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
  • [31] Influence of in vitro simulated gastroduodenal digestion on the antibacterial activity, metabolic profiling and polyphenols content of green tea (Camellia sinensis)
    Marchese, Anna
    Coppo, Erika
    Sobolev, Anatoly P.
    Rossi, Daniela
    Mannina, Luisa
    Daglia, Maria
    FOOD RESEARCH INTERNATIONAL, 2014, 63 : 182 - 191
  • [32] Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion
    Qin, Wei
    Ketnawa, Sunantha
    Ogawa, Yukiharu
    FOOD SCIENCE AND HUMAN WELLNESS, 2022, 11 (03) : 669 - 675
  • [33] Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation
    Rha, Chan-Su
    Seong, Hyunbin
    Jung, Young Sung
    Jang, Davin
    Kwak, Jun-Gu
    Kim, Dae-Ok
    Han, Nam Soo
    INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2019, 20 (23)
  • [34] Antimutagenic activity of green tea and black tea extracts studied in a dynamic in vitro gastrointestinal model
    Krul, C
    Luiten-Schuite, A
    Tenfelde, A
    van Ommen, B
    Verhagen, H
    Havenaar, R
    MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS, 2001, 474 (1-2) : 71 - 85
  • [35] Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols
    Qin, Sirui
    Li, Ruyi
    Chen, Mianhong
    Zeng, Fanke
    Dai, Yaping
    Wu, Guang
    Zhou, Wei
    Li, Jihua
    FOODS, 2023, 12 (07)
  • [36] Induction of mitophagy by green tea extracts and tea polyphenols: A potential anti-aging mechanism of tea
    Auguste, Sarah
    Yan, Bing
    Guo, Maolin
    FOOD BIOSCIENCE, 2023, 55
  • [37] Evaluation of the in vitro α-glucosidase inhibitory activity of green tea polyphenols and different tea types
    Yang, Xiaoping
    Kong, Fanbin
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2016, 96 (03) : 777 - 782
  • [38] A novel way of separation and preparation noncaffeine tea polyphenols from green tea waste
    Tan, Heping
    Li, Huaiping
    Song, Hang
    Xu, Wenping
    Guan, Chi
    Ran, Liping
    ADVANCES IN CHEMICAL ENGINEERING II, PTS 1-4, 2012, 550-553 : 1875 - +
  • [39] Biotransformation of green tea polyphenols and the biological activities of those metabolites
    Lambert, Joshua D.
    Sang, Shengmin
    Yang, Chung S.
    MOLECULAR PHARMACEUTICS, 2007, 4 (06) : 819 - 825
  • [40] Influence of green tea polyphenols on the colloidal stability and gelation of WPC
    von Staszewski, Mariana
    Jagus, Rosa J.
    Pilosof, Ana M. R.
    FOOD HYDROCOLLOIDS, 2011, 25 (05) : 1077 - 1084