Hu Ziying, Ma Yanan, Liu Jun, Fan Yijun, Zheng Anran, Gao Pengyan, Wang Liang, Liu Dunhua
School of Food & Wine, Ningxia University, Yinchuan 750021, China.
National Key Laboratory for Market Supervision of Quality and Safety of Goji Berry & Wine, Yinchuan 750021, China.
Foods. 2022 Nov 20;11(22):3731. doi: 10.3390/foods11223731.
Goji berry (Lycium barbarum L., LBL) is a good source of carotenoids, while the bioaccessibility of various types of LBL carotenoids has not been explored. In the study, eight carotenoids, three carotenoid esters and two carotenoid glycosylated derivatives were identified by a non−targeted metabolomics approach. The dried LBL (DRI), LBL in water (WAT), and LBL in “Baijiu” (WIN) were used to recreate the three regularly chosen types of utilization, and the in vitro digestion model showed that the bioaccessibility of the carotenoids increased significantly from the oral to the gastric and intestinal phase (p < 0.05). The bioaccessibility of LBL carotenoids was the most elevated for DRI (at 28.2%), followed by WIN and WAT (at 24.9% and 20.3%, respectively). Among the three carotenoids, zeaxanthin dipalmitate showed the highest bioaccessibility (51.8−57.1%), followed by β−carotene (51.1−55.6%) and zeaxanthin (45.2−56.3%). However, the zeaxanthin from DRI exhibited significantly higher bioaccessibility (up to 58.3%) than WAT and WIN in both the gastric and intestinal phases (p < 0.05). Results of antioxidant activity tests based on DPPH, FRAP, and ABTS showed that the addition of lipids improved the bioaccessibility of the carotenoids. (p < 0.05).
枸杞（宁夏枸杞，LBL）是类胡萝卜素的良好来源，而不同类型的LBL类胡萝卜素的生物可及性尚未得到研究。在该研究中，通过非靶向代谢组学方法鉴定出8种类胡萝卜素、3种类胡萝卜素酯和2种类胡萝卜素糖基化衍生物。使用干燥的枸杞（DRI）、水中的枸杞（WAT）和白酒中的枸杞（WIN）来重现三种常见的利用方式，体外消化模型表明，从口腔到胃和肠道阶段，类胡萝卜素的生物可及性显著增加（p < 0.05）。枸杞类胡萝卜素的生物可及性在DRI中最高（28.2%），其次是WIN和WAT（分别为24.9%和20.3%）。在这三种类胡萝卜素中，玉米黄质二棕榈酸酯的生物可及性最高（51.8−57.1%），其次是β-胡萝卜素（51.1−55.6%）和玉米黄质（45.2−56.3%）。然而，在胃和肠道阶段，DRI中的玉米黄质的生物可及性均显著高于WAT和WIN（高达58.3%，p < 0.05）。基于DPPH、FRAP和ABTS的抗氧化活性测试结果表明，添加脂质可提高类胡萝卜素的生物可及性（p < 0.05）。
