Academic Journal
Kinetic fingerprinting and food matrix interactions reveal the gastrointestinal behavior of polyphenolics in stir-fried green tea.
| Τίτλος: | Kinetic fingerprinting and food matrix interactions reveal the gastrointestinal behavior of polyphenolics in stir-fried green tea. |
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| Συγγραφείς: | Saeed HA; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta at Zhejiang University, Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Key Laboratory of Synthesis and Application of Functional Structured Lipids of Zhejiang Province, Jiashan 314100, China; Department of Agricultural and Bioresource Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi PMB-0248, Nigeria., Ismail BB; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta at Zhejiang University, Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Key Laboratory of Synthesis and Application of Functional Structured Lipids of Zhejiang Province, Jiashan 314100, China. Electronic address: bbismail@zju.edu.cn., Andriamamonjy RH; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta at Zhejiang University, Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Key Laboratory of Synthesis and Application of Functional Structured Lipids of Zhejiang Province, Jiashan 314100, China., Wang H; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta at Zhejiang University, Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Key Laboratory of Synthesis and Application of Functional Structured Lipids of Zhejiang Province, Jiashan 314100, China., Wang W; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta at Zhejiang University, Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Key Laboratory of Synthesis and Application of Functional Structured Lipids of Zhejiang Province, Jiashan 314100, China. Electronic address: wangwj@zju.edu.cn., Liu D; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta at Zhejiang University, Zhejiang Engineering Research Center of Flexible Intelligent Manufacturing for Food, Key Laboratory of Synthesis and Application of Functional Structured Lipids of Zhejiang Province, Jiashan 314100, China. Electronic address: dhliu@zju.edu.cn. |
| Πηγή: | Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 3), pp. 150596. Date of Electronic Publication: 2026 Jul 28. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Polyphenols*/chemistry , Polyphenols*/metabolism , Tea*/chemistry , Tea*/metabolism , Camellia sinensis*/chemistry , Camellia sinensis*/metabolism , Gastrointestinal Tract*/metabolism , Plant Extracts*/chemistry , Plant Extracts*/metabolism, Antioxidants/chemistry ; Antioxidants/metabolism ; Humans ; Kinetics ; Caco-2 Cells ; Digestion |
| Περίληψη: | Stir-fried green tea polyphenols exhibit strong antioxidant capacity; however, they degrade rapidly during gastrointestinal transit. This study combined antioxidant kinetic profiling, chemometric analysis, simulated digestion, and Caco-2 cell permeability models to identify the principal antioxidant drivers and evaluate the protective effects of the food matrix. Ridge model identified EGCG as the primary determinant of radical-scavenging kinetics, whereas gallic acid contributed more strongly to the thermodynamic antioxidant capacity. Simulated intestinal digestion induced an antioxidant kinetic collapse, driven by rapid deprotonation and auto-oxidation of pyrogallol-type catechins at mildly alkaline pH, thereby reducing EGCG bioaccessibility by 79.3% and reaction velocity by 60% in the aqueous extract. However, co-digestion with a yogurt matrix rescued these phytochemicals, significantly increasing EGCG bioaccessibility from 13.1% to 46.2% and intestinal permeability from 2×10-6 to 4.18×10-6cm/s. Molecular docking suggests that β-casein binds EGCG through hydrophobic and hydrogen bonding interactions. An exploratory tool, known as the Biological Relevance Factor (BRF), integrates potency, bioaccessibility, and permeability, confirming that while specific phytochemicals dictate initial antioxidant response, food matrix interactions ensure sustained antioxidant effects. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Antioxidant kinetics; Bioaccessibility; Bioavailability; Food matrix interaction; Ridge regression model; Stir-fried green tea polyphenols |
| Substance Nomenclature: | 0 (Polyphenols) 0 (Tea) 0 (Antioxidants) 0 (Plant Extracts) |
| Entry Date(s): | Date Created: 20260730 Date Completed: 20260906 Latest Revision: 20260906 |
| Update Code: | 20260906 |
| DOI: | 10.1016/j.foodchem.2026.150596 |
| PMID: | 42531636 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.150596 |