霜桑叶提取物对胰脂肪酶活性抑制作用的研究
详细信息-
摘要: 为发掘霜桑叶中的活性成分,采用分光光度法测定霜桑叶的不同极性提取物对胰脂肪酶的抑制活性;通过酶反应动力学方法确定正己烷提取物对胰脂肪酶的抑制类型,并考察其经人工肠液模拟消化后对胰脂肪酶抑制效果的影响。结果表明,霜桑叶提取物中对胰脂肪酶的抑制活性由强到弱依次是正己烷提取物(半数抑制浓度IC50=1.14 mg/m L)>二氯甲烷提取物(IC50=8.51 mg/m L)>乙酸乙酯提取部位(IC50=13.60 mg/m L)。正己烷提取物对胰脂肪酶的作用类型为非竞争性抑制。体外模拟消化后,正己烷提取物对胰脂肪酶仍有较强的抑制效果,而且抑制率随浓度的升高而增大。由此可见,霜桑叶的正己烷提取物可作为良好的胰脂肪酶抑制剂,具有调节脂质代谢的潜在功效。本研究为进一步以霜桑叶为原料开发降脂、减肥的功能性食品提供了理论依据。
-
[1] 智云.春季常见野菜养生功效[J].农业知识:瓜果菜,2015(8):63-63. [2] 唐黎标.野菜的保健功能[J].绿化与生活,2015(8):21-22. [3] 赵兴荣.野菜刺龙芽人工栽培技术[J].科学种养,2014(10):25-26. [4] 康三江,张海燕,张芳,等.速冻果蔬生产加工关键工艺技术研究进展[J].中国酿造,2015,34(4):1-4. [5] Loutreul J,Cazeaux C,Levert D,et al.Prevalence of human noroviruses in frozen marketed shellfish,red fruits and fresh vegetables[J].Food&Environmental Virology,2014,6(3):157-168.
[6] Egea M B,Borsato D,Yamashita F.Osmo-dehydrated functional product containing fructo-oligosaccharides:physical,chemical and sensorial characteristics[J].Brazilian Archives of Biology&Technology,2016,55(6):927-936.
[7] 张越,宋述尧.豆类蔬菜速冻加工中关键技术的研究进展[J].吉林蔬菜,2015(4):36-37. [8] Buggenhout S V,Messagie I,Maes V,et al.Minimizing texture loss of frozen strawberries:effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions[J].European Food Research&Technology,2006,223(3):395-404.
[9] Farrás M.C,Fioratti E.G,Ramires Neto C,et al.Comparison of differences storage temperatures in cooling semen of Mangalarga Marchador and Quarter Horses stallions.[J].Veterinária E Zootecnia,2014:187-195.
[10] Said L B H,Bellagha S,Allaf K.Dehydrofreezing of apple fruits:freezing profiles,freezing characteristics,and texture variation[J].Food&Bioprocess Technology,2015,9(2):1-10.
[11] Torres M,Canet W.Rheological properties of frozen vegetable purees.Effect of freeze-thaw cycles and thawing conditions[J].European Food Research&Technology,2001,213(1):30-37.
[12] Brown M S.Texture of frozen fruits and vegetable[J].Journal of Texture Studies,2007,7(4):391-404.
[13] Niu Chen,Yue Tian Li,Yuan Ya Hong,et al.Isolation and identification of osmotolerant yeasts from quick-frozen kiwi fruit processing.[J].Journal of Food Safety&Quality,2015(7):2722-2728.
[14] Srivastava S,Srivastava A K.Lycopene;chemistry,biosynthesis,metabolism and degradation under various abiotic parameters[J].Journal of Food Science and Technology-Mysore-,2015,52(1):41-53.
[15] 刘开华.信阳蕨菜速冻工艺的优化研究[D].咸阳:西北农林科技大学,2003. [16] 潘治利,王涛,王娜,等.冷冻熟制面条保温加热及速冻节能加工工艺[J].农业工程学报,2015(6):311-318. [17] 胡中海,孙谦,龙勇,等.水果速冻保鲜技术研究进展[J].食品与发酵工业,2015,41(2):242-247. [18] 刘玉凌,夏杨毅,李洪军.冻结温度对速冻方竹笋品质特性的影响[J].食品工业科技,2015,36(15):326-329. [19] Buggenhout S V,Loey A V,Hendrickx M,et al.The use of pectin modifying treatments to minimize texture and structure degradation of frozen fruits and vegetables.[M].2009:56-57.
[20] Wen X,Hu R,Zhao J H,et al.Evaluation of the effects of different thawing methods on texture,colour and ascorbic acid retention of frozen hami melon(Cucumis melo var.saccharinus)[J].International Journal of Food Science&Technology,2015,5(1):194-208.
计量
- 文章访问数: 177
- HTML全文浏览量: 16
- PDF下载量: 756