Changes undergone by tomato-antioxidants during gastrointestinal digestion of raw and fried tomato, with or without presence of the probiotic Lactobacillus reuteri ATCC 55730, were studied.

Frying process enhanced the extractability of antioxidant compounds, being their content higher in fried than in raw tomato. In vitro digestion led to a significant loss of antioxidant activity (65 and 75% losses for raw and fried tomato, respectively), and total lycopene (60 and 50% losses for raw and fried tomato, respectively); and promoted trans-cis lycopene isomerization initiated during frying.

Bioaccessibility of the antioxidant compounds was within 10% and 30%, being higher for phenolic compounds in raw tomato but lower for total lycopene. Finally, although the presence of Lactobacillus reuteri ATCC 55730 reduced the bioaccessibility of antioxidant compounds, the results suggests that the tomato’s antioxidant compounds could have a protective effect against the loss of viability of the probiotic.

研究了在有或没有益生菌罗伊氏乳杆菌ATCC 55730的情况下，番茄抗氧化剂在未加工和油炸番茄的胃肠道消化过程中所经历的变化。

油炸过程增强了抗氧化剂化合物的提取能力，因为其含量比油炸番茄要高。体外消化导致抗氧化活性的显着下降（生番茄和油炸番茄分别下降65％和75％）和总番茄红素（生番茄和油炸番茄分别下降60％和50％）；促进了反式-顺式油炸过程中番茄红素的异构化启动。

抗氧化剂化合物的生物利用度在10％和30％之内，生番茄中的酚类化合物较高，而番茄红素总量则较低。最后，尽管罗伊氏乳杆菌ATCC 55730的存在降低了抗氧化剂化合物的生物可及性，但结果表明，番茄中的抗氧化剂化合物可以对益生菌的活力丧失具有保护作用。