Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical, Veterinary & Life Sciences University of Glasgow, New Lister Building, Glasgow Royal Infirmary, 10-16 Alexandra Parade, Glasgow, G31 2ER, Scotland, UK.
School of Public Health, College of Medicine, Shanghai Jiao Tong University, Shanghai, China.
Plant Foods Hum Nutr. 2019 Sep;74(3):383-390. doi: 10.1007/s11130-019-00739-5.
Orange juice is an important source of flavanones in the Western diet. However, little is known of the variation in flavanone content of shop-bought orange juice with pulp (OJP) or without pulp (OJ), nor the impact of pulp on the fate of flavanones in the gut. Total phenols, total flavonoids, antioxidant capacity, hesperidin and narirutin, and dietary fibre were measured in six orange juice brands sold as OJP and OJ. The inclusion of pulp had little impact on fibre content. Apart from total phenols (OJ: 208.4 ± 10.7 μg gallic acid equivalents (GAE) ml; OJP: 225.9 ± 16.7 μg GAE ml, P < 0.05), there were no differences between OJ and OJP. The fate of flavanones in OJ and OJP (Tropicana) were further compared using in vitro gastrointestinal (GI) models. After in vitro upper GI digestion, recovery of hesperidin was higher in OJ compared with OJP (89 ± 6 vs. 68 ± 3%, P = 0.033). After 2 h colonic fermentation, hesperidin was 1.2 fold higher in OJP than OJ. However, after 24 h colonic fermentation there was no significant difference between juices in terms of hesperidin, hesperetin, narirutin, naringenin and catabolites. In conclusion, the amount of pulp included in these shop-bought orange juices had little impact on flavanone metabolism in models of the GI tract. The effects of greater amounts of orange pulp remain to be determined.
橙汁是西方饮食中类黄酮的重要来源。然而，对于市售带果肉（OJP）和不带果肉（OJ）橙汁中类黄酮含量的变化，以及果肉对肠道中类黄酮命运的影响知之甚少。在六种市售 OJP 和 OJ 橙汁品牌中测量了总酚、总类黄酮、抗氧化能力、橙皮苷和柚皮苷以及膳食纤维。果肉的添加对纤维含量影响不大。除了总酚（OJ：208.4 ± 10.7 μg 没食子酸当量（GAE）ml；OJP：225.9 ± 16.7 μg GAE ml，P < 0.05）外，OJ 和 OJP 之间没有差异。进一步使用体外胃肠道（GI）模型比较 OJ 和 OJP（Tropicana）中类黄酮的命运。体外上 GI 消化后，OJ 中橙皮苷的回收率高于 OJP（89 ± 6%比 68 ± 3%，P = 0.033）。经过 2 小时结肠发酵，OJP 中的橙皮苷是 OJ 的 1.2 倍。然而，经过 24 小时结肠发酵后，两种果汁在橙皮苷、橙皮素、柚皮苷、柚皮苷和代谢物方面没有显著差异。总之，这些市售橙汁中包含的果肉量对胃肠道模型中类黄酮代谢的影响不大。还需要确定更多的橙果肉的影响。
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