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发酵和酶解的结合增强了脱油米的生物活性成分和功能

Meixin Hou¹, Jianmin Wu¹, Jingna Miao¹

¹National Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, National Experimental Teaching Demonstration Center of Animal Science, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China.

Journal of the science of food and agriculture

|July 31, 2024

概括

与乳酸菌和酶同时处理脱油大米 (DORB),可以增强其生物活性成分和抗氧化特性. 这种增强的DORB提取物 (DORBE) 对肠道细胞的氧化应激提供了更好的保护.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
生物技术是生物技术.

背景情况:

脱油大米 (DORB) 是一个未充分利用的农业副产品,富含活性化合物.
酶或发酵处理可以增强DORB的活性成分.
由于其原始形式,DORB的应用有限.

研究的目的:

为了研究与乳酸菌和复杂酶同时治疗DORB的效果.
为了确定DORB提取物 (DORBE) 的活性成分和功能在联合处理后的变化.
评估增强型DORB作为功能性料成分的潜力.

主要方法:

同时处理DORB与乳酸菌和复杂酶.
在DORBE中总和黄酸含量的量化.
在体外抗氧化剂测定 (DPPH,基,ABTS激素清理).
猪肠上皮细胞实验以评估细胞活力,抗氧化酶活性和基因表达 (Nrf2通路).

主要成果:

发酵-酶解显著增加了DORBE.中的全 (43.59%) 和黄 (55.10%) 含量.
观察到对DPPH,基和ABTS基的强化清理活性.
发酵和酶解DORBE (FDORBE) 在氧化应激下改善了肠道细胞的细胞活力和抗氧化能力.
FDORBE恢复了Nrf2通路的基因表达 (Nrf2,HO-1,NQO1),这种表达被H2O2.2.1抑制.

结论:

同时治疗有效地增加了DORBE的生物活性成分和抗氧化能力.
FDORBE证明了对氧化应激诱导的肠道疾病的保护作用.
这种联合处理策略增强了DORB的价值,并促进了其作为功能性料的使用.

关键词:

在IPEC-J2单元中,IPEC-J2单元是抗氧化剂是一种抗氧化剂.没有油的米.提取物提取物提取物氧化应激是一种氧化应激.

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