发芽糙米米糠营养成分和γ-氨基丁酸分析及缓解体力疲劳功效
|
摘要
目的:测定发芽糙米米糠(germinated brown rice bran,GBRB)中营养成分及重金属的含量,建立高效液相色谱(high performance liquid chromatography,HPLC)法测定GBRB中γ-氨基丁酸(gamma-aminobutyric acid,GABA),并研究GBRB的抗疲劳功效。方法:1)采用邻苯二甲醛柱前衍生、HPLC法测定GBRB中GABA的含量;2)50只SD大鼠按体质量随机分为5组,即空白对照组、高脂对照组和GBRB质量分数分别为30%、20%、10%的高、中、低3个剂量组。喂饲83 d,进行负重游泳实验,记录游泳力竭时间。结果:1)GBRB的粗纤维、灰分质量分数分别不到普通米糠的29%、33%,粗蛋白、总氨基酸及单一氨基酸(除胱氨酸)、粗脂肪与普通米糠中的含量相近,无机元素含量都低于普通米糠,重金属含量在GB 2762—2012《食品安全国家标准食品中污染物限量》安全食用限量以下;2)用实验建立的HPLC条件检测GABA,在68.7～275.0μg/mL范围内线性关系良好,R~2为0.999 9,测出的GABA含量为53 mg/100 g,平均回收率为99.61%;3)与空白对照组相比,GBRB高剂量组大鼠游泳力竭时间显著延长(P<0.05)。结论:GBRB的营养成分含量较发芽前有所变化,GABA含量增加,食用高剂量GBRB有利于延长大鼠负重游泳力竭时间,说明GBRB具有缓解体力疲劳的功效。
Objective: To determine the contents of nutrients and heavy metals in germinated brown rice bran(GBRB)and establish a high performance liquid chromatography(HPLC) method to detect gamma-aminobutyric acid(GABA) in GBRB, as well as to evaluate the anti-fatigue activity of GBRB. Methods: The content of GABA was determined by HPLC with pre-column o-phthalaldehyde derivatization. Fifty male SD rats were randomly divided into five groups: control, high-fat diet and low-dose(10%), medium-dose(20%), high-dose(30%) GBRB groups. After feeding for 83 days, the rats were forced to swim until exhausted, and the weight-loaded swimming time was recorded. Results: The crude fiber and ash contents in GBRB were nearly 29% of those in ungerminated brown rice bran, although both had similar contents of crude protein, total amino acids and individual amino acids(except for cystine). In addition, the contents of all investigated inorganic elements were lower in GBRB, and the contents of all heavy metals were below the safe limits set in the national standard(GB 2762-2012). Our HPLC method presented good linearity over the concentration range of 68.7–275.0 μg/mL with correlation coefficient(R~2) of 0.999 9. The GABA content in GBRB was determined to be 53 mg/100 g. The average recovery of this method was 99.61%. Compared with the control group, high-dose GBRB significantly prolonged the exhaustive swimming time(P < 0.05). Conclusion: The contents of nutrients in brown rice bran change and the GABA content increases after germination. High-dose consumption of GBRB helps prolong the exhaustive swimming time of rats, indicating the anti-fatigue activity of GBRB.
Objective: To determine the contents of nutrients and heavy metals in germinated brown rice bran(GBRB)and establish a high performance liquid chromatography(HPLC) method to detect gamma-aminobutyric acid(GABA) in GBRB, as well as to evaluate the anti-fatigue activity of GBRB. Methods: The content of GABA was determined by HPLC with pre-column o-phthalaldehyde derivatization. Fifty male SD rats were randomly divided into five groups: control, high-fat diet and low-dose(10%), medium-dose(20%), high-dose(30%) GBRB groups. After feeding for 83 days, the rats were forced to swim until exhausted, and the weight-loaded swimming time was recorded. Results: The crude fiber and ash contents in GBRB were nearly 29% of those in ungerminated brown rice bran, although both had similar contents of crude protein, total amino acids and individual amino acids(except for cystine). In addition, the contents of all investigated inorganic elements were lower in GBRB, and the contents of all heavy metals were below the safe limits set in the national standard(GB 2762-2012). Our HPLC method presented good linearity over the concentration range of 68.7–275.0 μg/mL with correlation coefficient(R~2) of 0.999 9. The GABA content in GBRB was determined to be 53 mg/100 g. The average recovery of this method was 99.61%. Compared with the control group, high-dose GBRB significantly prolonged the exhaustive swimming time(P < 0.05). Conclusion: The contents of nutrients in brown rice bran change and the GABA content increases after germination. High-dose consumption of GBRB helps prolong the exhaustive swimming time of rats, indicating the anti-fatigue activity of GBRB.
引文
[1]郑艺梅.发芽糙米营养特性、γ-氨基丁酸富集及生理功效的研究[D].武汉:华中农业大学,2006:31-33.DOI:10.7666/d.Y1198703.
[2]CHO D H,LIM S T.Germinated brown rice and its bio-functional compounds[J].Food Chemistry,2016,196(8):259-271.DOI:10.1016/j.foodchem.2015.09.025.
[3]曹蕊.米糠营养成分分析及其应用研究[D].无锡:江南大学,2008:1-3.DOI:10.7666/d.y1398850.
[4]KHWANCHAI P,CHINPRAHAST N,PICHYANGKURA R,et al.Gamma-aminobutyric acid and glutamic acid contents,and the GADactivity in germinated brown rice(Oryza sativa L.):effect of rice cultivars[J].Food Science&Biotechnology,2014,23(2):373-379.DOI:10.1007/s10068-014-0052-1.
[5]LIU Y W,ZUO P Y,ZHA X N,et al.Octacosanol enhances the proliferation and migration of human umbilical vein endothelial cells via activation of the PI3K/Akt and MAPK/Erk pathways[J].Lipids,2015,50(3):241-251.DOI:10.1007/s11745-015-3991-2.
[6]USUKI S,ITO Y,MORIKAWA K,et al.Effect of pre-germinated brown rice intake on diabetic neuropathy in streptozotocininduced diabetic rats[J].Nutrition&Metabolism,2007,4(1):1-11.DOI:10.1186/1743-7075-4-25.
[7]袁列江,付湘晋,李忠海,等.发芽糙米膳食纤维制备及其降血脂活性研究[J].粮食与油脂,2016,29(5):51-53.DOI:10.3969/j.issn.1008-9578.2016.05.015.
[8]诸芸,刘星华,周伟杰,等.发芽糙米对社区血脂异常人群的干预效果评价[J].现代预防医学,2014,41(13):2378-2380.
[9]KAWANA H,IHARA M,SATO M,et al.Effect on lipid and fatty acid composition in serum of female university students dieting pregerminated brown rice[J].Bulletin of Tokyo Kasei University Natural Science,2003,23(4):23-25.
[10]CHOMPOOPONG S,JARUNGJITAREE S,PUNBANLAEM T,et al.Neuroprotective effects of germinated brown rice in rotenone induced Parkinson’s-like disease rats[J].Neuromolecular Medicine,2016,18(3):1-13.DOI:10.1007/s12017-016-8427-5.
[11]赵国平,戴慎,陈仁寿,等.中药大辞典[M].上海:上海科学技术出版社,2006:1342-1343.
[12]王继强,张波,张宝彤,等.稻谷加工副产物的营养特点及在养殖业上的应用[J].广东饲料,2014,23(6):38-40.
[13]俞兰苓,黄小平.碾米工业副产品的综合利用[J].粮食与饲料工业,2011,2011(5):54-58.DOI:10.3969/j.issn.1003-6202.2011.05.014.
[14]田科雄,高凤仙,贺建华,等.米糠常规营养成分表观消化率及氨基酸回肠末段消化率的测定[J].饲料工业,2003,24(5):16-17.
[15]张叶秋,郝帅帅,高硕,等.米糠高纤维日粮对苏淮猪生长性能及肠道功能的影响[J].南京农业大学学报,2016,39(5):807-813.DOI:10.7685/jnau.201601011.
[16]刘昆仑,李央,陈复生.糙米、白米和米糠营养成分分析与评价[J].河南工业大学学报(自然科学版),2016,37(3):7-12.DOI:10.16433/j.cnki.issn1673-2383.2016.03.002.
[17]徐杰.发芽糙米淀粉和蛋白的研究及方便米饭的制备[D].无锡:江南大学,2012:13.
[18]吴凤凤.发芽对糙米主要营养成分-生理功效和加工特性的影响[D].无锡:江南大学,2013:10-11.
[19]郑艺梅,李群,华平,等.发芽糙米蛋白质营养价值评价[J].食品科学,2006,27(10):549-551.DOI:10.3321/j.issn:1002-6630.2006.10.140.
[20]邱伟芬.米糠的功能作用和营养特性[J].南京财经大学学报,1996(2):72-75.
[21]文伟,刘磊,张名位,等.脱脂米糠复合酶解工艺条件优化及其营养特性评价[J].中国农业科学,2015,48(8):1597-1608.DOI:10.3864/j.issn.0578-1752.2015.08.14.
[22]尹孝超,钱海峰,王立,等.米糠固态发酵工艺优化及其氨基酸变化[J].食品与机械,2017,33(3):42-46.DOI:10.13652/j.issn.1003-5788.2017.03.009.
[23]刘道银.中国食品中重金属危害现状及检测技术研究[J].中国农学通报,2016,32(19):194-198.
[24]张志清,徐杰,丛军,等.高效液相色谱法测定发芽麦粒中γ-氨基丁酸(GABA)含量[J].中国粮油学报,2015,30(11):135-139.
[25]程威威,周婷,吴跃,等.高效液相色谱法测定发芽糙米中γ-氨基丁酸含量[J].食品科学,2014,35(12):98-101.DOI:10.7506/spkx1002-6630-201412019.
[26]吴晓娟,从竞远,吴伟,等.糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响[J].食品科学,2017,38(18):67-72.DOI:10.7506/spkx1002-6630-201718011.
[27]李勇,刘建伟,袁娇,等.HPLC柱前衍生法测定发芽糙米中γ-氨基丁酸的含量[J].食品与机械,2014,30(4):119-121.DOI:10.13652/j.issn.1003-5788.2014.04.031.
[28]刘静波,林松毅.以负重游泳动物试验评价抗疲劳作用的影响因素分析[J].食品科学,2005,26(8):399-403.DOI:10.3321/j.issn:1002-6630.2005.08.105.
[29]M?LLER N,J?RGENSEN J O,ABILDG?RD N,et al.Effect of growth hormone on glucose metabolism[J].Hormone Research in Paediatrics,1991,36(Suppl 1):32.
[30]张晖.米胚谷氨酸脱羧酶性质及其富集γ-氨基丁酸研究[D].无锡:江南大学,2004:89-92.
[31]孟春玲,孟庆虹,张守文,等.发芽糙米的营养功能和进一步开发应用[J].中国食品添加剂,2014(5):156-160.DOI:10.3969/j.issn.1006-2513.2014.05.017.
[32]陈芳.米糠中二十八烷醇的提取精致及其抗疲劳功能的研究[D].北京:中国农业大学,2003:75-81.DOI:10.7666/d.y1129853.
[33]KIM H,PARK S,HAN D S,et al.Octacosanol supplementation increases running endurance time and improves biochemical parameters after exhaustion in trained rats[J].Journal of Medicinal Food,2003,6(4):345-351.DOI:10.1089/109662003772519903.
[34]张建辉.阿片肽的制备纯化及其测定方法的研究[D].天津:天津商业大学,2007:1-15.
[35]曹晓虹.发芽糙米中类阿片活性肽腹肌机理与功能特性研究[D].南京:南京农业大学,2009:124-127.
[2]CHO D H,LIM S T.Germinated brown rice and its bio-functional compounds[J].Food Chemistry,2016,196(8):259-271.DOI:10.1016/j.foodchem.2015.09.025.
[3]曹蕊.米糠营养成分分析及其应用研究[D].无锡:江南大学,2008:1-3.DOI:10.7666/d.y1398850.
[4]KHWANCHAI P,CHINPRAHAST N,PICHYANGKURA R,et al.Gamma-aminobutyric acid and glutamic acid contents,and the GADactivity in germinated brown rice(Oryza sativa L.):effect of rice cultivars[J].Food Science&Biotechnology,2014,23(2):373-379.DOI:10.1007/s10068-014-0052-1.
[5]LIU Y W,ZUO P Y,ZHA X N,et al.Octacosanol enhances the proliferation and migration of human umbilical vein endothelial cells via activation of the PI3K/Akt and MAPK/Erk pathways[J].Lipids,2015,50(3):241-251.DOI:10.1007/s11745-015-3991-2.
[6]USUKI S,ITO Y,MORIKAWA K,et al.Effect of pre-germinated brown rice intake on diabetic neuropathy in streptozotocininduced diabetic rats[J].Nutrition&Metabolism,2007,4(1):1-11.DOI:10.1186/1743-7075-4-25.
[7]袁列江,付湘晋,李忠海,等.发芽糙米膳食纤维制备及其降血脂活性研究[J].粮食与油脂,2016,29(5):51-53.DOI:10.3969/j.issn.1008-9578.2016.05.015.
[8]诸芸,刘星华,周伟杰,等.发芽糙米对社区血脂异常人群的干预效果评价[J].现代预防医学,2014,41(13):2378-2380.
[9]KAWANA H,IHARA M,SATO M,et al.Effect on lipid and fatty acid composition in serum of female university students dieting pregerminated brown rice[J].Bulletin of Tokyo Kasei University Natural Science,2003,23(4):23-25.
[10]CHOMPOOPONG S,JARUNGJITAREE S,PUNBANLAEM T,et al.Neuroprotective effects of germinated brown rice in rotenone induced Parkinson’s-like disease rats[J].Neuromolecular Medicine,2016,18(3):1-13.DOI:10.1007/s12017-016-8427-5.
[11]赵国平,戴慎,陈仁寿,等.中药大辞典[M].上海:上海科学技术出版社,2006:1342-1343.
[12]王继强,张波,张宝彤,等.稻谷加工副产物的营养特点及在养殖业上的应用[J].广东饲料,2014,23(6):38-40.
[13]俞兰苓,黄小平.碾米工业副产品的综合利用[J].粮食与饲料工业,2011,2011(5):54-58.DOI:10.3969/j.issn.1003-6202.2011.05.014.
[14]田科雄,高凤仙,贺建华,等.米糠常规营养成分表观消化率及氨基酸回肠末段消化率的测定[J].饲料工业,2003,24(5):16-17.
[15]张叶秋,郝帅帅,高硕,等.米糠高纤维日粮对苏淮猪生长性能及肠道功能的影响[J].南京农业大学学报,2016,39(5):807-813.DOI:10.7685/jnau.201601011.
[16]刘昆仑,李央,陈复生.糙米、白米和米糠营养成分分析与评价[J].河南工业大学学报(自然科学版),2016,37(3):7-12.DOI:10.16433/j.cnki.issn1673-2383.2016.03.002.
[17]徐杰.发芽糙米淀粉和蛋白的研究及方便米饭的制备[D].无锡:江南大学,2012:13.
[18]吴凤凤.发芽对糙米主要营养成分-生理功效和加工特性的影响[D].无锡:江南大学,2013:10-11.
[19]郑艺梅,李群,华平,等.发芽糙米蛋白质营养价值评价[J].食品科学,2006,27(10):549-551.DOI:10.3321/j.issn:1002-6630.2006.10.140.
[20]邱伟芬.米糠的功能作用和营养特性[J].南京财经大学学报,1996(2):72-75.
[21]文伟,刘磊,张名位,等.脱脂米糠复合酶解工艺条件优化及其营养特性评价[J].中国农业科学,2015,48(8):1597-1608.DOI:10.3864/j.issn.0578-1752.2015.08.14.
[22]尹孝超,钱海峰,王立,等.米糠固态发酵工艺优化及其氨基酸变化[J].食品与机械,2017,33(3):42-46.DOI:10.13652/j.issn.1003-5788.2017.03.009.
[23]刘道银.中国食品中重金属危害现状及检测技术研究[J].中国农学通报,2016,32(19):194-198.
[24]张志清,徐杰,丛军,等.高效液相色谱法测定发芽麦粒中γ-氨基丁酸(GABA)含量[J].中国粮油学报,2015,30(11):135-139.
[25]程威威,周婷,吴跃,等.高效液相色谱法测定发芽糙米中γ-氨基丁酸含量[J].食品科学,2014,35(12):98-101.DOI:10.7506/spkx1002-6630-201412019.
[26]吴晓娟,从竞远,吴伟,等.糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响[J].食品科学,2017,38(18):67-72.DOI:10.7506/spkx1002-6630-201718011.
[27]李勇,刘建伟,袁娇,等.HPLC柱前衍生法测定发芽糙米中γ-氨基丁酸的含量[J].食品与机械,2014,30(4):119-121.DOI:10.13652/j.issn.1003-5788.2014.04.031.
[28]刘静波,林松毅.以负重游泳动物试验评价抗疲劳作用的影响因素分析[J].食品科学,2005,26(8):399-403.DOI:10.3321/j.issn:1002-6630.2005.08.105.
[29]M?LLER N,J?RGENSEN J O,ABILDG?RD N,et al.Effect of growth hormone on glucose metabolism[J].Hormone Research in Paediatrics,1991,36(Suppl 1):32.
[30]张晖.米胚谷氨酸脱羧酶性质及其富集γ-氨基丁酸研究[D].无锡:江南大学,2004:89-92.
[31]孟春玲,孟庆虹,张守文,等.发芽糙米的营养功能和进一步开发应用[J].中国食品添加剂,2014(5):156-160.DOI:10.3969/j.issn.1006-2513.2014.05.017.
[32]陈芳.米糠中二十八烷醇的提取精致及其抗疲劳功能的研究[D].北京:中国农业大学,2003:75-81.DOI:10.7666/d.y1129853.
[33]KIM H,PARK S,HAN D S,et al.Octacosanol supplementation increases running endurance time and improves biochemical parameters after exhaustion in trained rats[J].Journal of Medicinal Food,2003,6(4):345-351.DOI:10.1089/109662003772519903.
[34]张建辉.阿片肽的制备纯化及其测定方法的研究[D].天津:天津商业大学,2007:1-15.
[35]曹晓虹.发芽糙米中类阿片活性肽腹肌机理与功能特性研究[D].南京:南京农业大学,2009:124-127.