热处理对橙皮副产物抗氧化和抗炎特性的影响。

Effects of heat treatment on the antioxidative and anti-inflammatory properties of orange by-products.

机构信息

School of Nutrition, Chung Shan Medical University, Taiwan.

出版信息

Food Funct. 2017 Jul 19;8(7):2548-2557. doi: 10.1039/c7fo00188f.

Abstract

This study investigated the changes in the functional components, antioxidative activities, antibacterial activities, anti-inflammatory activities of orange (Citrus sinensis (L.) Osbeck) by-products (OBP) on heat treatment at 50 and 100 °C (hereafter denoted 50D and 100D extracts, respectively). Optimal heating conditions were also investigated. The total phenolic content, flavonoid content and antioxidative activities of OBP extracts significantly increased on heat treatment. The lag time of Cu-induced oxidation of human LDL was increased by 2.61, 8.61 and 8.76-fold with the addition of 0.6, 0.8 and 1.0 mg ml 100D extracts, respectively. The 100D extracts may significantly inhibit the growth of E. coli O157, Salmonella typhimurium and Listeria monocytogenes. 1 μg mL of 100D extract may suppress the TNF-α-induced ICAM-1 protein expression. The optimal heating time for OBP was 26 h at 100 °C, which resulted in the highest antioxidant activities.

摘要

本研究探讨了热处理（分别在 50°C 和 100°C 下表示为 50D 和 100D 提取物）对橙（Citrus sinensis (L.) Osbeck）副产物（OBP）的功能成分、抗氧化活性、抗菌活性和抗炎活性的影响。还研究了最佳的加热条件。OBP 提取物的总酚含量、类黄酮含量和抗氧化活性在热处理后显著增加。添加 0.6、0.8 和 1.0 mg ml-1 的 100D 提取物可使 Cu 诱导的人 LDL 氧化的滞后时间分别延长 2.61、8.61 和 8.76 倍。100D 提取物可能显著抑制大肠杆菌 O157、鼠伤寒沙门氏菌和单核细胞增生李斯特菌的生长。1μg mL-1 的 100D 提取物可以抑制 TNF-α 诱导的 ICAM-1 蛋白表达。OBP 的最佳加热时间为 100°C 下 26 小时，此时抗氧化活性最高。