Antioxidant Activity and Amino Acid Composition of in vitro Digestive Products of Glycosylated Mackerel Fish Floss
-
摘要: 【目的】探究糖基化对鲐鱼（Scomber japonicus）鱼松体外消化产物的抗氧化性及氨基酸组成的影响。【方法】对添加蔗糖、葡萄糖、木糖、果糖、半乳糖炒制的鱼松进行体外模拟消化，研究其一步及两步消化后鱼松消化率、消化产物粒径、抗氧化性及氨基酸组成，并通过消化产物的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳进一步分析其消化率变化。【结果与结论】除木糖鱼松外，加蔗糖、葡萄糖、果糖和半乳糖的鱼松较未加糖鱼松均显著提高（P＜0.05）；粒径分析显示，经过胃肠两步消化产物分子直径相较于胃消化后的更小。抗氧化性分析显示，鱼松消化产物抗氧化性随着自身浓度的升高而升高，胃消化产物的抗氧化性高于胃肠消化产物，其中木糖鱼松消化产物的抗氧化性最强。从氨基酸组成分析可知，胃肠消化产物必需氨基酸占总氨基酸质量比均超过35%，营养价值较高，同时消化产物的抗氧化氨基酸占总氨基酸质量比超过80%，表明鱼松消化产物抗氧化活性与其氨基酸组成有关。Abstract: 【Objective】 The aim of this study is to investigate the effects of glycosylation on the antioxidation and amino acid composition of products after in vitro digestion of mackerel (Scomber japonicus) fish floss.【Method】 The fish floss fried with sucrose, glucose, xylose, fructose, and galactose were digested in vitro, respectively, and the digestibility after one-and two-step digestion were studied.The particle size, antioxidant activity, and amino acid composition of digestive products and the changes of digestibility were further analyzed by SDS-PAGE of digestive products.【Result and Conclusion】 Except for xylose fish floss, the digestibility of fish floss with sucrose, glucose, fructose, and galactose were significantly improved compared with no sugar fish flos (P＜0.05).Particle size analysis showed that the molecular diameter of digestive products after gastrointestinal two-step digestion was smaller than that after gastric digestion.Antioxidant analysis showed that with the increase in concentration of fish floss digestive product, the antioxidant activity of fish floss digestive products also increased, and the antioxidant activity of gastric digestive products was higher than that of gastrointestinal digestive products.Among them, xylose fish floss digestive products had the strongest antioxidant activity.It can be seen from the amino acid composition that the content of essential amino acids in total amino acid of the digestive products of gastrointestinal digestion was more than 35%, which had a higher nutritional value.At the same time, the antioxidant amino acids in total amino acid of the digestive products accounted for more than 80%, indicating that the antioxidant activity of the digestive products of fish floss was related to its amino acid composition.
-
Key words:
- Scomber japonicus /
- fish floss /
- glycosylation /
- Maillard reaction /
- in vitro digestion /
- antioxidation /
- amino acid composition
-
-
CHEN Q, JIANG X, XIAO N Y, et al.Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e-nose combined with HS-SPME/GC-MS[J].Journal of Food Processing and Preservation, 2022, 46(5):1-17.
NOOSHKAM M, MADADLOU A.Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides[J].Food Chemistry, 2016, 200:1-9.
BRODKORB A, EGGER L, ALMINGER M, et al.INFOGEST static in vitro simulation of gastrointestinal food digestion[J].Nature Protocols, 2019, 14(4):991-1014.
CHEN F, LIN L Z, ZHAO M M, et al.Modification of Cucumaria frondosa hydrolysate through Maillard reaction for sea cucumber peptide based-beverage[J].LWT-Food Science and Technology, 2021, 136:110329.
XU Y J, XU X L, XU B C.Glycosylation modification:a promising strategy for regulating the functionalities of myofibrillar proteins[J].Critical Reviews in Food Science and Nutrition, 2023:1-15.
CORZO-MARTÍNEZ M, SORIA A C, BELLOQUE J, et al.Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin[J].International Dairy Journal, 2010, 20(11):742-752.
PINTO M S, LÉONIL J, HENRY G, et al.Heating and glycation of β-lactoglobulin and β-casein:aggregation and in vitro digestion[J].Food Research International, 2014, 55:70-76.
HAN G, XU J H, CHEN Q, et al.Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation[J].Food Chemistry, 2022, 395:133590.
SHARMA O P, BHAT T K.DPPH antioxidant assay revisited[J].Food Chemistry, 2009, 113(4):1202-1205.
CHEN K N, YANG Q F, HONG H, et al.Physicochemical and functional properties of Maillard reaction products derived from cod(Gadus morhua L.)skin collagen peptides and xylose[J].Food Chemistry, 2020, 333:127489.
JE J Y, QIAN Z J, KIM S K.Antioxidant peptide isolated from muscle protein of bullfrog, Rana catesbeiana shaw[J].Journal of Medicinal Food, 2007, 10(3):401-407.
PHONGTHAI S, RAWDKUEN S.Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion[J].Cereal Chemistry, 2020, 97(2):316-325.
DULLIUS A, FASSINA P, GIROLDI M, et al.A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health:a review[J].Food Research International, 2020, 131:109002.
VÁSQUEZ P, ZAPATA J E, CHAMORRO V C, et al.Antioxidant and angiotensin I-converting enzyme (ACE)inhibitory peptides of rainbow trout (Oncorhynchus mykiss)viscera hydrolysates subjected to simulated gastrointestinal digestion and intestinal absorption[J].LWT, 2022, 154:112834.
].https://doi.org/10.13982/j.mfst.1673-9078.2023.10.1558.
计量
- 文章访问数: 497
- PDF下载数: 3
- 施引文献: 0
下载:
