Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds
文献类型： 外文期刊
作者： Huang, Zhiting 1 ; Chen, Qiqi 1 ; Hu, Kaixi 1 ; Zhang, Ruifen 2 ; Yuan, Yang 1 ; He, Shan 1 ; Zeng, Qingzhu 1 ; Su, Dongx 1 ;
作者机构： 1.Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China
3.Flinders Univ S Australia, Flinders Inst Nanoscale Sci & Technol, Coll Sci & Engn, Bedford Pk, SA 5042, Australia
关键词： Seaweed; simulated digestion; phenolics; antioxidant activity
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： The effects of simulated gastrointestinal digestion on the content and antioxidant activity of phenolics of seven seaweeds were investigated: Two methods of digestion were used - simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) to mimic the stomach and upper intestinal environment. Results showed that SIF can significantly increase the free phenolic content of all tested seaweeds. The total phenolic content of the seaweeds increased in range from 4.16 to 17.24 mg GAE/g before simulated digestion to 4.08 to 40.37 mg GAE/g after digestion. The antioxidant activity of seaweed-bound phenolics was superior to that of free phenolics. Among the seven varieties of seaweeds, Sargassum thunbergii and Sargassum kjellmanianum contained the highest content of bound phenolics after SGF digestion. Bound phenolics of Undaria pinnatifida and Sargassum thunbergii showed the highest in vitro ABTS(+) free radical scavenging ability, while Sargassum thunbergii and Sargassum fusiforme showed the highest in vitro FRAP antioxidant activity.
- 相关文献
作者其他论文 更多>>
-
Shatianyu dietary fiber (Citrus grandis L. Osbeck) promotes the production of active metabolites from its flavonoids during in vitro colonic fermentation
作者：Zhang, Ruifen;Zhang, Mingwei;Deng, Mei;Ye, Jiamin;Zhang, Ruifen;Zhang, Shuai;Dong, Lihong;Huang, Fei;Jia, Xuchao;Ma, Qin;Zhao, Dong;Zhang, Mingwei;Ye, Jiamin;Su, Dongxiao;Zhang, Mingwei
关键词：Citrus grandis L. Osbeck; colonic fermentation; dietary fiber; flavonoids; gut microbiota; phenolic metabolites
-
In vitro human gut microbiota fermentation of litchi pulp polysaccharides as affected by Lactobacillus pre-treatment
作者：Xia, Chunmei;Zhang, Ruifen;Jia, Xuchao;Dong, Lihong;Ma, Qin;Zhao, Dong;Huang, Fei;Zhang, Mingwei;Xia, Chunmei;Sun, Zhida;Zhang, Mingwei;Zhang, Mingwei;Lee, Yuan Kun
关键词：Litchi polysaccharide; Fermentation; Prebiotic activity
-
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion
作者：Liu, Hesheng;Huang, Zhenzhen;Xin, Ting;Han, Lipeng;Su, Dongxiao;Dong, Lihong;Deng, Mei;Huang, Fei;Huang, Fei
关键词：Rutin; Ovalbumin; Emulsion; Colonic targeting; Colonic fermentation
-
Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities
作者：Li, Weixin;Zhang, Min;Zhang, Mingwei;Jia, Xuchao;Chen, Yanxia;Dong, Lihong;Huang, Fei;Ma, Qin;Zhao, Dong;Zhang, Ruifen
关键词：Radix puerariae thomsonii; Phenolic composition; Antioxidant activity; Alcohol metabolizing enzymes; Carbohydrate hydrolyzing enzymes
-
Composition, structural, physicochemical and functional properties of dietary fiber from different tissue parts of Shatianyu (Citrus grandis L. Osbeck)
作者：Deng, Mei;Zhang, Shuai;Zhang, Ruifen;Dong, Lihong;Huang, Fei;Jia, Xuchao;Zhang, Mingwei;Ye, Jiamin;Zhang, Mingwei
关键词：Dietary fiber; Chemical composition; Physicochemical properties; Functional properties
-
Structural elucidation, binding sites exploration and biological activities of bound phenolics from Radix Puerariae Thomsonii
作者：Li, Weixin;Zhang, Min;Zhang, Ruifen;Huang, Fei;Dong, Lihong;Jia, Xuchao;Zhang, Mingwei
关键词：Radix puerariae thomsonii; Bound phenolics; Antioxidant activity; Alcohol -metabolizing enzymes; Carbohydrate -hydrolyzing enzymes; Stepwise enzymatic hydrolysis
-
Lacticaseibacillus casei- and Bifidobacterium breve-fermented red pitaya promotes beneficial microbial proliferation in the colon
作者：Cao, Li;Wan, Mengxi;Xian, Zhixing;Zhou, Yongqiang;Su, Dongxiao;Dong, Lihong;Huang, Fei
关键词：
