加工豇豆体外模拟上消化道消化对酚类成分、抗氧化性能和细胞保护的影响。

Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection.

机构信息

Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Fort Garry Campus, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, Smartpak, 196 Innovation Drive, University of Manitoba, Winnipeg, Manitoba R3T 2E1, Canada; Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.

Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia 0007, Pretoria, South Africa.

出版信息

Food Res Int. 2021 Dec;150(Pt A):110750. doi: 10.1016/j.foodres.2021.110750. Epub 2021 Oct 13.

DOI:10.1016/j.foodres.2021.110750

PMID:34865768

Abstract

The effect of simulated in vitro upper gut digestion on the phenolic composition and antioxidant properties of processed cowpea beans was studied. The samples comprised four cowpea cultivars: a cream, brownish-cream and two reddish-brown cultivars. Dry cowpea seeds were soaked in water, blended into paste and deep-fried in vegetable oil. The fried samples were taken through in vitro upper gut digestion followed by freeze-drying of the supernatant. Phenolic composition of extracts from the supernatants were determined using HPLC-MS. Radical scavenging activities were documented using the TEAC, ORAC and nitric oxide (NO) assays. In vitro digestion of the processed cowpeas resulted in phenolic-peptide complexes that were identified for the first time, and decreased extractable phenolic compounds. However, the radical scavenging activities increased. The processed cowpeas and their digests inhibited cellular NO production, and oxidative DNA and cellular damage. In conclusion, deep-fried cowpeas when consumed, could potentially help alleviate oxidative stress-related conditions.

摘要

研究了模拟体外上消化道消化对加工豇豆中酚类成分和抗氧化特性的影响。样品包括四个豇豆品种：一种奶油色、棕褐色和两种红棕色品种。将干豇豆种子浸泡在水中，搅拌成糊状，然后用植物油油炸。将油炸样品进行体外上消化道消化，然后将上清液冷冻干燥。使用 HPLC-MS 测定上清液提取物中的酚类成分。使用 TEAC、ORAC 和一氧化氮（NO）测定法记录自由基清除活性。体外消化加工后的豇豆产生了酚肽复合物，这是首次被鉴定出来，并且可提取的酚类化合物减少。然而，自由基清除活性增加。加工后的豇豆及其消化物抑制细胞一氧化氮的产生、氧化 DNA 和细胞损伤。总之，油炸豇豆在食用时可能有助于缓解与氧化应激相关的疾病。