Zhu Miao, Fei Xiaoyun, Gong Deming, Zhang Guowen
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Foods. 2023 Jul 24;12(14):2807. doi: 10.3390/foods12142807.
The bioactivity and gastrointestinal stability of epicatechin gallate (ECG) may be affected by processing conditions. Results showed that the antioxidant ability and inhibitory activity on xanthine oxidase (XO) of ECG were higher at low pH values. Appropriate microwave and heating treatments improved the antioxidant (the scavenging rate increased from 71.75% to 92.71% and 80.88% under the microwave and heating treatments) and XO inhibitory activity (the inhibitory rate increased from 47.11% to 56.89% and 51.85% at the microwave and heating treatments) of ECG. The treated ECG led to a more compact structure of XO. Moreover, there may be synergistic antioxidant and inhibitory effects between ECG and its degradation products. The bioaccessibility of ECG after simulated digestion was untreated > microwave > heating, and the microwave-treated ECG still had good XO inhibitory activity after digestion. These findings may provide some significant information for the development of functional foods enriched in catechins.
表儿茶素没食子酸酯（ECG）的生物活性和胃肠道稳定性可能会受到加工条件的影响。结果表明，在低pH值下，ECG的抗氧化能力和对黄嘌呤氧化酶（XO）的抑制活性更高。适当的微波和加热处理提高了ECG的抗氧化能力（在微波和加热处理下，清除率分别从71.75%提高到92.71%和80.88%）和XO抑制活性（在微波和加热处理下，抑制率分别从47.11%提高到56.89%和51.85%）。经处理的ECG使XO的结构更加紧凑。此外，ECG与其降解产物之间可能存在协同抗氧化和抑制作用。模拟消化后ECG的生物可及性为未处理>微波>加热，且微波处理的ECG消化后仍具有良好的XO抑制活性。这些发现可能为富含儿茶素的功能性食品的开发提供一些重要信息。
