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首页> 外文期刊>Food Digestion >The Role of Bile and Pancreatin in Improving the In Vitro Bioavailability of Lycopene and Starch in Extruded Snacks Containing Tomato Paste Powder
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The Role of Bile and Pancreatin in Improving the In Vitro Bioavailability of Lycopene and Starch in Extruded Snacks Containing Tomato Paste Powder

机译：胆汁和胰酶在提高番茄酱粉膨化小吃中番茄红素和淀粉的体外生物利用度中的作用

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Nutritionally enhanced extruded snack foods enriched with tomato paste powder were produced that contained lycopene and fiber. To simultaneously measure the in vitro bioavailability of lycopene and starch from the snacks, a digestion model was developed by using various concentrations of bile (0 to 20 mg/ml) and pancreatin (0, 0.4, 2.4, 4.8, and 6 mg/ml). In vitro bioavailability of starch was determined based on the glucose released and, for lycopene, the amount transferred to the micellar phase of digesta. Furthermore, the digestion was monitored by measuring the proportion of solids remaining at the end of digestion. The amount of glucose released from the starch after 120 min of digestion varied between 683 and 885 mg/g starch at different bile and pancreatin concentrations. The presence of bile reduced the amount of pancreatin needed to maximize starch digestibility. The proportion of micellar lycopene increased from 5% to 43% with increases in both bile and pancreatin concentrations. At constant pancreatin concentration, increases in bile concentration enhanced the in vitro bioavailability of lycopene by up to fivefold, while at constant bile concentration, 1.5-fold increase was observed with the increases in pancreatin used. The proportion of solids remaining at the end of digestion varied from 14% to 70%. Increasing the bile and pancreatin concentration enhanced the digestion of the snack. In conclusion, the maximum amount of potentially bioavailable starch and lycopene in this study was obtained by using 4.8 mg/ml pancreatin and 10 mg/ml bile. Furthermore, the results suggest that bile and pancreatin collaborated in the digestion of both starch and lycopene present in the enriched snack.
机译：生产出富含番茄酱粉的营养增强型膨化休闲食品，其中含有番茄红素和纤维。为了同时测量零食中番茄红素和淀粉的体外生物利用度，通过使用各种浓度的胆汁（0至20 mg / ml）和胰酶（0、0.4、2.4、4.8和6 mg / ml）建立了消化模型。 ）。淀粉的体外生物利用度是根据释放的葡萄糖和番茄红素的含量确定的，该量转移至消化液的胶束相。此外，通过测量消化结束时残留的固体比例来监测消化。在不同的胆汁和胰酶浓度下，消化120分钟后从淀粉释放的葡萄糖量在683至885 mg / g淀粉之间变化。胆汁的存在减少了最大化淀粉消化率所需的胰酶的量。随着胆汁和胰酶浓度的增加，胶束番茄红素的比例从5％增加到43％。在恒定的胰酶浓度下，胆汁浓度的增加将番茄红素的体外生物利用度提高了五倍，而在恒定的胆汁浓度下，随着所使用的胰酶的增加，观察到了1.5倍的增加。消化结束时残留的固体比例从14％到70％不等。胆汁和胰酶浓度的增加会增强小吃的消化率。总之，通过使用4.8 mg / ml胰酶和10 mg / ml胆汁，可获得最大量的潜在生物利用淀粉和番茄红素。此外，结果表明，胆汁和胰酶协同消化了富含小吃的淀粉和番茄红素。

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