Changes in Content and Antioxidant Activity of Tea Polyphenols during in Vitro Simulated Gastrointestinal Digestion
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Abstract:
The composition and antioxidant activity of tea polyphenols in vitro were evaluated using gastric intestinal digestion model. Their effect on the growth of intestinal bacteria was also investigated. Results showed that the degradability of tea polyphenols in simulated gastrointestinal digestion was more significant than that of after simulated gastric digestion. During the simulated gastric digestion, the content of tea polyphenols decreased by 12.00%, GCG decreased significantly by 32.50%, EGC increased by 13.80%. During the simulated gastrointestinal digestion, the content of tea polyphenols decreased significantly by 35.90%~46.10%, EGCG decreased significantly by 98.40%~98.70%, GC increased significantly by 97.00%~114.00%. The total antioxidant capacity, DPPH· radical scavenging capacity and ABTS+· radical scavenging capacity of tea polyphenols were significantly decreased after simulated gastrointestinal digestion (p<0.05). During the simulated gastrointestinal digestion, the antioxidant capacity was positively correlated with the content of tea polyphenols, except ABTS+· radical scavenging capacity. Effect of tea polyphenols on intestinal bacterial growth during the simulated gastrointestinal digestion was evaluated. Results showed that tea polyphenols significantly inhibited the growth of Escherichia coli and proliferated the growth of Lactobacillus acidophilus. After simulated gastrointestinal digestion, bacteriostatic effect of tea polyphenols on Escherichia coli enhanced, but had no significant effect on Lactobacillus acidophilus.
