期刊
FOOD RESEARCH INTERNATIONAL
卷 116, 期 -, 页码 1126-1134出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.09.057
关键词
Lupin seeds; Phenolic compounds; Flavonoids; in vitro digestion; Bioaccessibility; Mass spectrometry; Proteins digestibility
资金
- National Science Centre, Poland [2015/19/D/NZ9/00065]
- Foundation for Polish Science (FNP) under the FNP Start project
Phenolic compounds are secondary plant metabolites whose beneficial health effects make them of intense interest to researchers. The aim of the study presented here was to evaluate the change in the phenolic compound profile of lupin seed in in vitro digestion. The most abundant phenolic compounds in undigested lupin seeds were mostly apigenin derivatives. The in vitro digestion of lupin seeds resulted in qualitatively altered phenolic compound profiles. Approximately 80% of phenolic compounds were released from lupin seeds during the in vitro digestion, which simulated gastric processes. Continued digestion, imitating the intestinal phase, additionally increased the bioaccessibility of lupin seed polyphenols by about 10%. The in vitro gastrointestinal model was also used to elucidate how the content of native phenolic compounds affects the digestion susceptibility of lupin seed proteins. An inverse correlation between protein digestibility and phenolic compound content, was also demonstrated.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据