酶生物转化对红葡萄葡萄提取物的潜在潜力的作用
Daniel Batista1, Gabriela de Matuoka E Chiocchetti1, Juliana Alves Macedo1
1Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil.
Foods (Basel, Switzerland)
|November 25, 2023
概括
红葡萄葡萄汁的酶提取显著增加了抗氧化化合物,并增强其抑制血管酶转化酶 (ACE) 的潜力,为管理高血压提供了一种可持续的方法.
科学领域:
- 农业科学 农业科学
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
背景情况:
- 全球有超过10亿人患有高血压,其中雷宁-氨酸-阿尔多斯特系统 (RAAS) 是一个关键的治疗点.
- ангиотензин I转化酶 (ACE) 抑制剂是对高血压的常见药理治疗方法.
- 传统医学利用植物调节血压,促使人们对植物生物活性化合物的研究.
研究的目的:
- 为了从红葡萄葡萄汁中生产高醇提取物,有或没有酶辅助.
- 评估这些提取物的抗氧化能力和ACE抑制潜力.
- 探索葡萄末的上循环利用,以回收生物活性化合物并减少对环境的影响.
主要方法:
- 从红葡萄葡萄汁中提取化合物,有或没有酶处理.
- 使用光谱光度法量化总含量 (TPC) 的量化.
- 通过高性能液体染色学 (HPLC) 识别化合物.
- 在体外测试以确定抗氧化能力和ACE抑制活性.
主要成果:
- 提取方法之间的TPC抗氧化能力没有显著差异.
- 酶提取产生了大约70%更多的化合物,并改变了特性.
- 酶辅助显著增强了葡萄残渣提取物的 ACE 抑制潜力.
结论:
- 葡萄末可以有效地进行上循环,产生具有抗高血压潜力的生物活性化合物.
- 酶提取改善了化合物的恢复,并增强了ACE抑制活性.
- 这种方法提供了一种可持续的方法来生产用于高血压管理的天然化合物.
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