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当前位置: 首页 > 文章 > 酸奶中超氧化物歧化酶对模拟胃肠道消化液的稳定性 食品科学 2014,35 (9) 274-278
Position: Home > Articles > Stability of SOD in Yogurt to Simulated Gastrointestinal Digestive Fluid FOOD SCIENCE 2014,35 (9) 274-278

酸奶中超氧化物歧化酶对模拟胃肠道消化液的稳定性

作  者：
曾丽;李诚;彭海鑫;于洋洋;周凤鸣;付刚
单  位：
四川农业大学食品学院
关键词：
超氧化物歧化酶;SOD酸奶;胃肠道消化液;稳定性
摘  要：
以超氧化物歧化酶(superoxide dismutase,SOD)为功能因子,以牛奶为载体制备了SOD酸奶,考察SOD酸奶在4℃贮藏过程中SOD活性的变化及其在模拟胃肠道环境中的稳定性。结果表明:贮藏6 d后,酸奶中SOD剩余活性为84.5%,贮藏14 d后,剩余活性为64%;SOD及SOD酸奶中的SOD在pH 2的人工胃液中作用3 h后,SOD剩余活性为0.1%和8.7%,而在pH值为3和4的人工胃液中能保持较高的活性,分别为50.4%、60.7%和65.4%、84.4%;在人工肠液中作用4 h后,SOD剩余活性为44.8%;在不同浓度的胆盐溶液中作用4 h后,SOD剩余活性均在87.4%以上;在人工胃液、肠液的连续消化结束后,SOD及SOD酸奶中SOD剩余活性分别为15.4%和72.4%。可见,SOD对pH 3以上的人工胃液、人工肠液、胆盐具有较好的耐受性,而SOD酸奶中的SOD对模拟胃肠道消化液具有更高的稳定性。
译  名：
Stability of SOD in Yogurt to Simulated Gastrointestinal Digestive Fluid
作  者：
ZENG Li;LI Cheng;PENG Hai-xin;YU Yang-yang;ZHOU Feng-ming;FU Gang;College of Food Science,Sichuan Agricultural University;
关键词：
superoxide dismutase(SOD);;SOD-supplemented yogurt;;gastrointestinal digestive fluid;;stability
摘  要：
Superoxide dismutase(SOD) was added as a functional ingredient to milk to prepare an SOD-supplemented yoghurt. Changes in the SOD activity of the supplemented yoghurt during storage 4 ℃ and the stability under simulated gastrointestinal digestion were investigated. The results showed that the enzyme retained 84.5% of its original activity after 6 days of storage, and 64% after 14 days. When exposed to simulated gastrointestinal fluid at pH 2 for 3 h, SOD and its supplementation in yoghurt, although maintaining only 0.1% and 8.7% of the original activity, respectively, showed higher activity levels in simulated gastrointestinal fluids at pH 3 and 4, reaching 50.4%, 60.7%, 65.4% and 84.4% of the original activity, respectively. After 4 h incubation in artificial intestinal fluid, the residual activity was 44.8% for SOD solution. Exposure to bile salt solutions at different concentrations for 4 h resulted in a residual enzyme activity of over 87.4%. After continuous digestion in the artificial gastric fluid and artificial intestinal fluid, the residual activity was 15.4% and 72.4% for SOD solution and SOD-supplemented yogurt, respectively. Therefore, SOD has excellent tolerance to artificial gastric fluid at a pH level above 3, artificial intestinal fluid, and bile salt environment. In contrast, it when added to yoghurt, it has higher stability to simulated gastrointestinal digestive fluid.

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