Netzel Gabriele, Mikkelsen Deirdre, Flanagan Bernadine M, Netzel Michael E, Gidley Michael J, Williams Barbara A
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia.
School of Agriculture and Food Sciences, The University of Queensland-St. Lucia Campus, Brisbane, QLD 4072, Australia.
Foods. 2020 Dec 21;9(12):1911. doi: 10.3390/foods9121911.
Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on "pure" polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an ideal model plant food as their polyphenols bind to PCW with minimal release after gastro-intestinal digestion. BlkC were fractionated into three components-supernatant, pellet after centrifugation, and whole puree. Bacterial cellulose (BCell) was soaked in supernatant (BCell&S) as a model substrate. All substrates were fermented in vitro with a pig faecal inoculum. Gas kinetics, short chain fatty acids, and ammonium production, and changes in anthocyanins and phenolic acids were compared. This study showed that metabolism of BlkC polyphenols during in vitro fermentation was not affected by cellulose/cell wall association. In addition, BCell&S is an appropriate model to represent BlkC fermentation, suggesting the potential to examine fermentability of PCW-associated polyphenols in other fruits/vegetables.
水果和蔬菜中的多酚类物质对健康有益，未被吸收的多酚类物质可被胃肠道微生物群发酵。许多发酵研究关注的是“纯”多酚，而非与植物细胞壁（PCW）相关的多酚。黑胡萝卜是一种理想的植物性食物模型，因为其多酚与植物细胞壁结合，在胃肠道消化后释放量极少。黑胡萝卜被分离成三个部分——上清液、离心后的沉淀以及全果泥。将细菌纤维素（BCell）浸泡在上清液中（BCell&S）作为模型底物。所有底物都用猪粪便接种物进行体外发酵。比较了气体动力学、短链脂肪酸、铵的产生以及花青素和酚酸的变化。本研究表明，体外发酵过程中黑胡萝卜多酚的代谢不受纤维素/细胞壁结合的影响。此外，BCell&S是代表黑胡萝卜发酵的合适模型，这表明有潜力研究其他水果/蔬菜中与植物细胞壁相关的多酚的发酵能力。
