利用β-葡萄糖苷酶提高食物垃圾提取物的抗氧化活性。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-12-01 DOI:10.17113/ftb.60.04.22.7443
Farahnaz Karami, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, Alireza Pourhossein, Ahmad Bagheri, Reza Khodarahmi
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引用次数: 0

摘要

研究背景:食品副产品如洋葱皮和橄榄叶富含生物活性化合物,可作为天然和低成本的抗氧化剂来源。然而,这些化合物主要以糖基化形式存在。通常,糖苷类化合物的水解会增加其抗氧化活性和健康益处。然而,关于β-葡萄糖苷酶作用的研究并不多,特别是来自黑曲霉的β-葡萄糖苷酶对这些副产物中糖基化化合物的作用。此外,上述副产物在β-葡萄糖苷酶作用下抗氧化活性的变化尚未见报道。因此,本研究考虑黑曲霉β-葡萄糖苷酶对洋葱皮和橄榄叶提取物中葡萄糖苷类化合物及抗氧化活性的影响。实验方法:采用1,1-二苯基-2-苦味酰肼(DPPH)法和铁还原抗氧化能力(FRAP)法测定提取物的抗氧化活性。同时测定葡萄糖、总酚和类黄酮含量。并对酶解前后进行薄层色谱和高效液相色谱分析。结果与结论:经处理后,提取物抗氧化活性明显增强。同时,β-葡萄糖苷酶增加了提取物的葡萄糖含量。薄层色谱(TLC)和高效液相色谱(HPLC)结果表明,β-葡萄糖苷酶对洋葱皮提取物中的槲皮素糖苷有一定的水解作用,在45℃条件下酶解3 h后,槲皮素浓度从未处理的(0.48±0.04)mg/mL增加到处理后(0.5% m/V)的(1.26±0.03)mg/mL。槲皮素-3- o -葡萄糖苷的含量也从(1.8±0.1)µg/mL增加到(54±9)µg/mL。橄榄叶提取物中橄榄苦苷(1% m/V)经β-葡萄糖苷酶在50℃下水解24 h,从(0.382±0.016)完全水解为0 mg/mL。创新与科学贡献:本研究发现黑曲霉β-葡萄糖苷酶是一种稳定的酶,可水解洋葱皮和橄榄叶提取物中的槲皮素和橄榄苦苷。因此,黑曲霉β-葡萄糖苷酶是处理食物垃圾和提取有价值的生物活性化合物的良好候选酶。处理后的提取物具有较高的抗氧化活性和生物活性,且无苦味,可作为有效的天然抗氧化剂应用于食品工业。
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Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase.

Research background: Food by-products such as onion peels and olive leaves are rich in bioactive compounds applicable as natural and low-cost sources of antioxidants. Still, these compounds mainly exist in glycosylated form. Often, hydrolysis of glycoside compounds increases their antioxidant activity and health benefits. However, not many studies have been done concerning the β-glucosidase effect, specifically from Aspergillus niger, on glycosylated compounds within these by-products. Also, changes in the antioxidant activity of the mentioned by-products under the effect of β-glucosidase have not been reported yet. Therefore, this study considers the effect of A. niger β-glucosidase on glucoside compounds and the antioxidant activity of onion peel and olive leaf extracts.

Experimental approach: The antioxidant activity of the extracts was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Also, glucose, total phenolic and flavonoid contents were measured. Moreover, TLC and HPLC analyses were performed before and after the enzymatic hydrolysis.

Results and conclusions: The obtained results showed an increase in the extract antioxidant activity after treatment. Also, β-glucosidase increased the glucose content of the extracts. The thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC) results showed the β-glucosidase efficacy to hydrolyze quercetin glucosides in onion peel extract, and the quercetin concentration increased from (0.48±0.04) mg/mL in the untreated extract to (1.26±0.03) mg/mL in the treated extract (0.5% m/V) after 3 h of enzymatic hydrolysis at 45 °C. Also, the content of quercetin-3-O-glucoside increased considerably from (1.8±0.1) to (54±9) µg/mL following the enzyme treatment. Moreover, oleuropein in olive leaf extract (1% m/V) was hydrolyzed completely from (0.382±0.016) to 0 mg/mL by β-glucosidase for 24 h at 50 °C.

Novelty and scientific contribution: This study showed that A. niger β-glucosidase, as a stable enzyme, hydrolyzed quercetin and oleuropein glycosides in onion peel and olive leaf extracts. Thus, A. niger β-glucosidase is a good candidate for processing the food waste and extracting valuable bioactive compounds. Also, the treated extracts with higher antioxidant and biological activity, and without bitter taste can be applicable as potent, natural and cost-effective antioxidants in the food industry.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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