云南小粒咖啡类黑精的抗氧化及减肥功能
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摘要
目的:探讨云南小粒咖啡类黑精的抗氧化能力和减肥功能。方法:用热水提取法提取中烘焙度云南小粒咖啡中的类黑精(M_总),再将提取的类黑精产物按分子质量大小分成>100 kDa(M_1)、10～100 kDa(M_2)、<10 kDa(M_3)3个部分。用羟自由基、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率和总还原力评价M_总、M_1、M_2、M_3的抗氧化能力;通过饲喂高脂饲料建立大鼠肥胖模型,检测不同质量浓度咖啡类黑精对肥胖大鼠体质量、体脂质量、血脂水平、脂体比、脂肪组织形态、肝脏组织形态等指标的影响。结果:相同质量浓度下,云南小粒咖啡类黑精不同分子质量产物自由基清除能力和总还原力不同;不同剂量处理组咖啡类黑精均能降低大鼠体质量、体脂质量;肝组织切片显示,中、高剂量处理组大鼠肝脏组织结构完整、肝细胞大小一致、胞浆均匀、细胞核清晰;脂肪组织切片显示,高剂量处理组大鼠脂肪细胞较模型组减小,且排列均匀、结构完整。结论:云南小粒咖啡类黑精及不同分子质量产物均具有不同程度抗氧化能力;高质量浓度(72 g/100 mL)云南小粒咖啡类黑精具有一定的减肥作用,能抑制大鼠体质量的增加,减少肝脏内脂肪堆积,对肝脏具有一定的保护作用。
Objective: To study the antioxidant and antiobesity effects of melanoidin from Yunnan grown arabica. Methods: Total melanoidins from medium roasted arabica were extracted by hot water extraction method, and then were fractionated into three fractions: > 100 kDa(M_1), 10-100 kDa(M_2) and < 10 kDa(M_3) by ultrafiltration. The antioxidant capacity of four samples was determined by hydroxyl radical scavenging, 1,1-diphenyl-2-picrylhydrazyl radical scavenging and total reducing power assays. The effects of the total melanoidins at different concentrations on body mass, body fat content, blood lipid levels, body fat ratio, adipose tissue morphology and liver tissue morphology in a rat model of high-fat dietinduced obesity were determined. Results: All melanoidin samples had antioxidant activity varying with molecular mass at identical concentrations. The total melanoidins at all doses reduced body mass and body fat content in the obese rats. Histological examination showed that the liver tissue structure in the melanoidin treated rats at medium and high doses remained intact, accompanied by homogeneous hepatocytes and cytoplasm as well as clear nuclei. In addition to being intact and orderly arranged, the hepatocytes of the high-dose treated rats were smaller than those of the model group. Conclusion: The total melanoidins and three fractions from Yunnan grown arabica all had strong antioxidant capacity. The total melanoidins had an antiobesity effect by inhibiting body mass gain and reducing fat accumulation in the liver and consequently protecting the liver.
Objective: To study the antioxidant and antiobesity effects of melanoidin from Yunnan grown arabica. Methods: Total melanoidins from medium roasted arabica were extracted by hot water extraction method, and then were fractionated into three fractions: > 100 kDa(M_1), 10-100 kDa(M_2) and < 10 kDa(M_3) by ultrafiltration. The antioxidant capacity of four samples was determined by hydroxyl radical scavenging, 1,1-diphenyl-2-picrylhydrazyl radical scavenging and total reducing power assays. The effects of the total melanoidins at different concentrations on body mass, body fat content, blood lipid levels, body fat ratio, adipose tissue morphology and liver tissue morphology in a rat model of high-fat dietinduced obesity were determined. Results: All melanoidin samples had antioxidant activity varying with molecular mass at identical concentrations. The total melanoidins at all doses reduced body mass and body fat content in the obese rats. Histological examination showed that the liver tissue structure in the melanoidin treated rats at medium and high doses remained intact, accompanied by homogeneous hepatocytes and cytoplasm as well as clear nuclei. In addition to being intact and orderly arranged, the hepatocytes of the high-dose treated rats were smaller than those of the model group. Conclusion: The total melanoidins and three fractions from Yunnan grown arabica all had strong antioxidant capacity. The total melanoidins had an antiobesity effect by inhibiting body mass gain and reducing fat accumulation in the liver and consequently protecting the liver.
引文
[1]张箭.咖啡的起源、发展、传播及饮料文化初探[J].中国农史,2006,25(2):22-29.DOI:10.3969/j.issn.1000-4459.2006.02.003.
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[3]周斌,任洪涛.烘焙程度对云南小粒咖啡香气品质的影响[J].食品研究与开发,2014,35(22):68-73.DOI:10.3969/j.issn.1005-6521.2014.22.020.
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[5]WANG H Y,HE Q,YAO W R.Melanoidins produced by the Maillard reaction:structure and biological activity[J].Food Chemistry,2011,128(3):573-584.DOI:10.1016/j.foodchem.2011.03.075.
[6]BEKEDAM E K,SCHOLS H A,VAN BOEKEL M A,et al.High molecular weight melanoidins from coffee brew[J].Journal of Agricultural and Food Chemistry,2006,54(20):7658-7666.DOI:10.1021/jf0615449.
[7]BEKEDAM E K,ROOS E,SCHOLS H A,et al.Low molecular weight melanoidins in coffee brew[J].Journal of Agricultural and Food Chemistry,2008,56(11):4060-4067.DOI:10.1021/jf8001894.
[8]C?MMERER B,KROH L W.Antioxidant activity of coffee brews[J].European Food Research and Technology,2006,223(4):469-474.DOI:10.1007/s00217-005-0226-4.
[9]GOYA L,DELGADO-ANDRADE C,RUFIáN-HENARESJ A,et al.Effect of coffee melanoidin on human hepatoma HepG2 cells.protection against oxidative stress induced by tertbutylhydroperoxide[J].Molecular Nutrition&Food Research,2007,51(5):536-545.DOI:10.1002/mnfr.200600228.
[10]RUFIáN-HENARES J A,DE LA CUEVA S P.Antimicrobial activity of coffee melanoidins:a study of their metal-chelating properties[J].Journal of Agricultural and Food Chemistry,2009,57(2):432-438.DOI:10.1021/jf8027842.
[11]RUFIáN-HENARES J A,MORALES F J.Angiotensin-I converting enzyme inhibitory activity of coffe melanoidins[J].Journal of Agricultural and Food Chemistry,2007,55(4):1480-1485.DOI:10.1021/jf062604d.
[12]MOREIRA A S,NUNES F M,DOMINGUES M R,et al.Coffee melanoidins:structures,mechanisms of formation and potential health impacts[J].Food&Function,2012,3(9):903-915.DOI:10.1039/C2FO30048F.
[13]国家质量监督检验检疫总局.实验动物配合饲料营养成分:GB 14924.3-2010[S].北京:中国标准出版社,2011.
[14]BEKEDAM E K,LOOTS M J,SCHOLS H A,et al.Roasting effects on formation mechanisms of coffee brew melanoidins[J].Journal of Agricultural and Food Chemistry,2008,56(16):7138-7145.DOI:10.1021/jf800999a.
[15]GNIECHWITZ D,REICHARDT N,RALPH J,et al.Isolation and characterisation of a coffee melanoidin fraction[J].Journal of the Science of Food and Agriculture,2008,88(12):2153-2160.DOI:10.1002/jsfa.3327.
[16]吕昱,严敏,刘乾坤.液相色谱法分析茶叶中咖啡因的含量[J].科技创新与应用,2013(24):11-12.
[17]MOHSEN S M,AMMAR A S M.Total phenolic contents and antioxidant activity of corn tassel extracts[J].Food Chemistry,2009,112(3):595-598.DOI:10.1016/j.foodchem.2008.06.014.
[18]王忠合,王军,胡慧娟.模式类黑精及其分级产物清除自由基能力、抗氧化性及还原力分析[J].食品与发酵工业,2016,42(1):92-96.
[19]杨虎,张生堂,高国强.玫瑰黄酮的提取及其清除DPPH自由基活性研究[J].食品科学,2012,33(24):152-155.DOI:10.7506/spkx1002-6630-201224031.
[20]李铉军,崔胜云.抗坏血酸清除DPPH自由基的作用机理[J].食品科学,2011,32(1):86-90.
[21]张晓璐,徐凯宏.山楂叶总黄酮清除DPPH和超氧阴离子自由基的活性研究[J].林业科技,2008,33(5):51-54.DOI:10.3969/j.issn.1001-9499.2008.05.018.
[22]周向军,高义霞,袁毅君,等.乌龙茶茶褐素提取工艺的优化及抗氧化研究[J].中国实验方剂学杂志,2011,17(4):36-40.DOI:10.3969/j.issn.1005-9903.2011.04.011.
[23]刘立明,刘丽虹,宋功武,等.分光光度法测定Fenton反应产生的羟自由基[J].湖北大学学报(自然科学版),2002,24(4):326-328.DOI:10.3969/j.issn.1000-2375.2002.04.011.
[24]冯涛,阎婷婷,阎国荣,等.红花提取物清除自由基能力的初步研究[J].天津农学院学报,2010,17(1):6-9.DOI:10.3969/j.issn.1008-5394.2010.01.002.
[25]杨鑫嵎,杨文宇,叶强.红毛五加叶水提液对羟自由基清除率的测定[J].安徽农业科学,2011,39(35):21653-21656;21659.
[26]李洪亮,周漫,丁冶春,等.六月雪水提取物体外清除羟自由基活性的实验研究[J].赣南医学院学报,2016,36(1):27-30.DOI:10.3969/j.issn.1001-5779.2016.01.007.
[27]揭国良.普洱茶抗氧化作用及减肥作用的研究[D].杭州:浙江大学,2008:32-33.
[28]BENJAKUL S,LERTITTIKUL W,BAUER F.Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system[J]Food Chemistry,2005,93(2):189-196.DOI:10.1016/j.foodchem.2004.10.019.
[29]BURSAL E,K?KSAL E.Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac(Rhuscoriaria L.)[J].Food Research International,2011,44(7):2217-2221.DOI:10.1016/j.foodres.2010.11.001.
[30]胡梦眉.咖啡豆提取物对营养肥胖型大鼠减肥的作用及机制初探[D].杭州:浙江工业大学,2015:11-13.
[31]郭郁,吴涛,刘锐,等.红茶提取物减肥作用研究[J].现代食品科技,2017,33(2):16-20;15.
[32]VITAGLIONE P,MORISCO F,MAZZONE G,et al.Coffee reduces liver damage in a rat model of steatohepatitis:the underlying mechanisms and the role of polyphenols and melanoidins[J].Hepatology,2010,52(5):1652-1661.DOI:10.1002/hep.23902.
[33]DELGADO-ANDRADE C,RUFIáN-HENARES J A,MORALES F J.Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods[J].Journal of Agricultural and Food Chemistry,2005,53(20):7832-7836.DOI:10.1021/jf0512353.
[34]杨荣华,林家莲,周凌霄.酱油、豆酱中褐色色素的生理功能[J].中国调味品,2000,25(5):21-22.DOI:10.3969/j.issn.1000-9973.2000.05.005.
[35]SALTIEL A R,KAHN C R.Insulin signalling and the regulation of glucose and lipid metabolism[J].Nature,2001,414:799-806.DOI:10.1038/414799a.
[36]BROWNING J D,HORTON J D.Molecular mediators of hepatic steatosis and liver injury[J].Journal of Clinical Investigation,2004,114(2):147-152.DOI:10.1172/JCI22422.
[37]CHO A S,JEON S M,KIM M J,et al.Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat dietinduced-obese mice[J].Food&Chemical Toxicology,2010,48(3):937-943.DOI:10.1016/j.fct.2010.01.003.
[2]黄家雄,李亚男,杨世贵,等.不同产地小粒种咖啡质量比较研究[J].热带农业工程,2010,34(4):7-10.
[3]周斌,任洪涛.烘焙程度对云南小粒咖啡香气品质的影响[J].食品研究与开发,2014,35(22):68-73.DOI:10.3969/j.issn.1005-6521.2014.22.020.
[4]刘亚玲,谭超,龚加顺.云南不同地区烘焙咖啡豆主要成分分析及类黑精组成成分[J].食品科学,2017,38(2):176-183.DOI:10.7506/spkx1002-6630-201702029.
[5]WANG H Y,HE Q,YAO W R.Melanoidins produced by the Maillard reaction:structure and biological activity[J].Food Chemistry,2011,128(3):573-584.DOI:10.1016/j.foodchem.2011.03.075.
[6]BEKEDAM E K,SCHOLS H A,VAN BOEKEL M A,et al.High molecular weight melanoidins from coffee brew[J].Journal of Agricultural and Food Chemistry,2006,54(20):7658-7666.DOI:10.1021/jf0615449.
[7]BEKEDAM E K,ROOS E,SCHOLS H A,et al.Low molecular weight melanoidins in coffee brew[J].Journal of Agricultural and Food Chemistry,2008,56(11):4060-4067.DOI:10.1021/jf8001894.
[8]C?MMERER B,KROH L W.Antioxidant activity of coffee brews[J].European Food Research and Technology,2006,223(4):469-474.DOI:10.1007/s00217-005-0226-4.
[9]GOYA L,DELGADO-ANDRADE C,RUFIáN-HENARESJ A,et al.Effect of coffee melanoidin on human hepatoma HepG2 cells.protection against oxidative stress induced by tertbutylhydroperoxide[J].Molecular Nutrition&Food Research,2007,51(5):536-545.DOI:10.1002/mnfr.200600228.
[10]RUFIáN-HENARES J A,DE LA CUEVA S P.Antimicrobial activity of coffee melanoidins:a study of their metal-chelating properties[J].Journal of Agricultural and Food Chemistry,2009,57(2):432-438.DOI:10.1021/jf8027842.
[11]RUFIáN-HENARES J A,MORALES F J.Angiotensin-I converting enzyme inhibitory activity of coffe melanoidins[J].Journal of Agricultural and Food Chemistry,2007,55(4):1480-1485.DOI:10.1021/jf062604d.
[12]MOREIRA A S,NUNES F M,DOMINGUES M R,et al.Coffee melanoidins:structures,mechanisms of formation and potential health impacts[J].Food&Function,2012,3(9):903-915.DOI:10.1039/C2FO30048F.
[13]国家质量监督检验检疫总局.实验动物配合饲料营养成分:GB 14924.3-2010[S].北京:中国标准出版社,2011.
[14]BEKEDAM E K,LOOTS M J,SCHOLS H A,et al.Roasting effects on formation mechanisms of coffee brew melanoidins[J].Journal of Agricultural and Food Chemistry,2008,56(16):7138-7145.DOI:10.1021/jf800999a.
[15]GNIECHWITZ D,REICHARDT N,RALPH J,et al.Isolation and characterisation of a coffee melanoidin fraction[J].Journal of the Science of Food and Agriculture,2008,88(12):2153-2160.DOI:10.1002/jsfa.3327.
[16]吕昱,严敏,刘乾坤.液相色谱法分析茶叶中咖啡因的含量[J].科技创新与应用,2013(24):11-12.
[17]MOHSEN S M,AMMAR A S M.Total phenolic contents and antioxidant activity of corn tassel extracts[J].Food Chemistry,2009,112(3):595-598.DOI:10.1016/j.foodchem.2008.06.014.
[18]王忠合,王军,胡慧娟.模式类黑精及其分级产物清除自由基能力、抗氧化性及还原力分析[J].食品与发酵工业,2016,42(1):92-96.
[19]杨虎,张生堂,高国强.玫瑰黄酮的提取及其清除DPPH自由基活性研究[J].食品科学,2012,33(24):152-155.DOI:10.7506/spkx1002-6630-201224031.
[20]李铉军,崔胜云.抗坏血酸清除DPPH自由基的作用机理[J].食品科学,2011,32(1):86-90.
[21]张晓璐,徐凯宏.山楂叶总黄酮清除DPPH和超氧阴离子自由基的活性研究[J].林业科技,2008,33(5):51-54.DOI:10.3969/j.issn.1001-9499.2008.05.018.
[22]周向军,高义霞,袁毅君,等.乌龙茶茶褐素提取工艺的优化及抗氧化研究[J].中国实验方剂学杂志,2011,17(4):36-40.DOI:10.3969/j.issn.1005-9903.2011.04.011.
[23]刘立明,刘丽虹,宋功武,等.分光光度法测定Fenton反应产生的羟自由基[J].湖北大学学报(自然科学版),2002,24(4):326-328.DOI:10.3969/j.issn.1000-2375.2002.04.011.
[24]冯涛,阎婷婷,阎国荣,等.红花提取物清除自由基能力的初步研究[J].天津农学院学报,2010,17(1):6-9.DOI:10.3969/j.issn.1008-5394.2010.01.002.
[25]杨鑫嵎,杨文宇,叶强.红毛五加叶水提液对羟自由基清除率的测定[J].安徽农业科学,2011,39(35):21653-21656;21659.
[26]李洪亮,周漫,丁冶春,等.六月雪水提取物体外清除羟自由基活性的实验研究[J].赣南医学院学报,2016,36(1):27-30.DOI:10.3969/j.issn.1001-5779.2016.01.007.
[27]揭国良.普洱茶抗氧化作用及减肥作用的研究[D].杭州:浙江大学,2008:32-33.
[28]BENJAKUL S,LERTITTIKUL W,BAUER F.Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system[J]Food Chemistry,2005,93(2):189-196.DOI:10.1016/j.foodchem.2004.10.019.
[29]BURSAL E,K?KSAL E.Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac(Rhuscoriaria L.)[J].Food Research International,2011,44(7):2217-2221.DOI:10.1016/j.foodres.2010.11.001.
[30]胡梦眉.咖啡豆提取物对营养肥胖型大鼠减肥的作用及机制初探[D].杭州:浙江工业大学,2015:11-13.
[31]郭郁,吴涛,刘锐,等.红茶提取物减肥作用研究[J].现代食品科技,2017,33(2):16-20;15.
[32]VITAGLIONE P,MORISCO F,MAZZONE G,et al.Coffee reduces liver damage in a rat model of steatohepatitis:the underlying mechanisms and the role of polyphenols and melanoidins[J].Hepatology,2010,52(5):1652-1661.DOI:10.1002/hep.23902.
[33]DELGADO-ANDRADE C,RUFIáN-HENARES J A,MORALES F J.Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods[J].Journal of Agricultural and Food Chemistry,2005,53(20):7832-7836.DOI:10.1021/jf0512353.
[34]杨荣华,林家莲,周凌霄.酱油、豆酱中褐色色素的生理功能[J].中国调味品,2000,25(5):21-22.DOI:10.3969/j.issn.1000-9973.2000.05.005.
[35]SALTIEL A R,KAHN C R.Insulin signalling and the regulation of glucose and lipid metabolism[J].Nature,2001,414:799-806.DOI:10.1038/414799a.
[36]BROWNING J D,HORTON J D.Molecular mediators of hepatic steatosis and liver injury[J].Journal of Clinical Investigation,2004,114(2):147-152.DOI:10.1172/JCI22422.
[37]CHO A S,JEON S M,KIM M J,et al.Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat dietinduced-obese mice[J].Food&Chemical Toxicology,2010,48(3):937-943.DOI:10.1016/j.fct.2010.01.003.