现代食品科技2024，Vol.40Issue(4)：35-45,11.DOI:10.13982/j.mfst.1673-9078.2024.4.0321
蓝莓花色苷聚电解质复合物制备及降脂活性比较
Preparation and Comparative Analysis of Lipid-lowering Activity of Blueberry Anthocyanin Polyelectrolyte Complexes
摘要
Abstract
To improve the stability and activity of blueberry anthocyanins,soy protein isolate,and acacia gum were used to construct and characterize soy protein isolate/acacia polyelectrolyte loaded with blueberry anthocyanins.The lipid-lowering activities of the complexes were compared.Under the conditions of ultrasonic power of 180 W,a wall material quality ratio of 10:4,wall core quality ratio of 10:1,and embedding time of 1.0 h,irregular spherical particles with an embedding rate of 66.05%,a ζ-potential of 1 to 9.00 mV,and an average particle size of 2.53 μm were obtained.The 2 h-release rates of the complexes in simulated gastric and intestinal fluids were 71.05%and 61.04%,respectively,which were 19.16%and 30.50%lower,respectively,than that of free anthocyanins.A HepG2 cell model was used to determine the triglyceride(TG),total cholesterol(TC),superoxide dismutase(SOD),and malondialdehyde(MDA)content.The results showed that the lipid-lowering activity of the complex was better than that of free anthocyanins.When the mass concentration of anthocyanins was 50 μg/mL,the TC,TG,and MDA content and the activity of SOD in the complex group were 0.19 mmol/g of protein,0.21 mmol/g of protein,and 10.58 nmol/mg of protein,which were 9.70%,14.21%,and 17.12%lower,respectively,than the values in the free anthocyanins group.SOD enzyme activity was 25.25 U/mg of protein,which was 9.54%higher than the activity in the free anthocyanin group.The results showed that soy protein isolate and acacia can efficiently bind anthocyanins to form stable complexes,demonstrating favorable in vitro sustained release effects,and that the lipid-lowering activity of the complexes was higher than that of free anthocyanins.This study provides a theoretical basis for the subsequent development of lipid-lowering products.关键词
蓝莓花色苷/聚电解质/大豆分离蛋白/阿拉伯胶Key words
blueberry anthocyanins/polyelectrolytes/soy protein isolate/arabic gum引用本文复制引用
尹朝春,李环通,许泽文,陈丹妮,王赛男,肖苏尧..蓝莓花色苷聚电解质复合物制备及降脂活性比较[J].现代食品科技,2024,40(4):35-45,11.基金项目
广东省基础与应用基础研究基金面上项目(2022A1515010907) （2022A1515010907）
