Department of Food Engineering, Hacettepe University , 06800 Beytepe, Ankara, Turkey.
J Agric Food Chem. 2015 Mar 4;63(8):2338-43. doi: 10.1021/acs.jafc.5b00009. Epub 2015 Feb 24.
This study investigates the synergism between antioxidants bound to dietary fibers (DF) of grains and soluble antioxidants of highly consumed beverages or their pure antioxidants. The interaction between insoluble fractions of grains containing bound antioxidants and soluble antioxidants was investigated using (i) a liposome-based system by measuring the lag phase before the onset of oxidation and (ii) an ESR-based system by measuring the reduction percentage of Fremy's salt radical. In both procedures, antioxidant capacities of DF-bound and soluble antioxidants were measured as well as their combinations, which were prepared at different ratios. The simple addition effects of DF-bound and soluble antioxidants were compared with measured values. The results revealed a clear synergism for almost all combinations in both liposome- and ESR-based systems. The synergism observed in DF-bound-soluble antioxidant system paints a promising picture considering the role of fiber in human gastrointestinal (GI) tract health.
本研究调查了谷物膳食纤维 (DF) 结合的抗氧化剂与高消费饮料中的可溶性抗氧化剂或其纯抗氧化剂之间的协同作用。通过使用 (i) 基于脂质体的系统测量氧化开始前的滞后阶段和 (ii) 基于 ESR 的系统测量 Fremy 盐自由基的还原百分比，研究了含有结合抗氧化剂的不溶性谷物部分与可溶性抗氧化剂之间的相互作用。在这两种程序中，都测量了 DF 结合的和可溶性抗氧化剂的抗氧化能力以及它们以不同比例制备的组合。将 DF 结合的和可溶性抗氧化剂的简单相加效应与测量值进行了比较。结果表明，在基于脂质体和 ESR 的系统中，几乎所有组合都表现出明显的协同作用。考虑到纤维在人体胃肠道 (GI) 道健康中的作用，DF 结合-可溶性抗氧化剂系统中观察到的协同作用描绘了一幅有希望的图景。
