Wang Yongpeng, Wang Zhengxuan, Xue Qingwang, Zhen Li, Wang Yudan, Cao Jianxin, Liu Yaping, Khan Afsar, Zhao Tianrui, Cheng Guiguang
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Department of Chemistry, Liaocheng University, Liaocheng 252059, China.
Food Chem. 2023 May 30;409:135271. doi: 10.1016/j.foodchem.2022.135271. Epub 2022 Dec 23.
This study aims to explore whether ultra-high pressure (UHP) pre-treatment strengthened the bioaccessibility and bioactivities of the free (QF), esterified (QE) and insoluble-bound phenolics (QIB) from Que Zui tea (QT). The results revealed that the extraction yields, the total phenolic (TPC) and total flavonoid contents (TFC) of three phenolic fractions from QT were markedly increased after ultra-high pressure (UHP) processing (p < 0.05). A total of 19 and 20 compounds were characterized and quantified in non- and UHP-treated QT, respectively, including the content of 6'-O-caffeoylarbutin (11775.68 and 13248.87 μg/g of dry extract) was highest in QF, the content of caffeic acid was highest in QE (2131.58 and 7362.99 μg/g of dry extract) and QIB (9151.89 and 10930.82 μg/g of dry extract). QF, QE and QIB from QT after UHP processing had better antioxidant, ROS scavenging, and anti-apoptosis effects. The possible mechanism of cytoprotective effect was related to Keap1-Nrf2 pathway.
本研究旨在探讨超高压（UHP）预处理是否增强了雀嘴茶（QT）中游离酚（QF）、酯化酚（QE）和不溶性结合酚（QIB）的生物可及性和生物活性。结果表明，超高压（UHP）处理后，QT中三种酚类组分的提取率、总酚含量（TPC）和总黄酮含量（TFC）均显著增加（p < 0.05）。在未处理和UHP处理的QT中分别鉴定并定量了19种和20种化合物，其中6'-O-咖啡酰熊果苷含量在QF中最高（分别为11775.68和13248.87 μg/g干提取物），咖啡酸含量在QE中最高（分别为2131.58和7362.99 μg/g干提取物），在QIB中最高（分别为9151.89和10930.82 μg/g干提取物）。UHP处理后的QT中的QF、QE和QIB具有更好的抗氧化、清除ROS和抗凋亡作用。细胞保护作用的可能机制与Keap1-Nrf2途径有关。
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