Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University.
Department of Nutrition, Osaka Seikei College.
J UOEH. 2021;43(1):1-13. doi: 10.7888/juoeh.43.1.
We found an effective roasting method that enhances the effects on various radical scavenging activities of polysaccharide (alginic acid) derived from the marine brown alga Lessonia trabeculata. These enhancing effects were observed by a roasting treatment under relatively high temperature conditions (160ºC and 180ºC), which were measured by (i) a stable radical compound diphenylpicrylhydrazyl (DPPH), (ii) a hydroperoxide generating system of linoleic acid autooxidation, and (iii) an opsonized zymosan (Opz)-induced oxygen radical generating system in human blood neutrophils. Although a significant enhancing effect of the roasting treatment on the radical scavenging activity of the alginic acid itself was not detected under relatively low temperature conditions (100ºC and 130ºC), the roasting treatment of a mixture of alginic acid and several specific amino acids caused considerable radical scavenging activities under the same roasting conditions. When alginic acid was roasted at relatively high temperatures (160ºC or 180ºC), the mixture of the alginic acid and specific amino acids exhibited much higher radical scavenging activities than did the alginic acid alone. The significance of this finding is discussed from the viewpoint of healthy food science.
我们发现了一种有效的烘焙方法，可以增强来自海洋褐藻泡叶藻的多糖（褐藻酸）对各种自由基清除活性的影响。这些增强效果是通过在相对较高的温度条件（160°C 和 180°C）下进行烘焙处理来观察到的，这些效果通过以下方法来测量：（i）稳定的自由基化合物二苯基苦基肼（DPPH），（ii）亚油酸自动氧化的过氧化物生成系统，以及（iii）人血中性粒细胞中调理酵母聚糖（Opz）诱导的氧自由基生成系统。尽管在相对较低的温度条件（100°C 和 130°C）下，没有检测到烘焙处理对褐藻酸本身自由基清除活性的显著增强作用，但在相同的烘焙条件下，褐藻酸和几种特定氨基酸的混合物的烘焙处理会引起相当大的自由基清除活性。当褐藻酸在相对较高的温度（160°C 或 180°C）下烘焙时，褐藻酸和特定氨基酸的混合物表现出比单独的褐藻酸更高的自由基清除活性。从健康食品科学的角度讨论了这一发现的意义。
