College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Food Chem. 2022 Mar 30;373(Pt B):131496. doi: 10.1016/j.foodchem.2021.131496. Epub 2021 Oct 28.
The application of blueberry anthocyanins (ANs) was limited due to their low in-process stability and bioavailability. In our study, the stability and antioxidant capacity of ANs before and after adding bovine serum albumin (BSA) were examined by simulating various processing, storage (light, sucrose, and vitamin C (Vc)), and in vitro simulated digestion parameters. For this purpose, pH-differential method, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), peroxyl scavenging capacity assay, and cellular antioxidant assay were conducted. BSA at different concentrations, specifically at 0.15 mg/mL, inhibited the degradation of ANs and the loss of antioxidant capacity. The results suggest that BSA has a positive effect on ANs.
由于蓝莓花色苷（ANs）在加工过程中的稳定性和生物利用度较低，其应用受到限制。在我们的研究中，通过模拟各种加工、储存（光照、蔗糖和维生素 C（Vc））和体外模拟消化参数，研究了添加牛血清白蛋白（BSA）前后 ANs 的稳定性和抗氧化能力。为此，进行了 pH 差示法、高效液相色谱-串联质谱法（HPLC-MS/MS）、过氧自由基清除能力测定和细胞抗氧化测定。不同浓度的 BSA，特别是 0.15mg/mL 的 BSA，抑制了 ANs 的降解和抗氧化能力的丧失。结果表明，BSA 对 ANs 有积极作用。
