Phenolic compounds are secondary plant metabolites whose beneficial health effects make them of intense interest to researchers. The aim of the study presented here was to evaluate the change in the phenolic compound profile of lupin seed in in vitro digestion. The most abundant phenolic compounds in undigested lupin seeds were mostly apigenin derivatives. The in vitro digestion of lupin seeds resulted in qualitatively altered phenolic compound profiles. Approximately 80% of phenolic compounds were released from lupin seeds during the in vitro digestion, which simulated gastric processes. Continued digestion, imitating the intestinal phase, additionally increased the bioaccessibility of lupin seed polyphenols by about 10%. The in vitro gastrointestinal model was also used to elucidate how the content of native phenolic compounds affects the digestion susceptibility of lupin seed proteins. An inverse correlation between protein digestibility and phenolic compound content, was also demonstrated.

酚类化合物是植物的次生代谢产物，其有益健康的作用使研究人员对其产生了浓厚的兴趣。这里提出的研究的目的是评估羽扇豆种子在体外消化过程中酚类化合物的变化。未消化的羽扇豆种子中最丰富的酚类化合物主要是芹菜素衍生物。在体外的消化羽扇豆种子导致定性改变酚类化合物轮廓。在模拟胃部过程的体外消化过程中，羽扇豆种子释放出约80％的酚类化合物。继续消化，模仿肠相，另外使羽扇豆种子多酚的生物利用度提高了约10％。在体外胃肠道模型还用于阐明天然酚类化合物的含量如何影响羽扇豆种子蛋白的消化敏感性。还证明了蛋白质消化率与酚类化合物含量之间呈负相关。