体外消化对咖啡（阿拉比卡咖啡）浆水提物中生物活性化合物、抗氧化和抗菌活性的影响。
Effect of in vitro digestion on bioactive compounds, antioxidant and antimicrobial activities of coffee (Coffea arabica L.) pulp aqueous extract.
机构信息
Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
Graduate School of Horticulture, Chiba University, Matsudo, Chiba 271-8510, Japan.
出版信息
Food Chem. 2021 Jun 30;348:129094. doi: 10.1016/j.foodchem.2021.129094. Epub 2021 Jan 19.
Effect of in vitro digestion on bioactive compounds, biological activities of coffee pulp extract (CPE) against pathogens and a probiotic (Lactobacillus acidophilus TISTR 1338) was investigated. Total phenolic compound (TPC), chlorogenic acid (CGA), caffeine (CF), total monomeric anthocyanin (TMA), antioxidant and antimicrobial activities of the CPE were determined before and after digestion. After the digestion, the TPC, CGA and CF decreased 7.9, 31.7 and 50.0%, dry weight (dw), respectively. The antioxidant activity decreased 22.6% (DPPH) and 12.4% (FRAP). The CPE inhibited Escherichia coli TISTR 780 and Staphylococcus aureus TISTR 1466 at 150 and 200 mg/mL, respectively. Both CPE and the digested CPE had no effect on the tested probiotics. These results suggest that bioactive compounds of CPE may degrade during in vitro digestion, consequently the antioxidant and antimicrobial properties. Therefore, CPE could be a potential natural antimicrobial for food industry with no effect on the probiotics.
体外消化对咖啡果肉提取物（CPE）中生物活性化合物、对病原体和益生菌（嗜酸乳杆菌 TISTR 1338）的生物活性的影响进行了研究。测定了消化前后 CPE 的总酚含量（TPC）、绿原酸（CGA）、咖啡因（CF）、总单体花青素（TMA）、抗氧化和抗菌活性。消化后，TPC、CGA 和 CF 分别减少了 7.9%、31.7%和 50.0%（干重，dw）。抗氧化活性降低了 22.6%（DPPH）和 12.4%（FRAP）。CPE 在 150 和 200mg/mL 时分别抑制了大肠杆菌 TISTR 780 和金黄色葡萄球菌 TISTR 1466。CPE 和消化后的 CPE 对测试的益生菌均无影响。这些结果表明，CPE 的生物活性化合物可能在体外消化过程中降解，从而降低其抗氧化和抗菌性能。因此，CPE 可能是一种潜在的天然食品抗菌剂，对益生菌没有影响。
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