Department of Agricultural Sciences, University of Naples "Federico II", Portici, Italy.
Department of Agricultural Sciences, University of Naples "Federico II", Portici, Italy.
Food Chem. 2018 Apr 15;245:838-844. doi: 10.1016/j.foodchem.2017.11.099. Epub 2017 Nov 28.
In this study, an artichoke stem powder (ASP) was used at three concentrations (3%, 6% and 9%) in the formulation of new breads. The bioaccessibility of polyphenols and cynaropicrin from the ASP-enriched breads was evaluated in vitro by using a digestion model combined to high resolution mass spectrometry analysis. The overall total antioxidant capacity of the bioaccessible and unsolubilized fractions obtained during the intestinal steps and the potential ability to modulate α-glucosidase activity were tested. Data showed that 82% of totally bioaccessible polyphenols and 74% of cynaropicrin were released during the duodenal digestion whereas 88% of caffeic acid was released in the colon step. The antioxidant capacity and the α-glucosidase inhibitory activity of the duodenal extract correlated with the amount of ASP in the bread. Data demonstrated that ASP might be a valuable functional ingredient to create a reducing environment in the intestine and to partially modulate glucose metabolism.
在这项研究中，我们使用三种浓度（3%、6%和 9%）的朝鲜蓟茎粉（ASP）来配制新型面包。采用结合高分辨质谱分析的消化模型，体外评估了 ASP 强化面包中多酚和水飞蓟宾的生物可利用性。测试了肠道阶段获得的生物可利用和未溶解部分的总抗氧化能力，以及调节α-葡萄糖苷酶活性的潜力。结果表明，82%的总生物可利用多酚和 74%的水飞蓟宾在十二指肠消化过程中释放，而 88%的咖啡酸在结肠阶段释放。十二指肠提取物的抗氧化能力和α-葡萄糖苷酶抑制活性与面包中的 ASP 含量相关。数据表明，ASP 可能是一种有价值的功能性成分，可在肠道内创造一个还原环境，并部分调节葡萄糖代谢。
