传统发酵影响了Parkia biglobosa种子的营养特性
Nafiou Arouna1, Morena Gabriele2, Elena Tomassi3
1Department of Agricultural Sciences, University of Naples Federico II, Via Università 100 - 80055, Portici, Naples, Italy.
Plant foods for human nutrition (Dordrecht, Netherlands)
|June 28, 2023
概括
发酵的非洲豆 (Parkia biglobosa) 种子显示了抗氧化剂效益的增加. 发酵和非发酵的种子都有健康益处,而非发酵的种子具有更高的抗高血压活性.
科学领域:
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 帕基亚·比格洛博萨 (Parkia biglobosa) 种子,被称为非洲豆,是西非饮食中的一个主食.
- 这些种子的传统发酵产生调味料和菜的调味料.
- 了解发酵和非发酵种子对健康的影响对于功能性食品的开发至关重要.
研究的目的:
- 研究发酵和非发酵的Parkia biglobosa种子的总多含量,体外和体外抗氧化特性以及抗高血压活性.
- 为了比较传统发酵所带来的营养和健康益处.
- 评估这两种种子类型作为功能性食品成分的潜力.
主要方法:
- 使用Folin-Ciocalteu方法确定的聚醇总含量.
- 通过DPPH和FRAP试验评估的体外抗氧化活性.
- 在人体红细胞 (CAA-RBC) 中使用细胞抗氧化活性评估的活体抗氧化活性.
- 通过血管激素转化酶 (ACE) 抑制活性测定测量抗高血压活性.
主要成果:
- 与非发酵种子相比,发酵种子的总多含量和体外抗氧化活性显著更高.
- 发酵种子表现出优异的ex vivo生物抗氧化活性,在较低剂量下提供更大的红细胞保护.
- 发酵和非发酵的种子都含有抑制ACE的,而非发酵的种子显示出更高的抑制活性.
结论:
- 传统发酵增强了Parkia biglobosa种子的营养成分和抗氧化能力.
- 非发酵的Parkia biglobosa种子具有显著的抗高血压潜力,不应被忽视.
- 发酵和非发酵的种子都很有价值,用于制定具有多种健康益处的功能性食品.
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