In Vitro Gastrointestinal Digestion of Various Sweet Potato Leaves: Polyphenol Profiles, Bioaccessibility and Bioavailability Elucidation
Junren Wen,
Yong Sui,
Jianbin Shi,
Sha Cai,
Tian Xiong,
Fang Cai,
Lei Zhou,
Shuyi Li,
Xin Mei
Affiliations
Junren Wen
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
Yong Sui
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
Jianbin Shi
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
Sha Cai
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
Tian Xiong
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
Fang Cai
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
Lei Zhou
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
Shuyi Li
National R & D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Xin Mei
Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. The results indicated that Ecaishu No. 10 (EC10) provided better retention capacity for phenolic compounds after drying. Furthermore, polyphenols were progressively released from the matrix as the digestion process proceeded. The highest bioaccessibility of polyphenols was found in EC10 intestinal chyme at 48.47%. For its phenolic profile, 3-, 4-, and 5-monosubstituted caffeoyl quinic acids were 9.75%, 57.39%, and 79.37%, respectively, while 3,4-, 3,5-, and 4,5-disubstituted caffeoyl quinic acids were 6.55, 0.27 and 13.18%, respectively. In contrast, the 3,4-, 3,5-, 4,5-disubstituted caffeoylquinic acid in the intestinal fluid after dialysis bag treatment was 62.12%, 79.12%, and 62.98%, respectively, which resulted in relatively enhanced bioactivities (DPPH, 10.51 μmol Trolox/g; FRAP, 8.89 μmol Trolox/g; ORAC, 7.32 μmol Trolox/g; IC50 for α-amylase, 19.36 mg/g; IC50 for α-glucosidase, 25.21 mg/g). In summary, desirable phenolic acid release characteristics and bioactivity of EC10 were observed in this study, indicating that it has potential as a functional food ingredient, which is conducive to the exploitation of the sweet potato processing industry from a long-term perspective.
