Stability of polyphenols epigallocatechin gallate and pentagalloyl glucose in a simulated digestive system

被引：97

作者：

Krook, Melanie A. ^{[1
]}

Hagerman, Ann E. ^{[1
]}

机构：

[1] Miami Univ, Dept Chem & Biochem, Oxford, OH 45056 USA

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 49卷 / 01期

关键词：

Polyphenol; Digestion; Tannin-protein interaction; Epigallocatechin-O-gal late; 1,2,3,4,6-penta-O-galloyl-beta-D-glucopyranose; GREEN TEA CATECHINS; IN-VITRO DIGESTION; BETA-D-GLUCOSE; CANCER CELLS; TANNIC-ACID; BIOAVAILABILITY; PROTEIN; PLASMA; PRECIPITATION; DEGRADATION;

D O I：

10.1016/j.foodres.2012.08.004

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Polyphenols found in foods and beverages are under intense scrutiny for their potential beneficial effects on human health. We examined the stability of two bioactive polyphenols, epigallocatechin-O-gallate (EGCg) and 1,2,3,4,6-penta-O-galloyl-beta-D-glucopyranose (PGG), in a model digestive system at low oxygen tension with and without added digestive components and foods. Both compounds were stable at pH values of 5-6 and below, indicating gastric stability. Both compounds decomposed at pH 7.0. PGG was stabilized in a model system containing pepsin, pancreatin, bile and lipase, and/or baby food, but was not stabilized by dry cereal. EGCg was not stabilized by the addition of any biomolecule. The effects of polyphenols on human health should be evaluated in the context of their stability in the digestive tract with and without added digestive components and/or food. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：112 / 116

页数：5

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