首页|微波处理和干制时间对干鲍体外模拟消化产物抗氧化活性的影响

微波处理和干制时间对干鲍体外模拟消化产物抗氧化活性的影响

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  • 国家科技期刊平台
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本实验以鲍鱼肌肉为研究对象,干燥过程中定期(0、30、60、90、120 d)利用微波处理,并利用模拟消化制备干鲍鱼肌肉消化产物(abalone muscle digestion products,AMDP),通过测定AMDP的体外及体内抗氧化活性指标,考察微波处理和干制时间对鲍鱼肌肉体外模拟消化物抗氧化活性的影响.结果表明,干制0d的未经微波处理的AMDP对·OH、N,N-二甲基对苯二胺二盐酸盐自由基和1,1-二苯基-2-三硝基苯肼自由基的半清除率(half maximal inhibitory concentration,IC50)分别为3.04、15.18 mg/mL和21.12 mg/mL.随着鲍鱼肌肉干制时间的延长,AMDP对上述3种自由基的IC50逐渐下降.利用干制120 d制备的AMDP饲喂秀丽隐杆线虫(Caenorhabditis elegans),与对照组相比,其身体长度从768.90μm增加至1 034.62μm、头部摆动频率从206次/min提高至281次/min,在正常条件下平均寿命延长了36.16％,而在热应激和氧化应激条件下平均寿命分别延长了59.41％和38.48％.延长鲍鱼肌肉干制时间可以提升AMDP饲喂线虫体内的抗氧化酶活力、还原型谷胱甘肽含量和总抗氧化能力,降低线虫体内的活性氧含量.综上,延长干制时间以及干燥过程中利用微波处理鲍鱼肌肉均可以提高AMDP的抗氧化能力.
Effect of Microwave Treatment and Drying Time on the Antioxidant Activity of in Vitro Digested Dried Abalone
During oven drying of abalone muscle,microwave treatment was conducted at regular time intervals(0,30,60,90 and 120 days).Abalone muscle digestion products(AMDP)were prepared by subjecting dried abalone to in vitro simulated digestion.Our aim was to investigate the effect of microwave treatment during the drying of abalone muscle on the in vitro and in vivo antioxidant activities of AMDP.The results showed that the half maximal inhibitory concentration(IC50)values of AMDP from fresh abalone muscle for scavenging capacity against hydroxyl(OH)radicals,N,N-dimethyl-p-phenylenediamine dihydrochloride(DMPD)and 1,1-diphenyl-2-phenylhydrazine(DPPH)radical were 3.04,15.18 and 21.12 mg/mL,respectively.The IC50 values for the scavenging of these three radical species decreased gradually with increasing the drying time of abalone muscle.After being fed AMDP from abalone muscle dried for 120 days,the body length of Caenorhabditis elegans increased from 768.90 to 1 034.62 μm,the head swing frequency increased from 206 to 281 times/min,and the life span was extended by 36.16％under normal conditions and by 59.41％and 38.48％under heat stress and oxidative stress conditions,respectively compared with the control group.Meanwhile,with prolonging the drying time of abalone muscle,the antioxidant enzyme activities,reduced glutathione(GSH)content and total antioxidant capacity of C.elegans fed AMDP increased,and the reactive oxygen species(ROS)content decreased.In summary,prolonging the drying time and using microwave treatment during the drying process could improve the antioxidant capacity of AMDP.

abalonedryingmicrowave treatmentin vitro simulated digestion productsantioxidant activities

廖玉琴、韩耀辉、任中阳、石林凡、翁武银、黄文美

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集美大学海洋食品与生物工程学院,鳗鲡现代产业技术教育部工程研究中心,厦门市海洋功能食品重点实验室,福建省海洋功能食品工程技术研究中心,福建厦门 361021

厦门市岛之原生物科技有限公司,福建厦门 361024

鲍鱼 干制 微波处理 体外模拟消化产物 抗氧化活性

国家重点研发计划重点专项(十四五)国家重点研发计划重点专项(十四五)福建省科技重大专项厦门市科技计划

2021YFD21002002021YFD21002022020NZ0120152022CXY0312

2023

10.7506/spkx1002-6630-20221129-341

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2023.44(23)
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