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Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model
Journal of Functional Foods ( IF 5.6 ) Pub Date : 2018-02-22 , DOI: 10.1016/j.jff.2018.02.009
Patsaporn Pongmalai , Nan Fu , Somchart Soponronnarit , Naphaporn Chiewchan , Sakamon Devahastin , Xiao Dong Chen

Microwave (MW) pretreatment was used to increase the sulforaphane content in cabbages. In vitro digestion in rat stomach and shaking flask was then investigated to monitor the bioaccessible sulforaphane content in the pretreated cabbages. Microstructural changes of cabbages were observed and used to support the pretreatment and digestion results. MW treatment at 26.40 W/g for 15 s increased the sulforaphane content by 6.23 times compared with that in the fresh samples. Bioaccessible sulforaphane content after rat-stomach digestion increased 3.48–4.19 times compared with that in the pretreated samples before digestion. This increase was similar to that after shaking-flask digestion, probably because cabbage tissues are soft and can be easily digested even in a simplified batch in vitro digestion system. Nevertheless, sulforaphane concentration in the digested mixture during rat-stomach digestion became constant after 15 min, while that in the shaking flask reached the same concentration only after 75 min.



中文翻译:

新型动态软大鼠胃模型显示,微波预处理可增强白菜萝卜硫素的形成及其生物可及性

微波(MW)预处理用于增加卷心菜中萝卜硫素的含量。然后研究大鼠胃和摇瓶中的体外消化,以监测预处理的卷心菜中生物可利用的萝卜硫素含量。观察到白菜的微观结构变化,并用于支持预处理和消化结果。与新鲜样品相比,以26.40 W / g的MW处理15 s可使萝卜硫烷含量提高了6.23倍。大鼠胃消化后的生物可利用的萝卜硫素含量比消化前的预处理样品增加了3.48–4.19倍。这种增加类似于摇瓶消化后的增加,可能是因为卷心菜组织柔软并且即使在简化的体外批次也易于消化消化系统。然而,在大鼠胃消化过程中,消化混合物中的萝卜硫素浓度在15分钟后变得恒定,而摇瓶中的萝卜硫素浓度仅在75分钟后才达到相同浓度。

更新日期:2018-02-22
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