体外消化对蓝莓提取物抗氧化、抗癌及组分的影响

Effects of in vitro digestion on antioxidant, anti-cancer and components of blueberry extracts

摘要:

本文考察体外消化前、后蓝莓提取物[谁的提取物？]（总酚和花色苷）含量、抗氧化性、抗癌作用及花色苷组成的变化，并推测花色苷的降解途径。分别采用福林-酚法和pH示差法测定总酚和花色苷含量；以脂质体的抑制率、DPPH和ABTS+自由基清除能力评价体外消化前后提取物的抗氧化能力；利用高效液相色谱-电喷雾二级质谱联用技术分析花色苷组成。结果表明：与未经消化提取物相比，经肠道消化后样品总酚含量增加47.21%，花色苷含量降低71.82%，脂质体的抑制率、DPPH和ABTS+自由基清除率分别提高38.45%、29.41%和29.12%，对HepG2肝癌细胞、A549肺癌细胞和Hela人宫颈癌细胞的生长抑制作用显著增加，蓝莓花色苷组分由12种降为9种。模拟体外消化处理的蓝莓提取物的总酚含量、抗氧化性以及抑制以上3种癌细胞的生长作用均增加，花色苷含量和种类均减少。对胃肠消化花色苷的降解过程推测发现，矢车菊素-3-葡萄糖苷降解形成槲皮素的过程与天竺葵素-3-葡萄糖苷降解成山柰酚的过程机制相同。

Abstract:

Changes in (total polyphenols and anthocyanins) contents, antioxidant capacity and anticancer effect, anthocyanins composition of blueberry extracts before and after in vitro digestion were investigated, and the degradation pathway of anthocyanins was speculated. Folin-Ciocalteu and pH differential methods were employed for determining the contents of total polyphenols and anthocyanins, respectively. The antioxidant capacity of the extracts before and after in vitro digestion was evaluated by the inhibition rate of liposomes, scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS+ radical. Anthocyanin composition was analyzed using HPLC-EIS-MS/MS based on molecular mass and fragment ions, peak sequence and related literature data. The results indicated that after in vitro digestion the content of total polyphenols increased by 47.21% while anthocyanins decreased by 71.82%, and the inhibition rate of liposomes, scavenging rate of DPPH and ABTS+ free radical increased by 38.45%, 29.41% and 29.12%, respectively, and the growth inhibition of HepG2 hepatoma cells, A549 lung cancer cells and Hela human cervical cancer cells increased significantly, and the number of anthocyanins decreased from 12 to 9. Taken together, after in vitro digestion, blueberry extracts had increased total polyphenols, antioxidant activity and inhibition of the growth of the above three kinds of cancer cells, reduced anthocyanin contents and compositions. Speculation on the degradation process of gastrointestinal anthocyanins was found that the process of degradation of cyanidin-3-glucoside to form quercetin was similar to that of pelargonidin-3-glucoside degrading kaempferol.