不同乳酸菌发酵的黄秋葵汁液在模拟体外消化过程中总多酚及抗氧化活性的变化

Changes in Polyphenol Contents and Antioxidant Activity in Okra Fermented by Different Lactic Acid Bacteria During Simulated Digestion in vitro

为筛选合适的发酵剂,研究不同乳酸菌发酵黄秋葵汁液中总多酚和抗氧化活性在体外模拟胃肠道环境下的变化规律。结果表明:经植物乳杆菌和鼠李糖乳杆菌发酵之后,黄秋葵汁液中游离的总多酚含量明显增加(P<0.05);发酵黄秋葵总多酚在模拟口腔消化后,其含量未发生显著变化(P>0.05);在胃消化过程中,黄秋葵总多酚释放量在消化30 min内显著升高,达到释放最高点(P<0.05),并在之后的胃消化过程中,释放量趋于稳定(P>0.05);在肠消化过程中,由于总多酚在此环境中易发生降解,含量显著降低(P<0.05)。同时,由抗氧化能力的测定可知,黄秋葵消化液的抗氧化能力与总多酚含量呈正相关。植物乳杆菌发酵的黄秋葵样品消化终点总多酚含量相对较高,并具有较强的抗氧化活性。

This study aimed to select an appropriate starter culture for okra fermentation.Okra samples fermented by different lactic acid bacteria were subjected to in vitro digestion(including oral,gastric,and small intestinal digestions).Changes in polyphenol levels and antioxidant activities were determined.Total polyphenol content in okra fermented by Lactobacillus plantarum and L.rhamnosus increased significantly(both P<0.05).Total polyphenol content did not change significantly during simulated oral digestion(P>0.05).During gastric digestion,the total polyphenols content increased significantly within 30 min(P<0.05).In subsequent gastric digestion,the total polyphenol content tended to stabilize(P>0.05).During intestinal digestion,total polyphenols were unstable and highly prone to degradation in the intestinal environment.Accordingly,the total polyphenol content decreased significantly(P<0.05).Antioxidant capacity was positively correlated with the content of total polyphenols.The collective findings indicate that okra fermented by L.plantarum had a higher total polyphenol content and significantly stronger antioxidant activity.