综述与专题评论

天然大分子对花色苷的负载研究进展

  • 郑杰 ,
  • 杨敏 ,
  • 王楠 ,
  • 甄晨波
展开
  • 1(甘肃农业大学 理学院,甘肃 兰州,730070)
    2(甘肃农业大学农业资源化学与应用研究所,甘肃 兰州,730070)
第一作者:硕士研究生(杨敏教授为通信作者,E-mail:yummy12@163.com)

收稿日期: 2021-05-25

  修回日期: 2021-08-09

  网络出版日期: 2022-06-10

基金资助

国家自然科学基金项目(32060549);甘肃省自然科学基金(20JR10RA521);甘肃农业大学伏羲杰出人才培育计划(Gaufx-02J02)

The progress of anthocyanin loading by natural macromolecule

  • ZHENG Jie ,
  • YANG Min ,
  • WANG Nan ,
  • ZHEN Chenbo
Expand
  • 1(College of Science, Gansu Agricultural University,Lanzhou 730070,China)
    2(Institute of Agricultural Resources Chemistry and Application/Gansu Agricultural University,Lanzhou 730070,China)

Received date: 2021-05-25

  Revised date: 2021-08-09

  Online published: 2022-06-10

摘要

花色苷是自然界中广泛存在的一种水溶性色素,因其功能的多样性受到众多研究者的青睐。但花色苷结构稳定性差,在加工过程中易失活,从而导致其生物利用度较低。该文综述了以天然大分子为载体对花色苷的负载机理和保护作用,分析了天然大分子负载后花色苷的稳定性及生理活性,并将天然大分子负载体系类型及构建技术进行了归纳与比较,为花色苷负载体系研究提供参考依据。

本文引用格式

郑杰 , 杨敏 , 王楠 , 甄晨波 . 天然大分子对花色苷的负载研究进展[J]. 食品与发酵工业, 2022 , 48(10) : 290 -298 . DOI: 10.13995/j.cnki.11-1802/ts.028119

Abstract

Anthocyanin is a kind of water-soluble pigments that exists widely in nature and is favored by many researchers due to its diverse functions. However, anthocyanin has poor structural stability and is easy to be deactivated during processing, which resulted in its low bioavailability. In this paper, the loading mechanism and protection of anthocyanin by natural macromolecules were reviewed, and the stability and physiological activity of anthocyanin loaded by natural macromolecules were analyzed. In addition, the kinds of loading system and its fabrication technology were summarized and compared. This review provides a reference for the research of anthocyanin loading and delivery systems.

参考文献

[1] HUANG Z L, WANG B W, WILLIAMS P, et al.Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS[J].LWT- Food Science and Technology, 2009, 42(4):819-824.
[2] 张文颖, 吴华, 莫晨玲.黑枸杞花青素研究进展[J].现代农业科技,2019(24):212-214.
ZHANG W Y, WU H, MO C L.Research progress on anthocyanins of Lycium ruthenicum[J].Modern Agricultural Science and Technology, 2019(24):212-214.
[3] 张继曼,文汉.黑豆皮花色苷的降血糖作用及其机理的研究[J].食品工业科技,2011,32(3):374-377.
ZHANG J M, WEN H.Study on hypoglycemic effect of anthocyanins from black bean skin and its mechanism [J].Science and Technology of Food Industry, 2011,32(3):374-377.
[4] MA H,JOHNSON S L,LIU W X, et al.Evaluation of polyphenol anthocyanin-enriched extracts of blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry for free radical scavenging, reactive carbonyl species trapping, anti-glycation, anti-β-amyloid aggregation, and microglial neuroprotective effects[J].International Journal of Molecular Sciences, 2018,19(2):461-480.
[5] MIYAKE S,TAKAHASHI N,SASAKI M,et al.Vision preservation during retinal inflammation by anthocyanin-rich bilberry extract:Cellular and molecular mechanism[J].Laboratory Investigation, 2012,92(1):102-109.
[6] 薛宏坤,谭佳琪,刘钗,等.蓝莓果渣花色苷提取工艺优化及其提取物的抗肿瘤活性[J].精细化工, 2019,36(9):1 881-1 890.
XUE H K, TAN J Q, LIU C, et al.Extraction of anthocyanins from blueberry pomace and its antitumor activity [J].Fine Chemicals, 2019,36(9):1 881-1 890.
[7] 张丽霞,周剑忠,黄开红,等.黑莓花色苷对过氧化氢诱导血管内皮细胞损伤的保护作用[J].食品科学, 2013,34(13):257-261.
ZHANG L X, ZHOU J Z, HUANG K H, et al.Effects of anthocyanins in blackberry on vascular endothelial cell injury induced by hydrogen peroxide [J].Food Science, 2013,34(13):257-261.
[8] KOBAYASHI S, ISHIMARU M, HIRAOKA K, et al.Myb-related genes of the Kyoho grape (Vitis labruscana) regulate anthocyanin biosynthesis[J].Planta, 2002, 215(6):924-933.
[9] 王晨, 谢岩黎, 范亭亭.花青素与小麦蛋白相互作用及对蛋白质结构的影响[J].食品科学, 2019,40(20):60-66.
WANG C, XIE Y L, FAN T T.Anthocyanins interact with wheat protein and influence on protein structure [J].Food Science, 2019,40(20):60-66.
[10] 胡淼, 杨秋萍, 郑环宇, 等.非共价作用对球蛋白-花青素复合物结构特性的影响[J].大豆科技, 2020,168(5):7-16.
HU M, YANG Q P, ZHENG H Y, et al.Effects of non-covalent action on the structural properties of globulin-anthocyanin complexes [J].Soybean Science and Technology, 2020,168(5):7-16.
[11] HE Z Y, XU M Z, ZENG M, et al.Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts[J].Food Chemistry, 2016,199:314-322.
[12] LANG Y X, LI E H, MENG X J, et al.Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis[J].Food Research International, 2019,122:487-495.
[13] 朱颖, 王中江, 李杨, 等.花青素对大豆蛋白质二级结构影响的多重光谱分析[J].农业机械学报, 2018,49(6):368-374;426.
ZHU Y, WANG Z J, LI Y, et al.Effects of anthocyanins on secondary structure of soybean protein by multispectral analysis [J].Transactions of the Chinese Society for Agricultural Machinery, 2018,49(6):368-374;426.
[14] 李斌, 李恩惠, 郎宇曦, 等.牛血清蛋白非共价结合蓝莓花色苷的保护作用机制研究[C].中国食品科学技术学会第十五届年会论文摘要集.中国食品科学技术学会, 2018:2.
LI B, LI E H,LANG Y X, et al.Study on the protective mechanism of bovine serum protein non-covalently binding blueberry anthocyanins[C].Abstract of the 15 th Annual Conference of Chinese Institute of Food Science and Technology.Chinese Institute of Food Science and Technology, 2018:2.
[15] GONG S X, YANG C Y, ZHANG J H, et al.Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein[J].Food Hydrocolloids, 2020, 111(2):106223.
[16] 左惠君. 三种花色苷与血清白蛋白相互作用的研究[D].济南:山东师范大学,2015.
ZUO H J.Study on the interaction between three anthocyanins and serum albumin [D].Jinan:Shandong Normal University,2015.
[17] ATTARIBO T,JIANG X Z, HUANG G Q, et al.Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability[J].Food Chemistry, 2020, 326:126904.
[18] WU J, GUANG Y G, ZHONG Q X.Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0[J].Food Chemistry, 2015,172:121-128.
[19] ZOU Y C, WU C L, MA C F, HE S, et al.Interactions of grape seed procyanidins with soy protein isolate:Contributing antioxidant and stability properties[J].LWT, 2019,115:108465.
[20] 赵焕焦. 黑米花色苷与三种蛋白质相互作用的研究[D].天津:天津科技大学,2017.
ZHAO H J.Study on the interaction between anthocyanins and three proteins in black rice [D].Tianjin:Tianjin University of Science and Technology,2017.
[21] LIN Z, FISCHER J, WICKER L.Intermolecular binding of blueberry pectin-rich fractions and anthocyanin[J].Food Chemistry, 2016,194:986-993.
[22] XIE C J, WANG Q, YING R F, et al.Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins[J].Food Hydrocolloids, 2020, 100:105448.
[23] KOH J, XU Z M, WICKER L.Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions[J].Food Hydrocolloids, 2020,99:105354.
[24] 崔灵敏, 谢笔钧, 孙智达.果胶与莲原花青素复合物理化性质及体外抑菌活性研究[J].食品工业科技, 2020,41(16):60-66;80.
CUI L M, XIE B J, SUN Z D.Study on the physicochemical properties and in vitro antibacterial activity of pectin and proanthocyanidin compound [J].Science and Technology of Food Industry, 2020,41(16):60-66;80.
[25] BUCHWEITZ M, SPETH M, KAMMERER D R, et al.Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions[J].Food Chemistry, 2013,139(1-4):1 168-1 178.
[26] GUAN Y G, ZHONG Q X.The improved thermal stability of anthocyanins at pH 5.0 by gum arabic[J].LWT - Food Science and Technology, 2015,64(2):706-712.
[27] 麦日艳古·亚生, 蒋耀英, 刘小莉, 等.不同胶体对黑莓果汁花色苷稳定性的影响研究[J].食品工业科技, 2021,42(5):11-17;25.
MAIRIYANGU·Y S, JIANG Y Y, LIU X L, et al.Effect of different colloid on stability of anthocyanins in blackberry juice [J].Science and Technology of Food Industry, 2021,42(5):11-17;25.
[28] 王子敏, 裴朝阳, 孙仕杰, 等.前体脂质体法负载葡萄籽原花青素优化其抗氧化活性及稳定性[J].沈阳药科大学学报, 2020,37(10):878-883.
WANG Z M, PEI C Y, SUN S J, et al.Effects of liposome on the antioxidant activity and stability of grape seed proanthocyanidins [J].Journal of Shenyang Pharmaceutical University,2020,37(10):878-883.
[29] 傅罗伟, 姚志钢.紫甘薯花青素脂质体制备工艺的优化[J].山东化工, 2014,43(11):45-47;49.
FU L W, YAO Z G.Optimization of preparation process of anthocyanin liposomes from purple sweet potato [J].Shandong Chemical Industry, 2014,43(11):45-47;49.
[30] 胡兴佳, 郭小敏, 崔海明, 等.响应曲面法优化姜黄素-原花青素复合磷脂脂质体的制备[J].沈阳药科大学学报, 2018,35(11):909-916.
HU X J, GUO X M, CUI H M, et al.Optimization of the preparation of curcumin-proanthocyanidin composite phospholipid liposomes by response surface methodology [J].Journal of Shenyang Pharmaceutical University, 2018,35(11):909-916.
[31] CHI J P, GE J, YUE X Y, et al.Preparation of nanoliposomal carriers to improve the stability of anthocyanins[J].LWT, 2019,109:101-107.
[32] 常影, 杨晓雪, 焦岩, 等.桑葚花色苷纳米脂质体的修饰及稳定性研究[J].食品科技, 2020,45(12):251-257.
CHANG Y, YANG X X, JIAO Y, et al.Study on the modification and stability of mulberry anthocyanin nanoliposomes [J].Food Science and Technology, 2020,45(12):251-257.
[33] SUN Y, CHI J P, YE X Q, et al.Nanoliposomes as delivery system for anthocyanins:Physicochemical characterization, cellular uptake, and antioxidant properties[J].LWT, 2020,139(2):110554.
[34] 朱颖, 赵思明, 安然, 等.大豆分离蛋白-花青素复合乳液稳定性研究[J].农业机械学报, 2019,50(3):330-335;344.
ZHU Y, ZHAO S M, AN R, et al.Study on stability of soybean protein isolate-anthocyanin composite emulsion [J].Transactions of the Chinese Society for Agricultural Machinery, 2019,50(3):330-335;344.
[35] JU M N, ZHU G, HUANG G, et al.A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles[J].Food Hydrocolloids, 2020,99:105329.
[36] 徐伟丽, 张玉琪, 朱元昊, 等.包覆花色苷W1/O/W2型乳液的消化特性及其缓释效果[J].食品科学, 2020,41(10):1-7.
XU W L, ZHANG Y Q, ZHU Y H, et al.Anthocyanins coated W1/O/W2 type emulsion digestion characteristics and sustained release effect [J].Food science, 2020,41(10):1-7.
[37] 崔丽霞. 紫苏花色苷提取纯化及其微胶囊化研究[D].太原:中北大学, 2018.
CUI L X.Study on extraction and purification of anthocyanins from Perilla and their microencapsulation[D].Taiyuan:North University of China, 2018.
[38] KANHA N, REGENSTEIN J M, SURAWANG S, et al.Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions[J].Food Chemistry, 2021,340:127950.
[39] 王文静, 纵伟, 铁珊珊, 等.双包埋原花青素微胶囊制备及特性研究[J].粮食与油脂, 2020,33(9):111-116.
WANG W J, ZONG W, TIE S S, et al.Preparation and characterization of double embedded proanthocyanidins microcapsules [J].Grain and oil, 2020,33(9):111-116.
[40] 陶庆丰. 花色苷纳米脂质体对胃肠细胞抗氧化作用的研究[D].杭州:中国计量大学, 2019.
TAO Q F.Effect of anthocyanin nanoliposomes on the antioxidant activity of gastrointestinal cells [D].Hangzhou:China jiliang university, 2019.
[41] 胡博, 姚薇薇, 刘宁.原花青素脂质体的制备条件优化[J].东北农业大学学报, 2010,41(9):106-111.
HU B, YA0 W W, LIU N.Optimization of preparation conditions of proanthocyanidin liposomes [J].Journal of Northeast Agricultural University, 2010,41(9):106-111.
[42] NICOLAI T.Gelation of food protein-protein mixtures[J].Advances in Colloid and Interface Science, 2019, 270:147-164.
[43] 吴晓琼, 贾定坤, 傅志贤, 等.原花青素多重乳液水凝胶的制备及评价[J].粮食与油脂, 2020,33(12):125-128.
WU X Q, JIA D K, FU Z X, et al.Preparation and evaluation of proanthocyanidin multiemulsion hydrogels [J].Grain and oil, 2020,33(12):125-128.
[44] 陈芳, 张悦, 唐静, 等.紫薯花色苷果胶/海藻酸钙复合凝胶球的制备及性能研究[J].应用化工, 2020,49(9):2 298-2 302.
CHEN F, ZHANG Y, TANG J, et al.Preparation and properties of anthocyanin pectin/calcium alginate composite gel ball from purple potato[J].Applied Chemical Industry, 2020,49(9):2 298-2 302.
文章导航

/