Traffano-Schiffo Maria Victoria, Aguirre-Calvo Tatiana Rocio, Navajas-Porras Beatriz, Avanza María Victoria, Rufián-Henares José Ángel, Santagapita Patricio Román
Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, Corrientes 3400, Argentina.
Departamento de Química Orgánica y Química Inorgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina.
Foods. 2024 Sep 26;13(19):3071. doi: 10.3390/foods13193071.
Antioxidants derived from food by-products are known for their bioactive properties and impact on human health. However, the gastrointestinal behavior is often poor due to their degradation during digestion. The development of Ca(II)-alginate beads supplemented with biopolymers and enriched with cowpea () extract could represent a novel environmentally friendly technological solution to produce functional ingredients in the food industry. The present study evaluates the impact of digestion/fermentation by analyzing global antioxidant response (GAR), production of short-chain fatty acids (SCFAs) as a modulation of gut microbiota, and behavior of proton transverse relaxation times by low-field nuclear magnetic resonance (as an indicator of gelation state and characterization of microstructure). Results revealed that guar gum and cowpea protein preserved a high GAR of total phenolic compounds and antioxidant capacity by ABTS and FRAP methods after digestion/fermentation, promoting an adequate protection of the bioactives for their absorption. Alginate-based beads have great potential as prebiotics, with the guar gum-containing system contributing the most to SCFAs production. Finally, the overall higher mobility of protons observed in the intestinal phase agrees with structural changes that promote the release of phenolic compounds during this stage. Beads are excellent carriers of bioactive compounds (cowpea phenolic compounds and peptides) with potential capacities.
源自食品副产品的抗氧化剂因其生物活性特性及其对人体健康的影响而闻名。然而，由于它们在消化过程中会降解，其胃肠道行为往往较差。补充生物聚合物并富含豇豆提取物的海藻酸钙（Ca(II)）珠粒的开发，可能代表了一种新型的环保技术解决方案，用于在食品工业中生产功能性成分。本研究通过分析全局抗氧化反应（GAR）、作为肠道微生物群调节指标的短链脂肪酸（SCFAs）的产生，以及通过低场核磁共振（作为凝胶化状态的指标和微观结构表征）分析质子横向弛豫时间的行为，来评估消化/发酵的影响。结果表明，瓜尔胶和豇豆蛋白在消化/发酵后，通过ABTS和FRAP方法保留了总酚类化合物的高GAR和抗氧化能力，促进了生物活性物质在吸收过程中的充分保护。基于海藻酸盐的珠粒作为益生元具有很大潜力，含瓜尔胶的体系对SCFAs的产生贡献最大。最后，在肠道阶段观察到的质子总体较高流动性与促进该阶段酚类化合物释放的结构变化一致。珠粒是具有潜在能力的生物活性化合物（豇豆酚类化合物和肽）的优良载体。
