| 美拉德反应对金带细鲹鱼肉蛋白酶解物体内抗氧化性的影响 |
| |
| 引用本文： | 王军,王忠合,傅力,卢彬.美拉德反应对金带细鲹鱼肉蛋白酶解物体内抗氧化性的影响[J].现代食品科技,2017,33(4):38-45. |
| |
| 作者姓名： | 王军 王忠合 傅力 卢彬 |
| |
| 作者单位： | （1.韩山师范学院生命科学与食品科技学院，广东潮州 521041）,（1.韩山师范学院生命科学与食品科技学院，广东潮州 521041）,（1.韩山师范学院生命科学与食品科技学院，广东潮州 521041）,（2.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052） |
| |
| 基金项目： | 广东省教育厅特色创新项目（2015KTSCX088）；广东省高校优秀青年创新人才培养计划项目（2013LYM0056）；广东省科技发展专项资金项目（2016A020210135）；韩山师范学院博士启动项目（QD20140324） |
| |
| 摘 要： | 本文研究了金带细鲹鱼肉蛋白酶解物及其美拉德反应修饰物在动物体内的抗氧化性,通过检测灌胃30 d的对照组和各剂量组小鼠血清和肝脏中丙二醛(MDA)含量、超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、谷胱甘肽(GSH)含量等指标的变化来研究修饰产物在动物体内的抗氧化活性。结果表明:酶解物及其美拉德反应修饰产物均能降低小鼠血清和肝脏中MDA的形成,增加小鼠血清及肝脏中SOD、GSH-Px的活力和GSH的含量,尤其是高剂量组的抗氧化效果明显,抗氧化活性随剂量的增加而增强,美拉德反应修饰产物能够显著增强小鼠血清及肝脏中SOD、GSH-Px的活力和GSH的含量(p0.05)。这表明,美拉德修饰反应可提高金带细鲹鱼肉蛋白酶解物在小鼠体内的抗氧化活性,修饰产物在小鼠体内的抗氧化性可能与其清除自由基能力有关。
|
| 关 键 词： | 金带细鲹 美拉德反应 脂质过氧化 肝脏 小鼠 |
| 收稿时间： | 2015/12/4 0:00:00 |
Effect of Maillard Reaction on In Vivo Antioxidant Activity of Enzymatic Hydrolysates Derived from Selaroides leptolepis Fish Muscle Protein |
| |
| WANG Jun,WANG Zhong-he,FU Li and LU Bin.Effect of Maillard Reaction on In Vivo Antioxidant Activity of Enzymatic Hydrolysates Derived from Selaroides leptolepis Fish Muscle Protein[J].Modern Food Science & Technology,2017,33(4):38-45. |
| |
| Authors: | WANG Jun WANG Zhong-he FU Li and LU Bin |
| |
| Affiliation: | (1.School of Life Science and Food Technology, Hanshan Normal University, Chaozhou 521041, China),(1.School of Life Science and Food Technology, Hanshan Normal University, Chaozhou 521041, China),(1.School of Life Science and Food Technology, Hanshan Normal University, Chaozhou 521041, China) and (2.College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China) |
| |
| Abstract: | The antioxidant activity of the enzymatic hydrolysates of yellow stripe trevally (Selaroides leptolepis) fish muscle protein and the corresponding Maillard reaction products (MRPs) in mice were investigated in this study. The in vivo antioxidant activities of MRPs in mice were studied by measuring the changes in the superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), glutathione (GSH), malondialdehyde (MDA) and other indicators in the serum or liver of control group and each dose group, which were fed by gavage for 30 days. The results showed that enzymatic hydrolysates and their MRPs could decrease MDA formation in serum or liver of mice and increase the activities of SOD and GSH-Px and the content of GSH in serum or liver of mice. In particularly, strong antioxidant effect was observed in the high-dose group, and the antioxidant activity was increased with increasing dose. The MRPs could significantly increase the activities of SOD and GSH-Px and the content of GSH in serum or liver of mice when compared with hydrolysates (p<0.05). In conclusion, Maillard reaction could enhance the in vivo antioxidant activity of enzymatic hydrolysates of yellow stripe trevally fish muscle protein in mice, and the in vivo antioxidant activity of the MRPs in mice might be associated with their free radical-scavenging ability. |
| |
| Keywords: | Selaroides leptolepis Maillard reaction lipid peroxidation liver mouse |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
|
