Ryu Dayeon, Koh Eunmi
Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea.
Food Sci Biotechnol. 2022 Apr 2;31(8):1053-1062. doi: 10.1007/s10068-022-01071-6. eCollection 2022 Jul.
Anthocyanins are glycosylated derivatives of anthocyanidins, whose hydroxyl groups are occasionally acylated with organic acids. The effect of anthocyanin composition on their stability under in vitro gastrointestinal digestion was investigated. Black soybean had all glycosylated anthocyanins with monosaccharide, grape contained glycosylated anthocyanins with disaccharide (23%) and acylated anthocyanins bound with two sugars (77%), and purple sweet potato had all acylated anthocyanins bound with three sugars. The order of total anthocyanins content was purple sweet potato, grape, and black soybean. Gastric digestion did not significantly decrease anthocyanins content in three samples, while intestinal digestion resulted in the significant decrease of total anthocyanins content in black soybean (40%), grape (45%), and purple sweet potato (25%). This indicates that the degree of glycosylation and acylation of anthocyanins affects their stability under the gastrointestinal conditions. Phenolic acids derived from anthocyanin degradation increased total phenolic content as well as ABTS radical scavenging activity.
The online version contains supplementary material available at 10.1007/s10068-022-01071-6.
花青素是花色苷的糖基化衍生物，其羟基偶尔会被有机酸酰化。研究了花青素组成对其在体外胃肠道消化条件下稳定性的影响。黑豆含有所有单糖基化的花青素，葡萄含有二糖基化的花青素（23%）和与两种糖结合的酰化花青素（77%），紫薯含有所有与三种糖结合的酰化花青素。总花青素含量的顺序为紫薯、葡萄、黑豆。胃消化对三个样品中的花青素含量没有显著降低，而肠消化导致黑豆（40%）、葡萄（45%）和紫薯（25%）中的总花青素含量显著降低。这表明花青素的糖基化和酰化程度会影响它们在胃肠道条件下的稳定性。花青素降解产生的酚酸增加了总酚含量以及ABTS自由基清除活性。
在线版本包含可在10.1007/s10068-022-01071-6获取的补充材料。
