HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(5): 631-642
Promoting effect of the Maillard reaction products produced during the stir-frying process of Hordei Fructus Germinatus on the intestinal absorption of active ingredients in Hordei Fructus Germinatus
Lu Wu1 • Li Xia Tan1 • Fen Fang Gong1 • Yu Xia1 • Rui Ge Chu2 • Hua Sheng Yang1
1 School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China 2 Jiangxi Hospital of Traditional Chinese Medicine, Affiliated to Jiangxi University of Traditional Chinese Medicine, Nanchang, China
ABSTRACT
This study was designed to evaluate the absorption promoting capacity of Maillard Reaction Products (MRPs) produced during the stir-frying process of Hordei Fructus Germinatus on catechin, ferulic acid, quercetin and kaempferol by the ex vivo rat everted gut sac model, in situ single-pass intestinal perfusion model and the whole animal model. Moreover, verapamil, EDTA and mannitol were used for determining the transport mechanism of catechin, ferulic acid, quercetin and kaempferol. The tight junction (TJ) proteins including zonula occudens-1(ZO-1) and claudin-1 were chosen to investigate the promoting mechanism of MRPs by quantitative real-time PCR (qRT-PCR) and western blot analyses. The results showed that the MRPs produced during the stir-frying process of Hordei Fructus Germinatus could improve the intestinal absorption of catechin, ferulic acid, quercetin and kaempferol. And the absorption-promoting effect of MRPs was related to chelating effect and the reduced expression of claudin-1 and ZO-1. Our results suggested that MRPs could be promising oral absorption promoters, which might be another processing mechanism of Hordei Fructus Germinatus.
KEYWORD
Maillard reaction product · Absorption promoter · Intestinal absorption · Hordei Fructus Germinatus · Transport mechanism
Food Science and Biotechnology 2021 ; 30(5): 631-642
List