蔓越莓（Viburnum opulus）酚类物质的生物可给性和跨上皮转运：非热加工和食品基质的影响。
Bioaccessibility and transepithelial transportation of cranberrybush (Viburnum opulus) phenolics: Effects of non-thermal processing and food matrix.
机构信息
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.
Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.
出版信息
Food Chem. 2022 Jun 30;380:132036. doi: 10.1016/j.foodchem.2021.132036. Epub 2022 Jan 4.
The present study investigated the effects of non-thermal treatments and food matrix on the bioaccessibility and transepithelial transportation of phenolics from cranberrybush. High pressure processing (HPP) was applied at 600 MPa pressure for 5 min, whereas pulsed electric field (PEF) conditions were selected as 5 (PEF5) or 15 kJ/kg (PEF15). To reveal the influence of food matrix, cranberrybush juice was blended with bovine or almond milk. Results showed that PEF15 treatment enhanced the recovery of total flavonoids (TFC; increase of 3.9% ± 1.1), chlorogenic acid (increase of 29.9% ± 5.9) and antioxidant capacity after gastrointestinal digestion. The addition of bovine milk affect posivitely the bioaccessibility of total phenolics (TPC), TFC and antioxidant capacity. While untreated and treated samples exhibit comparable transportation across the epithelial cell layer, juice-bovine milk (JM) and juice-almond milk (JA) blends increased the transport efficiency of chlorogenic acid by 3.5% ± 0.8 and 3.3% ± 0.5, respectively.
本研究考察了非热处理和食品基质对越橘多酚经口生物利用度和跨上皮转运的影响。采用 600 MPa 压力处理 5 min 的高压处理（HPP），而脉冲电场（PEF）条件分别选择为 5（PEF5）或 15 kJ/kg（PEF15）。为了揭示食品基质的影响，将越橘汁与牛或杏仁奶混合。结果表明，PEF15 处理可提高总黄酮（TFC；增加 3.9%±1.1）、绿原酸（增加 29.9%±5.9）和胃肠道消化后抗氧化能力的回收率。添加牛奶会对总酚（TPC）、TFC 和抗氧化能力的经口生物利用度产生积极影响。而未经处理和处理的样品在穿过上皮细胞层时表现出相当的迁移率，未经处理和处理的样品在穿过上皮细胞层时表现出相当的迁移率，而果汁-牛奶奶昔（JM）和果汁-杏仁奶昔（JA）混合物分别使绿原酸的转运效率提高了 3.5%±0.8 和 3.3%±0.5。
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