Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic, México.
Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Chihuahua, México.
Int J Food Sci Nutr. 2020 Nov;71(7):826-838. doi: 10.1080/09637486.2020.1734542. Epub 2020 Mar 4.
"Serrano" pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of "Serrano" pepper as well as short-chain fatty acids (SCFA) produced and PC bioconverted using an step-wise gastromimetic model of the intestinal digestion and anaerobic fermentation of the isolated indigestible fraction (IF). The anti-topoisomerase activity of the fermented samples was also evaluated. PC bioaccessibility was about 45% in the small intestine. Chlorogenic acid and capsaicin were identified during the intestinal digestion, while quercetin was identified as available to the gut microbiota. After 48-h fermentation, SCFA molar ratio was 77:11:12 for acetic, propionic and butyric acid. The PC identified in IF and after 12 h of fermentation showed anti-topoisomerase activity. A synergistic effect among the PC and gut metabolites mixture was observed, which indicates a possible antiproliferative mechanism that should be tested in further studies.
“ Serrano ”辣椒在墨西哥菜中被广泛使用。本研究旨在确定“ Serrano ”辣椒的生物可利用酚类化合物（PC）以及使用肠道消化和未消化部分（IF）的厌氧发酵的逐步模拟模型产生和生物转化的短链脂肪酸（SCFA）。还评估了发酵样品的抗拓扑异构酶活性。在小肠中，PC 的生物利用度约为 45％。在肠道消化过程中鉴定出绿原酸和辣椒素，而槲皮素被鉴定为可被肠道微生物群利用。经过 48 小时发酵，乙酸，丙酸和丁酸的摩尔比为 77：11：12。IF 中鉴定出的 PC 以及发酵 12 小时后显示出抗拓扑异构酶活性。PC 和肠道代谢物混合物之间存在协同作用，这表明可能存在抗增殖机制，应在进一步的研究中进行测试。
