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明胶果冻中多酚制剂的包封减缓了体外胆碱酯酶抑制剂的消化释放。

Encapsulation of Polyphenolic Preparation in Gelatin Fruit Jellies Slows the Digestive Release of Cholinesterase Inhibitors In Vitro.

作者信息

Szwajgier Dominik, Baranowska-Wójcik Ewa, Kukula-Koch Wirginia, Krzos Katarzyna

机构信息

Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.

Department of Pharmacognosy with Medicinal Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland.

出版信息

Antioxidants (Basel). 2025 Apr 29;14(5):535. doi: 10.3390/antiox14050535.

DOI:10.3390/antiox14050535
PMID:40427417
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12108259/
Abstract

Peach, apricot, chokeberry, blueberry, cranberry, raspberry, and wild strawberry fruits were used to create a polyphenolic preparation (PP) after enzyme-assisted extraction, ultrafiltration, and concentration. The composition of PP was determined using LC-MS. Gelatin jellies produced with PP, as well as liquid PP, were "digested" in an in vitro model. The entrapment of PP in the gelatin matrix delayed the release of total polyphenolics, flavonoids, flavanols, condensed tannins, and anthocyanins (predominantly during the "small intestinal" phase). PP entrapped in the jelly more effectively ( < 0.05) decreased the activity of acetylcholinesterase, butyrylcholinesterase, cyclooxygenase-2 and catalase (during the "small intestinal" phase). However, no significant ( < 0.05) effects on superoxide dismutase, glutathione peroxidase, and glutathione reductase activities were observed. FRAP, CUPRAC, HORAC, oxidation of linoleic acid, and ABTS-reducing activities were higher during the "intestinal" phase; however, the DPPH test and β-carotene bleaching tests did not confirm these results. The presented findings may be useful for designing nutraceuticals with programmed release of bioactive compounds during digestion.

摘要

桃、杏、黑果腺肋花楸、蓝莓、蔓越莓、树莓和野草莓果实经酶辅助提取、超滤和浓缩后用于制备一种多酚制剂（PP）。使用液相色谱 - 质谱联用仪测定PP的成分。用PP制备的明胶果冻以及液体PP在体外模型中进行“消化”。PP包埋在明胶基质中延迟了总多酚、黄酮类化合物、黄烷醇、缩合单宁和花青素的释放（主要在“小肠”阶段）。包埋在果冻中的PP更有效地（<0.05）降低了乙酰胆碱酯酶、丁酰胆碱酯酶、环氧化酶 - 2和过氧化氢酶的活性（在“小肠”阶段）。然而，未观察到对超氧化物歧化酶、谷胱甘肽过氧化物酶和谷胱甘肽还原酶活性有显著（<0.05）影响。铁还原抗氧化能力（FRAP）、铜离子还原抗氧化能力（CUPRAC）、羟基自由基抗氧化能力（HORAC）、亚油酸氧化和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）还原活性在“肠道”阶段较高；然而’，1,1-二苯基-2-苦基肼（DPPH）试验和β-胡萝卜素漂白试验未证实这些结果。所呈现的研究结果可能有助于设计在消化过程中具有生物活性化合物程序释放的营养保健品。

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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/c5f59f7bbe77/antioxidants-14-00535-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/cffeec00f0e4/antioxidants-14-00535-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/b2f545d0214a/antioxidants-14-00535-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/f53b7ba4fff1/antioxidants-14-00535-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/267e1fb9fb09/antioxidants-14-00535-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/535a3db8fce3/antioxidants-14-00535-g013.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/9b0ba1a77757/antioxidants-14-00535-g014.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/a9d21ae58cbd/antioxidants-14-00535-g015.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/9d94eee30691/antioxidants-14-00535-g016.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/54a0efd69e74/antioxidants-14-00535-g017.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/29d043d6a5cb/antioxidants-14-00535-g018.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/c32c13413b31/antioxidants-14-00535-g019.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dc7/12108259/eef2cef94a51/antioxidants-14-00535-g020.jpg

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