State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Food Chem. 2022 Dec 1;396:133719. doi: 10.1016/j.foodchem.2022.133719. Epub 2022 Jul 16.
Mung bean coat is a good source of dietary polyphenols. In this study,in vitro simulated digestion and colonic fermentation were performed to investigate the release of polyphenols from mung bean coat and their bioactivities. Polyphenols released by colonic fermentation were much higher than those released by digestion and reached a peak at 12 h, resulting in higher antioxidant capacities (DPPH, ORAC, FRAP assays). About 49 polyphenols and metabolites including quercetin, vanillin, catechin and p-hydroxybenzoic acid were identified, and possible biotransformation pathways were postulated. Moreover, the relative abundance of beneficial bacteria (such as Lactococcus and Bacteroides) was improved during colonic fermentation. Altogether, gut microbiota could release polyphenols, the released polyphenols and their catabolic metabolites, alongside dietary fiber in mung bean coat selectively regulated the composition of gut microbiota and promoted the synthesis of SCFAs. These findings indicated that polyphenols in mung bean coat potentially contributed to gastrointestinal and colonic health.
绿豆衣是膳食多酚的良好来源。本研究通过体外模拟消化和结肠发酵，研究了多酚从绿豆衣中的释放及其生物活性。结肠发酵释放的多酚明显高于消化释放的多酚，在 12 小时达到峰值，从而具有更高的抗氧化能力（DPPH、ORAC、FRAP 测定）。鉴定出约 49 种多酚和代谢物，包括槲皮素、香草醛、儿茶素和对羟基苯甲酸，推测了可能的生物转化途径。此外，在结肠发酵过程中有益菌（如乳球菌和拟杆菌）的相对丰度增加。总之，肠道微生物群可以释放多酚，释放的多酚及其代谢产物以及绿豆衣中的膳食纤维选择性地调节肠道微生物群的组成，并促进 SCFAs 的合成。这些发现表明绿豆衣中的多酚可能有助于胃肠道和结肠健康。
