癸酸白藜芦醇酯在模拟体外消化过程中的稳定性。
Stability of resveratrol esters with caprylic acid during simulated in vitro gastrointestinal digestion.
机构信息
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
出版信息
Food Chem. 2019 Mar 15;276:675-679. doi: 10.1016/j.foodchem.2018.10.062. Epub 2018 Oct 12.
Lipophenols, esterified phenols with fatty acids, have attracted increasing attention because of their better protective effects in lipid-based food matrices from oxidation. However, little is known about their digestion. In this study, the digestive stability of resveratrol (RSV) esters with caprylic acid (RCAPs) in a model gastrointestinal digestion system was evaluated. The results demonstrated that RCAPs were relatively stable without hydrolysis in mouth and gastric phases. However, in the intestinal phase, pancreatic lipase rather than phospholipase A could hydrolyze monoester and diesters to free RSV. After 120 min of incubation at 37 °C, 53.68% of monoester and 11.36% of diesters were hydrolyzed. However, no hydrolysis of the triester was noticed. Obviously, the level of hydrolysis of RCAPs was negatively correlated with the degree of substitution. Therefore, it was speculated that RSV in fatty acid ester forms could partially be absorbed by intestinal lumen in the form of free RSV.
脂溶性酚类化合物是脂肪酸酯化的酚类化合物，由于其在基于脂质的食品基质中具有更好的抗氧化保护作用，因此越来越受到关注。然而，关于它们的消化情况知之甚少。在这项研究中，评估了模型胃肠道消化体系中白藜芦醇（RSV）与辛酸（RCAPs）的酯化稳定性。结果表明，RCAPs 在口腔和胃阶段没有水解，相对稳定。然而，在肠道阶段，胰脂肪酶而不是磷脂酶 A 可以将单酯和二酯水解为游离 RSV。在 37°C 下孵育 120 分钟后，53.68%的单酯和 11.36%的二酯被水解。但是，没有发现三酯的水解。显然，RCAPs 的水解水平与取代度呈负相关。因此，可以推测脂肪酸酯形式的 RSV 可能以游离 RSV 的形式部分通过肠腔被吸收。
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