{"title":"柠檬汁配方调节菠菜植物化学物质的体外消化恢复。","authors":"Valerija Vujčić Bok, Ivana Šola, Gordana Rusak","doi":"10.17113/ftb.60.03.22.7104","DOIUrl":null,"url":null,"abstract":"<p><strong>Research background: </strong><i>Citrus limon</i> (L.) Burm lemon juice is rich in many important natural chemical components (flavonoids, citric acid and vitamin C) and its use in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverages have been investigated, but there is very little information about their ability to modulate the digestive behaviour of polyphenols. The goal of this study is to determine the stability and digestive availability of spinach (<i>Spinacia oleracea</i> L.) polyphenols by adding different volume fractions of lemon juice (0, 2, 5, 10 and 20%) during <i>in vitro</i> digestion.</p><p><strong>Experimental approach: </strong>The content of polyphenols and other abundant compounds including nitrates, oxalic acid and l-ascorbic acid in spinach formulation with various volume fractions of lemon juice were measured in predigested and digested samples using <i>in vitro</i> human digestion model. Antioxidant and α-amylase inhibitory activities of spinach lemon juice formulation were also measured.</p><p><strong>Results and conclusions: </strong>The highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with the highest volume fraction of lemon juice. In the same sample, the content of individual compounds significantly increased after salivary \u2028(l-ascorbic acid), initial (<i>p</i>-coumaric acid) and intestinal (quercetin) phase of digestion. High bioaccessibility of polyphenols and l-ascorbic acid in all phases of digestion was observed in almost all spinach lemon juice formulations, with the exception of nitrates in gastric and intestinal phases and oxalic acid in the intestinal phase, which had moderate bioaccessibility.</p><p><strong>Novelty and scientific contribution: </strong>For the first time the stability and digestive availability of spinach polyphenols, oxalic acid, nitrates and l-ascorbic acid were tested with the addition of different volume fractions of lemon juice. The pH of lemon juice and its \u2028l-ascorbic acid content increase the stability and availability of polyphenols in spinach lemon juice formulation during <i>in vitro</i> digestion. Antioxidant and α-amylase inhibitory activities increase in dose-dependent manner after lemon juice addition. Accordingly, spinach formulated with 20% of lemon juice appears as the best source of dietary polyphenols with antioxidant and antidiabetic activities and nitrates that may be used as a functional drink.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590261/pdf/","citationCount":"0","resultStr":"{\"title\":\"Lemon Juice Formulations Modulate <i>In Vitro</i> Digestive Recovery of Spinach Phytochemicals.\",\"authors\":\"Valerija Vujčić Bok, Ivana Šola, Gordana Rusak\",\"doi\":\"10.17113/ftb.60.03.22.7104\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Research background: </strong><i>Citrus limon</i> (L.) Burm lemon juice is rich in many important natural chemical components (flavonoids, citric acid and vitamin C) and its use in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverages have been investigated, but there is very little information about their ability to modulate the digestive behaviour of polyphenols. The goal of this study is to determine the stability and digestive availability of spinach (<i>Spinacia oleracea</i> L.) polyphenols by adding different volume fractions of lemon juice (0, 2, 5, 10 and 20%) during <i>in vitro</i> digestion.</p><p><strong>Experimental approach: </strong>The content of polyphenols and other abundant compounds including nitrates, oxalic acid and l-ascorbic acid in spinach formulation with various volume fractions of lemon juice were measured in predigested and digested samples using <i>in vitro</i> human digestion model. Antioxidant and α-amylase inhibitory activities of spinach lemon juice formulation were also measured.</p><p><strong>Results and conclusions: </strong>The highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with the highest volume fraction of lemon juice. In the same sample, the content of individual compounds significantly increased after salivary \\u2028(l-ascorbic acid), initial (<i>p</i>-coumaric acid) and intestinal (quercetin) phase of digestion. High bioaccessibility of polyphenols and l-ascorbic acid in all phases of digestion was observed in almost all spinach lemon juice formulations, with the exception of nitrates in gastric and intestinal phases and oxalic acid in the intestinal phase, which had moderate bioaccessibility.</p><p><strong>Novelty and scientific contribution: </strong>For the first time the stability and digestive availability of spinach polyphenols, oxalic acid, nitrates and l-ascorbic acid were tested with the addition of different volume fractions of lemon juice. The pH of lemon juice and its \\u2028l-ascorbic acid content increase the stability and availability of polyphenols in spinach lemon juice formulation during <i>in vitro</i> digestion. Antioxidant and α-amylase inhibitory activities increase in dose-dependent manner after lemon juice addition. Accordingly, spinach formulated with 20% of lemon juice appears as the best source of dietary polyphenols with antioxidant and antidiabetic activities and nitrates that may be used as a functional drink.</p>\",\"PeriodicalId\":12400,\"journal\":{\"name\":\"Food Technology and Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2022-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590261/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Technology and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17113/ftb.60.03.22.7104\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17113/ftb.60.03.22.7104","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
研究背景:Citrus limon (L.)热柠檬汁富含许多重要的天然化学成分(类黄酮、柠檬酸和维生素C),它在传统医学中的应用是众所周知的。柠檬汁和水果多酚在饮料中的配方已经被研究过,但关于它们调节多酚消化行为的能力的信息很少。本研究的目的是通过在体外消化过程中添加不同体积分数的柠檬汁(0、2、5、10和20%)来确定菠菜(Spinacia oleracea L.)多酚的稳定性和消化利用率。实验方法:采用体外人体消化模型,测定不同体积分数的柠檬汁菠菜配方中多酚类及硝酸盐、草酸、l-抗坏血酸等丰富化合物的含量。测定了菠菜柠檬汁配方的抗氧化活性和α-淀粉酶抑制活性。结果与结论:在预先消化和几乎所有消化后的菠菜样品中,柠檬汁体积分数最高的样品中总多酚、总黄酮、总酚酸、草酸和硝酸盐含量的增加幅度最大。在同一样品中,经过唾液 (l-抗坏血酸)、初始(对香豆酸)和肠道(槲皮素)消化阶段,单个化合物的含量显著增加。多酚类和l-抗坏血酸在消化的各个阶段都具有较高的生物可及性,除了硝酸盐在胃和肠阶段以及草酸在肠阶段具有中等的生物可及性。创新和科学贡献:首次在加入不同体积分数的柠檬汁的情况下,测试了菠菜多酚、草酸、硝酸盐和l-抗坏血酸的稳定性和消化有效性。在体外消化过程中,柠檬汁的pH值及其 l-抗坏血酸含量增加了菠菜柠檬汁配方中多酚的稳定性和有效性。添加柠檬汁后,抗氧化活性和α-淀粉酶抑制活性呈剂量依赖性增加。因此,用20%柠檬汁配制的菠菜似乎是具有抗氧化和抗糖尿病活性的膳食多酚和硝酸盐的最佳来源,可以用作功能饮料。
Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals.
Research background: Citrus limon (L.) Burm lemon juice is rich in many important natural chemical components (flavonoids, citric acid and vitamin C) and its use in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverages have been investigated, but there is very little information about their ability to modulate the digestive behaviour of polyphenols. The goal of this study is to determine the stability and digestive availability of spinach (Spinacia oleracea L.) polyphenols by adding different volume fractions of lemon juice (0, 2, 5, 10 and 20%) during in vitro digestion.
Experimental approach: The content of polyphenols and other abundant compounds including nitrates, oxalic acid and l-ascorbic acid in spinach formulation with various volume fractions of lemon juice were measured in predigested and digested samples using in vitro human digestion model. Antioxidant and α-amylase inhibitory activities of spinach lemon juice formulation were also measured.
Results and conclusions: The highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with the highest volume fraction of lemon juice. In the same sample, the content of individual compounds significantly increased after salivary (l-ascorbic acid), initial (p-coumaric acid) and intestinal (quercetin) phase of digestion. High bioaccessibility of polyphenols and l-ascorbic acid in all phases of digestion was observed in almost all spinach lemon juice formulations, with the exception of nitrates in gastric and intestinal phases and oxalic acid in the intestinal phase, which had moderate bioaccessibility.
Novelty and scientific contribution: For the first time the stability and digestive availability of spinach polyphenols, oxalic acid, nitrates and l-ascorbic acid were tested with the addition of different volume fractions of lemon juice. The pH of lemon juice and its l-ascorbic acid content increase the stability and availability of polyphenols in spinach lemon juice formulation during in vitro digestion. Antioxidant and α-amylase inhibitory activities increase in dose-dependent manner after lemon juice addition. Accordingly, spinach formulated with 20% of lemon juice appears as the best source of dietary polyphenols with antioxidant and antidiabetic activities and nitrates that may be used as a functional drink.
期刊介绍:
Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment.
The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.