School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
Food Funct. 2020 Nov 18;11(11):9613-9623. doi: 10.1039/d0fo02399j.
The aim of this study was to evaluate the release of phenolics, biological activity variation and prebiotic potential of whole gold kiwifruit and pomace by in vitro digestion and colonic fermentation. The released phenolics of whole kiwifruit and pomace after digestion were 99.53 and 101.04 mg GAE per 100 g FW, respectively. Six compounds were quantified, and catechin, gallic and caffeic acid were mainly released in the oral phase, protocatechuic acid in the gastric phase, and coumaric and hydroxybenzoic acid during fermentation. The whole kiwifruit possessed higher antioxidant activity than the pomace, while both showed decreases during the whole digestion and fermentation process. After S-intestine digestion, the α-glucosidase inhibitory activities of pomace and whole kiwifruit were 1.33 and 3.11 mg acarbose per g FW, respectively. The fermentation of the whole kiwifruit and pomace caused reduction of the pH and variation of the gut microbiota diversity. Compared with whole kiwifruit, the pomace showed stronger modulative effects on the ratio of Firmicutes/Bacteroidetes. These findings provide scientific evidence for the utilization of pomace and whole gold kiwifruit.
本研究旨在通过体外消化和结肠发酵评估整果和果渣中金果的酚类物质释放、生物活性变化和益生元潜力。消化后金果和果渣的总酚释放量分别为 99.53 和 101.04 mg GAE/100 g FW。定量了 6 种化合物，其中儿茶素、没食子酸和咖啡酸主要在口腔阶段释放，原儿茶酸在胃阶段释放，香豆酸和羟基苯甲酸在发酵过程中释放。整果的抗氧化活性高于果渣，但在整个消化和发酵过程中都呈下降趋势。经过 S-肠消化，果渣和整果的α-葡萄糖苷酶抑制活性分别为 1.33 和 3.11 mg阿卡波糖/g FW。整果和果渣的发酵导致 pH 值降低和肠道微生物多样性的变化。与整果相比，果渣对厚壁菌门/拟杆菌门的比例具有更强的调节作用。这些发现为金果果渣和整果的利用提供了科学依据。
