您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro

文献类型： 外文期刊

作者： Cheng, Jingrong 1 ; Tang, Daobang 1 ; Yang, Huaigu 1 ; Wang, Xuping 1 ; Lin, Yaosheng 1 ; Liu, Xueming 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Sericultural & Agri Food Res Inst,Guangdong Key La, Guangzhou 510610, Peoples R China

2.133 Yihenglu, Guangzhou, Peoples R China

关键词： Myofibrillar protein; Mulberry polyphenols; Digestion; Antioxidant activity

期刊名称：MEAT SCIENCE （ 影响因子：7.1； 五年影响因子：6.6 ）

ISSN： 0309-1740

年卷期： 2023 年 202 卷

页码：

收录情况： SCI

摘要： The objective of the present study was to explore the effect of mulberry polyphenols on the digestibility and absorption properties of myofibrillar protein (MP) in vitro. MP was extracted from the Longissimus et thoracis muscle of 18 different pig carcasses and the MP-mulberry polyphenols complex was prepared. The antioxidant activity of digestive juice, degradation of both MP and polyphenols, and the metabolism of MP and the MP-polyphenols complex by intestinal microbial activity during digestion and fermentation in vitro were compared. The results showed that mulberry polyphenols significantly affect the digestibility of MP and the antioxidant activity of digestive juices during digestion (P < 0.05). After the modification of the polyphenols, the hydrolysis of MP increased from 55.4% to 64.0%, and the molecular weight of protein digestion product significantly decreased (P < 0.05). The scavenging rates of 2, 2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl in the final digestive juice were 350.1 mu mol Trolox/mg protein and 34.0%, respectively, which were 0.34 and 0.47-fold higher than those of the control (P < 0.05). Furthermore, the release and degradation of phenolic compounds mainly occurred during intestinal digestion, and polyphenols that reached the colon after digestion, through the fermentation of intestinal microorganisms in vitro, enriched Lactobacillus and promoted the production of short-chain fatty acids which has obvious potential to improve intestinal health.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台