Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China.
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, 610065, PR China.
J Food Sci. 2021 Mar;86(3):1114-1123. doi: 10.1111/1750-3841.15615. Epub 2021 Feb 10.
A functional yogurt was prepared with Ligustrum robustum (Rxob.) Blume extract (LRE), while its antioxidant and hypoglycemic activities were evaluated and its action mechanism was further explored. With the cofermentation of LRE, the yogurt showed the fine quality characteristics, including pH, titratable acidity, texture, syneresis susceptibility, color, microbiological content, and chemical composition. Meanwhile, the yogurt exhibited the remarkable antioxidant capability to enhance the activities of antioxidant enzymes and reduce the malondialdehyde level in animal serums. In addition, the yogurt showed the obvious hypoglycemic activity to inhibit the decrease of glucose tolerance and the increase of postprandial hyperglycemia of diabetes mice. Furthermore, using the analysis of molecular docking, the main compounds of LRE could combine tightly with α-amylase and α-glucosidase by hydrogen bond and hydrophobic interaction, so as to change their spatial structure and inhibit their biocatalytic activity in glucose metabolism. All present results suggested that LRE showed the potential value to be used as supplement to enhance the quality and functions of yogurt in food industry. PRACTICAL APPLICATION: The hypoglycemic and antioxidant activities of a functional yogurt cofermented with LRE were found and its relative action mechanism was also explored. This work provide the experimental and theoretical basis for the application of this yogurt as nutraceuticals to protect human health in food industry.
一种具有罗勒提取物（LRE）的功能性酸奶被制备出来，同时评估了其抗氧化和降血糖活性，并进一步探索了其作用机制。随着 LRE 的共发酵，酸奶表现出良好的质量特性，包括 pH 值、滴定酸度、质地、持水力、颜色、微生物含量和化学成分。同时，酸奶表现出显著的抗氧化能力，能够增强抗氧化酶的活性并降低动物血清中丙二醛的水平。此外，酸奶还表现出明显的降血糖活性，能够抑制糖尿病小鼠糖耐量的降低和餐后高血糖的升高。此外，通过分子对接分析，LRE 的主要化合物可以通过氢键和疏水相互作用与α-淀粉酶和α-葡萄糖苷酶紧密结合，从而改变它们的空间结构并抑制它们在葡萄糖代谢中的生物催化活性。所有这些结果表明，LRE 具有作为补充剂的潜在价值，可以提高酸奶在食品工业中的质量和功能。 实际应用：发现了共发酵罗勒提取物（LRE）的功能性酸奶的降血糖和抗氧化活性，并探讨了其相关作用机制。这项工作为将这种酸奶作为营养保健品应用于食品工业中保护人类健康提供了实验和理论基础。
