酸奶中辅酶Q10的强化方法及其健康功能——综述

Fortification methods of coenzyme Q10 in yogurt and its health functionality-a review.

作者信息

Sarma Shaswati, Derose Shiny, Govindarajan Nagamaniammai, Essa Musthafa Mohamed, Qoronfleh M Walid, Chidambaram Saravana Babu, Al-Bulushi Buthaina

机构信息

Department of Food Process Engineering, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, 603203 Kattankulathur, India.

Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, 123 Muscat, Sultanate of Oman.

出版信息

Front Biosci (Schol Ed). 2021 Dec 3;13(2):131-140. doi: 10.52586/S557.

DOI:10.52586/S557

PMID:34879466

Abstract

Coenzyme Q10 (CoQ10) is an antioxidant, fat-soluble component present in the mitochondrial cells. It provides beneficial results in the treatment of male infertility. In the current scenario, the sedative lifestyle, diet and stress in human lead to excessive free radicals (ROS), leading to health aliments. The review is conducted to compare the effect of different fortification methods of CoQ10 in the Yogurt. The study showed that nanoparticles form of CoQ10 in yogurt showed higher bioaccesiblity rates in humans, and the microencapsulation of CoQ10 showed a low amount of Ubiquinone released during its shelf life. The functional Yogurt produced by the Monascus-fermented soybean powder (MFSP) co-fermentation has been shown to have high free radicals scavenging activity. Thus, the review observes that each fortified sample is useful in its way as CoQ10 supplements. Further studies must be done for accurate conclusions on its effect on male infertility, and other fortification media can be explored.

摘要

辅酶Q10（CoQ10）是一种存在于线粒体细胞中的抗氧化剂、脂溶性成分。它在治疗男性不育症方面有有益效果。在当前情况下，人类的久坐生活方式、饮食和压力会导致过多自由基（ROS），从而引发健康问题。本综述旨在比较酸奶中不同辅酶Q10强化方法的效果。研究表明，酸奶中纳米颗粒形式的辅酶Q10在人体中具有更高的生物可及率，而辅酶Q10的微胶囊化显示在其保质期内释放的泛醌量较低。由红曲发酵大豆粉（MFSP）共发酵生产的功能性酸奶已被证明具有较高的自由基清除活性。因此，该综述指出，每种强化样品作为辅酶Q10补充剂都有其用途。必须进行进一步研究以得出关于其对男性不育症影响的准确结论，并且可以探索其他强化介质。