Ou Sean Jun Leong, Fu Amanda Simin, Liu Mei Hui
Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore.
Foods. 2023 Feb 18;12(4):880. doi: 10.3390/foods12040880.
Anthocyanins reduce starch digestibility via carbohydrase-inhibitory pathways, but food matrix effects during digestion may also influence its enzymatic function. Understanding anthocyanin-food matrix interactions is significant as the efficiency of carbohydrase inhibition relies on anthocyanin accessibility during digestion. Therefore, we aimed to evaluate the influence of food matrices on black rice anthocyanin accessibility in relation to starch digestibility in common settings of anthocyanin consumption-its co-ingestion with food, and consumption of fortified food. Our findings indicate that black rice anthocyanin extracts (BRAE) had reduced intestinal digestibility of bread to a larger extent for the co-digestion of BRAE with bread (39.3%) (4CO), than BRAE-fortified bread (25.9%) (4FO). Overall anthocyanin accessibility was about 5% greater from the co-digestion with bread than fortified bread across all digestion phases. Differences in anthocyanin accessibility were also noted with changes to gastrointestinal pH and food matrix compositions-with up to 10.1% (oral to gastric) and 73.4% (gastric to intestinal) reductions in accessibility with pH changes, and 3.4% greater accessibility in protein matrices than starch matrices. Our findings demonstrate that the modulation of starch digestibility by anthocyanin is a combined result of its accessibility, food matrix composition, and gastrointestinal conditions.
花青素通过抑制碳水化合物酶的途径降低淀粉消化率，但消化过程中的食物基质效应也可能影响其酶功能。了解花青素与食物基质的相互作用具有重要意义，因为碳水化合物酶抑制效率取决于消化过程中花青素的可及性。因此，我们旨在评估在花青素常见的食用场景（与食物共同摄入以及食用强化食品）中，食物基质对黑米花青素可及性以及淀粉消化率的影响。我们的研究结果表明，与面包共同消化时，黑米花青素提取物（BRAE）对面包肠道消化率的降低程度更大（39.3%）（4CO），而BRAE强化面包（25.9%）（4FO）则不然。在所有消化阶段，与面包共同消化时花青素的总体可及性比强化面包高约5%。随着胃肠道pH值和食物基质组成的变化，花青素可及性也存在差异——随着pH值变化，可及性降低幅度高达10.1%（口腔到胃）和73.4%（胃到肠道），蛋白质基质中的可及性比淀粉基质高3.4%。我们的研究结果表明，花青素对淀粉消化率的调节是其可及性、食物基质组成和胃肠道状况共同作用的结果。
