食品科学 ›› 2003, Vol. 24 ›› Issue (7): 54-58.
• 基础研究 • 上一篇 下一篇
张建华, 李里特, 李再贵, 辰已英三
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ZHANG Jian-Hua, LI Li-Te, LI Zai-Gui, CHEN Yi-Ying-San
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摘要: 本文对不同品种豆豉的抗氧化、α-葡萄糖苷酶抑制和血管紧张素转换酶(ACE)抑制效果进行了比较,并对埃及曲霉纯种发酵曲中ACE抑制剂与ACE和肠胃蛋白酶预混合保温后的抑制活性进行分析,结果表明豆豉曲提取液具有较好的抗氧化和α-葡萄糖苷酶抑制效果;与ACE预混合保温后ACE抑制活性变化不大,而被不同的肠胃蛋白酶消化后抑制活性均有较大的提高,为前药型抑制剂。
关键词: 豆豉, 降血压, ACE抑制剂
Abstract: Antioxidant activities,α- glucosidase inhibitory activities and angiotensin I-converting enzyme (ACE) inhibitoryactivities of different douchi (fermented bean products) were compared in this paper.The ACE inhibitory activities of douchikoji fermented by Aspegillus.egyptiacus were analyzed after being preincubated with ACE and gastrointestinal protease.The resultsshowed that the extracts of douchi contributed both antioxidant activities and α- glucosidase inhibitory activities.Its ACEinhibitory activities had little difference after being preincubated with ACE ,but all increased greatly after being preincubatedwith different gastrointestinal proteases.It suggested that they were pro-drug type inhibitor.
Key words: douchi, antihypertensive, ACE inhibitor
张建华, 李里特, 李再贵, 辰已英三. 豆豉功能性的研究[J]. 食品科学, 2003, 24(7): 54-58.
ZHANG Jian-Hua, LI Li-Te, LI Zai-Gui, CHEN Yi-Ying-San. [J]. FOOD SCIENCE, 2003, 24(7): 54-58.
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