Evaluation of the digestibility and antioxidant activity of protein and lipid after mixing nuts based on in vitro and in vivo models
文献类型： 外文期刊
作者： Jian, Fangfang 1 ; Zhang, Zhongyuan 1 ; Li, Dajing 1 ; Luo, Fangjian 1 ; Wu, Qihui 1 ; Lu, Fengqin 1 ; Dai, Zhuqing 1 ; Nie, Meimei 1 ; Xu, Yayuan 1 ; Feng, Lei 1 ; Gu, Qianhui 4 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
3.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
4.Three Squirrels Co Ltd, Wuhu 241001, Peoples R China
关键词： Mixed nuts; Digestibility; Antioxidant activity; Protein; Lipid; Bioaccessibility
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 414 卷
页码：
收录情况： SCI
摘要： This study aimed to evaluate the change of digestibility and antioxidant activity of protein and lipid after mixing walnuts, cashews, and pistachios using in vitro and in vivo models. The results showed that mixed nuts significantly reduced the digested particle size and the degree of hydrolysis of protein and triacylglycerol compared to single nuts in vitro. As a consequence of co-digestion, bioaccessibility and antioxidant activity for amino acids and fatty acids were increased by 1.12-1.87 fold and 1.62-3.81 fold, respectively. In vivo studies, the mixed nuts diet increased the concentration of amino acids and fatty acids in the small intestine by 27.69%-158.26% and 18.13%-152.09%, respectively, and enhanced levels of antioxidant enzymes in the liver and serum, all without causing weight gain. These findings highlight the positive interaction between single and mixed nuts, where mixed nuts enhanced the digestibility and antioxidant activity of single nuts both in vitro and in vivo.
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