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花和浆果提取物在食品和治疗应用中的研究:胃肠道消化对 和 生物活性及毒性的影响。

flower and berry extracts for food and therapeutic applications: effect of gastrointestinal digestion on and bioactivity and toxicity.

机构信息

CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.

LABBELS-Associate Laboratory, 4710-057-122 Braga, Portugal.

出版信息

Food Funct. 2022 Jun 20;13(12):6762-6776. doi: 10.1039/d2fo00335j.

DOI:10.1039/d2fo00335j
PMID:35666472
Abstract

The bioavailability of natural compounds should be assessed through different perspectives. Studying the behaviour of the extracts after digestion is often overlooked but is crucial for success in the development of active food ingredients. Thus, the bioaccessibility of (flower and berry) extracts after gastrointestinal digestion and their effect on toxicity and bioactive potential were studied. The flower extract had a higher content of phenolic compounds, like rutin, chlorogenic acid and rosmarinic acid, while in the berry extract, rutin, resveratrol, ferulic acid and chlorogenic acid were the main phenolic compounds. The effect of the non-digested and digested extracts was significantly different on different cell lines. The IC of the normal cell line (L929) was the highest, indicating low toxicity. The IC of the cancerous cell lines (HeLa and HT29) was lower, particularly the extract obtained from the flower upon digestion. In the presence of an oxidant agent - bHP, only the berry extract was able to significantly reduce the formation of ROS in the L929 cell line, while in the HeLa cells, all the extracts were able to reduce ROS formation. The lethality bioassay demonstrated a dose-dependent effect of extracts, and the berry digested extract induced the lowest mortality rate. The promising results obtained on the chemical and biological evaluation of the extracts indicate that the natural compounds isolated from by-products can be used as potential ingredients for functional food formulations and/or as bio-therapeutic agents.

摘要

天然化合物的生物利用度应该从不同的角度进行评估。研究提取物在消化后的行为通常被忽视,但对于成功开发活性食品成分至关重要。因此,研究了(花和浆果)提取物在胃肠道消化后的生物可及性及其对毒性和生物活性潜力的影响。花提取物中含有更高含量的酚类化合物,如芦丁、绿原酸和迷迭香酸,而在浆果提取物中,芦丁、白藜芦醇、阿魏酸和绿原酸是主要的酚类化合物。未消化和消化提取物对不同细胞系的影响有显著差异。正常细胞系(L929)的 IC 最高,表明毒性低。癌细胞系(HeLa 和 HT29)的 IC 较低,特别是消化后的花提取物。在氧化剂 - bHP 的存在下,只有浆果提取物能够显著减少 L929 细胞系中 ROS 的形成,而在 HeLa 细胞中,所有提取物都能够减少 ROS 的形成。致死生物测定表明提取物具有剂量依赖性效应,而消化后的浆果提取物诱导的死亡率最低。从天然化合物中提取的生物活性物质可用于功能性食品配方和/或作为生物治疗剂。

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