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首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >IMPACT OF IN VITRO DIGESTION PHASES ON ANTIOXIDANT PROPERTIES OF MONASCAL WAXY CORN FROM 2-STEP FERMENTATION
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IMPACT OF IN VITRO DIGESTION PHASES ON ANTIOXIDANT PROPERTIES OF MONASCAL WAXY CORN FROM 2-STEP FERMENTATION

机译：体外消化阶段对两步发酵法制得的蜡质玉米抗氧化性能的影响

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摘要

The stability of monascal waxy corn (MWC) during in vitro digestion of MWC on bioaccessibility, using a standardized in vitro gastrointestinal digestion was focused on DPPH free radical scavenging ability, chelating ability on Fe2+, monacolin K and citrinin content of MWC fermented by Monascus purpureus TISTR 3090. The simulation of in vitro digestion was comprised of two stages: gastric and intestinal digestion. The results were found that, after gastric digestion, monacolin K and citrinin contents, DPPH free radical scavenging ability and chelating ability on Fe2+ of MWC of the sample were increased 1.35, 8.69, 33.33 and 13.47 %, respectively, suggesting a release of high potential antioxidants. After pancreatic digestion, however, monacolin K and citrinin contents and DPPH free radical scavenging ability and chelating ability on Fe2+ between soluble and insoluble MWC were decreased between 14.69 and 76.92 % which these values were lost during treatment with pancreatin. It indicated that pancreatic digestion causes reduced antioxidant activity between soluble/insoluble fractions while the gastric digestion promoted more releasing the antioxidant activities.
机译：使用标准的体外胃肠道消化法，在MWC体外消化过程中，Monascal糯玉米（MWC）的稳定性主要集中于DPPH清除自由基的能力，对Fe2 +的螯合能力，莫纳可林K和由红曲霉发酵的MWC的橘皮苷含量。 TISTR3090。体外消化的模拟包括两个阶段：胃消化和肠消化。结果发现，胃消化后，莫纳可林钾和桔皮苷含量，使样品中MWC的DPPH清除自由基能力和对Fe2 +的螯合能力分别提高了1.35％，8.63％和13.47％，表明释放了高电位。抗氧化剂。胰酶消化后，可溶和不可溶MWC之间的莫纳可林钾和柠檬素含量以及DPPH自由基清除能力和对Fe2 +的螯合能力降低了14.69％至76.92％，这些值在胰酶治疗期间丧失了。这表明胰腺消化导致可溶/不溶级分之间的抗氧化活性降低，而胃消化则促进了更多的释放抗氧化活性。

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