Lachowicz Sabina, Świeca Michał, Pejcz Ewa
Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland.
Department of Biochemistry and Food Chemistry, Agricultural University, Skromna 8, 20-704 Lublin, Poland.
Antioxidants (Basel). 2020 Jul 13;9(7):614. doi: 10.3390/antiox9070614.
This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.
本研究确定了消费者可接受的强化黑麦面包中功能性萨斯卡通莓果粉的适宜添加量，并测定了具有抗氧化活性的生物活性化合物的潜在相对生物可及性，以及其对脂氧合酶、环氧化酶-1、环氧化酶-2、乙酰胆碱酯酶、胰脂肪酶、α-葡萄糖苷酶和α-淀粉酶的体外酶抑制活性，以及营养成分的相对消化率。多酚类化合物的含量和抗氧化能力与功能性添加剂的含量呈强正相关。在富含用麦芽糊精微囊化的果粉的产品中，酚类物质含量和抗氧化活性最高（与对照相比，分别增加了91%和53%）。无论功能性添加剂的类型如何，添加3%功能性添加剂的产品总体可接受性最高。体外模拟消化释放出酚类物质（花青素的生物可及性最高），并增强了黑麦面包的抗氧化活性。反过来，微囊化有助于提高抗氧化化合物的相对生物可及性。面包强化导致对α-淀粉酶、α-葡萄糖苷酶和脂氧合酶的抑制活性增加。此外，用麦芽糊精和菊粉微囊化的添加剂提高了抑制胰脂肪酶和环氧化酶-2活性的能力。所呈现的结果表明，萨斯卡通莓果的果粉，尤其是微囊化的果粉，可能是一种很有前景的用于强化黑麦面包的功能性添加剂。
