Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion

The composite particles of the release and protective effect of catechin by embedding bamboo shoots dietary fibers-catechin (BC) with xanthan gum (GX), sodium alginate (SA), and pectin (Pec) were compared in vitro. SEM, FTIR, and TGA results suggested that the surface pores and cracks of the composite particles of GX-BC, SA-BC, and Pec-BC were reduced compared to BC, but there was no change in the structure and thermal stability. Moreover, the release amounts of catechin of BC, GX-BC, SA-BC, and Pec-BC after gastric digestion were 56.28%, 27.83%, 30.99%, and 35.40%, respectively, while the release amounts of catechin after intestinal digestion were 20.26%, 10.12%, 10.01%, and 12.14%, respectively. In addition, the fluorescence intensity and antioxidant activity of the composite particles were directly proportional to the release of catechin. Therefore, encapsulating BC with soluble polysaccharides could delay the release of catechin and retain more catechin to enter the colon. Practical applications Catechins are easily affected by gastric acid and various enzymes in vivo, which reduce their bioavailability. The enzymatically prepared bamboo shoots dietary fibers to adsorb catechin and then embedding the compound of bamboo shoots dietary fibers and catechin by soluble polysaccharides to form new composite particles, and to study the function of dietary fibers in the release and protection of catechins during digestion. In the simulated digestion process in vitro, the embedding of soluble polysaccharides could remarkably reduce the release of catechins and increase the retention percentage of catechins, and it is possible to retain more catechins to enter the colon for release, thereby exerting greater physiological effects. We believed that our findings could be to provide basis for the development of new functional foods.