Although recent evidence indicated significant phenol and alkylamide interaction in aqueous solutions, the gastrointestinal digestion influence of the combination remains unclear. This study aims to investigate phenol and alkylamide interaction during in vitro digestion, focusing on bioaccessibility and bioactivity, including α-glucosidase inhibition and cellular antioxidant activity. Additionally, the structural mechanism of phenol and alkylamide interaction during in vitro digestion was explored. The results indicated that the presence of phenols and alkylamides significantly increased or decreased their respective bioaccessibility, depending on the Zanthoxylum varieties. Furthermore, although antagonistic phenol/alkylamide interaction was evident during α-glucosidase inhibition, cellular oxidative stress alleviation, and antioxidant gene transcription upregulation, this effect weakened gradually as digestion progressed. Glycoside bond cleavage and the methylation of phenols as well as alkylamide isomerization and addition were observed during digestion, modifying the hydrogen bonding sites and interaction behavior. This study provided insights into the phenol/alkylamide interaction in the gastrointestinal tract.

中文翻译：

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苯酚和烷基酰胺相互作用对体外消化过程中 α-葡萄糖苷酶抑制和细胞抗氧化活性的影响：以花椒（花椒属）为模型


尽管最近的证据表明苯酚和烷基酰胺在水溶液中存在显着的相互作用，但该组合对胃肠消化的影响仍不清楚。本研究旨在研究体外消化过程中苯酚和烷基酰胺的相互作用，重点关注生物可及性和生物活性，包括 α-葡萄糖苷酶抑制和细胞抗氧化活性。此外，还探讨了体外消化过程中苯酚和烷基酰胺相互作用的结构机制。结果表明，酚类和烷基酰胺的存在显着增加或降低了它们各自的生物可利用性，具体取决于花椒品种。此外，尽管在α-葡萄糖苷酶抑制、细胞氧化应激缓解和抗氧化基因转录上调过程中拮抗苯酚/烷基酰胺相互作用很明显，但随着消化的进行，这种作用逐渐减弱。在消化过程中观察到糖苷键断裂和酚类甲基化以及烷基酰胺异构化和加成，从而改变了氢键位点和相互作用行为。这项研究提供了对胃肠道中苯酚/烷基酰胺相互作用的见解。