Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment

被引:3
|
作者
Lamothe, Sophie [1 ]
Azimy, Naheed [1 ]
Bazinet, Laurent [2 ,3 ]
Couillard, Charles [3 ]
Britten, Michel [1 ,3 ]
机构
[1] Agr & Agri Food Canada, Food Res & Dev Ctr, St Hyacinthe, PQ J2S 8E3, Canada
[2] Univ Laval, Dairy Res Ctr STELA, Quebec City, PQ G1V 0A6, Canada
[3] Univ Laval, INAF, Quebec City, PQ G1V 0A6, Canada
关键词
IN-VITRO DIGESTION; ANTIOXIDANT CAPACITY; INTESTINAL-ABSORPTION; PHENOLIC-COMPOUNDS; MILK-PROTEINS; BLACK TEA; DIETARY POLYPHENOLS; BETA-LACTOGLOBULIN; ALPHA-AMYLASE; CATECHINS;
D O I
10.1039/c4fo00203b
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The consumption of polyphenols in green tea has been associated with beneficial health effects. Although polyphenols are unstable in the intestinal environment, they may be protected by interactions with dairy proteins during digestion. The objectives of this study were to evaluate the effect of a green tea extract on the digestibility of different dairy matrices and to monitor the antioxidant activity of these matrices with or without the green tea extract during digestion in a simulated gastrointestinal environment. Milk, yogurt and cheese with similar fat-to-protein ratios were subjected to simulated digestion. Matrix degradation, protein and fat hydrolysis, polyphenol concentration and radical scavenging activity were analyzed during gastric and intestinal digestion phases. Cheese was the matrix most resistant to protein and fat digestion. The addition of the green tea extract significantly decreased proteolysis in the gastric phase but had no effect in the intestinal phase. The kinetics of fatty acid release was reduced by the presence of the green tea extract. Transition from the gastric phase to the intestinal phase induced a 50% decrease in the antioxidant activity of the control (tea extract dispersed in water) due to the degradation of polyphenols. The presence of dairy matrices significantly improved polyphenol stability in the intestinal phase and increased the antioxidant activity by 29% (cheese) to 42% (milk) compared to the control. These results suggest that simultaneous consumption of green tea and dairy products helps to maintain the integrity and antioxidant activity of polyphenols during digestion.
引用
收藏
页码:2621 / 2631
页数:11
相关论文
共 50 条
  • [1] Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols
    Tenore, Gian Carlo
    Campiglia, Pietro
    Giannetti, Daniela
    Novellino, Ettore
    FOOD CHEMISTRY, 2015, 169 : 320 - 326
  • [2] Inhibition of Gastrointestinal Lipolysis by Green Tea, Coffee, and Gomchui (Ligularia fischeri) Tea Polyphenols during Simulated Digestion
    Cha, Kwang Hyun
    Song, Dae-Geun
    Kim, Sang Min
    Pan, Cheol-Ho
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (29) : 7152 - 7157
  • [3] Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment
    Lamothe, Sophie
    Remillard, Nathalie
    Tremblay, Julie
    Britten, Michel
    FOOD RESEARCH INTERNATIONAL, 2017, 92 : 138 - 146
  • [4] Bioaccessibility of green tea polyphenols incorporated into an edible agar film during simulated human digestion
    Lopez de Lacey, A. M.
    Gimenez, B.
    Perez-Santin, E.
    Faulks, R.
    Mandalari, G.
    Lopez-Caballero, M. E.
    Montero, P.
    FOOD RESEARCH INTERNATIONAL, 2012, 48 (02) : 462 - 469
  • [5] The effects of green tea polyphenols on drug metabolism
    Yang, Chung S.
    Pan, Eva
    EXPERT OPINION ON DRUG METABOLISM & TOXICOLOGY, 2012, 8 (06) : 677 - 689
  • [6] Techniques for Extraction of Green Tea Polyphenols: A Review
    Pasrija, D.
    Anandharamakrishnan, C.
    FOOD AND BIOPROCESS TECHNOLOGY, 2015, 8 (05) : 935 - 950
  • [7] Pharmacological profile of green tea and its polyphenols: a review
    Bansal, Sumit
    Syan, Navneet
    Mathur, Pooja
    Choudhary, Shivani
    MEDICINAL CHEMISTRY RESEARCH, 2012, 21 (11) : 3347 - 3360
  • [8] Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity
    Chait, Yasmina Ait
    Gunenc, Aynur
    Bendali, Farida
    Hosseinian, Farah
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 117
  • [9] Molecular Mechanisms of Green Tea Polyphenols
    Dou, Q. Ping
    NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL, 2009, 61 (06): : 827 - 835
  • [10] Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion
    Qin, Wei
    Ketnawa, Sunantha
    FOODS, 2025, 14 (02)