Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Química Orgánica e Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, CIHIDECAR & ITAPROQ, Buenos Aires, Argentina.
Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs, Granada, Granada, Spain.
Food Chem. 2020 Dec 15;333:127483. doi: 10.1016/j.foodchem.2020.127483. Epub 2020 Jul 7.
The aim of the present paper was to unravel the effect of a standardized in vitro European protocol of digestion-fermentation over Ca(II)-alginate beads synthesized with sugars and biopolymers. Special emphasis on the antioxidant capacity using methods that simulate physiological conditions, short-chain fatty acids (SCFAs) production, and a detailed study of the microstructure of the gel network by SAXS at several scales (1-100 nm) were considered. Beads released high antioxidant capacity during digestion assessed by several methods, comparable to some common foods; antioxidant capacity was improved with sucrose and arabic gum inclusion in the formulation. After fermentation by gut microbiota, a ten-fold increase in the antioxidant values and an important SCFAs production were obtained, revealing the enhanced ability to produce these functional biomolecules. The microstructural analysis of Ca(II)-alginate showed an advantageous behavior: they slightly changed in oral and gastric fluids and partially dissolved their structure in intestinal fluid, where absorption occurs.
本研究旨在揭示采用标准化的欧洲体外消化-发酵方案对用糖和生物聚合物合成的 Ca(II)-海藻酸盐微球的影响。特别强调使用模拟生理条件的方法评估抗氧化能力、短链脂肪酸 (SCFAs) 的产生，以及通过小角 X 射线散射 (SAXS) 在多个尺度（1-100nm）上详细研究凝胶网络的微观结构。通过几种方法评估，微球在消化过程中释放出高抗氧化能力，与一些常见食物相当；在配方中加入蔗糖和阿拉伯胶可提高抗氧化能力。经肠道微生物群发酵后，抗氧化值增加了十倍，并且产生了大量的短链脂肪酸，表明其产生这些功能性生物分子的能力得到了增强。Ca(II)-海藻酸盐的微观结构分析显示出有利的行为：它们在口腔和胃液中略有变化，并在吸收发生的肠液中部分溶解其结构。
