Cl-和柑橘黄酮对胰淀粉酶活性和淀粉消化的影响
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(武汉设计工程学院食品与生物科技学院 武汉 430205)

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邓祥宜(1984—),男,硕士,副教授 E-mail: dxiangyi@126.com

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国家自然科学基金项目(31871530);湖北省教育厅科学研究项目(B2017368);湖北省科技创新团队计划项目(T201534);国家级大学生创新创业项目(201914035001)


Effects of Cl- and Citrus Flavonoids on Pancreatic Amylase Activity and Starch Digestion
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(College of Food & Biological Science and Technology, Wuhan Institute of Design and Sciences, Wuhan 430205)

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    摘要:

    为揭示Cl-及柑橘黄酮对胰淀粉酶活性和淀粉体外消化的影响,通过DNS法研究Cl-对胰淀粉酶酶学性质的影响,在有(或无)Cl-基础上研究柑橘黄酮对胰淀粉酶活性及淀粉消化的影响,并通过荧光光谱法研究Cl-及柑橘黄酮与胰淀粉酶的作用机制。结果表明:Cl-是胰淀粉酶的激活剂,并且激活呈现剂量效应,10 mmol/L Cl-(相当于食盐摄入量4.5 g/d)能充分激活胰淀粉酶;Cl-能提高胰淀粉酶的最适温度(由37 ℃提升至47 ℃)和热稳定性(失活温度由47 ℃提升至57 ℃),改变胰淀粉酶的最适pH(由pH 6变为pH 7),而不改变其pH稳定性;无Cl-时,高质量浓度的黄酮对胰淀粉酶具有抑制作用,抑制率最高为17.1%,然而10 mmol/L Cl-能解除这种抑制作用;10 mmol/L Cl-能大幅提高淀粉消化速率,终质量浓度0.056 mg/mL的柑橘黄酮不影响淀粉消化。荧光光谱试验结果表明:柑橘黄酮与胰淀粉酶结合使胰淀粉酶的荧光特性发生静态猝灭,10 mmol/L Cl-基本不影响柑橘黄酮和胰淀粉酶作用后的荧光光谱。本研究结果可为淀粉体外消化试验及柑橘黄酮功能食品的开发提供参考。

    Abstract:

    In order to investigate the effects of Cl- and citrus flavonoids on pancreatic amylase activity and starch digestion in vitro, the effect of Cl- on the enzymatic properties of pancreatic amylase was studied by DNS method, and the effects of citrus flavonoids on pancreatic amylase activity and starch digestion were studied with or without Cl-, and the interaction mechanism of Cl- and citrus flavonoids with pancreatic amylase was studied by fluorescence spectrometry. The results showed that Cl- was an activator of pancreatic amylase, and the activation showed a dose-dependent effect. 10 mmol/L Cl- (equivalent to the salt intake of 4.5 g/d) could fully activate pancreatic amylase. Cl- could increase the optimum temperature(from 37 ℃ to 47 ℃) and thermal stability (inactivation temperature increased from 47 ℃ to 57 ℃), and change the optimal pH (from 6 to 7) of pancreatic amylase without changing its pH stability. In the absence of Cl-, high concentration of flavonoids had inhibitory effect on pancreatic amylase, with the highest inhibition rate 17.1%, but 10 mmol/L Cl- could relieve the inhibition. 10 mmol/L Cl- could significantly increase the starch digestion rate, and citrus flavonoids of final mass concentration 0.056 mg/mL had no effect on starch digestion. The results of fluorescence spectrum experiment showed that the fluorescence of pancreatic amylase was statically quenched by binding citrus flavonoids, and 10 mmol/L Cl- had no effect on the fluorescence spectrum of pancreatic amylase interaction with citrus flavonoids. The results of this study can provide reference for starch digestion in vitro and the development of citrus flavonoid functional food.

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邓祥宜,李炜玮,徐耀,胡澳,鲍晓龙,李琳. Cl-和柑橘黄酮对胰淀粉酶活性和淀粉消化的影响[J].中国食品学报,2022,22(5):54-61

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  • 收稿日期:2021-05-06
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  • 在线发布日期: 2022-06-15
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