Study On The Digestion And Absorption Characteristics And Antioxidant Activity Of Phenolic Substances In Fermented Thorn Fruit Seeds In The Gastrointestinal Tract

In the present study,Prinsepia utilis Royle seed is used as experiment materials to investigate the effect of solid-state fermentation with four filamentous fungi(Aspergillus oryzae var.effuses,Rhizopus oryzae,Rhizopus oligospous and Rhizopus oryzae 40503)on nutrients(crude fat,crude protein,dietary fiber,amino acid composition),total phenolics content(TPC),total flavonoids content(TFC),and antioxidant activities of Prinsepia utilis Royle seed,and to investigate the variation of TPC,TFC,and antioxidant activities about different treament in vitro gastrointestinal digestion.Meanwhile,the absorbtion of phenolics in different treatment Prinsepia utilis Royle seed in small intestine was aslso investigated.(1)Fermentation with four filamentous fungi can improve the contents of crude fat,crude protein and dietary fiber,and significantly improve the TPC,TFC of Prinsepia utilis Royleseed.Compared with non-fermented Prinsepia utilis Royleseed,the’ TPC,TFC of Prinsepia vtilis Royle seed fermented with Aspergillus oryzae var.effuses for 48h was most signigicantly increased about 1.74 and 1.69times respectively.The analysis results of UPLC-ESI-HRMS/MS indicated:rutin was the main phenolic compound in Prinsepia utilis Royle seed,and could be significantly improved by fermentation.While the Prinsepia utilis Royle seed fermented with Rhizopus oryzae for 48h,the contents of rutin was the highest,about 108.07±0.18μg rutin/Prinsepia utilis Royleseed.(2)The TPC,TFC gradually increased,when subjected to a simulated gastric and intestinal digestion in vitro.The TPC,TFC of Prinsepia utilis Royle seed fermented with Aspergillus oryzae var.effuses was significantly higher than that of the non-digest seed,which increased by 1.44 times and 1.19 times.The analysis results of UPLC-ESI-HRMS/MS indicated:the pattern of every types varies through gastric and intestinal digestion,but the volume of content rises.The proportion of phenolic compounds in the seeds of Rhizopus oryzae was the highest.(3)Fermentation significantly improve the antioxidant capacity of Prinsepia utilis Royle seed The seed fermented with Aspergillus oryzae var.effuses,and Rhizopus oryzaefor 48h respectively had a good effect on scavenging DPPH·、ABTS+·free radical(IC50:569.67 ±2.33、185.83±2.71μgPrinsepia utilis Royle seed/mL).Antioxidant capacity can be gradually improve by digestion in vitro.Among all the sample,the seed fermented with Aspergillus oryzae var.effuses for 48h and Rhizopus oryzae 40503 for 96 hour respectively has a good effect on scavenging DPPH·、ABTS+·free radical.(IC50:2.81±0.54、8.28±1.39μg Prinsepia utilis Royle seed/mL).Correlation analysis showed that polyphenols and flavonoids are closely related to antioxidant capacity.(4)The ileum has some absorption of protocatechuic acid glucoside,rutin and apigenin with untreatment/fermentative Prinsepia utilis Royle seed,the other glycosides-polyphenols were weakly absorbed.Among these phenolic compounds,the absorbtion of rutin is the best.For fermentative Prinsepia utilis Royleseed,the absorbtion of rutin is best in Prinsepia utilis Royleseed fermented with Aspergillus oryzae var.effuses.