麦阿维南特拉米德与粉的相互作用以及对在体外阿维南特拉米德的生物可获得性和粉消化的影响
Chao Chen1, Yijun Yao1, Xiao Wang2
1College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China.
Food chemistry
|November 4, 2024
概括
麦甲胺强烈结合粉,显著减缓其消化过程. 这种相互作用降低了粉的粘度,增加了耐性粉,提供了潜在的健康益处.
科学领域:
- 食品化学 食品化学 食品化学
- 营养科学 营养科学
- 食纤维的研究研究.
背景情况:
- 麦甲胺具有已知的生物益处.
- 它们与粉 (一种主要的饮食成分) 的相互作用仍然未被探索.
- 了解这种相互作用是利用阿维南特拉米德的全部潜力的关键.
研究的目的:
- 为了研究麦青胺和粉之间的相互作用.
- 为了比较avenanthramides与酸的结合和作用.
- 为了确定对粉消化和生物可访问性的影响.
主要方法:
- 高性能液体色谱 (HPLC) 用于结合分析.
- 快速粘度分析 (RVA) 用于评估粉的特性.
- 模拟的消化模型来评估生物可访问性和消化性.
主要成果:
- 阿文胺与凝化粉的结合率高 (92.9%-99.8%),超过了酸的结合率.
- 青胺减少了玉米粉的粘度,分解和逆转.
- 青胺增加了耐性粉含量,同时减少了快速和缓慢消化的粉分数.
结论:
- 由于强烈的结合亲和力,麦阿维南特拉米德显著抑制了粉的消化.
- 这种相互作用调节了粉的特性和消化能力,对饮食管理有影响.
- 这项研究突出了阿维南特拉米德促进健康作用的新机制.
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