State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China; Tianjin Agricultural University, Tianjin 300384, PR China.
Food Chem. 2021 Mar 15;340:127934. doi: 10.1016/j.foodchem.2020.127934. Epub 2020 Aug 27.
As the important compounds in black garlic, the physicochemical properties and bioactivities of melanoidin (MLD) were investigated in this study. The results showed that MLD possessed strong metal-ion chelating capacity and radical scavenging activities which were positively correlative with molecular weight (MW). During the simulated digestion in vitro, the ultraviolet absorption, browning degree and MW distribution of MLD remained the same as initial. It proved that the MLD from black garlic could be indigestible like the dietary fiber with little loss of volatile compounds and polysaccharides. Remarkably, the bioactivities of MLD were reduced significantly under the treatment of α-amylase or hydrochloric acid, while they were stable and retained over 60% after adding pepsin and pancreatin. This study provides fundamental evidences for further research and widely application of MLD and black garlic in the production of functional food or food additives.
本研究考察了黑蒜中重要的化合物——类黑素（MLD）的理化性质和生物活性。结果表明，MLD 具有较强的金属离子螯合能力和自由基清除活性，且与分子量（MW）呈正相关。在体外模拟消化过程中，MLD 的紫外吸收、褐变程度和 MW 分布与初始状态相同。这证明黑蒜中的 MLD 像膳食纤维一样难以消化，挥发性化合物和多糖几乎没有损失。值得注意的是，α-淀粉酶或盐酸处理后，MLD 的生物活性显著降低，而加入胃蛋白酶和胰蛋白酶后，其稳定性保持在 60%以上。本研究为进一步研究和广泛应用 MLD 和黑蒜生产功能性食品或食品添加剂提供了基础依据。
