在in vitro结肠发酵过程中,可可中的化合物的转化
Silvia Cañas1,2, Nicole Tosi3, Vanesa Núñez-Gómez3,4
1Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
Current research in food science
|December 17, 2024
概括
巧克力贝的可可可贝.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 微生物学 微生物学
背景情况:
- 可可贝是一种加工副产品,富含生物活性化合物和甲基丁.
- 可可类在很大程度上绕过小肠吸收,到达结肠进行肠道微生物群代谢.
- 微生物催化作用显著影响的生物可用性和生物活性.
研究的目的:
- 在模拟胃肠消化后,研究从可可贝粉 (CSF) 和可可贝提取物 (CSE) 中的化合物的结肠发酵.
- 描述由此产生的代谢物,并评估CSF和CSE之间的代谢特征的差异.
主要方法:
- 使用了体外结肠发酵模型.
- 采用有针对性的代谢学方法来分析化合物转化.
- 在结肠发酵之前模拟胃肠道消化.
主要成果:
- 观察到原始化合物的减少,同时增加了-γ-瓦莱洛,乙烯酸和乙烯酸.
- 确定了酸,酸,酸和甲作为主要的代谢产物.
- 与CSF相比,CSF中的化合物的新陈代谢较慢,可能是由于矩阵保护.
结论:
- 可可的基被结肠微生物广泛代谢成各种生物活性化合物.
- 可可面粉的基质可以提供保护,减缓发酵过程中的降解.
- 这些发现支持可可作为生产结肠向生物可利用的代谢物具有潜在的健康益处的有价值成分.
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