التفاصيل البيبلوغرافية
| العنوان: |
不同渥堆工艺对浏阳豆豉多酚抗氧化及 免疫活性的影响. (Chinese) |
| Alternate Title: |
Effects of different pile-fermentation processes on antioxidant activity and immune activity of polyphenols from Liuyang Douchi. (English) |
| المؤلفون: |
刘晶晶, 刘 洋, 李 跑, 覃业优, 胡嘉亮, 蒋立文 |
| المصدر: |
Journal of Food Safety & Quality; Feb2024, Vol. 15 Issue 3, p277-285, 9p |
| Abstract (English): |
Objective To investigate the effect of different pile-fermentation processes on the antioxidant and immune activity of Liuyang Douchi, and determine the optimal process conditions. Methods The composition, antioxidant capacity and immune activity of polyphenols in Liuyang Douchi with different salinity (0, 3%, 5%) and moisture (35%, 42%, 50%) were determined. Ultra performance liquid chromatography-tandem mass spectrometry was used to further analyze the polyphenol components of Douchi with the best activity. Results The content of polyphenols changed obviously during pile-fermentation, and with the increase of water content in pile-fermentation, the content of polyphenols and flavonoids in Douchi increased. The results of antioxidant experiments in vitro showed that high moisture and low salinity were helpful to improve the scavenging ability of Douchi to 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt cation radicals and 1,1-diphenyl-2-picrylhydrazyl radicals. Among them, the antioxidant activity of Douchi without salt and 50% moisture was the strongest. Cell experiments showed that all the sample groups inhibited the release of NO from RAW264.7 cells stimulated by lipopolysaccharide in a dose-dependent manner, and the best immune activity was the Douchi sample with 42% water and 5% salinity. Twenty-five kinds of polyphenols and their derivatives (6), flavonoids (13) and isoflavones (6) were screened out from the phenolic metabolites of salt-free fermented Douchi with 42% moisture and 5% salt-fermented Douchi. Correlation analysis showed that equol and quercetin were significantly positively correlated with the antioxidant activity of Liuyang Douchi, while luteolin, kaempferol and nobiletin were significantly positively correlated with their immune activity. Conclusion The polyphenols from salt-free pile-fermented Douchi with 50% moisture show strong antioxidant activity, as well as the polyphenols from Douchi pile-fermented with 42% moisture and 5% salinity show higher immune activity. This study might provide guidance for the high-value utilization of Liuyang Douchi. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
目的 探究不同渥堆工艺对浏阳豆豉多酚抗氧化及免疫活性的影响, 确定最佳工艺条件。方法 测 定不同渥堆盐度(0, 3%, 5%), 水分(35%, 42%, 50%)浏阳豆豉多酚的组成, 抗氧化能力及免疫活性差异。 并利用超高效液相色谱-串联质谱法进一步分析活性最佳工艺豆豉的多酚组分。结果 渥堆期间多酚含量变化 明显, 且随着渥堆水分的增加, 豆豉的多酚及黄酮含量越高。体外抗氧化实验结果显示高水分, 低盐度渥堆有 助于提升豆豉对 2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐阳离子自由基, 1,1-二苯基-2-三硝基苯肼自由 基的清除能力, 其中以 50%水分无盐渥堆豆豉的抗氧化活性最强。细胞实验表明, 各样品组均呈剂量依赖性 抑制经脂多糖刺激的 RAW264.7 细胞释放 NO, 免疫活性最佳为 42%水分, 5%盐度渥堆的豆豉样品。42%水 分下无盐渥堆豆豉与 5%盐渥堆豆豉的酚类差异代谢物共筛选出多酚及其衍生物(6), 黄酮类(13)以及异黄酮类 (6) 25 种, 相关性分析发现其中雌马酚, 槲皮素与浏阳豆豉的抗氧化活性呈显著正相关, 而木犀草素, 山奈酚, 川陈皮素等与其免疫活性呈显著正相关。结论 50%水分无盐渥堆豆豉多酚表现出较强的抗氧化活性, 42%水 分, 5%盐度渥堆豆豉多酚的免疫活性最佳。本研究为浏阳豆豉的进一步高值化利用提供理论依据。 [ABSTRACT FROM AUTHOR] |
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