Sęczyk Łukasz, Świeca Michał, Gawlik-Dziki Urszula
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland.
Acta Sci Pol Technol Aliment. 2015 Jan-Mar;14(1):29-36. doi: 10.17306/J.AFS.2015.1.3.
Pasta is considered as an effective carrier of prohealth ingredients in food fortification. The aim of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortification with powdered parsley leaves. A special attention was paid to effectiveness of fortification in the light of proteinphenolic interactions.
To improve antioxidant activity of pasta, part of wheat flour was replaced with powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin-Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays - abilities to scavenge free radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used.
Fortification of pasta had a positive effect on its phenolic contents and antioxidant properties. The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of parsley leaves. However, in most cases experimental values were significantly lower than those predicted. The protein profiles obtained after SDS-PAGE differed significantly among control and enriched pasta. Furthermore, the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC. Results indicate the occurrence of the protein-phenolics interactions in fortified pasta.
Overall, the effectiveness of fortification and consequently biological effect is limited by many factors including interactions between phenolics and pasta proteins. In the light of this results the study of potential interaction of bioactive supplements with food matrix should be taken into account during designing new functional food products.
在食品强化中，意大利面被认为是有益健康成分的有效载体。本研究的目的是检测用欧芹叶粉强化对小麦意大利面抗氧化潜力的影响。鉴于蛋白质与酚类物质的相互作用，特别关注了强化的有效性。
为提高意大利面的抗氧化活性，用1%至4%（w/w）的欧芹叶粉替代部分小麦粉。用福林-西奥尔特试剂测定总酚含量。使用体外试验评估抗氧化能力——清除自由基（ABTS）和还原铁（III）（FRAP）的能力。计算预测的酚类含量和抗氧化活性。使用尺寸排阻高效液相色谱（SE-HPLC）和十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）技术确定蛋白质与酚类物质的相互作用。
意大利面的强化对其酚类含量和抗氧化特性有积极影响。添加4%的欧芹叶可使意大利面的酚类含量和抗氧化活性达到最高。然而，在大多数情况下，实验值明显低于预测值。SDS-PAGE后得到的蛋白质图谱在对照意大利面和强化意大利面之间有显著差异。此外，向意大利面中添加欧芹叶导致SE-HPLC得到的峰面积增加。结果表明强化意大利面中存在蛋白质与酚类物质的相互作用。
总体而言，强化的有效性以及由此产生的生物学效应受到许多因素的限制，包括酚类物质与意大利面蛋白质之间的相互作用。鉴于此结果，在设计新的功能性食品时应考虑生物活性补充剂与食物基质潜在相互作用的研究。
