Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of <i>Drosophila</i> II Diabetes<italic/> Model

WU Feihu; JING Siqun; WANG Deping

doi:10.13386/j.issn1002-0306.2020120223

Volume 42 Issue 18

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(18): 174-182. > DOI: 10.13386/j.issn1002-0306.2020120223

WU Feihu, JING Siqun, WANG Deping. Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of Drosophila II Diabetes Model[J]. Science and Technology of Food Industry, 2021, 42(18): 174−182. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120223.

Citation:

PDF (1225 KB)

Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of Drosophila II Diabetes Model

WU Feihu^{1, 2,},
JING Siqun^1, ,,
WANG Deping²

1.
Henry Fok Ying Tung College of Food, Shaoguan University, Shaoguan 512005, China
2.
College of Life Sciences & Technology, Xinjiang University, Urumqi 830046, China

More Information

Received Date: December 24, 2020
Available Online: July 18, 2021

Graphical Abstract

Abstract

Abstract

Ta-er-mi, hawthorn and brown rice were used as the main raw materials to make Ta-er-mi biscuits, and the antioxidant activity and hypoglycemic effect of Ta-er-mi biscuits were evaluated through antioxidant experiments and fruit fly experiments. Using texture properties and sensory scores as indicators, the effect of the thickness of raw materials on biscuits was studied. DPPH free radical scavenging rate, ABTS⁺·radical scavenging rate, total antioxidant capacity, sensory scores and the comprehensive scores of the above four items were taken as indicators to determine the optimal formula of Ta-er-mi biscuits through single factor and orthogonal experiments, taking DPPH radical scavenging rate, ABTS⁺·radical scavenging rate, and total antioxidant capacity as indicators to evaluate the antioxidant capacity of Ta-er-mi biscuits. Using Drosophila as the experimental animal, a high-glucose-induced Drosophila type II diabetes model was established, and the total protein, triglyceride, and trehalose content were used as inspection indicators to analyze the effect of Ta-er-mi biscuits on glucose metabolism in the Drosophila model. The experimental results showed that when the thickness of the raw material was 80 mesh, the elasticity, hardness, brittleness and sensory evaluation of the prepared biscuits were better than 40 mesh and 60 mesh, the optimal formula of Ta-er-mi biscuits was: Ta-er-mi flour 60%, hawthorn powder 10%, brown rice powder 10%. Under these conditions, the comprehensive scores of Ta-er-mi biscuits was 73.33±6.24, and the IC₅₀ value of DPPH free radical scavenging rate was 2.22±0.12 mg/mL, the IC₅₀ value of ABTS⁺ free radical scavenging rate was 3.84±0.40 mg/mL. When the concentration of Ta-er-mi biscuit solution was 10 mg/mL, its total antioxidant capacity was 0.74±0.02, all of which were better than ordinary biscuit and worse than the positive control V_C, which indicated that Ta-er-mi biscuits would have certain anti-oxidant activity. Drosophila experiments showed that Ta-er-mi biscuits could significantly reduce the total protein contents, triglyceride content and trehalose contents of the Drosophila type II diabetes model induced by high glucose. Biscuits had the effect of reducing blood glucose.

FullText(HTML)

References (31)

References

[1]	李艳阳, 吕仕超, 仲爱芹, 等. 实验性动脉粥样硬化动物模型研究概况[J]. 心脏杂志,2014,26(4):491−493, 498. [Li Y Y, Lv S C, Zhong A Q, et al. An overview of an experimental atherosclerosis sclerosis animal model[J]. Chinese Heart Journal,2014,26(4):491−493, 498.
[2]	高磊, 胡顺金. 糖尿病肾病动物模型中西医研究概况[J]. 中医药临床杂志,2014,26(6):640−642. [Gao L, Hu S J. A survey of Chinese and western medicine research on animal models of diabetic nephropathy[J]. Clinical Journal of Traditional Chinese Medicine,2014,26(6):640−642.
[3]	苏泽强, 陶丽丽, 高艳, 等. 我国老年人慢性非传染性疾病防控研究进展[J]. 实用预防医学,2020,27(1):124−129. [Su Z Q, Tao L L, Gao Y, et al. Research progress on prevention and control of non-communicable chronic diseases among the elderly in China[J]. Practical Preventive Medicine,2020,27(1):124−129. doi: 10.3969/j.issn.1006-3110.2020.01.038
[4]	Mu J J, Xin G, Zhang B, et al. Beneficial effects of Aronia melanocarpa berry extract on hepatic insulin resistance in type 2 diabetes mellitus rats[J]. Journal of Food Science. 2020, 85(4): 1307−1318.
[5]	Luo X T, Wu J Z, Jing S Q, et al. Hyperglycemic stress and carbon stress in diabetic glucotoxicity[J]. Aging & Disease,2016,7(1):90−110.
[6]	吴祎帆. 小米曲奇预拌粉的研制[D]. 沈阳: 沈阳农业大学, 2020. Wu Y F. Preparation of millet cookie premix powder[D]. Shenyang: Shenyang Agricultural University, 2020.
[7]	马越, 苑函, 陈红梅. 苦荞-菊粉降糖饼干配方的研究[J]. 食品科技,2010,35(10):192−194. [Ma Y, Yuan H, Chen H M. Research on the prescription of buckwheat-inulin blood-sugar lowering biscuits[J]. Food Science and Technology,2010,35(10):192−194.
[8]	王江. 桑皮粉面包喂食对2型糖尿病小鼠的治疗作用[D]. 苏州: 苏州大学, 2018. Wang J. The therapeutic effect of mulberry bark powder bread feeding on mice with type 2 diabetes[D]. Suzhou: Suzhou University, 2018.
[9]	孙伊琳. 高添加燕麦挂面加工技术研究及其调脂降糖功能评价[D]. 镇江: 江苏大学, 2019. Sun Yilin. Study on the processing property of oat noodles and the functional evaluation of its hypolipidemic and hypoglycemic effect[D]. Zhenjiang: Jiangsu University, 2019.
[10]	刘淑一. 预糊化对燕麦全粉性质及高含量燕麦挂面品质的影响[D]. 镇江: 江苏大学, 2017. Liu S Y. Effect of pre-gelatinization on the quality of whole oat flour and the quality of high content oat noodles[D]. Zhenjiang: Jiangsu University, 2017.
[11]	葛艳艳, 张灵智, 崔萍, 等. 蒲公英酸奶的降糖降脂作用研究[J]. 中兽医医药杂志,2020,39(4):89−93. [Ge Y Y, Zhang L Z, Cui P, et al. Study on hypoglycemic and lipid-lowering effect of dandelion yoghurt[J]. Journal of Traditional Chinese Veterinary Medicine,2020,39(4):89−93.
[12]	黄瑞, 刘敦华. 荞麦降糖酸奶的研制[J]. 粮油食品科技,2020,28(3):129−134. [Huang R, Liu D H. Development of buckwheat hypoglycemic yogurt[J]. Science and Technology of Cereals, Oils and Foods,2020,28(3):129−134.
[13]	赵正梅, 拉升·再尼西, 敬思群, 等. 塔尔米的抗氧化性及其在苏打饼干中的应用[J]. 食品与发酵工业,2017,43(9):170−174. [Zhao Z M, Lasheng Zainixi, Jing S Q, et al. Antioxidant effect of Ta-er-mi and its application in soda biscuit[J]. Food and Fermentation Industries,2017,43(9):170−174.
[14]	Jiang Y, Zhu Y Z, Li F, et al. Antioxidative pectin from hawthorn wine pomace stabilizes and protects pickering emulsions via forming zein-pectin gel-like shell structure[J]. International Journal of Biological Macromolecules,2020,151(30):193−203.
[15]	Zheng X W, Li X X, Chen M, et al. The protective role of hawthorn fruit extract against high salt-induced hypertension in dahl salt-sensitive rats: impact on oxidative stress and metabolic patterns[J]. Food & Function,2019,34(2):48−35.
[16]	Baschieri A, Pizzol R, Guo Y F, et al. Calibration of squalene, p-cymene, and sunflower oil as standard oxidizable substrates for quantitative antioxidant testing[J]. Journal of Agricultural and Food Chemistry,2019,67(24):6902−6910. doi: 10.1021/acs.jafc.9b01400
[17]	Sindhu E R, Preethi K C, Kuttan R. Antioxidant activuty of carotenoid lutein in vitro and in vivo[J]. Indian Journal of Experimental Biology,2010,48(8):843−848.
[18]	杨翠峰. 糙米的营养价值及加工利用现状[J]. 粮食科技与经济,2020,45(6):130−131. [Yang C F. The nutritional value of brown rice and the status quo of processing and utilization[J]. Grain Science and Technology and Economy,2020,45(6):130−131.
[19]	袁嘉渝, 林利忠, 程颖. 挤压膨化和焙烤工艺对代餐粉特性的影响[J]. 中国粮油学报,2020,35(9):34−39. [Yuan J Y, Lin L Z, Cheng Y. Effect of extrusion and baking on the characteristics of meal replacement powder[J]. Journal of the Chinese Cereals and Oils Association,2020,35(9):34−39.
[20]	杨天意, 张涛, 许志诚, 等. 混料设计优化发芽糙米香蕉复合米粉配方[J]. 食品研究与开发,2018,39(13):110−114. [Yang T Y, Zhang T, Xu Z C. et al. et al. Development of banana compound beverage of germinated brown rice[J]. Food Research and Development,2018,39(13):110−114. doi: 10.3969/j.issn.1005-6521.2018.13.020
[21]	段寅慧. 清化瘀热方对果蝇2型糖尿病模型糖脂代谢的影响[D]. 南京: 南京中医药大学, 2014. Duan Y H. A researach on effect of the clear circulation hotparty on glucolipid metabolism in type2 diabetic of Drosophila model[D]. Nanjing: Nanjing University of Traditional Chinese Medicine, 2014.
[22]	张亚明, 王德萍, 陈钦杰, 等. 菊粉对速冻熟制拉面品质的影响及塔尔米菊粉拉面的辅助降糖降脂作用[J]. 食品工业科技,2021,42(1):348−354. [Zhang Y M, Wang D P, Chen Q J, et al. Effects of inulin on quality of quick-frozen cooked noodles and hypolipidemic and hypolycemic effect of Ta-er-mi and inulin noodles[J]. Science and Technology of Food Industry,2021,42(1):348−354.
[23]	许子杨, 敬思群, 林映君, 等. 石斛与粉葛体外体内降糖降脂协同作用研究[J]. 食品与机械,2020,36(1):181−185. [Xu Z Y, Jing S Q, Lin Y J, et al. Synergistic effects of Dendrobium and Pueraria thomsonii on hpyerglycemic and lipid-lowing between in vitro and in vivo[J]. Food & Machinery,2020,36(1):181−185.
[24]	潘阳. 绿茶韧性饼干的生产工艺及其品质研究[D]. 合肥: 安徽农业大学, 2013. Pan Y. The producing technology of semi hard biscuit made with green tea and its quality investigation[D]. Hefei: Anhui Agricultural University, 2013.
[25]	虞晓芬, 傅玳. 多指标综合评价方法综述[J]. 统计与决策,2004,15(11):119−121. [Yu X F, Fu D. Summary of comprehensive evaluation methods of multiple indexes[J]. Statistics & Decision,2004,15(11):119−121. doi: 10.3969/j.issn.1002-6487.2004.11.066
[26]	王晖, 陈丽, 陈垦, 等. 多指标综合评价方法及权重系数的选择[J]. 广东药学院学报,2007,23(5):583−589. [Wang H, Chen L, Chen K, et al. Multi-index comprehensive evaluation method and choice of weight coefficient[J]. Journal of Guangdong Pharmaceutical University,2007,23(5):583−589. doi: 10.3969/j.issn.1006-8783.2007.05.034
[27]	任顺成, 孙晓莎. 芦丁和槲皮素对小麦淀粉理化特性的影响[J]. 食品科学,2018,39(2):25−30. [Ren S C, Sun X S. Effects of rutin and quercetin on the physicochemical properties of wheat starch[J]. Food Science,2018,39(2):25−30. doi: 10.7506/spkx1002-6630-201802005
[28]	Ajiboye T O, Iliasu G A, Adeleye A O, et al. Nutritional and antioxidant dispositions of sorghum/millet-based beverages indigenous to Nigeria[J]. Food Science & Nutrition,2014,2(5):597−597.
[29]	梁红敏, 任继波, 李彦奎, 等. 改良的DPPH与ABTS自由基法评价不同葡萄籽油抗氧化能力[J]. 中国粮油学报,2018,33(1):85−91. [Liang H M, Ren J B, Li Y K, et al. Modified DPPH and ABTS assays to assess the antioxidant capacity of different grape seed oils[J]. Journal of the Chinese Cereals and Oils Association,2018,33(1):85−91. doi: 10.3969/j.issn.1003-0174.2018.01.015
[30]	Kaur M, Singh V, Kaur R. Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies[J]. Bioactive Carbohydrates & Dietary Fibre,2017,18(9):14−20.
[31]	江震宇. 山楂降血糖、降血脂活性成分及机理初探[D]. 金华: 浙江师范大学, 2019. Jiang Z Y. The hypoglycemic and hypolipidemic active ingredients with its mechanism research of hawthorn[D]. Jinhua: Zhejiang Normal University, 2019.