食品与发酵工业 >

2019 , Vol. 45 >Issue 3: 103 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017675

研究报告

体外模拟胃肠消化过程中蒸汽爆破处理的苦荞麸皮的抗氧化及抗增殖活性

  • 唐宇 ,
  • 张小利 ,
  • 何晓琴 ,
  • 李苇舟 ,
  • 李富华 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
硕士研究生(明建教授为通讯作者,E-mail:ming jian1972@163.com)。

收稿日期: 2018-05-02

  网络出版日期: 2019-03-11

基金资助

国家自然科学基金面上项目(31771970);中央高校基本科研业务费专项(XDJK2017B050);西南大学博士启动基金项目(编号:SWV118012)

收起

Antioxidantive and anti-proliferative activities of steam exploded Tartarybuckwheat bran during simulated gastrointestinal digestion in vitro

  • TANG Yu ,
  • ZHANG Xiaoli ,
  • HE Xiaoqin ,
  • LI Weizhou ,
  • LI Fuhua ,
  • MING Jian
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  • 1( College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)

Received date: 2018-05-02

  Online published: 2019-03-11

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摘要

利用蒸汽爆破技术对苦荞麸皮进行预处理,并结合体外模拟胃肠消化模型,研究了汽爆处理前、后的苦荞麸皮多酚在不同胃肠消化阶段的释放量,抗氧化及抗增殖活性。结果表明:汽爆处理前后的苦荞麸皮多酚释放量及氧自由基吸收能力均有提高;汽爆处理后苦荞麸皮胃、肠消化液的细胞抗氧化性增强,EC50值分别为(19.95±0.37)和(150.32±6.43) mg/mL;汽爆处理后苦荞麸皮胃消化液对HepG2细胞有抑制效果,EC50值为(9.37±1.20) mg/mL。说明蒸汽爆破处理的苦荞麸皮具有一定的抗氧化及抗增殖活性,可为科学评价苦荞麸皮的营养价值提供参考。

关键词： 苦荞麸皮; 蒸汽爆破; 体外消化; 抗氧化活性; 抗增殖活性

本文引用格式

唐宇 , 张小利 , 何晓琴 , 李苇舟 , 李富华 , 明建 . 体外模拟胃肠消化过程中蒸汽爆破处理的苦荞麸皮的抗氧化及抗增殖活性[J]. 食品与发酵工业, 2019 , 45(3) : 103 -111 . DOI: 10.13995/j.cnki.11-1802/ts.017675

Abstract

In this study, the Tartary buckwheat bran was pretreated by steam explosion, together with stimulated gastrointestinal digestion in vitro. The amounts of polyphenols released from Tartary buckwheat bran before and after steam explosion and their antioxidant and anti-proliferative activities at different gastrointestinal digestion stages were investigated. The results showed that the amounts of polyphenols released before and after steam explosion as well as their absorption capacity of oxygen free radicals both improved. The cellular antioxidant activity of steam exploded buckwheat bran enhanced during in vitro gastrointestinal digestion. The EC50 values of gastric digestion group and intestinal digestion group were 19.95±0.37 mg/mL and 150.32±6.43 mg/mL, respectively. The gastric digestive fluid of the Tartary buckwheat bran after steam explosion treatment had inhibitory effect on HepG2 cells (EC50=9.37±1.20 mg/mL). This indicated that Tartary buckwheat bran pretreated by steam explosion had certain antioxidant and anti-proliferative activities. This study provides a theoretical basis for scientific evaluation of Tartary buckwheat bran's nutritional value.

Key words： Tartary buckwheat bran; steam explosion; in vitro gastrointestinal digestion; antioxidantive; anti-proliferatve activity

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