School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500, Selangor Darul Ehsan, Malaysia.
Advanced Medical and Dental Institute, Universiti Sains Malaysia, Bertam, 13200 Kepala Batas, Penang, Malaysia.
Food Chem. 2025 Jan 15;463(Pt 2):141209. doi: 10.1016/j.foodchem.2024.141209. Epub 2024 Sep 12.
Limited knowledge of fucoxanthin's changes during digestion necessitates comprehensive investigation to ensure its efficacy as a functional ingredient. This study assessed the effects of digestion on fucoxanthin's bioaccessibility, antioxidant activity, colour changes, and metabolite formation through in vitro gastrointestinal digestion. Results indicated the highest bioaccessibility during gastric digestion (0.03 ± 0.00 mg/mL), followed by intestinal and mouth with 0.012 ± 0.00 and 0.011 ± 0.13 mg/mL, respectively. Antioxidant activity was the highest at the gastric stage, with significant activity persisting post-digestion (P < 0.05). Colour changes were significant, with total colour differences (∆E*) of 2.40, 2.86, and 2.76 at the mouth, gastric, and intestinal stages, respectively. LC-MS/MS-based metabolomics analysis revealed 15 key metabolites, with carboxylic acids as major metabolites during gastric and intestinal stages. Pearson correlation analysis demonstrated a significant correlation between identified metabolites with bioaccessibility, antioxidant activity, and colour changes, underscoring fucoxanthin's potential as a promising functional food ingredient.
由于人们对消化过程中岩藻黄质变化的了解有限，因此需要进行全面的研究，以确保其作为功能性成分的功效。本研究通过体外胃肠道消化评估了消化对岩藻黄质生物利用度、抗氧化活性、颜色变化和代谢产物形成的影响。结果表明，岩藻黄质在胃消化过程中的生物利用度最高（0.03±0.00mg/mL），其次是肠和口腔，分别为 0.012±0.00 和 0.011±0.13mg/mL。抗氧化活性在胃消化阶段最高，消化后仍具有显著的活性（P<0.05）。颜色变化显著，口腔、胃和肠阶段的总色差（∆E*）分别为 2.40、2.86 和 2.76。基于 LC-MS/MS 的代谢组学分析揭示了 15 种关键代谢物，其中羧酸类化合物是胃和肠消化阶段的主要代谢物。Pearson 相关分析表明，鉴定出的代谢物与生物利用度、抗氧化活性和颜色变化之间存在显著相关性，这突显了岩藻黄质作为有前途的功能性食品成分的潜力。
