芡欧鼠尾草的研究进展
|
摘要
芡欧鼠尾草(Salvia hispanica L.)含有脂肪酸、酚酸、黄酮类等化学成分,还含有蛋白质、维生素、矿物质及膳食纤维等营养成分,具有调节血脂、血糖、血压,抗氧化等药理活性,是一种营养保健,食用历史悠久的绿色食品原料。对芡欧鼠尾草的生物学特性、化学成分、活性功能研究、毒理学评价及其在食品工业中的应用前景等方面的研究进展进行综述,以期为芡欧鼠尾草相关深入研究及开发利用提供参考。
Salvia hispanica L. contains fatty acids,phenolic acids,flavonoids and other chemical constituents.And it also contains nutrients such as protein,vitamins,minerals and dietary fiber. It can regulate blood lipids,blood glucose,blood pressure,and has effects on antioxidant and reducing weight. It is a nutritious for health care and has a long history of green food ingredients. In this review,in order to provide reference for China on related product researches of development and utilization,the authors summarized the years of researches in China on its chemical constituents,pharmacological activities,toxicology evaluation and the development of food industry and the present situation.
Salvia hispanica L. contains fatty acids,phenolic acids,flavonoids and other chemical constituents.And it also contains nutrients such as protein,vitamins,minerals and dietary fiber. It can regulate blood lipids,blood glucose,blood pressure,and has effects on antioxidant and reducing weight. It is a nutritious for health care and has a long history of green food ingredients. In this review,in order to provide reference for China on related product researches of development and utilization,the authors summarized the years of researches in China on its chemical constituents,pharmacological activities,toxicology evaluation and the development of food industry and the present situation.
引文
[1]LORETO A M,ANGEL C,OLGA D,et al.Chia Seed(Salvia hispanica):An Ancient Grain and a New Functional Food[J].Food Rev Int,2013,29(4):394-408
[2]CHICCO A G,D'ALESSANDRO M E,HEIN G J,et al.Dietary chia seed(Salvia hispanica L.)rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats[J].Brit J Nutr,2009,101(1):41-50
[3]权永兵,黄永辉,迟远丽,等.警惕芡欧鼠尾草入侵[J].植物检疫,2016,30(1):64-66
[4]POUDYAL H,PANCHAL S K,WAANDERS J,et al.Lipid redistribution byα-linolenic acid-rich chia seed inhibits stearoyl-CoAdesaturase-1 and induces cardiac and hepatic protection in dietinduced obese rats[J].J Nutr Biochem,2012,23(2):153-162
[5]IXTAINA V Y,MARTIíNEZ M L,SPOTORNO V,et al.Characterization of chia seed oils obtained by pressing and solvent extraction[J].J Food Compos Anal,2011,24(2):166-174
[6]ALFREDO V O,GABRIEL R R,LUIS C G,et al.Physicochemical properties of a fibrous fraction from chia(Salvia hispanica L.)[J].LWT-Food Sci Technol,2009,42(1):168-173
[7]REYESCAUDILLO E,TECANTE A,VALDIVIALOPEZ M A.Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia(Salvia hispanica L.)seeds[J].Food Chem,2008,107(2):656-663
[8]胡忠红,易自力,王红权,等.芡欧鼠尾草脂肪酸成分分析[J].中国粮油学报,2011,26(12):106-108
[9]Barreto A D,魪rika M R Gutierrez,Silva M R,et al.Characterization and Bioaccessibility of Minerals in Seeds of Salvia hispanica L.[J].Am J Plant Sci,2016,7(15):2323-2337
[10]VANESAY I,SUSANAM N,MABELC T.Physical properties of chia(Salvia hispanica L.)seeds[J].Ind Crop Prod,2008,28(3):286-293
[11]AYERZA R.The seed's protein and oil content,fatty acid composition,and growing cycle length of a single genotype of chia(Salvia hispanica L.)as affected by environmental factors[J].J Oleo Sci,2009,58(7):347-54
[12]CIFTCI O N,PRZYBYLSKI R,RUDZIHSKA M.Lipid components of flax,perilla,and chia seeds[J].Eur J Lipid Sci Tech,2012,114(7):794-800
[13]BRESSON J L,FLYNN A,HEINONEN M,et al.Opinion on the safety of Chia seeds(Salvia hispanica L.)and ground whole Chia seeds’as a food ingredient[J].Eur Food Safe Authority J,2009,996:1-26
[14]WOJCIESZEK J,POPOWSKI D,RUZIK L.Ionic liquids as a key medium for efficient extraction of copper complexes from chia seeds(Salvia hispanica L.)[J].Talanta,2016,152:482-488
[15]荣旭,陶宁萍,李玉琪,等.奇亚籽营养成分分析与评价[J].中国油脂,2015,40(9):89-93
[16]BODOIRA R M,PENCI M C,RIBOTTA P D,et al.Chia(Salvia hispanica,L.)oil stability:Study of the effect of natural antioxidants[J].LWT-Food Sci Technol,2017,75:107-113
[17]AYERZA R,COATES W.Protein content,oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia(Salvia hispanica L.)[J].Ind Crop Prod,2011,34(2):1366-1371
[18]PORRAS-LOAIZA P,JIMéNEZ-MUNGUíA M T,SOSA-MOR-ALES M E,et al.Physical properties,chemical characterization and fatty acid composition of Mexican chia(Salvia hispanica L.)seeds[J].Int J Food Sci Tech,2014,49(2):571-577
[19]AMATO M,CARUSO M C,GUZZO F,et al.Nutritional quality of seeds and leaf metabolites of Chia(Salvia hispanica L.)from Southern Italy[J].Eur Food Res Technol,2015,241(5):615-625
[20]MARTíNEZCRUZ O,PAREDESLóPEZ O.Phytochemical profile and nutraceutical potential of chia seeds(Salvia hispanica L.)by ultra high performance liquid chromatography[J].J Chromatogr A,2014,1346:43-48
[21]MOHD A N,YEAP S K,HO W Y,et al.The promising future of chia,Salvia hispanica L.[J].J Biomed Biotechnol,2014,2012(1):1-9
[22]MARINELI R D S,MORAES E A,LENQUISTE S A,et al.Chemical characterization and antioxidant potential of Chilean chia seeds and oil(Salvia hispanica L.)[J].LWT-Food Sci Technol,2014,59(2):1304-1310
[23]ROSSI A S,OLIVA M E,FERREIRA M R,et al.Dietary chia seed induced changes in hepatic transcription factors and their target lipogenic and oxidative enzyme activities in dyslipidaemic insulinresistant rats[J].Brit J Nutr,2013,109(9):1617-1627
[24]OLIVA M E,FERREIRA M R,CHICCO A,et al.Dietary Salba(Salvia hispanica L.)seed rich inα-linolenic acid improves adipose tissue dysfunction and the altered skeletal muscle glucose and lipid metabolism in dyslipidemic insulin-resistant rats[J].Prostag Leukotr Ess,2013,89(5):279-289
[25]ORONA-TAMAYO D,VALVERDE M E,NIETO-RENDóN B,et al.Inhibitory activity of chia(Salvia hispanica L.)protein fractions against angiotensin I-converting enzyme and antioxidant capacity[J].LWT-Food Sci Technol,2015,64(1):236-242
[26]MARINELI R S,MOURA C S,MORAES E A,et al.Chia(Salvia hispanica L.)enhances HSP,PGC-1?±expressions and improves glucose tolerance in diet-induced obese rats[J].Nutrition,2015,31(5):740-748
[27]相启森,时国庆,赵震宇,等.奇亚籽提取物体外抗氧化活性研究[J].食品与发酵工业,2016,42(6):197-202
[28]VUKSAN V,JENKINS A L,DIASA G,et al.Reduction in postprandial glucose excursion and prolongation of satiety:possible explanation of the long-term effects of whole grain Salba(Salvia hispanica L.)[J].Eur J Clin Nutr,2010,64(4):436
[29]康烨,王京法,彭彰智,等.奇亚籽保健功能研究进展[J].昆明学院学报,2016(3):117-121
[30]TOSCANO L T,DA S C,TOSCANO L T,et al.Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects[J].Plant Food Hum Nutr,2014,69(4):392-398
[31]VUKSAN V,WHITHAM D,SIEVENPIPER J L,et al.Supplementation of conventional therapy with the novel grain Salba(Salvia hispanica L.)improves major and emerging cardiovascular risk factors in type 2 diabetes:results of a randomized controlled trial[J].Diabetes Care,2007,30(11):2804
[32]SEGURA-CAMPOS M R,SALAZAR-VEGA I M,CHEL-GUER-RERO L A,et al.Biological potential of chia(Salvia hispanica L.)protein hydrolysates and their incorporation into functional foods[J].LWT-Food Sci Technol,2013,50(2):723-731
[33]JEONG S K,PARK H J,PARK B D,et al.Effectiveness of Topical Chia Seed Oil on Pruritus of End-stage Renal Disease(ESRD)Patients and Healthy Volunteers[J].Ann Dermatol,2010,22(2):143
[34]BURR G O,BURR M M.On the nature and role of the fatty acids essential in nutrition[J].J Biol Chem,1930,86(2):587-621
[35]李淑琴,李建国,李学敏,等.奇亚籽急性毒性及遗传毒性研究[J].癌变畸变突变,2013,25(6):470-473
[36]FAO/WHO.Fats and oils in human nutrition:report of a joint expert consultation,organized by the food and agricultural oganization of the united nations and the World Health Organization Rome[R].Geneva:World Health Organization,1994
[37]李羽翡.甘肃亚麻籽油与小品种油脂肪酸组成的比较分析[J].中国酿造,2014,33(5):150-152
[38]李晓娇.奇亚籽化学成分分析及美白保湿护肤产品开发[D].吉林:吉林农业大学,2017
[39]刘博,曾琳娜,林亲录,等.可溶性膳食纤维生理功能研究进展[J].粮食与油脂,2013(9):42-45
[40]李泼.一种能科学健康减重的功能食品套餐:CN 2015100097-36X[P].2015-01-08
[41]ANTRUEJO A,Azcona J O,GARCIA P T,et al.Omega-3 enriched egg production:the effect ofα-linolenicω-3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition[J].Brit Poultry Sci,2011,52(6):750
[42]CROSTI N,RIGO A,STEVANATO R,et al.Chia(Salvia hispanica L.)seed as an n-3 fatty acid source for finishing pigs:effects on fatty acid composition and fat stability of the meat and internal fat,growth performance,and meat sensory characteristics[J].J Anim Sci,2009,87(11):3798-804
[43]杨月欣.含有海藻蛋白粉富集dha的蛋鸡饲料预混料:CN201110314595.4[P].2012-04-18
[44]杨月欣.一种富集n-3脂肪酸的蛋鸡饲料及其生产方法:CN201110314596.9[P].2012-01-08
[45]AHMED M,TING I P,SCORA R W.Leaf oil composition of salvia hispanica L.from three geographical areas[J].J Essent Oil Res,1994,6(3):223-228
[2]CHICCO A G,D'ALESSANDRO M E,HEIN G J,et al.Dietary chia seed(Salvia hispanica L.)rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats[J].Brit J Nutr,2009,101(1):41-50
[3]权永兵,黄永辉,迟远丽,等.警惕芡欧鼠尾草入侵[J].植物检疫,2016,30(1):64-66
[4]POUDYAL H,PANCHAL S K,WAANDERS J,et al.Lipid redistribution byα-linolenic acid-rich chia seed inhibits stearoyl-CoAdesaturase-1 and induces cardiac and hepatic protection in dietinduced obese rats[J].J Nutr Biochem,2012,23(2):153-162
[5]IXTAINA V Y,MARTIíNEZ M L,SPOTORNO V,et al.Characterization of chia seed oils obtained by pressing and solvent extraction[J].J Food Compos Anal,2011,24(2):166-174
[6]ALFREDO V O,GABRIEL R R,LUIS C G,et al.Physicochemical properties of a fibrous fraction from chia(Salvia hispanica L.)[J].LWT-Food Sci Technol,2009,42(1):168-173
[7]REYESCAUDILLO E,TECANTE A,VALDIVIALOPEZ M A.Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia(Salvia hispanica L.)seeds[J].Food Chem,2008,107(2):656-663
[8]胡忠红,易自力,王红权,等.芡欧鼠尾草脂肪酸成分分析[J].中国粮油学报,2011,26(12):106-108
[9]Barreto A D,魪rika M R Gutierrez,Silva M R,et al.Characterization and Bioaccessibility of Minerals in Seeds of Salvia hispanica L.[J].Am J Plant Sci,2016,7(15):2323-2337
[10]VANESAY I,SUSANAM N,MABELC T.Physical properties of chia(Salvia hispanica L.)seeds[J].Ind Crop Prod,2008,28(3):286-293
[11]AYERZA R.The seed's protein and oil content,fatty acid composition,and growing cycle length of a single genotype of chia(Salvia hispanica L.)as affected by environmental factors[J].J Oleo Sci,2009,58(7):347-54
[12]CIFTCI O N,PRZYBYLSKI R,RUDZIHSKA M.Lipid components of flax,perilla,and chia seeds[J].Eur J Lipid Sci Tech,2012,114(7):794-800
[13]BRESSON J L,FLYNN A,HEINONEN M,et al.Opinion on the safety of Chia seeds(Salvia hispanica L.)and ground whole Chia seeds’as a food ingredient[J].Eur Food Safe Authority J,2009,996:1-26
[14]WOJCIESZEK J,POPOWSKI D,RUZIK L.Ionic liquids as a key medium for efficient extraction of copper complexes from chia seeds(Salvia hispanica L.)[J].Talanta,2016,152:482-488
[15]荣旭,陶宁萍,李玉琪,等.奇亚籽营养成分分析与评价[J].中国油脂,2015,40(9):89-93
[16]BODOIRA R M,PENCI M C,RIBOTTA P D,et al.Chia(Salvia hispanica,L.)oil stability:Study of the effect of natural antioxidants[J].LWT-Food Sci Technol,2017,75:107-113
[17]AYERZA R,COATES W.Protein content,oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia(Salvia hispanica L.)[J].Ind Crop Prod,2011,34(2):1366-1371
[18]PORRAS-LOAIZA P,JIMéNEZ-MUNGUíA M T,SOSA-MOR-ALES M E,et al.Physical properties,chemical characterization and fatty acid composition of Mexican chia(Salvia hispanica L.)seeds[J].Int J Food Sci Tech,2014,49(2):571-577
[19]AMATO M,CARUSO M C,GUZZO F,et al.Nutritional quality of seeds and leaf metabolites of Chia(Salvia hispanica L.)from Southern Italy[J].Eur Food Res Technol,2015,241(5):615-625
[20]MARTíNEZCRUZ O,PAREDESLóPEZ O.Phytochemical profile and nutraceutical potential of chia seeds(Salvia hispanica L.)by ultra high performance liquid chromatography[J].J Chromatogr A,2014,1346:43-48
[21]MOHD A N,YEAP S K,HO W Y,et al.The promising future of chia,Salvia hispanica L.[J].J Biomed Biotechnol,2014,2012(1):1-9
[22]MARINELI R D S,MORAES E A,LENQUISTE S A,et al.Chemical characterization and antioxidant potential of Chilean chia seeds and oil(Salvia hispanica L.)[J].LWT-Food Sci Technol,2014,59(2):1304-1310
[23]ROSSI A S,OLIVA M E,FERREIRA M R,et al.Dietary chia seed induced changes in hepatic transcription factors and their target lipogenic and oxidative enzyme activities in dyslipidaemic insulinresistant rats[J].Brit J Nutr,2013,109(9):1617-1627
[24]OLIVA M E,FERREIRA M R,CHICCO A,et al.Dietary Salba(Salvia hispanica L.)seed rich inα-linolenic acid improves adipose tissue dysfunction and the altered skeletal muscle glucose and lipid metabolism in dyslipidemic insulin-resistant rats[J].Prostag Leukotr Ess,2013,89(5):279-289
[25]ORONA-TAMAYO D,VALVERDE M E,NIETO-RENDóN B,et al.Inhibitory activity of chia(Salvia hispanica L.)protein fractions against angiotensin I-converting enzyme and antioxidant capacity[J].LWT-Food Sci Technol,2015,64(1):236-242
[26]MARINELI R S,MOURA C S,MORAES E A,et al.Chia(Salvia hispanica L.)enhances HSP,PGC-1?±expressions and improves glucose tolerance in diet-induced obese rats[J].Nutrition,2015,31(5):740-748
[27]相启森,时国庆,赵震宇,等.奇亚籽提取物体外抗氧化活性研究[J].食品与发酵工业,2016,42(6):197-202
[28]VUKSAN V,JENKINS A L,DIASA G,et al.Reduction in postprandial glucose excursion and prolongation of satiety:possible explanation of the long-term effects of whole grain Salba(Salvia hispanica L.)[J].Eur J Clin Nutr,2010,64(4):436
[29]康烨,王京法,彭彰智,等.奇亚籽保健功能研究进展[J].昆明学院学报,2016(3):117-121
[30]TOSCANO L T,DA S C,TOSCANO L T,et al.Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects[J].Plant Food Hum Nutr,2014,69(4):392-398
[31]VUKSAN V,WHITHAM D,SIEVENPIPER J L,et al.Supplementation of conventional therapy with the novel grain Salba(Salvia hispanica L.)improves major and emerging cardiovascular risk factors in type 2 diabetes:results of a randomized controlled trial[J].Diabetes Care,2007,30(11):2804
[32]SEGURA-CAMPOS M R,SALAZAR-VEGA I M,CHEL-GUER-RERO L A,et al.Biological potential of chia(Salvia hispanica L.)protein hydrolysates and their incorporation into functional foods[J].LWT-Food Sci Technol,2013,50(2):723-731
[33]JEONG S K,PARK H J,PARK B D,et al.Effectiveness of Topical Chia Seed Oil on Pruritus of End-stage Renal Disease(ESRD)Patients and Healthy Volunteers[J].Ann Dermatol,2010,22(2):143
[34]BURR G O,BURR M M.On the nature and role of the fatty acids essential in nutrition[J].J Biol Chem,1930,86(2):587-621
[35]李淑琴,李建国,李学敏,等.奇亚籽急性毒性及遗传毒性研究[J].癌变畸变突变,2013,25(6):470-473
[36]FAO/WHO.Fats and oils in human nutrition:report of a joint expert consultation,organized by the food and agricultural oganization of the united nations and the World Health Organization Rome[R].Geneva:World Health Organization,1994
[37]李羽翡.甘肃亚麻籽油与小品种油脂肪酸组成的比较分析[J].中国酿造,2014,33(5):150-152
[38]李晓娇.奇亚籽化学成分分析及美白保湿护肤产品开发[D].吉林:吉林农业大学,2017
[39]刘博,曾琳娜,林亲录,等.可溶性膳食纤维生理功能研究进展[J].粮食与油脂,2013(9):42-45
[40]李泼.一种能科学健康减重的功能食品套餐:CN 2015100097-36X[P].2015-01-08
[41]ANTRUEJO A,Azcona J O,GARCIA P T,et al.Omega-3 enriched egg production:the effect ofα-linolenicω-3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition[J].Brit Poultry Sci,2011,52(6):750
[42]CROSTI N,RIGO A,STEVANATO R,et al.Chia(Salvia hispanica L.)seed as an n-3 fatty acid source for finishing pigs:effects on fatty acid composition and fat stability of the meat and internal fat,growth performance,and meat sensory characteristics[J].J Anim Sci,2009,87(11):3798-804
[43]杨月欣.含有海藻蛋白粉富集dha的蛋鸡饲料预混料:CN201110314595.4[P].2012-04-18
[44]杨月欣.一种富集n-3脂肪酸的蛋鸡饲料及其生产方法:CN201110314596.9[P].2012-01-08
[45]AHMED M,TING I P,SCORA R W.Leaf oil composition of salvia hispanica L.from three geographical areas[J].J Essent Oil Res,1994,6(3):223-228