The effect of selected phenolic-containing beers (pale lager, barley wine, tripel), white wine, and red wine on the formation of lipid oxidation products (thiobarbituric acid reactive substances, 4-hydroxy-2-hexenal, 4-hydroxy-2-nonenal) and protein carbonylation during simulated gastrointestinal digestion of pork and salmon was investigated. Greater antioxidant effects of the beverages were observed during the digestion of salmon, whereas antioxidant effects were less pronounced or absent during the digestion of pork. Red wine contained the highest levels of phenolics, accompanied by the highest antioxidant effects among the beverages tested. Secondly, the simultaneous formation of potentially harmful fatty acid ethyl esters (FAEEs) was observed for the first time when these muscle foods were digested with the beers and wines tested, or with pure ethanol. These FAEEs were formed by lipase activity in the presence of ethanol, which was blocked by the lipase inhibitor orlistat. The formation of selected FAEEs corresponded well with the levels of their precursor fatty acids in muscle, resulting in different FAEE profiles in the digests of chicken, pork, beef, or salmon with ethanol. In conclusion, the formation of potentially harmful FAEE may counteract the observed beneficial antioxidant effects of phenolic-rich alcoholic beverages during the gastrointestinal digestion of muscle foods.

中文翻译：

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酒精饮料可减少肉类和鱼类体外胃肠消化过程中的氧化，但会诱导脂肪酸乙酯的形成

精选含酚啤酒（淡啤酒、大麦酒、三重酒）、白葡萄酒和红酒对脂质氧化产物（硫代巴比妥酸反应物质、4-羟基-2-己烯醛、4-羟基-2研究了猪肉和鲑鱼模拟胃肠消化过程中的蛋白质羰基化。在鲑鱼的消化过程中观察到饮料的抗氧化作用更强，而在猪肉的消化过程中抗氧化作用不太明显或不存在。在测试的饮料中，红酒含有最高含量的酚类物质，同时具有最高的抗氧化效果。其次，当这些肌肉食物与测试的啤酒和葡萄酒或纯乙醇一起消化时，首次观察到潜在有害的脂肪酸乙酯（FAEE）的同时形成。这些 FAEE 是在乙醇存在的情况下由脂肪酶活性形成的，而脂肪酶抑制剂奥利司他可以阻断这种活性。选定的 FAEE 的形成与其肌肉中前体脂肪酸的水平非常一致，从而导致用乙醇消化的鸡肉、猪肉、牛肉或鲑鱼中存在不同的 FAEE 谱。总之，潜在有害的 FAEE 的形成可能会抵消在肌肉食物的胃肠消化过程中观察到的富含酚类酒精饮料的有益抗氧化作用。