不同 pH 值下的脉冲电场处理增强了去卵黏蛋白蛋清的抗氧化和抗炎活性。
Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white.
机构信息
Department of Food Science, University of Otago, Dunedin, New Zealand; Department of Biochemistry, University of Otago, Dunedin, New Zealand.
Department of Food Science, University of Otago, Dunedin, New Zealand; Riddet Institute, Palmerston North, New Zealand.
出版信息
Food Chem. 2019 Mar 15;276:164-173. doi: 10.1016/j.foodchem.2018.10.009. Epub 2018 Oct 3.
This research investigated the effects of pulsed electric fields (PEF) (1.4-1.7 kV/cm, 653-695 kJ/kg) and heating (60 and 80 °C for 10 min) at different pH (4, 5, 7, and 9) on the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white (OdEW) after in vitro gastrointestinal hydrolysis. PEF and heating (80 °C for 10 min) at pH 4 enhanced the antioxidant activity of the whole hydrolysates, chemically determined using DPPH and ORAC assays. Furthermore, the anti-inflammatory activity of protein hydrolysates was assessed in lipopolysaccharide-stimulated HT-29 cells using ELISA assay. PEF and heating at pH 4 enhanced the anti-inflammatory activity of the whole hydrolysates dose-dependently. Hydrolysates at 1 mg/ml showed similar inhibition (35.5% and 35.9%) of interleukin-8 production, due to PEF treatment and heating (80 °C for 10 min), respectively. Results indicated that prior PEF treatment can analogously enhance both antioxidant and anti-inflammatory activity of OdEW hydrolysates to heating, with potentially reduced thermal input.
本研究考察了脉冲电场（PEF）（1.4-1.7 kV/cm，653-695 kJ/kg）和加热（60 和 80°C 持续 10 分钟）在不同 pH 值（4、5、7 和 9）对卵清白蛋白（OdEW）经体外胃肠水解后的抗氧化和抗炎活性的影响。PEF 和加热（pH 值 4 下加热 10 分钟）增强了整个水解物的抗氧化活性，这是通过 DPPH 和 ORAC 测定法化学确定的。此外，通过 ELISA 测定法评估了脂多糖刺激的 HT-29 细胞中蛋白质水解物的抗炎活性。PEF 和 pH 值 4 下的加热使全水解物的抗炎活性呈剂量依赖性增强。水解物在 1 mg/ml 时，由于 PEF 处理和加热（80°C 持续 10 分钟），白细胞介素-8 的产生抑制率相似（分别为 35.5%和 35.9%）。结果表明，预先进行 PEF 处理可以模拟增强 OdEW 水解物的抗氧化和抗炎活性，而热输入可能会降低。
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