摘要
紫色马铃薯富含酚类化合物,具有抗炎、抗氧化和免疫调节等功能特性,其生理功效逐渐被认识.然而,目前对紫色马铃薯多酚在消化过程中的抗氧化活性、活性成分变化以及对肠道环境影响的研究仍较为不足.因此,以紫色马铃薯多酚提取物为对象,通过体外模拟胃肠道消化,探究其DPPH自由基清除活性变化,再利用UHPLC-HRMS技术对胃、肠消化阶段的多酚物质进行鉴定分析,随后设置3种不同浓度的多酚处理组进行连续的体外模拟消化与发酵试验,通过GC-MS技术测定发酵产物中的短链脂肪酸(SCFAs)含量.结果表明,经过模拟胃肠消化吸收后,DPPH自由基清除率具有显著下降趋势(P<0.05);酚类物质的变化在胃消化与小肠消化阶段之间表现得尤为明显.从胃到小肠阶段,反式-4-香豆酸、反式阿魏酸等7种多酚单体含量均极显著地上升(P<0.01),新绿原酸、隐绿原酸等16种多酚单体含量均极显著地下降(P<0.01);体外模拟发酵结果表明,发酵液的pH值显著降低(P<0.05),中、高剂量紫色马铃薯多酚显著提高了乙酸、丙酸及总酸含量(P<0.05).从体外角度阐明紫色马铃薯多酚在模拟胃肠消化后的结构变化及其对人体肠道的积极影响,为紫色马铃薯作为功能性食品原料的开发与应用提供理论依据.
Purple potatoes are rich in phenolic compounds,which exhibit anti-inflammatory,antioxidant,and immunomodula⁃tory properties,and their physiological benefits are increasingly recognized.However,research on the antioxidant activity of purple potato polyphenols during digestion,the changes in active components,and their effects on gut health remains limited.This study fo⁃cuses on the polyphenolic extract from purple potatoes,investigating the changes in DPPH radical scavenging activity of DPPH through simulated in vitro gastrointestinal digestion.We employed UHPLC-HRMS technology to identify and analyze the polyphenolic compounds during the gastric and intestinal digestion phases.Additionally,three different concentrations of polyphenols were tested in continuous in vitro digestion and fermentation experiments,with GC-MS used to measure the short-chain fatty acids(SCFAs)in the fermentation products.The results indicated a significant decrease in radical scavenging activity of DPPH after simulated gastrointesti⁃nal digestion(P<0.05).Notably,the changes in phenolic compounds were particularly pronounced between the gastric and small in⁃testinal digestion stages.Specifically,the contents of seven polyphenolic monomers,including trans-4-coumaric acid and transferulic acid,significantly increased(P<0.01),while the contents of sixteen polyphenolic monomers,such as neochlorogenic acid and cryptochlorogenic acid,significantly decreased(P<0.01)from the stomach to the small intestine.The in vitro fermentation re⁃sults showed a significant reduction in the pH of the fermentation liquid(P<0.05),and medium to high doses of purple potato poly⁃phenols significantly enhanced the levels of acetic acid,propionic acid,and total acids(P<0.05).This study elucidates the struc⁃tural changes of purple potato polyphenols after simulated gastrointestinal digestion and their positive effects on gut health,providing a theoretical basis for the development and application of purple potatoes as functional food ingredients.
作者
陈佳誉
黄亚兰
杨春梅
黄刚
曾子贤
张宏
李琪
CHEN Jiayu;HUANG Yalan;YANG Chunmei;HUANG Gang;ZENG Zixian;ZHANG Hong;LI Qi(College of Life Sciences,Sichuan Normal University,Chengdu 610101,Sichuan;Chengdu Product Quality Supervision and Inspection Research Institute,Chengdu 610199,Sichuan;Department of Scientific Research and Education Training Management,Chengdu Third People’s Hospital,Chengdu 61003,Sichuan)
出处
《四川师范大学学报(自然科学版)》
2026年第2期208-218,共11页
Journal of Sichuan Normal University(Natural Science)
基金
四川省科技厅重点研发项目(2024YFFK0282)
成都市科技局技术创新研发项目(2024-YF05-00813-SN)
四川师范大学实验技术与管理项目(SYJS2023015)
四川省市场监管局项目(SCSJZ2022006)。
