模拟胃肠消化过程中猴头菌多酚类物质及其抗氧化活性的变化规律

Changes of polyphenol compounds and their antioxidant activities of Hericium erinaceus fruiting bodies in simulated gastrointestinal digestion in vitro

本研究采用体外模拟胃肠消化模型,分析了猴头菌子实体多酚类物质(polyphenol compounds from fruiting bodies of Hericium erinaceus,HEP)在模拟胃肠道消化(gastrointestinal digestion,GD)过程中总多酚和总黄酮的含量变化规律,并对其酚酸和黄酮类物质的释放量及其体外抗氧化活性进行了比较,采用H2O2诱导RAW 264.7细胞氧化损伤模型,研究了HEP及其胃与肠消化产物对细胞氧化损伤的保护作用。结果表明:经胃消化的猴头菌子实体多酚类物质产物(HEP-S)与HEP相比,其总多酚和总黄酮含量分别上升了11.66%和27.33%,DPPH、ABTS和·OH自由基清除能力分别升高了10.33%、17.52%和2.22%。肠消化产物(HEP-I)与HEP相比,总多酚和总黄酮分别降低了35.82%和46.67%,DPPH、ABTS和·OH自由基清除能力分别降低了60.02%、50.13%和46.43%。液质联用(UPLC-MS/MS)的检测结果显示,HEP、HEP-S和HEP-I均由18种酚酸和2种黄酮组分组成,且在HEP-S和HEP-I中均无新物质检出。但与HEP相比,HEP-S和HEP-I中酚酸和黄酮组分的具体含量会存在明显差异。与化学抗氧化结果不同的是,与HEP相比,HEP-S对H2O2诱导的RAW 264.7细胞氧化损伤的保护作用不显著(P<0.05),而HEP-I对RAW 264.7细胞氧化的保护作用显著升高。

The content changes of total polyphenols and total flavonoids in polyphenol compounds extracted from fruiting bodies of Hericium erinaceus(HEP)during in vitro gastrointestinal digestion(GD)were investigated.The release and in vitro antioxidant activities of phenolic acids and flavonoids were further analyzed and compared at different in vitro gastrointestinal digestion stages.The protective effects of HEP and its GD treatment products on macrophage were in depth detected and analyzed using H2O2-induced RAW 264.7 cells as oxidative damage cell model.The results showed that compared with untreated HEP,the content of total polyphenols and total flavonoids in HEP digested by stomach(HEP-S)increased by 11.66%and 27.33%,respectively.Meanwhile,DPPH,ABTS and·OH radical scavenging capacities of HEP-S increased by 10.33%,17.52%and 2.22%as compared with those of undigested HEP,respectively.The total polyphenols and flavonoids in intestinal digestion product(HEP-I)decreased by 35.82%and 46.67%as compared with those of undigested HEP.Scavenging abilities to DPPH,ABTS and·OH radicals of HEP-I decreased by 60.02%,50.13%and 46.43%as compared with those of undigested HEP,respectively.UPLC-MS/MS detection indicated that HEP,HEP-S and HEP-I were all composed of 18 phenolic acids and 2 flavonoids,and no new component was detected in HEP-S and HEP-I samples.However,the content of some phenolic acids and flavonoids of HEP-S and HEP-I significantly changed as compared with that of undigested HEP.Unlike the results of chemical antioxidant determination,HEP-S had no significant protective effect on H2O2-induced oxidative damage in RAW 264.7 cells(P<0.05)compared with undigested HEP treatment,but the protective effect of HEP-I on the oxidation of RAW 264.7 cells was significantly increased as compared with that of undigested HEP.