State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
School of Food Science and Technology, Nanchang University, Nanchang 330031, China.
Food Res Int. 2021 May;143:110263. doi: 10.1016/j.foodres.2021.110263. Epub 2021 Mar 5.
Carrot powder digestion was researched utilizing an in vitro standardized static model associated with an in vitro colonic fermentation method to analyze the recovery, catabolism, and potential bioactivity of polyphenols from carrot. Twenty-seven polyphenols and their metabolites (hydroxybenzoic acids, hydroxycinnamic acids and its derivatives, etc.) were identified in samples before and after digestion/colonic fermentation, and the possible colonic pathways for major polyphenols were proposed. Polyphenols had low recovery during different phases of in vitro digestion (oral: -51.4%; gastric: -38%; intestinal: -35.3%, respectively). However, the concentration of polyphenols (p-hydroxybenzoic acid, gallic acid and protocatechuic acid) increased significantly after colonic fermentation for 12 h with 1391.7% recovery, then significantly declined after 48 h. Meanwhile, the released and catabolized polyphenols showed antioxidant activity and α-glucosidase inhibitory capacity (IC = 9.91 μg GAE/mL). The microbe community structure was regulated by fecal fermented carrot powder through improving relative abundance (RA) of beneficial microbiota and suppressed RA of various harmful bacteria. This work indicated that polyphenols from carrot potentially play a role in gastrointestinal and colonic health.
采用体外标准化静态模型结合体外结肠发酵方法研究了胡萝卜粉的消化情况，以分析胡萝卜中多酚的回收、分解代谢和潜在生物活性。在消化/结肠发酵前后的样品中鉴定出 27 种多酚及其代谢物（羟基苯甲酸、羟基肉桂酸及其衍生物等），并提出了主要多酚的可能结肠途径。多酚在体外消化的不同阶段回收率较低（口腔：-51.4%；胃：-38%；肠道：-35.3%）。然而，经过 12 小时的结肠发酵后，多酚（对羟基苯甲酸、没食子酸和原儿茶酸）的浓度显著增加，回收率达到 1391.7%，然后在 48 小时后显著下降。同时，释放和分解代谢的多酚表现出抗氧化活性和α-葡萄糖苷酶抑制能力（IC=9.91μgGAE/mL）。粪便发酵的胡萝卜粉通过提高有益微生物的相对丰度（RA）和抑制各种有害细菌的 RA 来调节微生物群落结构。这项工作表明，胡萝卜中的多酚可能在胃肠道和结肠健康中发挥作用。
