Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial. C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial. C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
Food Chem. 2022 Jul 30;383:132451. doi: 10.1016/j.foodchem.2022.132451. Epub 2022 Feb 12.
There is uncertainty about the identity of digestive metabolites of anthocyanins because many are naturally present in foods and/or are formed from other phenolic compounds during the digestive process. Studies using pure anthocyanins are needed to clarify this uncertainty. In this study, selected anthocyanins were purified from common fruits and individually subjected to gastric and small intestinal digestion in vitro to determine their stability, metabolites generated and bioaccessibility. Anthocyanins were highly stable during the gastric phase of simulated digestion (p > 0.05). The recovery of anthocyanins decreased during the small intestinal phase of digestion (p < 0.05). Stability was dependent on anthocyanidin structure and type of glycation (p < 0.05). Gastric and gastrointestinal phases mainly contained anthocyanins as bioaccessible flavylium cations and chalcones. Expected anthocyanin metabolites (i.e., phenolic acids and phoroglucinaldehyde) were not detected in chyme. Deglycation of anthocyanins during simulated digestion was quite limited and the bioaccessibility of intact anthocyanins was very low (0.07-2.21%).
由于许多花色苷在天然存在于食物中，或者在消化过程中由其他酚类化合物形成，因此对于花色苷的消化代谢物的身份存在不确定性。需要使用纯花色苷进行研究来澄清这种不确定性。在这项研究中，从常见的水果中纯化出选定的花色苷，并在体外分别进行胃和小肠消化，以确定它们的稳定性、生成的代谢物和生物利用度。花色苷在模拟消化的胃阶段高度稳定（p>0.05）。在消化的小肠阶段，花色苷的回收率降低（p<0.05）。稳定性取决于花色苷的结构和糖基化类型（p<0.05）。胃和胃肠道阶段主要含有花色苷作为可生物利用的黄酮鎓阳离子和查耳酮。在食糜中未检测到预期的花色苷代谢物（即酚酸和邻苯二甲醛）。在模拟消化过程中，花色苷的去糖基化程度相当有限，完整花色苷的生物利用度非常低（0.07-2.21%）。
