Effects of Simulated Gastrointestinal Digestion on Active Components and Antioxidant Activity of Fermented Tea (<i>Camellia sinensis</i>) Jiaosu <i>in Vitro</i>

YE Chaoyue; FAN Haoan; BAO Haimei; WANG Zhenzhen; SHA Rui; FANG Sheng; HU Xinrong; JIANG Li; LI Duojiao; YUAN Ming'an; MAO Jianwei

doi:10.13386/j.issn1002-0306.2021010099

Volume 42 Issue 18

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(18): 64-72. > DOI: 10.13386/j.issn1002-0306.2021010099

YE Chaoyue, FAN Haoan, BAO Haimei, et al. Effects of Simulated Gastrointestinal Digestion on Active Components and Antioxidant Activity of Fermented Tea (Camellia sinensis) Jiaosu in Vitro[J]. Science and Technology of Food Industry, 2021, 42(18): 64−72. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010099.

Citation:

PDF (1213 KB)

Effects of Simulated Gastrointestinal Digestion on Active Components and Antioxidant Activity of Fermented Tea (Camellia sinensis) Jiaosu in Vitro

1.
Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
2.
Shaoxing University Yuanpei College, Shaoxing 312000, China
3.
Jinhua Academy of Agricultural Sciences, Jinhua 321000, China
4.
Zhejiang Industry Polytechnic College, Shaoxing 312000, China

More Information

Received Date: January 14, 2021
Available Online: July 13, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the changes of active components and antioxidant activities of ancient fermented tea (Camellia sinensis) Jiaosu after simulated gastric and intestinal digestion, the contents of total phenols, flavones and procyanidins in ancient fermented tea (Camellia sinensis) Jiaosu were determined by the method of in vitro simulated gastric and intestinal digestion. Meanwhile, the changes in the contents of five catechins in tea Jiaosu was investigated before and after gastric and intestinal digestion, and the changes of antioxidant activity in vitro were further studied. The results showed that the contents of total phenols, total flavonoids, ABTS cationic free radical scavenging ability and reducing power were significantly increased (P<0.05), while the content of procyanidins and DPPH free radical scavenging ability had no significant change (P>0.05). In the simulated intestinal digestion, the total phenol content and ABTS cationic free radical scavenging ability increased significantly (P<0.05), while the total flavone content, DPPH free radical scavenging ability and reducing power had no significant change (P>0.05), while the procyanidin content decreased significantly (P<0.05). The contents of catechins, epigallocatechin, epicatechin and epicatechin gallate decreased by 74.58%, 64.40%, 86.95% and 48.21%, respectively. These results indicated that pepsin and gastric acid could promote the release of antioxidant active substances in the simulated gastrointestinal digestion process of ancient tea leaf enzyme, which had good antioxidant activity and was expected to be applied in the development of antioxidant products.
- fermented tea Jiaosu,
- in vitro simulated gastrointestinal digestion,
- polyphenols,
- flavonoids,
- procyanidins,
- antioxidant activity

FullText(HTML)

References (32)

References

[1]	刘加友, 王振斌. 微生物酵素食品研究进展[J]. 食品与发酵工业,2017,42(1):273−276. [Liu Jiayou, Wang Zhenbin. Research progress on microbial ferment food[J]. Food and Fermentation Industries,2017,42(1):273−276.
[2]	毛建卫, 吴元锋, 方晟. 微生物酵素研究进展[J]. 发酵科技通讯,2010,39(3):42−44. [Mao Jianwei, Wu Yuanfeng, Fang Sheng. Research progress on microbial ferment[J]. Bulletin of Fermentation Science and Technology,2010,39(3):42−44. doi: 10.3969/j.issn.1674-2214.2010.03.018
[3]	范昊安, 沙如意, 方晟, 等. 苹果梨酵素发酵过程中的褐变与抗氧化活性[J]. 食品科学,2020,41(14):116−123. [Fan Haoan, Sha Ruyi, Fang Sheng, et al. Browning and antioxidant activity of apple-pear jiaosu during fermentation[J]. Food Science,2020,41(14):116−123. doi: 10.7506/spkx1002-6630-20190515-151
[4]	赵芳芳, 莫雅雯, 蒋增良, 等. 功能性微生物酵素产品的研究进展[J]. 食品与发酵工业,2017,42(7):283−287. [Zhao Fangfang, Mo Yawen, Jiang Zengliang, et al. Research progress of functional microbial enzyme products[J]. Food and Fermentation Industries,2017,42(7):283−287.
[5]	李艳春, 陈志鹏, 林伟伟, 等. 茶树连作障碍形成机制及调控措施研究进展[J]. 生态科学,2019,38(5):225−232. [Li Yanchun, Chen Zhipeng, Lin Weiwei, et al. Research progress on the formation mechanism and regulation measures of continuous cropping obstacle of tea plant[J]. Ecological Science,2019,38(5):225−232.
[6]	Wu T, Guo Y, Liu R, et al. Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats[J]. Food & Function,2016:2469.
[7]	周金伟, 陈雪, 易有金, 等. 不同类型茶叶体外抗氧化能力的比较分析[J]. 中国食品学报,2014,14(8):262−269. [Zhou Jinwei, Chen Xue, Yi Youjin, et al. Comparative analysis on antioxidant capacities of different types of fermented teas in vitro[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(8):262−269.
[8]	徐歆. 紫娟茶原花青素分离提纯、组分鉴定及肠胃稳定性研究[D]. 武汉: 湖北工业大学, 2019. Xu X. Study on separation, purification, component identification and gastrointestinal stability of proanthocyanidins from Zijuan tea[D]. Wuhan: Hubei University of Technology, 2019.
[9]	金亮, 李小白, 丁华侨, 等. 不同种类茶叶抗氧化活性及茶汤颜色参数比较[J]. 中国食品学报,2016,16(2):242−250. [Jin Liang, Li Xiaobai, Ding Huaqiao, et al. Comparison on antioxidant activity and color parameters for different types of tea[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(2):242−250.
[10]	刘静敏, 史静兰, 鲁江, 等. 体外模拟胃肠消化过程中四种茶叶活性成分及抗氧化性变化规律[J]. 食品工业科技,2020,41(1):301−306. [Liu Jingmin, Shi Jinglan, Lu Jiang, et al. Changes of active constituents and antioxidant properties of four kinds of tea during gastrointestinal digestion in vitro[J]. Science and Technology of Food Industry,2020,41(1):301−306.
[11]	薛宏坤, 谭佳琪, 王瑜, 等. 体外消化对蓝莓提取物抗氧化、抗癌及组分的影响[J]. 精细化工,2019,36(3):461−468. [Xue Hongkun, Tan Jiaqi, Wang Yu, et al. Effects of in vitro digestion on antioxidant activity, anti-cancer activity and composition of blueberry extracts[J]. Fine Chemicals,2019,36(3):461−468.
[12]	陈希苗, 李美英, 许秋莉, 等. 体外模拟胃肠消化中山楂多酚及抗氧化活性的变化[J]. 食品科学,2019,40(5):31−37. [Chen Ximiao, Li Meiying, Xu Qiuli, et al. Changes in polyphenol contents and antioxidant activity in hawthorn (Crataegus pinnatifida Bunge) during simulated gastrointestinal digestion[J]. Food Science,2019,40(5):31−37. doi: 10.7506/spkx1002-6630-20170930-447
[13]	从彦丽, 彭梦雪, 刘冬, 等. 柑橘在体外模拟胃肠消化过程中总多酚、总黄酮及总抗氧化活性的变化规律[J]. 食品科学,2016,37(17):96−103. [Cong Yanli, Peng Mengxue, Liu Dong, et al. Changes in total polyphenols, total flavonoids and antioxidant activity of citrus during in vitro gastrointestinal digestion process[J]. Food Science,2016,37(17):96−103. doi: 10.7506/spkx1002-6630-201617016
[14]	Tagliazucchi D, Verzelloni E, Bertolini D, et al. In vitro bio-accessibility and antioxidant activity of grape polyphenols[J]. Food Chemistry,2010,120(2):599−606. doi: 10.1016/j.foodchem.2009.10.030
[15]	王谢祎, 翟宇鑫, 李倩, 等. 南酸枣在模拟消化过程中抗氧化活性及多酚含量分析[J]. 食品科学,2016,37(11):7−11. [Wang Xieyi, Zhai Yuxin, Li Qian, et al. Changes in antioxidant activity and phenol content in Choerospondias axillaris fruits during simulated gastrointestinal digestion[J]. Food science,2016,37(11):7−11. doi: 10.7506/spkx1002-6630-201611002
[16]	徐洪宇, 蒯宜蕴, 詹壮壮, 等. 果皮中酚类物质含量、抗氧化活性及在体外消化过程中成分的变化[J]. 食品科学,2019,40(15):23−30. [Xu Hongyu, Kuai Yiyun, Zhan Zhuangzhuang, et al. Phenolic contents and antioxidant activity of fruit peels and changes in phenolic composition during in vitro simulated digestion[J]. Food Science,2019,40(15):23−30. doi: 10.7506/spkx1002-6630-20180806-046
[17]	黎海彬. 山楂中有效成分含量测定的研究[J]. 食品科学,2008,29(8):475−477. [LI Haibin. Study on determination of effective Ingredients in crataegus pinatigide bge[J]. Food Science,2008,29(8):475−477. doi: 10.3321/j.issn:1002-6630.2008.08.110
[18]	赵平, 刘俊英, 张月萍. 香草醛法测定原花青素物质的量浓度[J]. 中国食品添加剂,2011(3):219−224. [Zhao Ping, Liu Junying, Zhang Yueping. Determination of proanthocyanidins molar concentration using vanillin[J]. China Food Additives,2011(3):219−224. doi: 10.3969/j.issn.1006-2513.2011.03.038
[19]	梁冬松, 王芳, 韦炎冶, 等. 高效液相色谱法同时测定发酵前后白参菌茶中六种活性成分[J]. 食品与发酵工业,2020,46(8):234−238. [Liang Dongsong, Wang Fang, Wei Yanye, et al. Simultaneous determination of changes in six active ingredients in Schizophyllum communeh fermented tea by HPLC[J]. Food and Fermentation Industries,2020,46(8):234−238.
[20]	Pinteus S, Silva J, Alves C, et al. Cytoprotective effect of seaweeds with high antioxidant activity from the peniche coast (Portugal)[J]. Food Chemistry,2017,218:591−599. doi: 10.1016/j.foodchem.2016.09.067
[21]	Arnao M B, Cano A, Acosta M. The hydrophilic and lipophilic contribution to total antioxidant activity[J]. Food Chemistry,2001,73(2):239−244. doi: 10.1016/S0308-8146(00)00324-1
[22]	Tohidi B, Rahimmalek M, Arzani A. Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of thymus species collected from different regions of Iran[J]. Food Chemistry,2017,220:153−161. doi: 10.1016/j.foodchem.2016.09.203
[23]	李茹, 朱毅. 体外模拟胃、肠消化对萝卜苗中活性物质、抗氧化功能及代谢差异物的影响[J]. 中国食品学报,2019,19(4):61−71. [Li Ru, Zhu Yi. Effect of simulated gastrointestinal digestion in vitro on active substances, antioxidant function and differential metabolites of radish sprouts[J]. Journal of Chinese Institute of Food Science and Technology,2019,19(4):61−71.
[24]	李俶, 王谢祎, 翟宇鑫, 等. 多酚化合物体外模拟消化的稳定性分析[J]. 食品科学,2016,37(13):1−5. [Li Shu, Wang Xieyi, Zhai Yuxin, et al. Stability of polyphenols during in vitro digestion[J]. Food Science,2016,37(13):1−5. doi: 10.7506/spkx1002-6630-201613001
[25]	谭和平, 邹燕, 叶善蓉, 等. 茶叶中的多酚类物质及其分析方法综述[J]. 中国测试技术,2008(4):4−11. [Tan Heping, Zou Yan, Ye Shanrong, et al. Review of tea polyphenols analyses for tea[J]. China Measurement & Testing Technology,2008(4):4−11.
[26]	Record I R, Lane J M. Simulated intestinal digestion of green and black teas[J]. Food Chemistry,2001,73(4):481−486. doi: 10.1016/S0308-8146(01)00131-5
[27]	Tenore G C, Campiglia P, Giannetti D, et al. Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols[J]. Food Chemistry,2015,169(feb. 15):320−326.
[28]	Green R J, Murphy A S, Schulz B, et al. Common tea formulations modulatein vitro digestive recovery of green tea catechins[J]. Molecular Nutrition & Food Research,2007,51(9):1152−1162. doi: 10.1002/mnfr.200700086
[29]	Mochizuki M, Yamazaki S I, Kano K, et al. Kinetic analysis and mechanistic aspects of autoxidation of catechins[J]. Biochim Biophys Acta,2002,1569(1-3):35−44. doi: 10.1016/S0304-4165(01)00230-6
[30]	葛艳琳. 山葡萄皮花青素超声波辅助提取及抗氧化活性研究[J]. 食品研究与开发,2018,39(10):48−55. [Ge Yanlin. Ultrasonic assisted extraction technology and its antioxidant activity of Vitis amurensis Rupr skin anthocyanin[J]. Food Research and Development,2018,39(10):48−55. doi: 10.3969/j.issn.1005-6521.2018.10.010
[31]	万红霞, 孙海燕, 熊云霞, 等. 体外模拟胃肠消化过程中苹果和梨的抗氧化活性变化[J]. 广州城市职业学院学报,2019,13(3):68−73. [Wan Hongxia, Sun Haiyan, Xiong Yunxia, et al. Changes in antioxidant activity of apples and pears during in vitro simulated digestion process[J]. Journal of Guangzhou City Polytechnic,2019,13(3):68−73. doi: 10.3969/j.issn.1674-0408.2019.03.013
[32]	王振帅, 陈善敏, 信思悦, 等. 朝鲜蓟花苞汁总酚、总黄酮、抗氧化性比较及体外模拟胃肠消化特性[J]. 食品科学,2019,40(19):136−142. [Wang Zhenshuai, Chen Shanmin, Xin Siyue, et al. Total phenols and flavonoids and antioxidant activity of artichoke (Cynara scolymus L.) bud juices before and after gastrointestinal digestion in vitro[J]. Food Science,2019,40(19):136−142. doi: 10.7506/spkx1002-6630-20181015-147

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	姚芬，刘红霞，范秀芝，史德芳，殷朝敏，高虹，张玉，姚望. 不同加工方式对体外模拟胃肠消化香菇活性物质含量及活性的影响. 食品科学. 2025(02): 183-192 .
2.	张红娟，赵安琪，金子超，杨美林，李娜，王杭琳，李雨菲. 体外模拟胃肠消化过程红树莓抗氧化能力变化. 农产品加工. 2025(05): 72-75+81 .
3.	王旭辉，钟方丽，王晓林，王云，封晴. 体外模拟胃肠消化过程中黑果腺肋花楸果提取物活性成分及其抗氧化作用变化规律. 食品研究与开发. 2024(04): 89-95 .
4.	陈琼，赵旭东，许雪华，蒋变玲. 体外模拟消化对苦荞酸奶品质影响研究. 通化师范学院学报. 2023(02): 58-64 .
5.	周滨滨，杨艳君，朱毛毛，杨冰，马维坤，朱向珺，刘俊，赵菁，封亮，贾晓斌. 小儿豉翘清热颗粒黄酮组分在模拟婴儿胃肠道环境中的消化特性. 中国中药杂志. 2022(21): 5735-5745 .