热加工对玉米黄素含量结构及生物利用率研究进展
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摘要
玉米黄素属于含氧类胡萝卜素,是天然色素类物质,以全反式异构体存在于自然界中,饮食主要来源于深色蔬菜叶片、黄玉米、蛋黄等。玉米黄素有极强的抗氧化活性,可用于预防癌症、视网膜黄斑变性白内障、心脑血管疾病、炎性及氧化应激反应,受到广泛关注。综述热加工对玉米黄素含量、结构、生物利用率研究进展,并对玉米黄素应用现状及开发前景进行展望。
Zeaxanthin is a natural pigment, which belongs to the xanthophyll subclass, naturally existed as all-trans isomer, abundant in dark vegetable leaves, yellow corn, egg yolk and so on. Zeaxanthin is widely studied for its strong antioxidant activity and playing a vital role in the prevention of cancer, macular degeneration, cardiovascular, inflammatory and oxidative stress. The research progress on the content, structure and bioavailability of zeaxanthin by thermal processing is summarized, and the application status and development prospect of zeaxanthin are summarized.
Zeaxanthin is a natural pigment, which belongs to the xanthophyll subclass, naturally existed as all-trans isomer, abundant in dark vegetable leaves, yellow corn, egg yolk and so on. Zeaxanthin is widely studied for its strong antioxidant activity and playing a vital role in the prevention of cancer, macular degeneration, cardiovascular, inflammatory and oxidative stress. The research progress on the content, structure and bioavailability of zeaxanthin by thermal processing is summarized, and the application status and development prospect of zeaxanthin are summarized.
引文
[1]惠伯棣.类胡萝卜素化学及生物化学[M].北京:中国轻工业出版社,2005:258.
[2]杨程芳,郑建仙.玉米胚乳中玉米黄质的研究进展[J].粮食与饲料工业,2005(7):19-20.
[3]向智男,宁正祥.功能性色素--玉米黄质的特性、提取及其研究应用[J].食品与机械,2005,21(1):74,77.
[4]RIBAYA-MERCADO,BLUMBERG.Lutein and zeaxanthin and their potential roles in disease prevention[J].Journal of the American College of Nutrition,2004,23(6):567-587.
[5]PAUL S BERNSTEIN,BINXING LIL.Lutein,zeaxanthin,and meso-zeaxanthin:The basic and clinical science underlying carotenoid-based nutritional interventions against ocular disease[J].Progress in Retinal and Eye Research,2016(50):34-66.
[6]GAO Y Y,XIE Q M,JIN L,et al.Supplementation of xanthophylls decreased proinflammatory and increased antiinflammatory cytokines in hens and chicks[J].The British Journal of Nutrition,2012,108(10):1746-1755.
[7]RENU A KOWLURU,BINDU MENON,DENNIS L.GIERHART.Beneficial effect of zeaxanthin on retinal metabolic abnormalities in diabetic rats[J].Inves Ophthalmol Vis Sci,2008(49):1645-1651.
[8]DELIA B RODRIGUEZ-AMAYA.Natural food pigments and colorants[J].Current Opinion in Food Science,2016(7):20-26.
[9]GRANADO LORENCIO F,HERRERO BARBUDOC,ACIéN FERNáNDEZ G,et al.In vitro bioaccesibilityof lutein and zeaxanthin from the microalgae Scenedesmus almeriensis[J].Food Chemistry,2009,114(2):747-752.
[10]DILIP SINGH,COLIN J.BARROW,ANSHU S.Optimization of zeaxanthin andβ-carotene extraction from Chlorella saccharophila isolated from New Zealand marine waters[J].Biocatalysis and Agricultural Biotechnology,2015,4(2):166-173.
[11]JEONG JU BAEK,YONGWOOK KIM,SUYONG LEE.Functional characterization of extruded rice noodles with corn bran:Xanthophyll content and rheology[J].Journal of Cereal Science,2014,60(2):311-316.
[12]ELISABET FERNáNDEZ GARCíA,IRENE CARVAJALLéRIDA,MANUEL JARéN-GALáN,et al.Carotenoids bioavailability from foods:From plant pigments to efficient biological activities[J].Food Research International,2012,46(2):438-450.
[13]TIM J,O’HAREA,KENT J,et al.MARTIN.Zeaxanthin biofortification of sweet-corn and factors affecting zeaxanthin accumulation and colour change[J].Archives of Biochemistry and Biophysics,2015(572):184-187.
[14]玉米黄质及其异构体的测定方法研究[J].现代食品科技2015,31(11):313-318.
[15]WELLER P,BREITHAUPT D E.Identification and quantification of zeaxanthin esters in plants using liquid chromatography mass spectrometry[J].Journal of Agricultural and Food Chemistry,2003,51:7044-7049.
[16]SAINI R K,SHETTY N P,PRAKASH M.Effect of dehydration methods on retention of carotenoids,tocopherols,ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product[J].Journal of Food Science and Technology,2014,51(9):2176-2182.
[17]COLLE I J P,LEMMENS L,KNOCKAERT G,et al.Carotene degradation and isomerization during thermal processing:A review on the kinetic aspects[J].Critical Reviews in Food Science and Nutrition,2016,11:1844-1855.
[18]ZHANG D,HAMAUZU Y.Phenolics,ascorbic acid,carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking[J].Food Chem,2004,88:503-509.
[19]DELCHIER N,REICH M,RENARD CMGC.Impact of cooking methods on folates,ascorbic acid and lutein in green beans(Phaseolus vulgaris)and spinach(Spinacea oleracea)[J].Food Sci Technol,2012 49:197-201.
[20]MORTENSEN A.Analysis of a complex mixture of carotenes from oil palm(Elaeis guineensis)fruit extract[J].Food Research International,2005,38(8):847-853.
[21]AMAN R,SCHIEBER A,CARLE R.pplication of HPLCcoupled with DAD,APCI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables[J].Food Chemistry,2005,92(4):753-763.
[22]GIUSEPPINA P P L,SERGIO M C,KAMILA D A M,et al.Cooking processes increase bioactive compounds in organic and conventional green beans[J].Food Sciences and Nutrition,2017,68(8):919-930.
[23]PALERMO M,PELLEGRINI N,FOGLIANO V.The effect ofcooking on the phytochemical content of vegetables[J].J Sci Food Agric,2014,94:1057-1070.
[24]PARK Y S,IM M H,HAM K,et al.Nutritional and pharmaceutical properties of bioactive compounds in organic and conventional growing kiwifruit[J].Plants Foods Hum Nutr,2013,68:57-64.
[25]TURKMEN N,SARI F,VELIOGLU Y.The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables[J].Food Chem,2005,93:713-718.
[26]DE LA CRUZ-GARCIA C,LóPEZ-HERNáNDEZ JGONZALEZ-CASTRO M J,et al.The effects of various culinary treatments on the pigment content of green beans(Phaseolus vulgaris L)[J].Food Res Intern,1997,30:787-791.
[27]COLLE I J P,LEMMENS L,VAN BUGGENHOUTS,et al.Processing tomato pulp in the presence of lipids:The impact on lycopene bioaccessibility[J].Food Research International,2013,51(1):32-38.
[28]HORNERO-MéNDEZ D,MíNGUEZ-MOSQUERAM I.Bioaccessibility of carotenes from carrots:Effect of cooking and addition of oil[J].Innovative Food Science and Emerging Technologies,2007,8(3):407-412.
[29]HEDRAN E,DIAZ V,SVANBERG U.Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method[J].European Journal of Clinical Nutrition,2002,56(5):425-430.
[30]RYAN L,O’CONNELL O,O’SULLIVAN L,et al.Micellarisation of carotenoids from raw and cooked vegetables[J].Plant Foods for Human Nutrition,2008,63(3):127-133.
[31]KHANDELWAL S,UDIPI S A,GHUGRE P.Polyphenols and tannins in Indian pulses:Effect of soaking,germination and pressure cooking[J].Food Research International,2010,43(2):526-530.
[32]ESTéVEZ-SANTIAGO R,OLMEDILLA-ALONSO B,BELTRáN-DE-MIGUEL B,et al.Lutein and zeaxanthin supplied by red/orange foods and fruits are more closely associated with macular pigment optical density than those from green vegetables in Spanish subjects[J].Nutrition Research,2016,36:1210-1221.
[2]杨程芳,郑建仙.玉米胚乳中玉米黄质的研究进展[J].粮食与饲料工业,2005(7):19-20.
[3]向智男,宁正祥.功能性色素--玉米黄质的特性、提取及其研究应用[J].食品与机械,2005,21(1):74,77.
[4]RIBAYA-MERCADO,BLUMBERG.Lutein and zeaxanthin and their potential roles in disease prevention[J].Journal of the American College of Nutrition,2004,23(6):567-587.
[5]PAUL S BERNSTEIN,BINXING LIL.Lutein,zeaxanthin,and meso-zeaxanthin:The basic and clinical science underlying carotenoid-based nutritional interventions against ocular disease[J].Progress in Retinal and Eye Research,2016(50):34-66.
[6]GAO Y Y,XIE Q M,JIN L,et al.Supplementation of xanthophylls decreased proinflammatory and increased antiinflammatory cytokines in hens and chicks[J].The British Journal of Nutrition,2012,108(10):1746-1755.
[7]RENU A KOWLURU,BINDU MENON,DENNIS L.GIERHART.Beneficial effect of zeaxanthin on retinal metabolic abnormalities in diabetic rats[J].Inves Ophthalmol Vis Sci,2008(49):1645-1651.
[8]DELIA B RODRIGUEZ-AMAYA.Natural food pigments and colorants[J].Current Opinion in Food Science,2016(7):20-26.
[9]GRANADO LORENCIO F,HERRERO BARBUDOC,ACIéN FERNáNDEZ G,et al.In vitro bioaccesibilityof lutein and zeaxanthin from the microalgae Scenedesmus almeriensis[J].Food Chemistry,2009,114(2):747-752.
[10]DILIP SINGH,COLIN J.BARROW,ANSHU S.Optimization of zeaxanthin andβ-carotene extraction from Chlorella saccharophila isolated from New Zealand marine waters[J].Biocatalysis and Agricultural Biotechnology,2015,4(2):166-173.
[11]JEONG JU BAEK,YONGWOOK KIM,SUYONG LEE.Functional characterization of extruded rice noodles with corn bran:Xanthophyll content and rheology[J].Journal of Cereal Science,2014,60(2):311-316.
[12]ELISABET FERNáNDEZ GARCíA,IRENE CARVAJALLéRIDA,MANUEL JARéN-GALáN,et al.Carotenoids bioavailability from foods:From plant pigments to efficient biological activities[J].Food Research International,2012,46(2):438-450.
[13]TIM J,O’HAREA,KENT J,et al.MARTIN.Zeaxanthin biofortification of sweet-corn and factors affecting zeaxanthin accumulation and colour change[J].Archives of Biochemistry and Biophysics,2015(572):184-187.
[14]玉米黄质及其异构体的测定方法研究[J].现代食品科技2015,31(11):313-318.
[15]WELLER P,BREITHAUPT D E.Identification and quantification of zeaxanthin esters in plants using liquid chromatography mass spectrometry[J].Journal of Agricultural and Food Chemistry,2003,51:7044-7049.
[16]SAINI R K,SHETTY N P,PRAKASH M.Effect of dehydration methods on retention of carotenoids,tocopherols,ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product[J].Journal of Food Science and Technology,2014,51(9):2176-2182.
[17]COLLE I J P,LEMMENS L,KNOCKAERT G,et al.Carotene degradation and isomerization during thermal processing:A review on the kinetic aspects[J].Critical Reviews in Food Science and Nutrition,2016,11:1844-1855.
[18]ZHANG D,HAMAUZU Y.Phenolics,ascorbic acid,carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking[J].Food Chem,2004,88:503-509.
[19]DELCHIER N,REICH M,RENARD CMGC.Impact of cooking methods on folates,ascorbic acid and lutein in green beans(Phaseolus vulgaris)and spinach(Spinacea oleracea)[J].Food Sci Technol,2012 49:197-201.
[20]MORTENSEN A.Analysis of a complex mixture of carotenes from oil palm(Elaeis guineensis)fruit extract[J].Food Research International,2005,38(8):847-853.
[21]AMAN R,SCHIEBER A,CARLE R.pplication of HPLCcoupled with DAD,APCI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables[J].Food Chemistry,2005,92(4):753-763.
[22]GIUSEPPINA P P L,SERGIO M C,KAMILA D A M,et al.Cooking processes increase bioactive compounds in organic and conventional green beans[J].Food Sciences and Nutrition,2017,68(8):919-930.
[23]PALERMO M,PELLEGRINI N,FOGLIANO V.The effect ofcooking on the phytochemical content of vegetables[J].J Sci Food Agric,2014,94:1057-1070.
[24]PARK Y S,IM M H,HAM K,et al.Nutritional and pharmaceutical properties of bioactive compounds in organic and conventional growing kiwifruit[J].Plants Foods Hum Nutr,2013,68:57-64.
[25]TURKMEN N,SARI F,VELIOGLU Y.The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables[J].Food Chem,2005,93:713-718.
[26]DE LA CRUZ-GARCIA C,LóPEZ-HERNáNDEZ JGONZALEZ-CASTRO M J,et al.The effects of various culinary treatments on the pigment content of green beans(Phaseolus vulgaris L)[J].Food Res Intern,1997,30:787-791.
[27]COLLE I J P,LEMMENS L,VAN BUGGENHOUTS,et al.Processing tomato pulp in the presence of lipids:The impact on lycopene bioaccessibility[J].Food Research International,2013,51(1):32-38.
[28]HORNERO-MéNDEZ D,MíNGUEZ-MOSQUERAM I.Bioaccessibility of carotenes from carrots:Effect of cooking and addition of oil[J].Innovative Food Science and Emerging Technologies,2007,8(3):407-412.
[29]HEDRAN E,DIAZ V,SVANBERG U.Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method[J].European Journal of Clinical Nutrition,2002,56(5):425-430.
[30]RYAN L,O’CONNELL O,O’SULLIVAN L,et al.Micellarisation of carotenoids from raw and cooked vegetables[J].Plant Foods for Human Nutrition,2008,63(3):127-133.
[31]KHANDELWAL S,UDIPI S A,GHUGRE P.Polyphenols and tannins in Indian pulses:Effect of soaking,germination and pressure cooking[J].Food Research International,2010,43(2):526-530.
[32]ESTéVEZ-SANTIAGO R,OLMEDILLA-ALONSO B,BELTRáN-DE-MIGUEL B,et al.Lutein and zeaxanthin supplied by red/orange foods and fruits are more closely associated with macular pigment optical density than those from green vegetables in Spanish subjects[J].Nutrition Research,2016,36:1210-1221.