التفاصيل البيبلوغرافية
| العنوان: |
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. (Chinese) |
| Alternate Title: |
In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice. (English) |
| المؤلفون: |
严丽娟, 仪淑敏, 侯 玉, 励建荣, 李学鹏, 季广仁, 刘英丽 |
| المصدر: |
Science & Technology of Food Industry; Dec2024, Vol. 45 Issue 23, p388-395, 8p |
| مصطلحات موضوعية: |
IMMUNOGLOBULIN A, PROTEOLYSIS, IMMUNOGLOBULIN G, SURIMI, AMINO acids, FISHERY products |
| Abstract (English): |
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. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
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 FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |