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模拟消化对不同品种荔枝果皮酚类成分及抗氧化活性的影响。

Effects of simulated digestion on the phenolic composition and antioxidant activity of different cultivars of lychee pericarp.

作者信息

Zeng Qingzhu, Xu Zhuohui, Dai Mingrui, Cao Xuejiao, Xiong Xiong, He Shan, Yuan Yang, Zhang Mingwei, Dong Lihong, Zhang Ruifen, Su Dongxiao

机构信息

1School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, 510006 People's Republic of China.

2Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510610 People's Republic of China.

出版信息

BMC Chem. 2019 Mar 9;13(1):27. doi: 10.1186/s13065-019-0544-4. eCollection 2019 Dec.

DOI:10.1186/s13065-019-0544-4
PMID:31384775
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6661727/
Abstract

BACKGROUND

Lychee pericarp is rich in phenolic and has good antioxidant activity. The effects of simulated gastric (SGF) and intestinal fluid (SIF) digestion on the contents, composition, and antioxidant activities of the phenolic substances in the pericarp of different lychee cultivars (cv , , , , and ) were investigated.

RESULTS

Compared with distilled water (DW) treatment, the total phenolic content (TPC) and total flavonoid content (TFC) in the pericarp of different lychee cultivars decreased after SGF digestion; especially, the TFC in "" decreased by 41.5%. The TPC and TFC of lychee pericarp also decreased after SIF digestion. However, the TPC in "", "" and "" increased. The SGF and SIF also had different effects on the FRAP and ABTS antioxidant activities of different lychee cultivars. The SGF digestion decreased the ABTS antioxidant capacity of lychee pericarp but enhanced the FRAP value of some lychee cultivars. However, the SIF digestion decreased the FRAP antioxidant activity of different lychee cultivar pericarps but enhanced the ABTS antioxidant capacity of lychee. The HPLC results showed that lychee pericarp had relatively high contents of procyanidin B2 and procyanidin A2. After SIF digestion, caffeic acid and isoquercitrin could not be detected in any of the lychee varieties. However, quercetin-3-rutinose-7-rhamnoside and isoquercitrin were increased after SGF digestion.

CONCLUSIONS

Lychee pericarp could be used as an inexpensive functional food ingredient.

摘要

背景

荔枝果皮富含酚类物质，具有良好的抗氧化活性。研究了模拟胃液（SGF）和肠液（SIF）消化对不同荔枝品种（品种 、 、 、 、 和 ）果皮中酚类物质的含量、组成及抗氧化活性的影响。

结果

与蒸馏水（DW）处理相比，不同荔枝品种果皮经SGF消化后，总酚含量（TPC）和总黄酮含量（TFC）均降低；尤其是“ ”品种的TFC降低了41.5%。荔枝果皮经SIF消化后，TPC和TFC也降低。然而，“ ”、“ ”和“ ”品种的TPC有所增加。SGF和SIF对不同荔枝品种的FRAP和ABTS抗氧化活性也有不同影响。SGF消化降低了荔枝果皮的ABTS抗氧化能力，但提高了部分荔枝品种的FRAP值。然而，SIF消化降低了不同荔枝品种果皮的FRAP抗氧化活性，但提高了荔枝的ABTS抗氧化能力。高效液相色谱结果表明，荔枝果皮中原花青素B2和原花青素A2含量相对较高。经SIF消化后，所有荔枝品种中均未检测到咖啡酸和异槲皮苷。然而，经SGF消化后，槲皮素-3-芸香糖-7-鼠李糖苷和异槲皮苷有所增加。

结论

荔枝果皮可作为一种廉价的功能性食品成分。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/524420cdffe9/13065_2019_544_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/247d565ba64b/13065_2019_544_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/a83162a74e37/13065_2019_544_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/faf504fe61b5/13065_2019_544_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/e2c116ff27ab/13065_2019_544_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/524420cdffe9/13065_2019_544_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/247d565ba64b/13065_2019_544_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/a83162a74e37/13065_2019_544_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/faf504fe61b5/13065_2019_544_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/e2c116ff27ab/13065_2019_544_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/47fb/6661727/524420cdffe9/13065_2019_544_Fig5_HTML.jpg

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