de Araújo Fábio Fernandes, Farias David de Paulo, Neri-Numa Iramaia Angélica, Pastore Glaucia Maria, Sawaya Alexandra Christine Helena Frankland
Faculty of Pharmaceutical Science, University of Campinas, UNICAMP, Campinas 13083-871, SP, Brazil.
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas CEP 13083-862, SP, Brazil.
Foods. 2024 Oct 18;13(20):3319. doi: 10.3390/foods13203319.
This study evaluated the influence of gastrointestinal digestion on the bioaccessibility and antidiabetic potential of () and () fruits. After digestion, the content of total phenolics and flavonoids reduced by 58.3 and 73.51% in and 48.33 and 88.43% in . In addition, compounds such as rutin, ρ-coumaric acid, catechin and epicatechin reduced during digestion for both fruits. The antioxidant potential by the ABTS assay increased by 153.3% for and 273.46% for in the intestinal phase. However, using the ORAC assay, the antioxidant potential of reduced from 255.42 to 112.17 μmol TE g. The capacity of fruit to reduce α-amylase activity reduced 23.71-fold after digestion, but the potential to inhibit α-glucosidase increased 17.8-fold. The antiglycation potential reduced in both fruits after the in vitro gastrointestinal digestion. Thus, the bioaccessibility of the phenolic compounds from the fruits, as well as their functional potential, were influenced by the digestive process, as well as by the sample evaluated.
本研究评估了胃肠道消化对（）和（）果实生物可及性及抗糖尿病潜力的影响。消化后，（）果实中总酚和黄酮含量分别降低了58.3%和73.51%，（）果实中分别降低了48.33%和88.43%。此外，两种果实消化过程中芦丁、对香豆酸、儿茶素和表儿茶素等化合物含量均降低。在肠道阶段，通过ABTS法测定，（）果实的抗氧化潜力增加了153.3%，（）果实增加了273.46%。然而，使用ORAC法测定，（）果实的抗氧化潜力从255.42 μmol TE/g降至112.17 μmol TE/g。（）果实消化后降低α-淀粉酶活性的能力降低了23.71倍，但抑制α-葡萄糖苷酶的潜力增加了17.8倍。体外胃肠道消化后，两种果实的抗糖基化潜力均降低。因此，果实中酚类化合物的生物可及性及其功能潜力受消化过程以及所评估样品的影响。
