体外模拟人肠道微生物对葡萄酒花色苷稳定性的影响

Effects of Human Gut Microflora on Stability of Wine Anthocyanins in vitro

分析肠道微生物对葡萄酒花色苷稳定性的影响及花色苷结构与稳定性的关系,旨在为花色苷的消化吸收和提高葡萄酒花色苷生物利用率提供指导。采集健康受试者的肠道微生物,利用体外培养方法混合培养肠道微生物与赤霞珠红葡萄酒样品24 h,分别于0、4、12、24 h取样进行花色苷的高效液相色谱分析。结果表明,肠道微生物促进葡萄酒花色苷的降解。与肠道微生物共培养24 h后,葡萄酒总花色苷的降解率达到19.10%,而对照组仅为9.57%;肠道微生物作用下,葡萄酒中5种基本花色苷的降解水平均高于无菌对照组,但不同处理间没有显著差异;对比无菌对照组,葡萄酒中3种酰化花色苷含量在肠道菌群的作用下显著降低。花色苷B环取代基与酰基种类影响花色苷的稳定性。B环羟基数量增加,花色苷稳定性下降;B环甲氧基数量增加,花色苷稳定性增强。乙酰化花色苷稳定性强于对香豆酰化花色苷。肠道微生物对葡萄酒花色苷降解的促进作用与花色苷结构有关。

The influence of intestinal microflora on the stability of wine anthocyanins and the relationship between anthocyanin structure and stability were analyzed,which is helpful for understanding the digestion and absorption of anthocyanins and improving bioavailability of wine anthocyanins.Human gut microflora was collected from healthy volunteers and incubated with Cabernet Sauvignon red wine for 24 h in vitro.Samples were collected at 0,4,12,and 24 h for high-performance liquid chromatography analysis of anthocyanins.The results showed that gut microflora accelerated the degradation of wine anthocyanins.After incubation with gut microbiota for 24 h,the degradation rate of total wine anthocyanins reached 19.10%,which was only 9.57%in control group.The degradation levels of 5 basic wine anthocyanins were all higher than those in control group with no significant difference.Compared with the control group,the concentration of 3 acylated anthocyanins in wine decreased significantly after incubation with gut microflora.The stability of anthocyanins was influenced by their substituents on the B-ring and acyl group on the glucoside.The stability of anthocyanins was decreased with the increasing number of hydroxyl groups on the B-ring,while the stability was increased with the increasing number of methoxyl groups on the B-ring.Acetylated anthocyanins were more stable than that of their corresponding coumarylated anthocyanins.The promoting degradation of anthocyanin by gut microflora was related with the structure.