การนำไปใช้ทางชีวภาพของสาหร่ายพวงองุ่นในทางเดินอาหารจำลองของมนุษย์
Bioaccessibility of Sea Grape (Caulerpa lentillifera) in Simulated Human Digestive System in vitro digestion model
Abstract
การศึกษาครั้งนี้มีวัตถุประสงค์เพื่อประเมินการนำไปใช้ทางชีวภาพของสาหร่ายพวงองุ่นในแบบจำลองกระบวนการย่อยในทางเดินอาหารของมนุษย์ แบบจำลองระบบทางเดินอาหารในหลอดทดลองเป็นการทดสอบเสถียรภาพของสารประกอบฟีนอลทั้งหมดและสารต้านออกซิเดชันในสาหร่ายพวงองุ่นเมื่อผ่านกระบวนย่อย โดยศึกษาองค์ประกอบทางเคมี ปริมาณฟีนอลทั้งหมด ฤทธิ์การต้านออกซิเดชันของสาหร่ายพวงองุ่นสดและแห้ง และศึกษาการนำไปใช้ทางชีวภาพในสาหร่ายพวงองุ่นสดจากปริมาณฟีนอลทั้งหมด และฤทธิ์การต้านออกซิเดชัน ผลการทดลองพบว่า สาหร่ายพวงองุ่นสดมีปริมาณความชื้น โปรตีน ไขมัน เถ้า เท่ากับ 82.63%, 3.89%, 1.27% และ 12.21% ตามลำดับ และสาหร่ายพวงองุ่นอบแห้งมีค่าเท่ากับ 2.29%, 19.76%, 0.63% และ 31.48% ตามลำดับ ปริมาณสารประกอบฟีนอลทั้งหมดของสาหร่ายสดและสาหร่ายที่ผ่านการอบแห้ง มีค่าเท่ากับ 38.10 ± 3.00 mg GAE/g sample และ 3.50 ± 0.51 mg GAE/g sample ตามลำดับ เมื่อวิเคราะห์ฤทธิ์การต้านออกซิเดชันของสาหร่ายพวงองุ่นสดโดยวิธี DPPH และ ABTS เท่ากับ 5.90 ± 0.82% และ 13.82 ± 0.22% ตามลำดับ ขณะที่สาหร่ายพวงองุ่นแห้งมีค่าเท่ากับ 1.93 ± 0.31% และ 2.11 ± 0.13% ตามลำดับ การประเมินการนำไปใช้ทางชีวภาพของสาหร่ายพวงองุ่นสดในทางเดินอาหารจำลองของมนุษย์ แสดงให้เห็นว่า เสถียรภาพของสารประกอบฟีนอลทั้งหมดและฤทธิ์การต้านออกซิเดชันมีค่าลดลงอย่างมีนัยสำคัญทางสถิติ (p < 0.05) เมื่อปริมาณตัวอย่างเพิ่มขึ้นในระดับ 2 – 8 กรัม
The objective of this study was to determine the bioaccessibility of C. lentillifera (sea grapes) in vitro digestion model. In vitro simulated digestion model was examined for the stability of total phenolic contents and antioxidant activity after C. lentillifera digestion. The proximate analysis, total phenolic content and antioxidant activity of fresh- and dried sea grapes were considered in this study. The bioaccessibility of fresh sea grapes was evaluated from total phenolic content and antioxidant activities. The results showed that the moisture, crude protein, fat and ash were about 82.63, 3.89, 1.27 and 12.21%, respectively. The dried sea grape was reported by 2.29% of moisture, 19.76% of crude protein, 0.63% of fat, and 31.48% of ash. The total phenolic contents of fresh and dried sea grapes were indicated about 38.10 ± 3.00 mg GAE/g sample and 3.50 ± 0.51 mg GAE/g sample, respectively. The antioxidant activity of fresh sea grapes was about 5.90 ± 0.82% by DPPH method and 13.82 ± 0.22% of ABTS method. The antioxidant values by DPPH and ABTS methods were shown at 1.93 ± 0.31% and 2.11 ± 0.13%, respectively. The evaluation of bioaccessibility of C. lentillifera in Simulated Human Digestive System in vitro digestion model revealed that the stability of total phenolic contents and antioxidant activities decreased significantly (p < 0.05) in relation to the increase of C. lentillifera contents in the range of 2–8 g.
Keywords
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DOI: 10.14416/j.kmutnb.2022.04.006
ISSN: 2985-2145
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