ITC研究了一些胆汁盐与特拉加坎特,阿拉伯和瓜尔的相互作用,它们具有潜在的降胆固醇能力
Michele Massa1, Carlotta Compari2, Emilia Fisicaro2
1Department of Maternal Infantile and Urological Sciences, Sapienza University of Rome, Rome, Italy.
Frontiers in nutrition
|November 9, 2023
概括
像牙这样的可溶性食纤维不会直接结合胆汁盐. 它们降低胆固醇的效果可能源于粘度的增加,特别是含酸盐的瓜尔.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 越来越多的人对天然,安全的功能性食品的需求,以控制血脂.
- 由于健康风险,欧盟法规2022/860限制了红酵母大米,增加了替代品的需求.
- 了解降低胆固醇的功能性食物的机制至关重要.
研究的目的:
- 研究可溶性食纤维 (SDF) 和胆盐 (BS) 之间的结合相互作用.
- 阐明特定牙降低胆固醇活性背后的机制.
- 探索粘度和胆盐相互作用在功能性食品疗效中的作用.
主要方法:
- 异热定位热量计 (ITC) 用于测量结合相互作用.
- 研究的植物排泄物 (阿拉伯,) 和瓜尔.
- 评估了与主要胆盐 (NaDC,NaTC,NaTDC,NaC) 的相互作用.
主要成果:
- 在研究的牙和胆汁盐之间没有观察到特定的结合相互作用.
- 奇托与某些胆汁盐具有强烈的相互作用,与pectin和alginate不同.
- 在胆酸盐 (NaC) 的存在下,瓜尔的粘度显著增加.
结论:
- 这些牙降低胆固醇的能力很可能是由于直接结合胆汁盐以外的其他机制.
- 溶液粘度增加,可能受到胆盐成分的影响,可能是主要的机制.
- 需要进一步的研究来证实粘度在食纤维降低胆固醇效应中的作用.
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