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Processing milk causes the formation of protein oxidation products which impair spatial learning and memory in rats

机译:加工牛奶会导致蛋白质氧化产物的形成,从而损害大鼠的空间学习和记忆能力

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This study explored the effects of protein oxidation during milk processing on spatial learning and memory in rats. Increasing the heating time, fat content, and inlet air temperature during processing by boiling, microwave heating, spray-drying, or freeze-drying increases milk protein oxidation. Oxidative damage done to milk proteins by microwave heating is greater than that caused by boiling. Dityrosine (DT), as a kind of tyrosine oxidation product, is the most important marker of this process, especially during spray-drying. Rats received diets containing either SWM (spray-dried milk powder diet), FWM (freeze-dried milk powder diet), FWM + LDT (freeze-dried milk powder + low dityrosine diet, DT: 1.4 mg kg ~(?1) ), or FWM + HDT (freeze-dried milk powder + high dityrosine diet, DT: 2.8 mg kg ~(?1) ) for 6 weeks. We found that the SWM group, the FWM + LDT group, and the FWM + HDT group appeared to have various degrees of redox state imbalance and oxidative damage in plasma, liver, and brain tissues. Further, hippocampal inflammatory and apoptosis genes were significantly up-regulated in such groups, while learning and memory genes were significantly down-regulated. Eventually, varying degrees of spatial learning and memory impairment were demonstrated in those groups in the Morris water maze. This means that humans should control milk protein oxidation and improve the processing methods applied to food.
机译:这项研究探讨了牛奶加工过程中蛋白质氧化对大鼠空间学习和记忆的影响。通过煮沸,微波加热,喷雾干燥或冷冻干燥来增加加工过程中的加热时间,脂肪含量和进气温度会增加牛奶蛋白的氧化。微波加热对牛奶蛋白质造成的氧化损伤大于沸腾造成的氧化损伤。作为酪氨酸氧化产物的二酪氨酸(DT)是该过程的最重要标志,尤其是在喷雾干燥过程中。大鼠接受含有SWM(干奶粉饮食),FWM(冻干奶粉饮食),FWM + LDT(冻干奶粉+低二氢酪氨酸饮食,DT:1.4 mg kg〜(?1))的饮食或FWM + HDT(冻干奶粉+高二酪氨酸饮食,DT:2.8 mg kg〜(?1))持续6周。我们发现SWM组,FWM + LDT组和FWM + HDT组似乎在血浆,肝脏和脑组织中具有不同程度的氧化还原状态失衡和氧化损伤。此外,在这些组中,海马炎性和凋亡基因显着上调,而学习和记忆基因显着下调。最终,在莫里斯水迷宫中的那些组中证明了不同程度的空间学习和记忆障碍。这意味着人类应该控制牛奶蛋白质的氧化并改善应用于食品的加工方法。

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