通过膨胀来改变金生的金生化合物成分,抗氧化活性和抗炎活性
You-Jeong Lee1, Jae-Sung Shin1, Seon-Min Oh1,2
1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.
Foods (Basel, Switzerland)
|January 8, 2025
概括
膨胀人参果会改变人参的成分,增加有益的化合物并增强抗氧化活性. 这一过程将人参果转化为一种有价值,高价值的食品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
- 营养保健品 营养保健品
背景情况:
- 人参果的利用是有限的.
- 调查加工方法以提高其价值至关重要.
- 膨胀是一种潜在的方法来修改人参果的特性.
研究的目的:
- 为了研究膨胀对人参果的成分的影响.
- 为了评估抗氧化和抗炎活动的变化.
- 评估膨胀的人参果作为一种高价值的食品材料的潜力.
主要方法:
- 在各种湿度和压力条件下对人参果进行膨胀加工.
- 使用染色学分析人参化物成分.
- 总含量 (TPC) 和总黄含量 (TFC) 的量化.
- 对抗氧化活性和抗炎作用的测定 (氧化,IL-6,TNF-α).
主要成果:
- 膨胀没有显著影响提取产量.
- 主要的金氏化物降解,而较小的金氏化物 (Rg3,F2,Rh2,Rb2) 产生.
- 膨胀的果显示TPC,TFC和Maillard反应产物 (MRPs) 的增加.
- 膨胀果的抗氧化活性显著更高,随着膨胀压力增加而增加.
- 抑制了IL-6的产生,但氧化和TNF-α没有显著影响.
结论:
- 膨胀对人参果的人参化物成分和抗氧化活性产生积极影响.
- 人参酸的转化和增加的/黄含量有助于增强生物活性.
- 膨胀的人参果是一种有希望的高附加值的食品成分.
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