Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology , Ghent University , Coupure Links 653 , B-9000 Ghent , Belgium.
J Agric Food Chem. 2018 Dec 12;66(49):13000-13010. doi: 10.1021/acs.jafc.8b04335. Epub 2018 Nov 27.
Helicobacter pylori gastritis affects gastric pH and concentrations of ascorbic acid, hydrogen peroxide, hypochlorite, ammonia and urea, pepsin, and mucin. First, the separate effects of each of these altered factors on oxidation of pork were investigated during in vitro gastrointestinal digestion. Lipid and protein oxidation increased (range 23-48%) in duodenal digests of pork previously exposed to elevated (6.1) versus normal acidic stomach pH (2.3 to 3.5) conditions. Salivary nitrite reduced the formation of lipid and protein oxidation products (range 14-20%) under normal acidic but not elevated stomach pH conditions. Higher amounts of hydrogen peroxide and lower amounts of ascorbic acid decreased concentrations of lipid oxidation products in duodenal pork digests, whereas ammonia slightly stimulated protein oxidation during digestion. Second, two H. pylori gastritis-duodenal digestion models were installed using a set of altered compound concentrations at normal acidic or elevated stomach pH. The elevated pH-gastritis-duodenal digestion model increased pork protein oxidation compared with the normal pH-gastritis and the normal digestion model (14.3 ± 2.1 vs 8.2 ± 1.0 nmol DNPH/mg protein, P < 0.001). Compared with the other models, protein oxidation was also increased when nitrite-cured pork was exposed to the elevated pH-gastritis-duodenal digestion model (10.8 ± 1.4 vs 5.9 ± 0.8 nmol DNPH/mg protein, P < 0.001), but no significant effect of the model was observed when the pork was seasoned with herbs. Lipid oxidation was not or was marginally affected by the installed model.
幽门螺杆菌胃炎会影响胃的 pH 值以及抗坏血酸、过氧化氢、次氯酸盐、氨和尿素、胃蛋白酶和黏液的浓度。首先，在体外胃肠道消化过程中，分别研究了这些改变的因素对猪肉氧化的单独影响。在先前暴露于升高的（6.1）与正常酸性胃 pH（2.3 至 3.5）条件下的十二指肠猪肉消化中，脂质和蛋白质氧化增加（范围为 23-48%）。唾液中的亚硝酸盐减少了正常酸性但不是升高的胃 pH 条件下脂质和蛋白质氧化产物的形成（范围为 14-20%）。在十二指肠猪肉消化中，较高的过氧化氢和较低的抗坏血酸浓度降低了脂质氧化产物的浓度，而氨在消化过程中略微刺激了蛋白质氧化。其次，使用正常酸性或升高的胃 pH 值下改变的化合物浓度安装了两种幽门螺杆菌胃炎-十二指肠消化模型。与正常 pH 值胃炎和正常消化模型相比，升高 pH 值胃炎-十二指肠消化模型增加了猪肉的蛋白质氧化（14.3 ± 2.1 对 8.2 ± 1.0 nmol DNPH/mg 蛋白质，P <0.001）。与其他模型相比，当亚硝酸盐腌制的猪肉暴露于升高的 pH 值胃炎-十二指肠消化模型时，蛋白质氧化也增加（10.8 ± 1.4 对 5.9 ± 0.8 nmol DNPH/mg 蛋白质，P <0.001），但模型对猪肉调味的影响不明显。脂质氧化不受模型的影响或影响很小。
