Limited knowledge of fucoxanthin's changes during digestion necessitates comprehensive investigation to ensure its efficacy as a functional ingredient. This study assessed the effects of digestion on fucoxanthin's bioaccessibility, antioxidant activity, colour changes, and metabolite formation through in vitro gastrointestinal digestion. Results indicated the highest bioaccessibility during gastric digestion (0.03 ± 0.00 mg/mL), followed by intestinal and mouth with 0.012 ± 0.00 and 0.011 ± 0.13 mg/mL, respectively. Antioxidant activity was the highest at the gastric stage, with significant activity persisting post-digestion (P < 0.05). Colour changes were significant, with total colour differences (∆E*) of 2.40, 2.86, and 2.76 at the mouth, gastric, and intestinal stages, respectively. LC-MS/MS-based metabolomics analysis revealed 15 key metabolites, with carboxylic acids as major metabolites during gastric and intestinal stages. Pearson correlation analysis demonstrated a significant correlation between identified metabolites with bioaccessibility, antioxidant activity, and colour changes, underscoring fucoxanthin's potential as a promising functional food ingredient.

中文翻译：

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揭开岩藻黄质的命运：体外胃肠道消化对生物可及性、抗氧化潜力、颜色变化和代谢物谱的影响


对岩藻黄质在消化过程中的变化了解有限，因此需要进行全面调查，以确保其作为功能性成分的功效。本研究通过体外胃肠道消化评估了消化对岩藻黄质的生物可及性、抗氧化活性、颜色变化和代谢物形成的影响。结果表明，胃消化过程中的生物可及性最高 （0.03 ± 0.00 mg/mL），其次是肠道和口腔，分别为 0.012 ± 0.00 和 0.011 ± 0.13 mg/mL。胃期抗氧化活性最高，消化后活性显著持续 （P < 0.05）。颜色变化显著，口腔、胃和肠道阶段的总色差 （∆E*） 分别为 2.40、2.86 和 2.76。基于 LC-MS/MS 的代谢组学分析揭示了 15 种关键代谢物，其中羧酸是胃和肠道阶段的主要代谢物。Pearson 相关分析表明，已鉴定的代谢物与生物可及性、抗氧化活性和颜色变化之间存在显著相关性，这突显了岩藻黄质作为一种有前途的功能性食品成分的潜力。