食品科学

• 基础研究 • 上一篇    下一篇

酸奶中超氧化物歧化酶对模拟胃肠道消化液的稳定性

曾 丽,李 诚*,彭海鑫,于洋洋,周凤鸣,付 刚   

  1. 四川农业大学食品学院,四川 雅安 625014
  • 出版日期:2014-05-15 发布日期:2014-05-19

Stability of SOD in Yogurt to Simulated Gastrointestinal Digestive Fluid

ZENG Li, LI Cheng*, PENG Hai-xin, YU Yang-yang, ZHOU Feng-ming, FU Gang   

  1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2014-05-15 Published:2014-05-19

摘要:

以超氧化物歧化酶(superoxide dismutase,SOD)为功能因子,以牛奶为载体制备了SOD酸奶,考察SOD酸奶在4 ℃贮藏过程中SOD活性的变化及其在模拟胃肠道环境中的稳定性。结果表明:贮藏6 d后,酸奶中SOD剩余活性为84.5%,贮藏14 d后,剩余活性为64%;SOD及SOD酸奶中的SOD在pH 2的人工胃液中作用3 h后,SOD剩余活性为0.1%和8.7%,而在pH值为3和4的人工胃液中能保持较高的活性,分别为50.4%、60.7%和65.4%、84.4%;在人工肠液中作用4 h后,SOD剩余活性为44.8%;在不同浓度的胆盐溶液中作用4 h后,SOD剩余活性均在87.4%以上;在人工胃液、肠液的连续消化结束后,SOD及SOD酸奶中SOD剩余活性分别为15.4%和72.4%。可见,SOD对pH 3以上的人工胃液、人工肠液、胆盐具有较好的耐受性,而SOD酸奶中的SOD对模拟胃肠道消化液具有更高的稳定性。

关键词: 超氧化物歧化酶, SOD酸奶, 胃肠道消化液, 稳定性

Abstract:

Superoxide dismutase (SOD) was added as a functional ingredient to milk to prepare an SOD-supplementedyoghurt. Changes in the SOD activity of the supplemented yoghurt during storage 4 ℃ and the stability under simulatedgastrointestinal digestion were investigated. The results showed that the enzyme retained 84.5% of its original activity after6 days of storage, and 64% after 14 days. When exposed to simulated gastrointestinal fluid at pH 2 for 3 h, SOD and itssupplementation in yoghurt, although maintaining only 0.1% and 8.7% of the original activity, respectively, showed higheractivity levels in simulated gastrointestinal fluids at pH 3 and 4, reaching 50.4%, 60.7%, 65.4% and 84.4% of the originalactivity, respectively. After 4 h incubation in artificial intestinal fluid, the residual activity was 44.8% for SOD solution.Exposure to bile salt solutions at different concentrations for 4 h resulted in a residual enzyme activity of over 87.4%. Aftercontinuous digestion in the artificial gastric fluid and artificial intestinal fluid, the residual activity was 15.4% and 72.4% forSOD solution and SOD-supplemented yogurt, respectively. Therefore, SOD has excellent tolerance to artificial gastric fluidat a pH level above 3, artificial intestinal fluid, and bile salt environment. In contrast, it when added to yoghurt, it has higherstability to simulated gastrointestinal digestive fluid.

Key words: superoxide dismutase (SOD), SOD-supplemented yogurt, gastrointestinal digestive fluid, stability