Department of Fermentation Technology and Microbiology , University of Agriculture in Krakow , ul. Balicka 122 , 30-149 Cracow , Poland.
J Agric Food Chem. 2020 Feb 5;68(5):1315-1325. doi: 10.1021/acs.jafc.9b07680. Epub 2020 Jan 22.
This study examined the bioaccessibility of polyphenolic compounds originating directly from fruits or from fruit extracts during their digestion conducted in a simulated human digestive tract. The results demonstrated that polyphenols bound to the food matrix are less bioavailable, but the type of food matrix plays an important role. Depending on the raw material, 14 to 58% of polyphenols present in fruit extracts were transferred to the supernatant, while in the case of polyphenols present in fruits, only 5-9% were transferred. Sediments obtained after in vitro digestion at the stomach and duodenum stage of fruit extracts contained virtually no polyphenols and demonstrated negligible antioxidant activity, whereas after digestion of whole fruits, the detected polyphenols constituted 5-44%. The intestinal microbiota were actively involved in the metabolism of polyphenols, mainly anthocyanins and glycosides remaining after the earlier stages of digestion.
本研究考察了在模拟人体消化道中消化时，直接来自水果或水果提取物的多酚化合物的生物可利用性。结果表明，与食物基质结合的多酚的生物利用度较低，但食物基质的类型起着重要作用。根据原料的不同，水果提取物中存在的多酚有 14%至 58%转移到了上清液中，而在水果中存在的多酚，只有 5%至 9%转移到了上清液中。在体外消化的胃和十二指肠阶段，从水果提取物中获得的沉淀物几乎不含多酚，表现出可忽略不计的抗氧化活性，而在消化整个水果后，检测到的多酚占 5%至 44%。肠道微生物群积极参与多酚的代谢，主要是在消化早期阶段后残留的花色苷和糖苷。
