IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain.
Nutrients. 2021 Apr 17;13(4):1332. doi: 10.3390/nu13041332.
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols' stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.
农业食品副产物被用于丰富肉类产品，以减少有害物质，并有助于纤维和多酚的富集。本研究开发了添加柿子副产物（3%和 6%，分别为 PR-3 和 PR-6）的猪肝酱。因此，本研究旨在研究其在体外胃肠道消化过程中的以下影响：游离和结合多酚谱（HPLC）及其结肠可用指数；脂质氧化（TBARs）；以及脂肪酸谱的稳定性（GC）。此外，还使用两种具有不同脂肪酶活性的胰酶研究了脂肪分解的影响。在柿子粉中检测到 42 种多酚，这表明其是肉酱中结合多酚的良好来源，尤其是没食子酸（PR-3 中为 164.3 µg/g d.w.，PR-6 中为 631.8 µg/g d.w.）。在胃肠道消化后，富含多酚的肉酱的结肠可用指数在 88.73%至 195.78%之间。肠道阶段不同的脂肪酶活性导致结合多酚稳定性的显著差异，这有助于增加脂质氧化。肉酱样品中的脂肪酸谱稳定，令人惊讶的是其多不饱和脂肪酸（PUFA）含量增加。总之，富含脂肪的食物，如肉酱，是保存结合多酚的极好载体，这些多酚可以完整地到达结肠，并被肠道微生物群代谢。
