清酱香型白酒糟酚类物质鉴定及其活性功能解析

Identification of phenolics and functional analysis of their activity in light/sauce-flavor Baijiu distiller's grain

该研究以清酱香型白酒糟为原料,测定其酚类物质含量,并利用超高效液相色谱-电喷雾-串联质谱(UPLC-ESI-MS/MS)联用技术鉴定游离酚和结合酚化合物组成结构,分析酚类化合物的抗氧化活性,并通过体外模拟胃肠消化模型探究清酱香型白酒糟多酚对粪便菌群和短链脂肪酸(SCFAs)的调节作用。结果表明,清酱香型白酒糟中结合酚含量(6.11 mg/g)是游离酚(2.64 mg/g)的2.3倍,且柚皮苷(116.12μg/g)是游离酚中含量最高的酚类化合物,而漆黄素(379.6μg/g)是结合酚中含量最高的酚类化合物。清酱香型白酒糟酚类物质具有高抗氧化活性,且抗氧化活性与总酚含量极显著正相关(P<0.01)。此外,清酱香型白酒糟酚类物质提高了总细菌、丁酸产生菌、阿克曼菌(Akkermansia)、乳杆菌(Lactobacillus)、瘤胃球菌(Ruminococcus)和双歧杆菌(Bifidobacterium)的相对丰度,并增加了SCFAs、乙酸、丙酸、戊酸、异戊酸和异丁酸的含量。

In this study,the content of phenolics was determined from light/sauce-flavor(Qing/Jiangxiangxing)Baijiu distiller's grain,and the compositional structures of free and bound phenolic compounds were identified using ultra-performance liquid chromatography-electrospray-tandem mass spectrometry(UPLC-ESI-MS/MS)coupling technique.Meanwhile,the antioxidant activities of the phenolic compounds were analyzed.In addition,the modulatory effects of polyphenols from light/sauce-flavor Baijiu distiller's grain on fecal microbiota and short-chain fatty acids(SCFAs)were explored by simulating the gastrointestinal digestion model in vitro.The results showed that the content of bound phenols(6.11 mg/g)was 2.3 times that of free phenols(2.64 mg/g),and naringin(116.12μg/g)was the highest phenolic compound in free phenols,while fisetin(379.6μg/g)was the highest phenolic compound in bound phenols.The polyphenols from light/sauce-flavor Baijiu distiller's grain had high antioxidant activity,and the antioxidant activity showed a significant positive correlation with total phenolic content(P<0.01).Furthermore,the polyphenols of light/sauce-flavor Baijiu distiller's grain increased the relative abundance of total bacteria,butyric-producing bacteria,Akkermansia,Lactobacillus,Ruminococcus,Bifidobacterium,and increased the content of SCFAs,acetic acid,propionic acid,valeric acid,isovaleric acid and isobutyric acid.