期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 70, 期 11, 页码 3477-3488出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.2c00102
关键词
green pea hulls; in vitro digestion; coculture model; intestinal barrier; UHPLC-LTQ-OrbiTrap-MS; anti-inflammatory
资金
- Agriculture & Agri-Food Canada (AAFC) [J-001322.001.04, 2927]
- Ontario Research fund (ORF) [RE-08-082]
- AAFC Collaborative Framework in collaboration with Saskatchewan Pulse Growers [40004678]
- National Natural Science Foundation of China [82060781]
- China Postdoctoral Science Foundation [2020M671975]
The study found that pea hull polyphenols can be continuously released during digestion and effectively absorbed, exerting protective and anti-inflammatory effects on the intestinal barrier.
: Green pea hulls are a byproduct of the processing of green pea and are rich in phenolic substances. In the present study, in vitro digestion, human colonic adenocarcinoma cell line (Caco-2) monolayer, and the Caco-2/macrophage cell lines of the murine origin (Raw264.7) coculture model were established to investigate the release of polyphenols, absorption, and transport of digestive products and their effects on inflammation and intestinal barrier. During the digestive process, polyphenols were constantly released from the pea hulls, reaching the maximum amount in the small intestine (total phenolic content (TPC): 5.41 +/- 0.04 mg gallic acid (GAE)/g dry weight (DW)), and the digestive products (800 mu g/mL) could reduce the secretion of NO (50.9%), IL-6 (50.6%), and TNF-alpha (24.6%) and inhibit the mRNA expression of cyclooxygenase-2 (COX-2) (37.2%) and inducible nitric oxide synthase (iNOS) (91.1%) compared with the lipopolysaccharide (LPS) group. A total of 12 phenolic components were quantified by ultraperformance liquid chromatography-linear ion trap orbitrap tandem mass spectrometry (UHPLC-LTQ-OrbiTrap-MS) technology. Kaempferol trihexoside in digestive products could be absorbed and transported (1.25 +/- 0.13 ng quercetin/mL). The digestive products could promote the expression of claudin-1 (210.8%), occludin (64.9%), and zonulin occludin-1 (ZO-1) (52.0%) compared with the LPS group and exert anti-inflammatory effects after being absorbed. The results indicated that pea hull polyphenols could be continuously released and absorbed to play a positive role in protecting the intestinal barrier and antiinflammatory activity.
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