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中国精品科技期刊2020
严丽娟,仪淑敏,侯玉,等. 茶多酚鱼肉香肠的体外消化特性及其对小鼠免疫调节作用[J]. 食品工业科技,2024,45(23):388−395. doi: 10.13386/j.issn1002-0306.2024010003.
引用本文: 严丽娟,仪淑敏,侯玉,等. 茶多酚鱼肉香肠的体外消化特性及其对小鼠免疫调节作用[J]. 食品工业科技,2024,45(23):388−395. doi: 10.13386/j.issn1002-0306.2024010003.
YAN Lijuan, YI Shumin, HOU Yu, et al. In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice[J]. Science and Technology of Food Industry, 2024, 45(23): 388−395. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010003.
Citation: YAN Lijuan, YI Shumin, HOU Yu, et al. In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice[J]. Science and Technology of Food Industry, 2024, 45(23): 388−395. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010003.

茶多酚鱼肉香肠的体外消化特性及其对小鼠免疫调节作用

In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice

  • 摘要: 为探究茶多酚鱼肉香肠体外消化特性,对不同消化时间的食糜进行蛋白质的消化率、粒径大小、游离氨基酸含量、硫代巴比妥酸值和DPPH自由基清除率的研究,并且建立模型与分组进行小鼠免疫调节实验。结果表明,添加0.2%的茶多酚后,茶多酚鱼肉香肠蛋白质的消化率降低,当消化时间为120 min时,对照组和茶多酚组蛋白体外消化率最大值分别为54%和48%。茶多酚组游离氨基酸含量、硫代巴比妥酸值均低于对照组,而粒径和DPPH自由基清除率与对照组相比显著提高(P<0.05)。与模型组相比,喂养茶多酚鱼肉香肠的小鼠脾脏指数、血清中免疫球蛋白IgA和IgG浓度、血清中炎症细胞因子IL-1β、IL-6、TNF-α浓度和肾脏中CAT、T-AOC、GSH-Px和SOD活性均显著升高(P<0.05),MDA含量极显著下降(P<0.01)。鱼肉香肠当中的蛋白质与茶多酚通过相互作用影响蛋白质的消化,同时茶多酚鱼肉香肠能够促进免疫抑制小鼠的免疫调节作用。本研究能更好地了解多酚对蛋白质类食品的影响,以及为新型功能性鱼糜制品的开发提供理论依据。

     

    Abstract: In order to investigate the in vitro digestive properties of tea polyphenol fish sausage, protein digestibility, particle size, free amino acid content, thiobarbituric acid value and DPPH radical scavenging rate of surimi with different digestion time were studied, and a model was set up with grouping of mice for immunomodulation experiments. The results showed that the addition of 0.2% of tea polyphenols decreased the digestibility of tea polyphenol fish sausage proteins. When the digestion time was 120 min, the maximum in vitro digestibility of proteins of the control group and tea polyphenol group were 54% and 48%, respectively. The free amino acid content and thiobarbituric acid value of the tea polyphenol group were lower than control group, where the particle size and DPPH radical scavenging rate were significantly higher (P<0.05) than control group. Spleen index, serum immunoglobulin IgA and IgG concentrations, serum inflammatory cytokine IL-1β, IL-6, and TNF-α concentrations, and renal CAT, T-AOC, GSH-Px, and SOD activities were significantly higher (P<0.05) and MDA content was extremely significant lower (P<0.01) in mice fed tea polyphenol fish sausage as compared to the model group. Proteins in fish sausage and tea polyphenols affect protein digestion through interaction, while tea polyphenol fish sausage promotes immunomodulation in immunosuppressed mice. The study provides a better understanding of the effects of polyphenols on protein-based foods and provides a theoretical basis for the development of novel functional surimi products.

     

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