粉含量调节了在小肠消化过程中烯异构和粉-烯复合物的抗氧化活性
Zhengming Zhou1, Qile Zhang1, Lei Li2
1Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong 999077, China.
Food chemistry
|September 27, 2025
概括
粉-烯复合物显示出改善的耐性粉特性. 粉糖的含量影响了柳科的结构和消化能力,增强了功能性食品中的抗氧化活性.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 碳水化合物化学 碳水化合物化学
背景情况:
- 粉-烯复合物的结构相互作用,消化能力和生物活性尚未得到充分理解.
- 研究这些复杂物对于开发具有增强性质的功能性食品至关重要.
研究的目的:
- 研究粉糖含量对粉-利科复合物的结构,可消化性和生物活性的影响.
- 了解烯异构化及其与粉成分的相互作用.
主要方法:
- 用玉米粉制备粉-烯复合物,使用含有不同粉的玉米粉 (粉,正常,高粉).
- 复杂结构的分析,利科的异构化 (跨-和 cis-利科),以及消化性.
- 在Caco-2细胞中评估抗氧化酶活动 (SOD,CAT,GSH-Px) 和甲酸 (MDA) 水平.
主要成果:
- 粉糖含量调节了利可释放和异构化;较高的粉糖增加了cis-lycopene比例.
- 跨-和cis-lycopene与粉素形成了耐药复合物,而cis-lycopene与粉素形成了缓慢消化的复合物.
- 正常的玉米粉-烯复合物 (NCS-LYC) 显示出最佳的cis-lycopene释放,显著增强抗氧化酶活动并降低Caco-2细胞中的MDA水平.
结论:
- 粉含量在调节粉复合物中的消化性和烯异构化方面发挥着关键作用.
- 这些发现为设计功能性粉食品提供了洞察力,改善了利科的生物可用性和抗氧化特性.
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