超声和迷迭香酸对冷藏大黄鱼脂质氧化和脂氧合酶的抑制作用。
Inhibitory effects of ultrasonic and rosmarinic acid on lipid oxidation and lipoxygenase in large yellow croaker during cold storage.
机构信息
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
出版信息
Ultrason Sonochem. 2023 Jan;92:106229. doi: 10.1016/j.ultsonch.2022.106229. Epub 2022 Nov 19.
Lipid oxidation will lead to the deterioration of flavor, color and texture of aquatic products with high fatty acid content. The mechanism of ultrasound (US) combined with rosmarinic acid (RA) on lipid oxidation and endogenous enzyme activities of large yellow croaker during cold-storage (4 ℃) was investigated. The result showed that the US and RA have synergistic effects in delaying lipid oxidation and inhibiting endogenous lipase and lipoxygenase (LOX) activities related to oxidation. The inhibition of LOX activity by RA was dose-dependent, and US showed a negative effect on the inhibition of enzyme activity in the presence of low concentration RA. Moreover, RA changes the enzyme structure through static fluorescence quenching and interaction with enzyme molecules. Hydrogen bonding and hydrophobic interaction are the main interaction forces between RA and LOX. This study could provide basic mechanism of US treatment cooperating with polyphenols to inhibit lipid oxidation during food preservation.
脂质氧化会导致高脂肪酸含量的水产品的风味、颜色和质地恶化。本研究考察了超声（US）联合迷迭香酸（RA）对冷藏（4℃）大黄鱼脂质氧化和内源酶活性的影响。结果表明，US 和 RA 具有协同作用，可延缓脂质氧化，抑制与氧化相关的内源脂肪酶和脂氧合酶（LOX）活性。RA 对 LOX 活性的抑制作用呈剂量依赖性，而 US 在低浓度 RA 存在下对抑制酶活性表现出负效应。此外，RA 通过静态荧光猝灭和与酶分子相互作用改变酶结构。氢键和疏水相互作用是 RA 与 LOX 之间的主要相互作用力。该研究可为 US 处理与多酚协同抑制食品保藏过程中脂质氧化的基本机制提供参考。
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