期刊
FOOD CHEMISTRY
卷 371, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131065
关键词
Flavanones; Dietary fibre; Grapefruit; Dihydrocaffeic acid; Colonic fermentation; Gut microbiota
资金
- Key R & D projects of Jiangxi Province [20192ACB60006]
- Key R & D projects of Nanchang metropolis [2019-NC2DSY-002]
- Postdoctoral Fund of Jiangxi [2020KY25]
- Special Fund for Postgraduate Innovation [CX2019099]
The study found that pectin, konjac, and chitosan can increase the content of low-molecular-weight metabolites in grapefruit peel, and that high-viscosity food matrices (such as konjac and chitosan) have a significant impact on gut microbiota during simulated colonic fermentation. Dietary fibers can retain flavanones in grapefruit peel.
Citrus fruits are a good source of flavanones. The present study aimed to assess the effect of food matrix elements [dietary fibres (DFs)] on the flavanone profile of grapefruit peel (GFP) and on the gut microbiota during in vitro digestion and simulated colonic fermentation. The contents of low-molecular-weight metabolites (dihydrocaffeic acid and 3-phenylpropionic acid) were increased by pectin, konjac and chitosan in medium- and high-viscosity matrices. Compared with the GFP group, the counts of Lactobacillus spp. and Clostridium leptum were significantly increased in medium-viscosity food matrices (konjac and chitosan) (p < 0.05). Moreover, the acetic and propionic acid contents were significantly elevated in the GFP + DF groups after 12 h of fermentation (p < 0.05). GFP flavanones were retained by DF, and the total phenolic content (TPC) and antioxidant potency composite (APC) index decreased during in vitro digestion. These findings indicate that medium-viscosity DFs (konjac and chitosan) could act as key food matrix elements for the retention of polyphenols.
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