Simultaneous ingestion of apple pectin enhances the absorption and antioxidant activity of quercetin in rats

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-07-18 DOI:10.1007/s10068-024-01657-2

Kunihisa Iwai, Toshio Norikura

引用次数: 0

Abstract

The enhanced bioavailability of quercetin (Qr), which has low absorption, may have beneficial effects on human health. This study aimed to elucidate the effects of simultaneous pectin ingestion on the absorption and antioxidant activity of Qr. Qr concentrations in the plasma and urine of rats fed Qr + cellulose or Qr + pectin diets were determined, and thiobarbituric acid reactive substances (TBARS) in oxidized low-density lipoprotein (LDL) were measured. The concentrations of Qr and its metabolites in the plasma and urine increased one day after feeding the Qr + pectin diet compared with the Qr + cellulose diet. The elevation of TBARS was suppressed in rats fed the Qr + pectin diet. Qr concentrations in the plasma and LDL increased in a dose-dependent manner with pectin. Qr levels in plasma and LDL were negatively correlated with TBARS levels in LDL. The simultaneous ingestion of pectin has been suggested to immediately enhance the absorption and antioxidant activity of Qr.

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同时摄入苹果果胶可提高大鼠对槲皮素的吸收和抗氧化活性

槲皮素（Qr）的生物利用度提高，吸收低，可能对人体健康有益。本研究旨在阐明同时摄入果胶对Qr吸收和抗氧化活性的影响。测定大鼠饲喂Qr +纤维素或Qr +果胶的血浆和尿液中的Qr浓度，并测定氧化低密度脂蛋白（LDL）中硫代巴比妥酸反应物质（TBARS）的含量。与Qr +纤维素饲粮相比，饲喂Qr +果胶饲粮1 d后，血浆和尿液中Qr及其代谢物浓度升高。大鼠喂食Qr +果胶后，TBARS的升高受到抑制。血浆和LDL中的Qr浓度随果胶呈剂量依赖性增加。血浆和LDL中的Qr水平与LDL中的TBARS水平呈负相关。同时摄入果胶可以立即增强Qr的吸收和抗氧化活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.