研究表明，秘鲁紫色玉米品种 AREQ-084 可以作为与膳食纤维相关的健康相关酚类化合物（如花色苷和羟基肉桂酸）的潜在来源，此外，这些酚类部分既不会影响与肠道健康相关的有益细菌，也不会影响致病的幽门螺杆菌。可以针对紫色玉米进行设计，将其作为益生菌功能性食品的原料，结合其与花色苷相关的着色特性。
