Extraction of saponin from Camellia oleifera cake and evaluation of its antioxidant activity

Response surface methodology was employed to optimise extraction conditions of saponins from Camellia oleifera cake. Optimal conditions were extraction at 82.2 °C for 3.3 h with an 8.6:1 ratio (mL g^?1) of solvent to solid. The saponin extract was further extracted with n‐butanol, and nine saponins were found as the main components. The identification of these saponins was carried out by HPLC–ESI–MS, and their possible structures were given. Antioxidant activities of the saponins were evaluated in vitro by 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH), 1, 2, 3‐phentriol self‐oxidation and metal chelating activity assays. IC₅₀ value of each assay was 3866 ± 3, 4744 ± 2 and 2389 ± 2 μg mL^?1, respectively. The effects of environmental factors on antioxidant activity of saponins from C. oleifera cake were studied for the first time. The antioxidant activity is pH dependent with 9.0 as the optimal pH and is also temperature independent.     

Anti‐inflammatory properties of high pressure‐assisted extracts of Grifola frondosa in lipopolysaccharide‐activated RAW 264.7 macrophages

The aim of this study was to determine the in vitro anti‐inflammatory properties of the shake extract (SE) and the high pressure‐assisted extract (PE) of the mycelia of Grifola frondosa in a lipopolysaccharide‐stimulated RAW 264.7 macrophage model. The content of total polysaccharides and β‐glucans of PE at 600 MPa (PE‐600) was 41.2 and 6.2 mg g^?1 dry weight, respectively, which were significantly higher than SE extracts. The results showed that treatment with 500 μg mL^?1 of PE by 600 MPa (PE‐600) did not reduce RAW 264.7 cell viability but did significantly inhibit the production of LPS‐induced NO, PGE₂ and intracellular ROS. The PE‐600 inhibited the activation of NF‐kB and then reduced the production of LPS‐induced TNF‐α, IL‐6 and IL‐1β in a dose‐dependent manner. Thus, the PE could be used as an alternative extraction method for improving the extraction efficacy of G. frondosa and serve as an alternative source of anti‐inflammatory agents.     

Polygonum viviparum L. inhibits the lipopolysaccharide‐induced inflammatory response in RAW264.7 macrophages through haem oxygenase‐1 induction and activation of the Nrf2 pathway

BACKGROUND: Polygonum viviparum L. (PV) is a member of the family Polygonaceae and is widely distributed in high‐elevation areas. It is used as a folk remedy to treat inflammation‐related diseases. This study was focused on the anti‐inflammatory response of PV against lipopolysaccharide (LPS)‐induced inflammation in RAW264.7 macrophages. RESULTS: Treatment with PV did not cause cytotoxicity at 0–50 µg mL^?1 in RAW264.7 macrophages, and the IC₅₀ value was 270 µg mL^?1. PV inhibited LPS‐stimulated nitric oxide (NO), prostaglandin (PG)E₂, interleukin (IL)‐1β and tumour necrosis factor (TNF)‐α release and inducible NO synthase (iNOS) and cyclooxygenase (COX)‐2 protein expression. In addition, PV suppressed the LPS‐induced p65 expression of nuclear factor (NF)‐κB, which is associated with the inhibition of IκB‐α degradation. These results suggest that, among mechanisms of the anti‐inflammatory response, PV inhibits the production of NO and these cytokines by down‐regulating iNOS and COX‐2 gene expression. Furthermore, PV can induce haem oxygenase (HO)‐1 protein expression through nuclear factor E2‐related factor 2 (Nrf2) activation. A specific inhibitor of HO‐1, zinc(II) protoporphyrin IX, inhibited the suppression of iNOS and COX‐2 expression by PV. CONCLUSION: These results suggest that PV possesses anti‐inflammatory actions in macrophages and works through a novel mechanism involving Nrf2 actions and HO‐1. Thus PV could be considered for application as a potential therapeutic approach for inflammation‐associated disorders. © 2012 Society of Chemical Industry     

油茶饼粕中主要成分及其综合利用研究进展

文章从油茶饼粕中蛋白质、多糖、多酚、茶皂素等主要成分的提取与应用两个方面进行综述,发现油茶粕具有较高加工利用价值,可作为新型食品原料,也可作为饲料、化工、轻工等相关领域的重要原料,综合来看,油茶副产物在特医食品、保健食品的研发与应用方向具有一定潜力。     

New protein PCiP from edible golden oyster mushroom (Pleurotus citrinopileatus) activating murine macrophages and splenocytes

A new immunomodulatory protein (PCiP) was purified from an edible golden oyster mushroom (Pleurotus citrinopileatus) by extraction with 5% (v/v) cold acetic acid in the presence of 0.1% (v/v) 2‐mercaptoethanol, followed by ammonium sulfate fractionation, DE‐52 and MonoQ anion‐exchange chromatography. Electrophoresis assays demonstrated that the molecular mass of PCiP was approximately 15.0 kDa and its pI was around 5.2. PCiP is a simple protein without carbohydrate, and cannot agglutinate mouse red blood cells, suggesting PCiP is not a lectin. In addition, PCiP (5–20 µg mL^?1) alone activated murine splenocytes, and markedly increased their proliferation and gamma‐interferon (IFN‐γ secretion, but suppressed MTT metabolization, while murine splenocytes were simultaneously stimulated by the mitogen concanavalin A (ConA). Furthermore, PCiP (5–20 µg mL^?1) directly activated murine macrophages and increased the production of both the nitric oxide (NO) and tumor necrosis factor‐alpha (TNF‐α by RAW 264.7 macrophages. These findings suggest that PCiP could strengthen both the innate and adaptive responses of its host. Copyright © 2007 Society of Chemical Industry     

Antioxidant and antimicrobial activities of Polygonum cognatum Meissn extracts

The antioxidant activities, reducing powers, 2,2‐diphenyl‐l‐picrylhydrazyl (DPPH) radical‐scavenging activities, total phenolic compound contents and antimicrobial activities of ether, ethanol and hot water extracts of Polygonum cognatum Meissn were studied in vitro. The highest antioxidant activity was found in the water extract. However, there were no statistically significant differences among 15 µg ml^?1 extract‐containing samples in linoleic acid emulsion (0.02 M , pH 7.0) during 120 h of incubation (P > 0.05). The reducing power of the water extract was the highest, but its reducing power was markedly lower than that of ascorbic acid. The highest DPPH radical‐scavenging activity was found in the water extract, with 50% DPPH radical scavenging at a concentration of 100 µg ml^?1 dried water extract, while at the same concentration of dried ethanol extract the value was 12%. Surprisingly, no DPPH radical‐scavenging activity was observed in the ether extract. The concentrations of phenolic compounds found were 0.48, 0.50 and 0.01 µg ml^?1 gallic acid equivalent in 10 µg ml^?1 water, ethanol and ether extracts respectively. The ether and ethanol extracts showed antimicrobial activity against Staphylococcus aureus and Bacillus subtilis. The water extract did not show antimicrobial activity against the studied micro‐organisms. © 2002 Society of Chemical Industry     

Production of yellow wine from Camellia Oleifera meal pretreated by mixed cultured solid‐state fermentation

Camellia oleifera meal was evaluated to be a potential feedstock for the production of yellow wine (YW), and process conditions were investigated. In this study, C. oleifera meal was firstly pretreated using mixed cultured Bacillus subtilis and Aspergillus niger under solid‐substrate fermentation to degrade the tea saponin (TS) for the following YW fermentation. Response surface methodology helped evaluate the effects of the selected operating parameters, and the optimal condition at a fixed time of 4 days, which gave a 67.84 ± 0.23% degradation rate of TS, was reached as inoculum concentration of 16%, initial moisture content of 55% and temperature of 30 °C. Finally, 7‐day fermentation was harvested to be the most suitable pretreatment for producing YW from C. oleifera meal, and the twice‐feeding fermentation for YW was obtained as wheat koji 12% and active yeast 1.2%. In addition, ample amino acids, phenolic components and the trace TS endowed the C. oleifera wine, the more nutritional characteristics.     

Experimental assessment of toxic phytochemicals in Jatropha curcas: oil,cake, bio‐diesel and glycerol

BACKGROUND: Jatropha curcas seed is a rich source of oil; however, it can not be utilised for nutritional purposes due to presence of toxic and anti‐nutritive compounds. The main objective of the present study was to quantify the toxic phytochemicals present in Indian J. curcas (oil, cake, bio‐diesel and glycerol). RESULTS: The amount of phorbol esters is greater in solvent extracted oil (2.8 g kg^?1) than in expeller oil (2.1 g kg^?1). Liquid chromatography‐mass spectroscopy analysis of the purified compound from an active extract of oil confirmed the presence of phorbol esters. Similarly, the phorbol esters content is greater in solvent extracted cake (1.1 g kg^?1) than in cake after being expelled (0.8 g kg^?1). The phytate and trypsin inhibitory activity of the cake was found to be 98 g kg^?1 and 8347 TIU g^?1 of cake, respectively. Identification of curcin was achieved by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and the concentration of curcin was 0.95 g L^?1 of crude concentrate obtained from cake. CONCLUSION: Higher amounts of phorbol esters are present in oil than cake but bio‐diesel and glycerol are free of phorbol esters. The other anti‐nutritional components such as trypsin inhibitors, phytates and curcin are present in cake, so the cake should be detoxified before being used for animal feed. Copyright © 2011 Society of Chemical Industry     

Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women

BACKGROUND: There have been conflicting study results concerning how the food matrix affects the bioavailability of isoflavone aglycone and glucoside. In this study the bioavailability of isoflavones after a single ingestion of aglycone‐rich fermented soybeans (Fsoy) and glucoside‐rich non‐fermented soybeans (Soy) was compared. Eleven healthy postmenopausal Japanese women were recruited for a randomised, double‐blind, crossover trial and consumed Fsoy or Soy powder dissolved in hot water. Blood samples were collected 0, 1, 2, 3, 4, 6, 8, 12 and 24 h and urine samples from 0 to 48 h after ingestion of the powders. The Fsoy and Soy powders ingested had the same total isoflavone content (95 µmol), but the former was rich in aglycone (90.6 µmol) while the latter was rich in glucoside (81.9 µmol). RESULTS: Serum concentrations of total isoflavones after 1–4 h were significantly higher in the Fsoy group than in the Soy group. The Fsoy group showed significantly higher maximum concentration (Cmax: 2.79 ± 0.13 vs 1.74 ± 0.13 µmol L^?1) and area under the curve (AUC_{0–24 h}: 23.78 ± 2.41 vs 19.95 ± 2.03 µmol day L^?1) and lower maximum concentration time (Tmax: 1.00 ± 0.00 vs 5.00 ± 0.67 h) compared with the Soy group. The cumulative urinary excretion of total isoflavones after 2 h was significantly higher in the Fsoy group than in the Soy group. Individual isoflavones (daidzein, genistein and glycitein) showed similar trends to total isoflavones. Equol (a metabolite from daidzein) did not differ between the two groups. CONCLUSION: The results of this study demonstrated that the isoflavones of aglycone‐rich Fsoy were absorbed faster and in greater amounts than those of glucoside‐rich Soy in postmenopausal Japanese women. Copyright © 2010 Society of Chemical Industry     

Biochemical and nutritional evaluation of Jatropha protein isolate prepared by steam injection heating for reduction of toxic and antinutritional factors

BACKGROUND: Jatropha kernel contains 400–600 g oil kg^?1, and the cake obtained after oil extraction is rich in protein. The use of Jatropha cake/meal in food or feed is limited owing to the presence of toxic and antinutritional constituents. The main objective of the present study was to prepare protein isolates with reduced toxic and antinutritional factors and improved nutritional quality. RESULTS: The yield of protein isolates was 70–77%, with a protein content of 955–970 g kg^?1. The trypsin inhibitor activity was reduced by 90–97% and the phytate, tannin and saponin contents were reduced by 90, 85 and 98% respectively in the isolates, while phorbol esters and cyanogenic glucosides decreased to undetectable levels. The chemical scores for the meals and isolates were similar; methionine and cystine were the limiting amino acids. The in vitro digestibility and calculated nutritional indices (essential amino acid index, predicted biological value, nutritional index and computed protein efficiency ratio) of the protein isolates were higher than those of the meals. Protein quality as indicated by the protein digestibility‐corrected amino acid score was 1.0. CONCLUSION: Jatropha protein isolate prepared by steam injection has markedly reduced toxic and antinutritional constituents and hence has great potential as a rich source of protein. Copyright © 2008 Society of Chemical Industry     

Protective effect of dried safflower petal aqueous extract and its main constituent,carthamus yellow,against lipopolysaccharide‐induced inflammation in RAW264.7 macrophages

BACKGROUND: Safflower, whose botanic name is Carthamus tinctorius L., is a member of the family Compositae or Asteraceae. Carthamus yellow (CY) is the main constituent of safflower and is composed of safflomin A and safflomin B. Dried safflower petals are used in folk medicine and have been shown to invigorate blood circulation, break up blood stasis, and promote menstruation. In addition, dried safflower petals contain yellow dyes that are used to color food and cosmetics. In this study, we investigated the effects of dried safflower petals aqueous extracts (SFA) and CY on lipopolysaccharide (LPS)‐induced inflammation using RAW264.7 macrophages. RESULTS: Our data showed that treatment with SFA (1–1000 µg mL^?1) and CY (1–2000 µg mL^?1) does not cause cytotoxicity in cells. SFA and CY inhibited LPS‐stimulated nitric oxide (NO), prostaglandin E₂ (PGE₂), and interleukin 1β (IL‐1β) release, through attenuation of inducible nitric oxide synthase (iNOS) and cyclooxygenase‐2 (COX‐2) protein expression. Further, SFA and CY suppressed the LPS‐induced phosphorylation of nuclear factor‐κB, which was associated with the inhibition of IκB‐α degradation. CONCLUSION: These results suggest that SFA and CY provide an anti‐inflammatory response through inhibiting the production of NO and PGE₂ by the downregulation of iNOS and COX‐2 gene expression. Thus safflower petals have the potential to provide a therapeutic approach to inflammation‐associated disorders. Copyright © 2010 Society of Chemical Industry     

Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides

BACKGROUND: Immunomodulation by probiotic microorganisms has become a topic of increasing interest in food microbiology. Polysaccharides are broadly used in the food industry as gelling, thickening, stabilizing, or emulsifying agents. Some probiotics such as lactic acid bacteria also produce exopolysaccharides that stimulate macrophage production of cytokines. The aim of this study was to characterize the effects of exopolysaccharides of Lactobacillus paracasei subsp. paracasei NTU 101 (101EP) and Lactobacillus plantarum NTU 102 (102EP) exopolysaccharides on antioxidant activity and immunomodulation in vitro. RESULTS: The sugar composition (including arabinose, galactose, glucose, fructose, mannose, and maltose) of 101EP and 102EP was quantified by high‐performance anion‐exchange chromatography. Cytokine production (including IL‐6, TNF‐α, and IL‐1β) was induced by 101EP and 102EP in Raw 264.7 in a dose‐dependent manner (5‐500 µg mL^?1). 101EP and 102EP also demonstrated potential antioxidant properties (1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity, chelation of ferrous ions, inhibition of linoleic acid peroxidation, and reducing power) in vitro. CONCLUSION: 101EP and 102EP stimulate cell proliferation and may be useful as a mild immune modulator of macrophages. Copyright © 2011 Society of Chemical Industry     

Isolation of antimicrobial agent from the marine algae Cystoseira hakodatensis

Cystoseira hakodatensis is an unutilised brown algae belonging to family Sargassaceae. A crude methanol extract from the algae showed inhibitory effects on the growths of Bacillus cereus and Bacillus licheniformis. To isolate the major antimicrobial agent, a sequential active‐guided isolation procedure was applied: liquid–liquid extraction, column chromatography and bio‐autography. A marked antimicrobial agent (active α) was isolated in hydrophobic fraction and was determined to phenolics without carbohydrates and proteins by phytochemical test. Regarding the antimicrobial potential, the isolated active α showed better inhibitory effects against B. cereus and B. licheniformis at 2 and 4 times of lower concentrations (62.5 and 31.3 μg mL^?1) in comparison with epigallocatechin gallate. These results showed that C. hakodatensis is a potential source of antimicrobial agent capable of preventing the growth of the two bacteria.     

Radical scavenging and anti‐proliferative capacity of three freeze‐dried tropical fruits

Tropical fruits are rich in antioxidant and anticancer phytochemicals, but their nutraceutical potential could be enhanced by drying technologies. Mango cv. Ataulfo, papaya cv. Maradol and pineapple cv. Esmeralda ripe pulps were freeze‐dried (?42 °C, 0.12 torr, 48 h) and their physicochemical and phytochemical profile, radical scavenging and antiproliferative capacity evaluated. The content of soluble solids, phenolic compounds and ascorbic acid was higher in mango (16.1^oBrix, 9.9 mg GAE per g and 9.6 mg g^?1) than in papaya/pineapple, but the later had more flavonoids (0.45 ± 0.05 mg QE per g). A fruit‐specific phenolic profile was detected by HPLC‐ESI‐QTOF‐MS, being shikimic (mango), chlorogenic (papaya), and protocatechuic (pineapple) acids the most abundant. Mango was the strongest radical scavenger and showed antiproliferative capacity (IC₅₀, μg mL^?1) in RAW 264.7 (100.7), HeLa (193.1) and L929 (138.5) cell lines. Papaya and pineapple extracts showed no antiproliferative activity. Freeze‐dried mango is a ready‐to‐eat functional food with better cancer preventing properties than papaya or pineapple.     

Isolation and anti-inflammatory effect of astragalin synthesized by enzymatic hydrolysis of tea seed extract

BACKGROUND: The application of tea seed extract (TSE) has been widely investigated because of its biological activities. In this paper, two flavonol triglycosides in TSE—camelliaside A (CamA) and camelliaside B (CamB)—were subjected to hydrolysis in the presence of two commercial enzyme complexes (Pectinex^? series): Smash and Mash. RESULTS: Smash hydrolyzed only the xylosyl moiety of CamB, and the main product was kaempferol diglycoside (nicotiflorin, NF). On the other hand, Mash induced the hydrolysis of both CamA and CamB, and kaempferol monoglycoside (astragalin, AS) was found to be a main product. Pure AS with > 96% purity was prepared by enzymatic hydrolysis of TSE using Mash, and the chemical structure of AS was confirmed by ¹H‐ and ¹³C‐nuclear magnetic resonance analyses. The prepared pure AS showed anti‐inflammatory activities by significantly inhibiting cellular nitrite oxide (IC₅₀ = 363 µg mL^?1), prostaglandin E₂ (IC₅₀ = 134 µg mL^?1) and interleukin‐6 production (IC₅₀ = 289 µg mL^?1) by lipopolysaccharide ‐stimulated RAW 264.7 cells. CONCLUSION: It was concluded that pure AS can be prepared by enzymatic partial hydrolysis of TSE and employed as an anti‐inflammatory material. This is the first study to address the preparation of pure AS from natural sources. Copyright © 2011 Society of Chemical Industry     

Acidified sodium chlorite as an alternative to chlorine to control microbial growth on shredded carrots while maintaining quality

Shredded carrots are particularly susceptible to microbial growth and quality deterioration as a result of a large cut surface area to mass ratio. Acidified sodium chlorite (ASC) in the concentration range 500–1200 µL L^?1 has been shown to have stronger efficacy against pathogens and spoilage bacteria than chlorine and does not form carcinogenic products. However, ASC in this concentration range aggravates tissue damage. The objective of this study was to optimize ASC treatment parameters to balance antimicrobial activity with quality retention of shredded carrots. Shredded carrots were immersed for either 1 min in 100, 250 or 500 µL L^?1 ASC solutions or 2 min in 200 µL L^?1 chlorine or water (control). Treated samples were spin‐dried and packaged in polypropylene bags and stored at 5 °C for up to 21 days. Carrots were evaluated at 7‐day intervals for visual appearance, package atmosphere composition (O₂ and CO₂), product firmness, tissue electrolyte leakage and pH. The microbial growth, including total aerobic bacterial counts, total coliforms/Escherichia coli, yeast and mold counts and lactic acid bacterial counts on the products was also determined. Treatments with all concentrations of ASC reduced the aerobic bacterial counts, coliform/E. coli counts, yeast mold and counts and lactic acid bacterial populations by 1.2–2.0 log cfu g^?1 when compared with the water‐washed and unwashed samples. During storage, unwashed samples had a sharp increase in lactic acid bacterial populations accompanied by a sharp decline in pH readings and rapid loss in firmness and tissue integrity; samples washed with 100 µL L^?1 ASC maintained the best overall visual quality, accompanied by the retention of tissue integrity and firmness. Therefore, 100 µL L^?1 was determined as the optimum concentration of ASC for maintaining overall quality and firmness, inhibiting microbial growth and prolonging the shelf‐life of shredded carrots. Copyright © 2006 Society of Chemical Industry     

Anti-complementary activity of enzyme-treated traditional Korean rice wine (Makgeolli) hydrolysates

BACKGROUND: Makgeolli brewed from rice contains about 150 g kg^?1 alcohol and has a fragrance as well as an acidic and sweet taste. During the brewing process, by‐products such as rice bran and brewery cake are produced. At the end of fermentation the matured mash is transferred to a filter cloth and the Makgeolli is squeezed out from the cake, leaving the lees of the mash. These by‐products have continued to increase every year, resulting in an ecological problem. It is therefore important to develop new uses for them. The objective of this study was to use the by‐products from the brewing of Makgeolli as a valuable functional food or nutraceutical. RESULTS: The anti‐complementary activities of crude polysaccharides isolated from Cytolase hydrolysates of Makgeolli lees at concentrations of 1000 and 500 µg mL^?1 were 84.15 and 78.70% respectively. The activity of polysaccharide krestin (PSK) was 60.00% at 1000 µg mL^?1. The active polysaccharide obtained with Cytolase comprised mainly glucose and mannose (molar ratio 1.00:0.62). CONCLUSION: Glucose‐ and mannose‐rich crude polysaccharides were isolated from the Cytolase hydrolysate of Makgeolli lees. The polysaccharides retain anti‐complementary activity to enhance the immune system as a functional food or nutraceutical. Copyright © 2011 Society of Chemical Industry     

Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice

BACKGROUND: Chitosan (AC) and five hydroalcoholic extracts from Lithospermum erythrorhizon (SE), Rheum palmatum (RE), Thymus vulgaris (AT), Lippia citriodora (PLX) and a mixture of Rosmarinus officinalis, Salvia lavandulifolia and Thymus mastichina (LA) were tested for antimicrobial activity against bacteria, yeasts and filamentous fungi using two broth dilution methods. The effects of adding single extracts on naturally occurring micro‐organisms and sensory qualities of raw tomato juice were also evaluated. RESULTS: SE extract exhibited the strongest activity, with minimum inhibitory concentrations (MICs) of 100–400 µg mL^?1 for Gram‐positive and 1600–3200 µg mL^?1 for Gram‐negative bacteria. Enterobacter aerogenes showed the greatest susceptibility to AC (MIC 1600 µg mL^?1). Lethal effects of extracts and AC were achieved at a minimum bactericidal concentration (MBC)/MIC ratio of 2 in 88% of assays. SE and RE extracts and AC also exhibited antifungal effect against yeasts, but they had no activity on filamentous fungi. Control and 100 mg L^?1 SE‐added tomato juices did not differ in acceptance, but this SE concentration was not effective in the control of microbial load throughout cold storage. CONCLUSION: Results confirm the antimicrobial potential of the plant extracts, but additional research is needed until the agents responsible for the activities have been determined in order to use them as natural constituents of multiple‐barrier food preservation systems. Copyright © 2012 Society of Chemical Industry     

Antioxidant activity in HepG2 cells,immunomodulatory effects in RAW 264.7 cells and absorption characteristics in Caco‐2 cells of the peptide fraction isolated from Dendrobium aphyllum

DA‐P, fraction of peptides with a molecular weight <1 kDa isolated from Dendrobium aphyllum, was analysed in three types of cell lines to verify its bioactivity and absorptivity. The cellular antioxidant activity of DA‐P in HepG2 cells was used and results revealed an EC50 of 2.88 ± 0.143 mg mL^?1 and a CAA unit of 63.46 ± 2.11 μm QE/100 g peptides. DA‐P treatment enhanced the secretion of cytokines in RAW 264.7 cells. After demonstrating the presence of tight junctions in Caco‐2 monolayers, the absorption was 25.57% ± 0.016% and 19.7% ± 0.012% from different sides. The relatively high absorption indicated that the antioxidant‐relevant immune functions of DA‐P had a greater possibility to be absorbed by Caco‐2 cells. Free amino acids and LC‐MS/MS analysis indicated the degradation and expulsion of components after the absorption of DA‐P, and Ser‐Ser‐Arg was able to come across the monolayers.