Abstract

“Serrano” pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of “Serrano” pepper as well as short-chain fatty acids (SCFA) produced and PC bioconverted using an in vitro step-wise gastromimetic model of the intestinal digestion and anaerobic fermentation of the isolated indigestible fraction (IF). The anti-topoisomerase activity of the fermented samples was also evaluated. PC bioaccessibility was about 45% in the small intestine. Chlorogenic acid and capsaicin were identified during the intestinal digestion, while quercetin was identified as available to the gut microbiota. After 48-h fermentation, SCFA molar ratio was 77:11:12 for acetic, propionic and butyric acid. The PC identified in IF and after 12 h of fermentation showed anti-topoisomerase activity. A synergistic effect among the PC and gut metabolites mixture was observed, which indicates a possible antiproliferative mechanism that should be tested in further studies.

摘要

墨西哥美食中广泛使用“塞拉诺”胡椒。这项研究的目的是鉴定“塞拉诺”胡椒的可生物利用的酚类化合物（PC）以及使用体外方法生产和生物转化的PC的短链脂肪酸（SCFA）消化和厌氧发酵过程的逐步消化模拟模型。还评估了发酵样品的抗拓扑异构酶活性。小肠中PC的生物可及性约为45％。在肠道消化过程中鉴定出绿原酸和辣椒素，而槲皮素可用于肠道菌群。发酵48小时后，乙酸，丙酸和丁酸的SCFA摩尔比为77:11:12。在IF中鉴定的PC和发酵12小时后的PC显示抗拓扑异构酶活性。观察到PC和肠道代谢物混合物之间有协同作用，这表明可能存在抗增殖机制，应在进一步研究中进行测试。