摘要
为提高蓝莓花色苷的稳定性和活性,该研究利用大豆分离蛋白和阿拉伯胶构建大豆分离蛋白/阿拉伯胶聚电解质负载蓝莓花色苷体系并进行表征,并对复合物的细胞降脂活性进行了较研究。在超声功率180 W、壁材质量比为10:4、壁芯质量比为10:1、包埋时间为1.0 h的条件下,得到包埋率为66.05%,ζ-电位为1比9.00 mV,平均粒径为2.53μm的不规则球状物,此条件下制备的复合物,在模拟胃液和肠液中2 h的释放率为71.05%、61.04%,比游离花色苷降低了19.16%、30.50%。通过HepG2细胞模型,检测TG、TC、SOD、MDA含量,结果发现,复合物的降脂活性优于游离花色苷,当花色苷质量浓度在50μg/mL时,复合物组的TC、TG、MDA含量为0.19 mmol/g prot、0.21 mmol/g prot、10.58 nmol/mg prot,比游离花色苷组下降9.70%、14.21%、17.12%;SOD酶活力为25.25 U/mg prot,比游离花色苷组提高9.54%。表明大豆分离蛋白和阿拉伯胶可高效结合花色苷,形成稳定的复合物,并具有良好的体外缓释效果,且复合物降脂活性高于游离花色苷。该研究可为后续开发降脂产品提供理论依据。
To improve the stability and activity of blueberry anthocyanins,soy protein isolate,and acacia gum were used to construct and characterize soy protein isolate/acacia polyelectrolyte loaded with blueberry anthocyanins.The lipidlowering activities of the complexes were compared.Under the conditions of ultrasonic power of 180 W,a wall material quality ratio of 10:4,wall core quality ratio of 10:1,and embedding time of 1.0 h,irregular spherical particles with an embedding rate of 66.05%,aζ-potential of 1 to 9.00 mV,and an average particle size of 2.53μm were obtained.The 2 h-release rates of the complexes in simulated gastric and intestinal fluids were 71.05%and 61.04%,respectively,which were 19.16%and 30.50%lower,respectively,than that of free anthocyanins.A HepG2 cell model was used to determine the triglyceride(TG),total cholesterol(TC),superoxide dismutase(SOD),and malondialdehyde(MDA)content.The results showed that the lipid-lowering activity of the complex was better than that of free anthocyanins.When the mass concentration of anthocyanins was 50μg/mL,the TC,TG,and MDA content and the activity of SOD in the complex group were 0.19 mmol/g of protein,0.21 mmol/g of protein,and 10.58 nmol/mg of protein,which were 9.70%,14.21%,and 17.12%lower,respectively,than the values in the free anthocyanins group.SOD enzyme activity was 25.25 U/mg of protein,which was 9.54%higher than the activity in the free anthocyanin group.The results showed that soy protein isolate and acacia can efficiently bind anthocyanins to form stable complexes,demonstrating favorable in vitro sustained release effects,and that the lipid-lowering activity of the complexes was higher than that of free anthocyanins.This study provides a theoretical basis for the subsequent development of lipid-lowering products.
作者
尹朝春
李环通
许泽文
陈丹妮
王赛男
肖苏尧
YIN Zhaochun;LI Huantong;XU Zewen;CHEN Danni;WANG Sainan;XIAO Suyao(College of Food Sciences,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,South China Agricultural University,Guangzhou 510642,China;Guangdong Maoming Agriculture&Forestry Technical College,Department of Food Engineering,Maoming 525024,China;China Resources C’estbon Beverage(China)Co.Ltd.,Shenzhen 518055,China)
出处
《现代食品科技》
CAS
北大核心
2024年第4期35-45,共11页
Modern Food Science and Technology
基金
广东省基础与应用基础研究基金面上项目(2022A1515010907)。
关键词
蓝莓花色苷
聚电解质
大豆分离蛋白
阿拉伯胶
blueberry anthocyanins
polyelectrolytes
soy protein isolate
arabic gum
作者简介
尹朝春(1998-),女,在读硕士研究生,研究方向:天然产物活性功能,E-mail:yin_zc0214@126.com;通讯作者:肖苏尧(1974-),女,博士,副教授,研究方向:天然产物活性功能,E-mail:xiaosy@scau.edu.cn。
