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首页> 外文会议>American Society of Agricultural and Biological Engineers Annual International Meeting >The antioxidant potentials of enzymatically hydrolyzed canned red kidney beans (Phaseolus vulgaris L.) in the in vitro simulated gastrointestinal tract
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The antioxidant potentials of enzymatically hydrolyzed canned red kidney beans (Phaseolus vulgaris L.) in the in vitro simulated gastrointestinal tract

机译：在体外模拟胃肠道中酶促水解红芸豆（Photholusulus L.）的抗氧化潜力

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Phytases are enzymes that reduce the phytic acid content and also increase the bioavailability of nutrients. Red kidney beans (Phaseolus vulgaris) (RKJ3) are one of the most popular legumes consumed in the United States. RKB has also gained attentiondue to its antioxidant properties. Hence, the objective of this study was to determine the effect of enzymatic hydrolysis on the phytochemical content in hydrolyzed canned RKB subjected to simulated digestion. Raw RKB samples were hydrolyzed in water andbuffer solutions at different concentrations of phytase 0 (control), 200, and 400 FTU for 0, 3, 6, 9, and 24 h. The samples were subsequently subjected to simulated in vitro digestion in the oral (OP), gastric (GP) and intestinal phase (IP). Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities using ferric reducing antioxidant potential (FRAP) and l,l-diphenyl-2-picrylhydrazyl (DPPH) were determined. During the in vitro simulation digestion the results shows that the TPC (294.5 mg GAE 100 g-1 DM) and TFC (770.7 mg CE 100 g-1 DM) were significantly (p < 0.05) higher at the OP for the samples hydrolyzed in the 200 FTU solution, while for the TPC in the GP was 205.8 mg GAE 100 g-1 DM, and the TFC (551 mg CE 100 g-1 DM (p< 0.05) was significantly higher in the non-treated samples (0 FTU solutions). However, in the IP, a decrease of TPC and TFC concentrations were observed in both the 0 and 200 FTU solutions. The highest antioxidant capacity (FRAP umol Fe (II) S04 100 g-lDW) (p < 0.05) was observed with the 200 FTU solutions in the OP, GP, and IP. The results obtained from this study showed that hydrolyzed RKB are excellent sources of flavonoids and phenolic compounds. The study further revealed that enzyme hydrolysis increases the antioxidant potential and the bioavailability of nutrients in RKB.
机译：植酸酶是降低植酸含量的酶，也增加了营养物的生物利用度。红芸豆（Choulolusulus）（RKJ3）是美国消费最受欢迎的豆类之一。 RKB还对其抗氧化性能进行了关注。因此，本研究的目的是确定酶水解对经受模拟消化的水解罐的RKB中的植物化学含量的影响。在不同浓度的植酸酶0（对照），200和400FTU的水中溶液中的原始RKB样品在水中水溶液中水解，0,3,6,9和24小时。随后将样品进行在口服（OP），胃（GP）和肠相（IP）中的体外消化模拟。测定了使用铁还原抗氧化潜力（FRAP）和L，L-二苯基-2-富铬（DPPH）的总酚类含量（TPC），总黄酮含量（TFC）和抗氧化活性。在体外模拟消化期间，结果表明，对于样品水解的样品，TPC（294.5mg100g-1 dm）和TFC（770.7mg CE 100 g-1 dm）显着高（P <0.05）在GP中的TPC的200ftU溶液的同时为205.8mg 100g-1 dm，TFC（551mg CE 100 g-1 dm（p <0.05）在未处理的样品中显着高（0 FTU解决方案）。但是，在IP中，在0和200 FTU溶液中观察到TPC和TFC浓度的降低。最高的抗氧化能力（FRAP UMOL FE（II）S04 100 G-LDW）（P <0.05）用OP，GP和IP中的200个FTU解决方案观察到。从该研究中获得的结果表明，水解RKB是黄酮类化合物和酚类化合物的优异源。该研究进一步揭示了酶水解增加了抗氧化潜力和生物利用度RKB中的营养素。

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