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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Stability of Enzyme-Modified Flavonoid C- and O-Glycosides from Common Buckwheat Sprout Extracts during In Vitro Digestion and Colonic Fermentation
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Stability of Enzyme-Modified Flavonoid C- and O-Glycosides from Common Buckwheat Sprout Extracts during In Vitro Digestion and Colonic Fermentation

机译：在体外消化和结肠发酵过程中酶改性的黄酮类化合物和O-糖苷的稳定性

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摘要

Common buckwheat sprout (CBS) contains more flavone C-glycosides (FCGs) and flavonol O-glycosides (FOGs) than does common buckwheat seed. Both flavonoids in CBS are well known for providing benefits to human health. However, they are relatively less bioaccessible and more directly degradable to aglycone during digestion than are multiglycosylated flavonoids. To overcome such limitations, the water solubility and digestion stability of FCGs and FOGs were enhanced by transglycosylation using cyclodextrin glycosyltransferase. Gastric conditions had little effect on the stability of FCGs and FOGs and their enzyme-modified compounds. In contrast, under intestinal conditions, transglycosylated FCGs lost a glucose moiety and reverted to their parent compounds before transglycosylation. Under colonic fermentation using human fecal samples, the different profiles and concentrations of short-chain fatty acids were suggested to be mainly due to the presence of transglycosylated FCGs and FOGs. These findings indicate that the process of transglycosylation changes the bioaccessibility of flavonoids in CBS.
机译：荞麦芽（CBS）比荞麦籽含有更多的黄酮C-糖苷（FCGs）和黄酮醇O-糖苷（FOGs）。众所周知，CBS中的两种黄酮类化合物都对人体健康有益。然而，与多糖基类黄酮相比，它们的生物利用度相对较低，在消化过程中更容易直接降解为苷元。为了克服这些限制，使用环糊精糖基转移酶进行转糖基化，提高了FCGs和FOGs的水溶性和消化稳定性。胃环境对FCGs和FOGs及其酶修饰化合物的稳定性影响不大。相比之下，在肠道条件下，转糖基化的FCG失去了一个葡萄糖部分，并在转糖基化之前恢复为其母体化合物。在使用人类粪便样本进行结肠发酵的情况下，短链脂肪酸的不同分布和浓度被认为主要是由于转糖基化FCG和FOG的存在。这些发现表明，转糖基化过程改变了黄酮类化合物在CBS中的生物可利用性。

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