新鲜大的成分和黑大的抗氧化能力之间的关联
Jan Bedrníček1, Kristýna Večeřová2, Jan Tříska3
1Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
黑 (BG) 具有显著的抗氧化活性 (AOA). 新鲜大 (FG) 蛋白质含量可以预测BG.
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
- 农业科学 农业科学
背景情况:
- 黑 (BG) 是一种功能性食物,具有强大的抗氧化活性 (AOA).
- 新鲜大 (FG) 成分对BG的AOA的影响在很大程度上仍未被探索.
- 了解这种关系是优化BG健康益处的关键.
研究的目的:
- 调查不同的FG品种如何影响BG和AOA的组成.
- 识别BG中与其抗氧化特性相关的特定化合物.
- 确定FG组合是否可以预测由此产生的BG的AOA.
主要方法:
- 七种不同的FG品种被用于生产BG.
- 分析包括基本成分,新陈代谢分析和抗氧化剂活性测定.
- 进行了相关性研究,以将FG组成标记与BG AOA联系起来.
主要成果:
- 培养和老化显著改变了BG组成和AOA标记.
- 果糖氨酸与BG的AOA有很强的正相关性 (r=0.8,p<0.05).
- 在FG中,原蛋白含量与BG中的果糖-氨酸正相关 (r=0.79,p<0.05).
结论:
- FG原蛋白含量可以作为BG的AOA的实际预测指标.
- 这一发现有助于为增强生物潜力量身定制BG生产.
- 进一步的研究可以优化FG选择,以获得卓越的功能性食品特性.
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