食品工业科技2024，Vol.45Issue(9)：1-10,10.DOI:10.13386/j.issn1002-0306.2023070026
自然发酵对青金桔酚类物质及其抑制消化相关酶活性的影响
Analysis of Phenolic Substances in Citrus microcarpa with Nature Fermentation and Evaluation of Its Inhibitory Activites on Digestion-related Enzymes
摘要
Abstract
To understand the effects of natural fermentation on the changes of phenolic substances in Citrus microcarpa and the inhibition of digestive enzymes,the changes of soluble total phenol,total flavone,α-amylase,α-glucosidase,and pancreatic lipase inhibition rates before and after fermentation were measured.The types of phenolic substances before and after fermentation were identified by UPLC-Q Exactive Orbitrap-MS,and the differential metabolites and their enrichment pathways were screened.Finally,the correlation relationships between the different phenolic metabolites and the inhibitory activities of the above digestion-related enzymes were analyzed based on the correlation coefficient.The results showed that natural fermentation could increase the contents of soluble total phenol and total flavone by 9.20％and 23.68％,respectively,and increase the inhibition rates of α-amylase,α-glucosidase and pancreatic lipase from 11.90％to 28.50％.A total of 52 phenolic substances were detected in Citrus microcarpa.Fermentation did not change the types of phenolic substances,but it significantly increased nine phenolic substances such as nobiletin,caffeic acid,and vitexin,and significantly decreased methoxsarin(P＜0.01).The four kinds of pathways significantly affected the change of the above phenolic metabolites,including the biosynthetic pathway of phenylpropane compounds,flavone and flavonol biosynthesis,flavonoid biosynthesis,biosynthesis Ⅰ pathway of various plant secondary metabolites.There was a significant positive correlation between the inhibitory activities of three digestive enzymes and the four different phenolic metabolites,which were nobiletin,apigenin,caffeic acid,and kaempferol(P＜0.05).Therefore,natural fermentation can promote the release of soluble total phenol and total flavone in Citrus microcarpa and improve the inhibition rate of digestion-related enzymes,which can be used to effectively process Citrus microcarpa.关键词
非靶向代谢组学/青金桔/酚类/差异代谢物/α-淀粉酶/α-葡萄糖苷酶/胰脂肪酶Key words
untargeted metabolomics/Citrus microcarpa/phenolic substances/differential metabolites/α-amylase/α-glucosidase/pancreatic lipase分类
轻工纺织引用本文复制引用
张红建,刘帅光,马泽威,王青松,田燕,郑联合..自然发酵对青金桔酚类物质及其抑制消化相关酶活性的影响[J].食品工业科技,2024,45(9):1-10,10.基金项目
海南省属科研院所技术创新专项(SQKY2022-0043,KYYS-2021-08). （SQKY2022-0043,KYYS-2021-08）
