体外模拟消化对四种杂粮中酚类物质及其降脂活性的影响  

Effect of in vitro Digestion on Phenolic Compounds and Lipid-Lowering Effect of Four Coarse Cereals

作　　者：姚轶俊[1,2] 李枝芳 王立峰 鞠兴荣 Yao Yijun;Li Zhifang;Wang Lifeng;Ju Xingrong(School of Food Science and Technology,Jiangnan University,Wuxi 214122;Collaborative Innovation Center for Modern Grain Circulation and Safety,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023)

机构地区：[1]江南大学食品学院,无锡214122 [2]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,南京210023

出　　处：《中国粮油学报》2020年第5期30-36,共7页Journal of the Chinese Cereals and Oils Association

基　　金：“十三五”重点研发计划(2017YFD0401202),江苏省农业科技自主创新项目(CX(18)3040)。

摘　　要：杂粮中富含具有生理活性的多酚类化合物。本实验研究了4种常见杂粮(薏米、荞麦、青稞、红豆)在体外模拟消化过程中酚类物质的变化以及其降脂活性。结果表明,经模拟体外消化后荞麦具有最高的总酚含量(27.78±0.14)mg GAE/100 g及黄酮增长率57.9%。并利用油酸诱导HepG2细胞建立高脂模型,测定以2.5mg/mL为上样浓度的4种杂粮多酚提取物干预前后细胞内TG及LDL-c含量的变化。结果表明荞麦多酚表现出了最佳的生物利用度及降脂活性,其干预组与模型组相比甘油三酯浓度下降了1/3,达到(0.156±0.032)mmol/g prot,低密度脂蛋白降至(0.025±0.005)mmol/g prot,表现出最佳的降脂活性,为进一步研究其作用机理以及降脂相关的功能食品及保健品的开发提供参考。Coarse cereals are rich in bioactive phenolic compounds.In this study,the changes in phytochemical contents of four kinds of coarse cereals(adlay,buckwheat,highland barley and red bean)were investigated and the lipid-lowering effects after cooking and in vitro digestion were also investigated.The results indicated that after in vitro digestion the total phenols in buckwheat was(27.78±0.14)mg GAE/100 g,the highest among all these coarse cereals.The total flavonoids increased after in vitro digestion in red bean,buckwheat and highland(57.9%).Then the high-lipid model was established by using HepG2 cells.And the concentration of TG and LDL-c was determined by adding 2.5 mg/mL of polyphenols extracted from four coarse cereals.The results indicated that the phenolic compounds in buckwheat had a good bioavailability and lipid-lowering effect(0.156±0.032)mmol/g prot of TG and(0.025±0.005)mmol/g prot of LDL-c,which showed the best lipid-lowering effect.The research could provide a reference for the in-depth study of the regulatory mechanism and the development of lipid-lowering related to functional food and health products.

关 键 词：杂粮 多酚 体外消化 HEPG2细胞 降脂活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]