Czubinski Jaroslaw, Wroblewska Katarzyna, Czyzniejewski Mariusz, Górnaś Paweł, Kachlicki Piotr, Siger Aleksander
Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, Poznan 60-637, Poland.
Department of Biochemistry and Food Analysis, Poznan University of Life Sciences, Wojska Polskiego 28, Poznan 60-637, Poland.
Food Res Int. 2019 Feb;116:1126-1134. doi: 10.1016/j.foodres.2018.09.057. Epub 2018 Sep 26.
Phenolic compounds are secondary plant metabolites whose beneficial health effects make them of intense interest to researchers. The aim of the study presented here was to evaluate the change in the phenolic compound profile of lupin seed in in vitro digestion. The most abundant phenolic compounds in undigested lupin seeds were mostly apigenin derivatives. The in vitro digestion of lupin seeds resulted in qualitatively altered phenolic compound profiles. Approximately 80% of phenolic compounds were released from lupin seeds during the in vitro digestion, which simulated gastric processes. Continued digestion, imitating the intestinal phase, additionally increased the bioaccessibility of lupin seed polyphenols by about 10%. The in vitro gastrointestinal model was also used to elucidate how the content of native phenolic compounds affects the digestion susceptibility of lupin seed proteins. An inverse correlation between protein digestibility and phenolic compound content, was also demonstrated.
酚类化合物是植物的次生代谢产物，其对健康的有益作用引起了研究人员的浓厚兴趣。本文所述研究的目的是评估羽扇豆种子在体外消化过程中酚类化合物谱的变化。未消化的羽扇豆种子中含量最丰富的酚类化合物大多是芹菜素衍生物。羽扇豆种子的体外消化导致酚类化合物谱在质量上发生改变。在模拟胃部过程的体外消化过程中，约80%的酚类化合物从羽扇豆种子中释放出来。继续模拟肠道阶段的消化，可使羽扇豆种子多酚的生物可及性再提高约10%。体外胃肠模型还用于阐明天然酚类化合物的含量如何影响羽扇豆种子蛋白的消化敏感性。研究还证明了蛋白质消化率与酚类化合物含量之间呈负相关。
