Saba香蕉（Musa'saba'，ABB集团）的生物特性：模拟胃肠道消化过程中成熟度和变化的影响。,Scientific Reports

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Saba香蕉（Musa'saba'，ABB集团）的生物特性：模拟胃肠道消化过程中成熟度和变化的影响。
Scientific Reports ( IF 3.8 ) Pub Date : 2020-04-21 , DOI: 10.1038/s41598-020-63501-x
Florencio Collado Reginio _{1,

2} , Wei Qin ₁ , Sunantha Ketnawa ₁ , Yukiharu Ogawa ₁

Affiliation

Saba香蕉是一种在东南亚种植的流行水果，是多种有益物质的经济来源。这项研究检查了五个成熟阶段的Saba香蕉的总酚，类黄酮和抗氧化活性的变化，以及在模拟体外胃肠道消化过程中，它们受结构组成变化的影响。使用三价铁还原抗氧化剂能力（FRAP），金属离子螯合（MIC）活性，2,2-二苯基-1-吡啶并肼基（DPPH）和2,2'-叠氮基双（3-乙基苯并噻唑啉-6-磺酸（ABTS）分析。DPPH和ABTS的结果根据TEAC（Trolox等效抗氧化剂容量）和VCEAC（维生素C等效抗氧化剂容量）值进行了比较。发现在成熟的绿色阶段生物特性最高，随着成熟的进行其值略有下降。模拟消解显示，与具有完整结构的样品（馏分）相比，在无结构状态（浆液）中总酚类的含量持续增加，且释放速度相对较快。抗氧化剂活性的趋势在胃期增加，然后在肠道开始时降低，但MIC具有相反的作用。我们的研究表明，沙巴香蕉的生物特性受成熟程度的影响，其物理结构和组成的改变可能会影响模拟消化过程中食物成分的释放行为。模拟消解显示，与具有完整结构的样品（馏分）相比，在无结构状态（浆液）中总酚类的含量持续增加，且释放速度相对较快。抗氧化剂活性的趋势在胃期增加，然后在肠道开始时降低，但MIC具有相反的作用。我们的研究表明，沙巴香蕉的生物特性受成熟程度的影响，其物理结构和组成的改变可能会影响模拟消化过程中食物成分的释放行为。模拟消解显示，与具有完整结构的样品（馏分）相比，在无结构状态（浆液）中总酚类的含量持续增加，且释放速度相对较快。抗氧化剂活性的趋势在胃期增加，然后在肠道开始时降低，但MIC具有相反的作用。我们的研究表明，沙巴香蕉的生物特性受成熟程度的影响，其物理结构和组成的改变可能会影响模拟消化过程中食物成分的释放行为。

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Bio-properties of Saba banana (Musa 'saba', ABB Group): Influence of maturity and changes during simulated in vitro gastrointestinal digestion.

Saba banana, a popular fruit crop grown in Southeast Asia, is an economical source of a variety of beneficial agents. This study examined the variations in total phenolic, flavonoid, and antioxidant activities of five maturity stages of Saba banana, and their changes during simulated in vitro gastrointestinal digestion as affected by varying structural compositions. Antioxidant activities were evaluated using ferric reducing antioxidant power (FRAP), metal ion chelating (MIC) activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Results of DPPH and ABTS were compared in terms of TEAC (Trolox Equivalent Antioxidant Capacity) and VCEAC (Vitamin C Equivalent Antioxidant Capacity) values. Bio-properties were found to be highest in mature green stage with values slightly decreased as ripening proceeded. Simulated digestion showed a continuous increase in total phenolic with comparatively faster release in structure-less state (slurry) than samples with intact structure (cut). The trend of antioxidant activities was increased in the gastric phase and then decreased at the onset of intestinal phase, except for MIC which showed a reverse effect. Our study indicated that the bio-properties of Saba banana were affected by maturity and modifications in its physical structure and composition could influence the release behaviors of food components during simulated digestion.

更新日期：2020-04-24

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