Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), 28049 Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Imdea-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain.
Food Res Int. 2018 Jul;109:440-447. doi: 10.1016/j.foodres.2018.04.058. Epub 2018 Apr 26.
The efficient production of saponin-rich extracts is of increasing interest due to the bioactive properties that have being demonstrated for these compounds. However, saponins have a poor bioavailability. In this respect, the knowledge about the bioaccessibility of saponins as a first step before bioavailability has been scarcely explored. In this study, the production of ultrasound-assisted extracts of saponins from edible seeds (quinoa, soybean, red lentil, fenugreek and lupin) was carried out with ethanol, ethanol:water or water. Extraction yield, total saponin (TSC), fat and total phenolics content (TPC) were determined. Then, the bioaccessibility of saponins after the in vitro gastrointestinal digestion of the extracts was determined and the effect of TPC and fat in the extracts on bioaccessibility was evaluated. The highest saponin-rich extracts were obtained by ethanol, being fenugreek and red lentil the richest extracts (12% and 10%, respectively). Saponins from ethanol:water extracts displayed variable bioaccessibility (from 13% for fenugreek to 83% for lentil), but a bioaccessibility closer to 100% was reached for all ethanol extracts. Correlation studies showed that TPC of the extracts negatively affected the bioaccessibility of saponins, whereas fat of the extracts enhanced this parameter. As summary, ultrasound-assisted extraction is shown as an efficient method for obtaining saponin-rich extracts from edible seeds, being ethanol the most advantageous solvent due to the richness of saponins and the successful bioaccessibility from these extracts, likely caused by the co-extracted fat with ethanol. Regardless of the extracts, phenolic compounds or fat may hinder or enhance the bioaccessibility of saponins, respectively. Additionally, an adequate balance between saponins to lipids has shown to be relevant on such an effect.
由于这些化合物具有生物活性特性，因此富含皂素的提取物的高效生产越来越受到关注。然而，皂素的生物利用度较差。在这方面，关于皂素生物可及性的知识，作为生物利用度之前的第一步，还很少被探索。在这项研究中，使用乙醇、乙醇：水或水从可食用种子（藜麦、大豆、红扁豆、葫芦巴和羽扇豆）中进行了超声辅助提取皂素的生产。测定了提取产率、总皂素（TSC）、脂肪和总酚含量（TPC）。然后，测定了提取物在体外胃肠道消化后的皂素生物可及性，并评估了提取物中 TPC 和脂肪对生物可及性的影响。使用乙醇获得了皂素含量最高的提取物，其中葫芦巴和红扁豆的提取物含量最高（分别为 12%和 10%）。乙醇：水提取物中的皂素显示出可变的生物可及性（从葫芦巴的 13%到扁豆的 83%），但所有乙醇提取物都达到了接近 100%的生物可及性。相关研究表明，提取物的 TPC 会对皂素的生物可及性产生负面影响，而提取物中的脂肪则会提高该参数。综上所述，超声辅助提取是从可食用种子中获得富含皂素提取物的有效方法，由于乙醇提取的皂素丰富且这些提取物的生物可及性成功，因此乙醇是最有利的溶剂，这可能是由于与乙醇共提取的脂肪所致。无论提取物是酚类化合物还是脂肪，都会分别抑制或促进皂素的生物可及性。此外，皂素与脂质之间的适当平衡对于这种影响也很重要。
