梨体外模拟胃肠消化过程中多酚、黄酮及抗氧化活性的变化规律

Changes in Polyphenol and Flavonoid Content and Antioxidant Activity of Pears during In Vitro Simulated Gastrointestinal Digestion

通过体外模拟胃肠消化法模拟梨(鸭梨、蜜梨和香梨)在胃肠道的消化过程,测定模拟胃肠消化过程中抗氧化活性物质(以多酚表示)和黄酮的释放量及总抗氧化活性的变化规律。结果显示,模拟胃环境消化过程中,与消化0 h相比,鸭梨、蜜梨和香梨的多酚最大释放量是其2.11、1.51、2.24倍,黄酮最大释放量是其1.51、1.92、2.67倍,最大抗氧化活性是其1.79、1.79、3.12倍;模拟肠环境消化过程中,与胃消化0 h和肠消化0 h相比,鸭梨、蜜梨和香梨的多酚最大释放量分别为其1.83、1.99、2.58倍和0.92、1.17、1.18倍,黄酮的最大释放量分别为其0.90、1.21、1.79倍和0.49、0.63、0.63倍,最大抗氧化活性分别为其2.78、2.15、3.42倍和1.34、1.42、1.12倍。这表明,梨在模拟胃肠消化过程中,胃蛋白酶、胰酶及胃酸均可以促进抗氧化活性物质释放,释放的抗氧化活性物质可能来自多酚与蛋白质、多糖、脂质等形成的复合物的水解。

The changes in the amounts of released antioxidant substances（polyphenols） and flavonoids as well as the total antioxidant activity（expressed by oxygen radical absorption capacity（ORAC）） of pears（Yali, Mili and Fragrant pears） were determined during in vitro simulated gastrointestinal digestion. The maximum amount of polyphenols released in Yali, Mili, and Fragrant pears during the gastric digestion process were 2.11-, 1.51-, and 2.24-fold greater than the amount at 0 h of gastric digestion, respectively. The maximum amount of flavonoids released for the three pear samples were 1.51, 1.92, and 2.67 times greater than the amount at 0 h of gastric digestion, respectively. The corresponding maximum ORAC values were 1.79, 1.79, and 3.12 times greater than the values at 0 h of gastric digestion, respectively. During simulated intestinal digestion, the maximum amount of polyphenols released of Yali, Mili, and Fragrant pears were 1.83-, 1.99-, and 2.58-fold greater than the amount at 0 h of gastric digestion and 0.92-, 1.17-, and 1.18-fold as much as the amounts at 0 h of intestinal digestion, respectively. The maximum amount of flavonoids released from the three pear samples were 0.90, 1.21, and 1.79 times greater than the amounts at 0 h of gastric digestion and 0.49, 0.63, and 0.63 times as much as those at 0 h of intestinal digestion, respectively. The maximum ORAC values of the three pear samples were 2.78, 2.15, and 3.42 times greater than the values at 0 h of gastric digestion and 1.34, 1.42, and 1.12 times greater than the amounts at 0 h of intestinal digestion, respectively. These results indicate that pepsin, pancreatin, and gastric acid can promote the release of antioxidative substances from pear fruit during simulated gastrointestinal digestion, and this release of antioxidative substances may come from the hydrolysis of complexes formed by polyphenols with proteins, polysaccharides, lipids, and other biological molecules.