Martínez-Antequera Francisca P, López-Ruiz Rosalía, Martos-Sitcha Juan Antonio, Mancera Juan Miguel, Moyano Francisco Javier
Departamento de Biología y Geología, Facultad de Ciencias Experimentales, Universidad de Almería, Almería, Spain.
Departamento de Biología, Facultad de Ciencias del Mar y Ambientales, Instituto Universitario de Investigación Marina (INMAR), Campus de Excelencia Internacional del Mar (CEI·MAR), Cádiz, Spain.
Front Vet Sci. 2023 May 2;10:1151045. doi: 10.3389/fvets.2023.1151045. eCollection 2023.
Increasing attention is currently being paid to the protective role of polyphenols in health and oxidative status in fish. For this reason, the potential use of different natural sources of such compounds, like wine by products, is under study. One key step required to gain a better understanding on the biological roles of polyphenols for a given species is to assess the different factors affecting their digestive bioaccessibility, and a great number of such studies is based in the use of digestion models. In the present study the potential digestive bioavailability of the phenolic compounds present in wine bagasse and lees was evaluated for two fish species showing great differences in their digestive phisyiology: the omnivorous gilthead sea bream () and the herbivorous flathead grey mullet (). The study was developed using models adapted to simulate their digestion and a factorial experimental design that simultaneously evaluated the effects of the ingredient used as source of polyphenols, presence or absence of feed matrix, fish species and digestion time. The release of the phenolic compounds was evaluated using ultra-high performance liquid chromatography (UHPLC) coupled to high resolution mass spectrometry (HRMS) detection. Both the presence of feed matrix and the type of wine by-product showed a significant effect on the digestive release of both total and specific types of polyphenols while fish species showed to be significant only for some specific compounds, like eriodyctiol or syringic acid. The time of digestion was not identified as a statistically significant factor in the release of phenolic compounds due to the great variability in the patterns observed that were classified as early, sustained and late. The observed great variations in the patterns of release of different types of phenolic compounds with time suggest an important effect of gut transit rates on the net bioavailability of a given phenolic compound in the live fish. The present study is, to our knowledge, the first one on which an approach was applied to assess to what extent the possible complexation of wine polyphenols present in wine by-products with either digestive enzymes or components of the feed matrix could limit their bioaccessibility if included in diets of two different fish species.
目前，多酚类物质在鱼类健康和氧化状态方面的保护作用正受到越来越多的关注。因此，不同天然来源的此类化合物（如葡萄酒副产品）的潜在用途正在研究中。要更好地理解多酚类物质对特定物种的生物学作用，一个关键步骤是评估影响其消化生物可及性的不同因素，并且大量此类研究基于消化模型。在本研究中，针对两种消化生理差异很大的鱼类，评估了葡萄酒渣和酒泥中酚类化合物的潜在消化生物利用度：杂食性的金头鲷（）和草食性的平头鲻（）。该研究采用了适用于模拟其消化的模型以及析因实验设计，同时评估了用作多酚来源的成分、饲料基质的有无、鱼类种类和消化时间的影响。使用超高效液相色谱（UHPLC）结合高分辨率质谱（HRMS）检测来评估酚类化合物的释放。饲料基质的存在和葡萄酒副产品的类型对总多酚和特定类型多酚的消化释放均有显著影响，而鱼类种类仅对某些特定化合物（如圣草酚或丁香酸）有显著影响。由于观察到的模式变化很大，分为早期、持续和晚期，消化时间在酚类化合物释放方面未被确定为具有统计学意义的因素。不同类型酚类化合物随时间释放模式的巨大差异表明，肠道转运速率对活鱼中特定酚类化合物的净生物利用度有重要影响。据我们所知，本研究是首次应用方法来评估葡萄酒副产品中存在的葡萄酒多酚与消化酶或饲料基质成分的可能络合在多大程度上会限制其生物可及性，如果将其纳入两种不同鱼类的日粮中。
