Effects of Antioxidant Yeast ALDH Extract on Lipid Oxidation during Simulated Digestion of Fish
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摘要: 鱼肉脂质在消化过程中可能发生明显氧化，产生有害醛类。本文以脂肪过氧化值（peroxidation value，POV）、硫代巴比妥酸反应物值（thiobarbituric acid reactant value，TBARS）、醛类化合物和多不饱和脂肪酸含量作为评价指标研究了一株抗氧化酵母醛脱氢酶（aldehyde dehydrogenase，ALDH）提取物对鱼肉模拟消化过程中脂肪氧化的影响。结果表明，在模拟胃肠道消化过程中，空白鱼肉（CK）在模拟消化5 h后POV从（0.12±0.06）meq/kg增加到（1.14±0.12）meq/kg，加入ALDH提取物的鱼肉（FE）模拟消化5 h后POV为（0.69±0.08）meq/kg，而加入包埋ALDH的鱼肉（EB）POV为（0.13±0.06）meq/kg；CK组TBARS值从（0.77±0.11）mg/kg增加到（2.31±0.13）mg/kg，而FE、EB组的TBARS值分别为（0.79±0.09）mg/kg和（0.19±0.09）mg/kg；模拟消化物中含量较多的醛包括壬醛、己醛、2-庚醛、壬二烯醛、2-己烯醛等；CK组的醛含量在消化过程中迅速增加，FE、EB组醛含量逐渐减少，消化结束时己醛、壬醛、2-庚醛含量已低于检测限。CK组鱼肉中EPA、DHA在消化过程中氧化损失分别为59%和58%，FE组的损失值分别为35%和32%，EB组的损失值分别为20%和26%。本研究证明了抗氧化酵母ALDH提取物可以很好地抑制鱼肉在模拟消化过程中的脂肪氧化并有效消减因脂肪氧化产生的有害物质。酵母酶提取物可能是控制脂质氧化致餐后氧化应激的新型有效活性制剂。
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关键词:
- 鱼肉脂质氧化 /
- 酵母醛脱氢酶提取物 /
- 活泼羰基化合物（RCCs） /
- 气相色谱-质谱法（GC-MS） /
- 鱼肉模拟消化
Abstract: The lipid of fish may undergo obvious oxidation and produce harmful aldehydes during digestion. In this paper, the effects of aldehyde dehydrogenase (ALDH) extract of an antioxidant yeast on fat oxidation during simulated digestion of fish were studied by taking fat peroxidation value (POV), thiobarbituric acid reactant value (TBARS), aldehyde compounds and polyunsaturated fatty acids as evaluation indexes. The results showed that in the process of simulating gastrointestinal digestion, the POV of control fish (CK) increased from (0.12±0.06) meq/kg to (1.14±0.12) meq/kg during simulated digestion. The POV of fish (free enzyme, FE) added with ALDH extract was (0.69±0.08) meq/kg after simulated digestion for 5 hours, while the POV of fish meat (embedded enzyme, EB) embedded with ALDH was (0.13±0.06) meq/kg. The TBARS value of CK group increased from (0.77±0.11) mg/kg to (2.31±0.13) mg/kg, while the TBARS values of FE and EB groups were (0.79±0.09) mg/kg and (0.19±0.09) mg/kg, respectively. Aldehydes with high content in digestive products include nonanal, hexanal, 2-heptanal, nonadienal, 2-hexenal, etc. The aldehyde content of CK group increased rapidly and significantly during digestion, while that of FE and EB group decreased gradually. At the end of digestion, the contents of hexanal, nonanal and 2-heptanal were lower than the detection limit. The oxidative losses of EPA and DHA in fish meat in CK group were 59% and 58%, 35% and 32% in FE Group and 20% and 26% in EB group. This study proves that antioxidant yeast enzyme extract can well inhibit the fat oxidation of fish during simulated digestion and effectively reduce the harmful substances produced by fat oxidation. Yeast enzyme extract may be a new active agent to control postprandial oxidative stress caused by lipid oxidation. -
图 1 包埋酶稳定性变化
Figure 1. Stability changes of embedded enzymes
注：胃液消化时间中以未处理的包埋酶的相对酶活为100%；肠液消化时间以胃液消化后的包埋酶相对活力为100%。
图 2 酵母提取在体外模拟消化阶段POV值的变化（n=3）
Figure 2. Changes of POV value of yeast extraction in the simulated digestion stage in vitro (n=3)
图 3 酵母提取在体外模拟消化阶段TBARS值的变化（n=3）
Figure 3. The changes of TBARS value of yeast extraction in the simulated digestion stage in vitro (n=3)
图 4 体外模拟消化过程中主要醛类化合物的变化
Figure 4. The changes of main aldehydes in vitro simulated digestion
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