Gaoshang Li , Junqi Zhan , Jiajia Li , Jiayin Huang , Tao Huang , Yaqin Hu , Wenge Yang
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引用次数: 0
摘要
为了提高3D打印鱼糜的可打印性和生物利用度,制备了纳米淀粉-低聚木糖(NS-XOS),并在鱼糜中与Ca2+共络合。研究了其消化特性和生物利用度。结果表明,2 % Ca2+-NS-XOS可显著提高鱼糜的凝胶强度、硬度、粘度,提高机械强度和粘接能力,增强印刷性。Ca2+-NS-XOS还通过降低分子量、改善表面疏水性、生成富含酸性(谷氨酸、Asp)和碱性氨基酸(赖氨酸、精氨酸等)的肽来提高鱼糜的消化率。值得注意的是,Ca2+-NS-XOS附着的功能肽可以通过nrf2介导的途径增强细胞抗氧化能力(上调抗氧化酶0.5-2倍,减少ROS约50% %)。通过增强细胞旁路、内吞介导的转运(主要是网格蛋白/小窝蛋白介导的途径)和Ca2+介导的钙调蛋白通道,消化Ca2+- ns - xos -鱼糜的跨膜转运提高了28% %。因此,Ca2+-NS-XOS与鱼糜的结合增强了鱼糜的可打印性,增强了消化产物的抗氧化和跨膜运输,从而提高了3D功能性鱼糜的生物利用度。
Enhancement mechanism of printed Ca2+-nano starch-xylo oligosaccharide-surimi on antioxidation and transmembrane transport: interaction of digestive products and the cells
To enhance the printability and bioavailability of 3D printed surimi, nano starch-xylo oligosaccharide (NS-XOS) were fabricated and co-complexed with Ca2+ in surimi. The digestive characteristics and bioavailability were investigated. Results demonstrated that 2 % Ca2+-NS-XOS significantly improved gel strength, hardness, viscosity of surimi, increasing mechanical strength and bonding ability to enhance printability. Ca2+-NS-XOS also enhanced surimi digestibility by reducing molecular weight, improving surface hydrophobicity, generating peptides rich in acidic (Glu, Asp) and alkaline amino acids (Lys, Arg, etc). Notably, Ca2+-NS-XOS attached functional peptides could enhance cellular antioxidant capacity through Nrf2-mediated pathway (upregulating antioxidase by 0.5–2 times, reducing ROS by about 50 %). Transmembrane transport of digestive Ca2+-NS-XOS-surimi was improved by 28 % via the enhancement of cell bypass, endocytosis-mediated transport (primarily clathrin/caveolin-mediated pathways) and Ca2+-mediated calmodulin channel. Thus, combination of Ca2+-NS-XOS and surimi strengthened printability, as well as enhanced anti-oxidation and transmembrane transport of digestive products to improve bioavailability of 3D functional surimi.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.