Kim Yoon-Tae, Shin Jae-Sung, Ye Sang-Jin, Kim Ji Hye, Eom Seok Hyun, Baik Moo-Yeol
Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University, South Korea.
Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, South Korea.
Food Chem. 2024 Sep 15;452:139425. doi: 10.1016/j.foodchem.2024.139425. Epub 2024 May 1.
Effect of puffing on conversion of gingerols to shogaols, physicochemical properties as well as antioxidant and anti-inflammatory activities of puffed ginger was investigated. Puffing significantly increased extraction yield and the highest value was 12.52% at 980 kPa. The significant decrease in gingerols and increase in shogaols were occurred after puffing, respectively. Especially, 6-shogaol was dramatically increased from 4.84 to 99.10 mg/g dried ginger. Puffed ginger exhibited the higher antioxidant activities (analyzed by DPPH, ABTS, TPC, and TFC) than those of control, and they were significantly increased with increasing puffing pressure. In case of anti-inflammatory activity, puffed ginger did not inhibit NO production, but significantly inhibited TNF-α and IL-6 productions. Among gingerols and shogaols, 6-shogaol showed significantly strong correlations with both antioxidant and anti-inflammatory activities. Consequently, puffed ginger can be applied to functional food industry, which dramatically increased the contents of 6, 8, 10-shogaols, the main bioactive compounds in ginger.
研究了膨化对姜辣素向姜烯酚转化、膨化姜的理化性质以及抗氧化和抗炎活性的影响。膨化显著提高了提取率，在980 kPa时最高值为12.52%。膨化后姜辣素显著减少，姜烯酚则分别增加。特别是，6-姜烯酚从4.84毫克/克干姜急剧增加到99.10毫克/克。膨化姜表现出比对照更高的抗氧化活性（通过DPPH、ABTS、TPC和TFC分析），并且随着膨化压力的增加而显著增加。在抗炎活性方面，膨化姜不抑制NO的产生，但显著抑制TNF-α和IL-6的产生。在姜辣素和姜烯酚中，6-姜烯酚与抗氧化和抗炎活性均显示出显著的强相关性。因此，膨化姜可应用于功能性食品工业，其显著增加了姜中主要生物活性化合物6、8、10-姜烯酚的含量。
