体外消化对金针菇粉抗氧化活性及α-葡萄糖苷酶和α-淀粉酶抑制活性的影响

Effects of in vitro digestion on antioxidant activity and α-glucosidase and α-amylase inhibitory activity of Flammulina velutipes powder

中文关键词:  金针菇  体外消化  抗氧化  生物活性

英文关键词:Flammulina velutipes  in vitro digestion  antioxidant  biological activity

中文摘要:

      目的 通过探究体外消化对金针菇粉抗氧化活性及α-葡萄糖苷酶和α-淀粉酶抑制活性的影响, 以明确胃肠液消化对金针菇生物活性的影响规律。方法 本研究通过对金针菇粉进行模拟肠、胃体外消化处理并进行分析, 以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picylhydrazyl, DPPH)自由基、OH自由基、O2–自由基和2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS+]自由基、α-葡萄糖苷酶和α-淀粉酶抑制作用为指标, 对不同消化阶段的金针菇粉抗氧化等活性变化进行研究。结果 金针菇粉经体外消化后抗氧化活性增强, 对DPPH、OH、O??、ABTS+自由基清除能力上升, 消化组抗氧化能力高于未消化组。其对α-葡萄糖苷酶和α-淀粉酶抑制活性也增强, 且与浓度呈正相关, 经肠消化后对两种酶抑制作用最强。结论 金针菇粉在体外消化后抗氧化活性及酶抑制活性增强, 表明消化过程能够释放并增强金针菇的生物活性, 但是体外抗氧化活性与物料的实际抗氧化性没有直接关系。本研究为金针菇的加工利用和活性研究提供了基础。

英文摘要:

      Objective To clarify the impact of gastrointestinal fluid digestion on the biological activity of Flammulina velutipes, to investigate the effect of in vitro digestion on the antioxidant activity and α-glucosidase and α-amylase inhibitory activity of Flammulina velutifolia powder. Methods In this study, Flammulina velutipes powder was simulated in vitro digestion of intestine and stomach and analyzed. With 1,1-diphenyl-2-picylhydrazyl (DPPH) free radical, OH free radical, O2– free radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) free radical, α-glucosidase and α-amylase inhibition were used as indexes to study the antioxidant activity of Flammulina velutipes powder at different digestion stages. Results After in vitro digestion, the antioxidant activity of Flammulina velutipes powder was enhanced and the free radical scavenging ability of DPPH, OH, O2? and ABTS+ free radical increased. The antioxidant capacity of the digested group was higher than that of the non-digested group. Its inhibitory activity against α-glucosidase and α-amylase was also enhanced and positively correlated with the concentration, and the strongest inhibitory effect on 2 kinds of enzymes was observed after intestinal digestion. Conclusion The antioxidant activity and enzyme inhibitory activity of Flammulina velutipes powder are enhanced after in vitro digestion, which indicate that the digestion process can release and enhance the bioactivity of Flammulina velutipes. However, in vitro antioxidant activity is not directly related to the actual antioxidant activity of the material. This study provides a basis for the processing and utilization of Flammulina velutipes and its activity research.