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<p>Mucins (MUC), crucial components of gastrointestinal mucus, influence the transportation and absorption of persimmon proanthocyanidins (PPAs) in gastrointestinal tract. Therefore, the effects of MUC on PPAs during in vitro digestion were investigated. In vitro studies revealed that MUC improved the environmental resistance of PPAs, particularly during intestinal digestion, leading to increased release of polyphenols and flavonoids (<i>P</i> &lt; 0.01). Additionally, the DPPH•, ABTS•<sup>+</sup>, O<sub>2</sub>•<sup>−</sup> scavenging capacity and ORAC values were also enhanced in the presence of MUC, correlating with higher total phenols and flavonoids contents. Furthermore, digested products of PPAs exhibited increased inhibition against pepsin and trypsin activities as digestion time extended. These findings suggested that the presence of MUC enhanced structural stability and antioxidant activities of PPAs during digestion, while enzyme inhibition highlighted the potential of PPAs in preventing digestive diseases.</p> Graphical Abstract <p></p>

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Influences of mucins on the in vitro digestibility and antioxidant capabilities of persimmon proanthocyanidins

  • 期刊论文

  • 发表日期：

    2026年3月31日

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  • Zhenzhen Ge,
  • Zelong Liu,
  • Yuxiang Zhao,
  • Xinjie Zhang,
  • Yanru Su,
  • Mengpei Liu,
  • Xiaopeng Wei,
  • Xiaoyuan Wang,
  • Siqun Jing

摘要

Mucins (MUC), crucial components of gastrointestinal mucus, influence the transportation and absorption of persimmon proanthocyanidins (PPAs) in gastrointestinal tract. Therefore, the effects of MUC on PPAs during in vitro digestion were investigated. In vitro studies revealed that MUC improved the environmental resistance of PPAs, particularly during intestinal digestion, leading to increased release of polyphenols and flavonoids (P < 0.01). Additionally, the DPPH•, ABTS•+, O2•− scavenging capacity and ORAC values were also enhanced in the presence of MUC, correlating with higher total phenols and flavonoids contents. Furthermore, digested products of PPAs exhibited increased inhibition against pepsin and trypsin activities as digestion time extended. These findings suggested that the presence of MUC enhanced structural stability and antioxidant activities of PPAs during digestion, while enzyme inhibition highlighted the potential of PPAs in preventing digestive diseases.

Graphical Abstract