Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
Food Funct. 2024 Jul 15;15(14):7478-7490. doi: 10.1039/d4fo01439a.
People are increasingly preparing milk tea using plant-based milks rather than cow's milk, , vegans, those with lactose intolerance, and those with flavor preferences. However, adding plant-based milks to tea may impact the digestion, release, and bioaccessibility of nutrients and nutraceuticals in both the tea and milk. In this study, oat milk tea model systems (OMTMSs) containing different fat and tea polyphenol concentrations were used to explore the impact of tea on macronutrient digestion in oat milk, as well as the impact of oat milk matrix on the polyphenol bioaccessibility in the tea. An gastrointestinal model that mimics the mouth, stomach, and small intestine was used. Tea polyphenols (>0.25%) significantly reduced the glucose and free fatty acids released from oat milk after intestinal digestion. Tea polyphenols (>0.10%) also inhibited protein digestion in oat milk during gastric digestion but not during intestinal digestion. The bioaccessibility of the polyphenols in the tea depended on the fat content of oat milk, being higher for medium-fat (3.0%) and high-fat (5.8%) oat milk than low-fat (1.5%) oat milk. Liquid chromatography-tandem mass spectrometry (UPLC-ESI-MS/MS) analysis showed that lipids improved the tea polyphenol bioaccessibility by influencing the release of flavonoids and phenolic acids from the food matrices. These results provide important information about the impact of tea on the gastrointestinal fate of oat milk, and , which may be important for enhancing the healthiness of plant-based beverages.
人们越来越多地使用植物奶而不是牛奶来制作奶茶，这是出于各种原因，包括素食主义者、乳糖不耐受者、口味偏好者等。然而，在茶中添加植物奶可能会影响茶和奶中营养物质和功能性成分的消化、释放和生物利用度。在这项研究中，使用了含有不同脂肪和茶多酚浓度的燕麦奶茶模型系统（OMTMS）来探讨茶对燕麦奶中宏量营养素消化的影响，以及燕麦奶基质对茶中多酚生物利用度的影响。使用了一种模拟口腔、胃和小肠的胃肠道模型。茶多酚（>0.25%）显著降低了肠道消化后燕麦奶中葡萄糖和游离脂肪酸的释放量。茶多酚（>0.10%）还抑制了胃消化过程中燕麦奶中的蛋白质消化，但在肠道消化过程中没有抑制。茶中多酚的生物利用度取决于燕麦奶中的脂肪含量，中脂肪（3.0%）和高脂肪（5.8%）燕麦奶的生物利用度高于低脂肪（1.5%）燕麦奶。液相色谱-串联质谱（UPLC-ESI-MS/MS）分析表明，脂质通过影响黄酮类和酚酸从食品基质中的释放来提高茶多酚的生物利用度。这些结果提供了关于茶对燕麦奶在胃肠道中命运的影响的重要信息，这对于增强植物基饮料的健康性可能很重要。
