Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)

被引：43

作者：

Zhang, Bing ^{[1
]}

Deng, Zeyuan ^{[1
]}

Tang, Yao ^{[2
,3
]}

Chen, Peter X. ^{[2
,4
]}

Liu, Ronghua ^{[2
]}

Ramdath, D. Dan ^{[2
]}

Liu, Qiang ^{[2
]}

Hernandez, Marta ^{[2
]}

Tsao, Rong ^{[2
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

[2] Agr & Agri Food Canada, Guelph Food Res Ctr, 93 Stone Rd West, Guelph, ON N1G 5C9, Canada

[3] Tianjin Univ Sci & Technol, Minist Educ, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

[4] Univ Guelph, Dept Food Sci, Ontario Agr Coll, Guelph, ON N1G 2W1, Canada

来源：

JOURNAL OF FUNCTIONAL FOODS | 2017年 / 32卷

关键词：

Cooked lentil; Phenolics; Bioaccessibility; Antioxidant activity; Gastrointestinal digestion; Anti-inflammatory activity; MECHANISMS;

D O I：

10.1016/j.jff.2017.03.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil (Lens culinaris) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell-based antioxidant assays. The amount of released soluble phenolics increased stepwise from gastric to intestinal digestion phase. The bioaccessibility of phenolics ranged from 27 to 67% after UGI digestion. Flavonols were the main phenolic group and were found to remain relatively stable during UGI digestion. Flavanols were mainly released after intestinal digestion as opposed to phenolic acids which were mainly released from food matrix in the gastric phase (21-45%) but not detected following intestinal digestion. Phenolics of the nondigested lentil showed dose dependent anti-inflammatory activity as seen in significant inhibition of the pro-inflammatory cytokines COX-2, IL-1 beta and IL-6 in TNF-alpha-induced inflammation in Caco-2 cells. The Antioxidant and anti-inflammatory activities were positively correlated with the total and individual phenolic contents. Crown Copyright (C) 2017 Published by Elsevier Ltd. All rights reserved.

引用

页码：248 / 255

页数：8

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