摘要
青稞(Hordeum vulgare L. var. nudum hook. f.)是我国青藏高原地区对多棱裸粒大麦的统称,是我国特有的一种高蛋白、高纤维、高维生素、低脂肪、低糖的谷物资源,由于生长在高海拔地区,高寒、缺氧、强光照的极端环境导致其相比其他谷物具有明显的特殊性。蒸汽爆破技术是近年来发展迅速的一种生物质资源转换的预处理方法,以高温蒸汽渗入植物组织内部,充注可爆发的压缩汽体能,并使其在短时间爆炸释放,从而达到从分子水平上打破大分子晶格的效果,对原料的物理结构和化学组成有极大的重构作用,已被逐渐应用于天然产物研究领域。
在全谷物食品越来越受到全球消费者关注的今天,本学位论文结合我国藏区特有的谷物资源,对青稞全谷物的加工技术、有效成分、消化特点、防治代谢综合征的作用及其机制进行系统研究,以深入挖掘青稞特殊的健康意义和保健功效,为青稞资源的高效利用提供依据、夯实基础。现将主要研究结果归纳如下：
1.用分层碾磨制粉的方法,收集不同品种的西藏裸麦(青稞)和种植于天津的普通裸麦不同区段的试样,测定其总酚含量和总抗氧化性能。结果显示,所有的裸麦品种都呈现出总可溶性酚类物质含量从外到内依次递减的变化趋势,且不同区段试样的抗氧化能力与总酚含量呈显著的正相关(r=0.9583-0.9710)；与普通裸麦相比,青稞中50%以上的酚类物质集中在外层(占颖果质量比的20%),其中最外层部位(占颖果质量比的10%)的平均总酚含量为5867μg/g flour(以没食子酸计),是普通裸麦的2倍以上。由此推测,表明高原极端环境导致了青稞麸皮中酚类物质的高度富集,青稞麸皮作为青稞加工中的副产物,在次生代谢产物开发方面更具潜力。
2.将蒸汽爆破技术引入青稞麸皮综合利用的预处理,对影响汽爆效果的爆破压力(由蒸汽温度决定)和维压时间等工艺参数进行优化。结果表明,该技术能有效水解糖苷键,使总可溶性糖的得率提高了5倍；能有效水解酯键和醚键,使麸皮中结合态的酚类物质游离出来,总可溶性酚酸含量提高到1686.4mg/100g(以没食子酸计),是未处理对照样的9.83倍。其中,游离型阿魏酸和结合型阿魏酸的得率分别增加了59.0倍和8.45倍,游离型对香豆酸和结合型对香豆酸的得率分别增加47.6倍和7.25倍；麸皮经汽爆处理后抗氧化能力的增强与总可溶性酚酸含量的增加密切相关。本研究将蒸汽爆破技术成功引入到青稞麸皮的预处理单元中,结果出乎意料,工业化应用前景广阔。
3.将蒸汽爆破技术进一步应用于青稞全谷物的加工,同时与传统炒制加工和挤压膨化处理的结果相比,经体外模拟消化后,测定消化液中总酚、总黄酮、总糖含量及其抗氧化能力的差异。结果表明,汽爆技术能促进酚类物质(得率提高6.4%)和黄酮(得率提高30.5%)的释放,特别是能有效促进阿魏酸的释放,其含量是是挤压膨化处理试样的2.3倍,是未处理试样的3倍以上；蒸汽爆破还可降低青稞全谷物消化液中总可溶性糖的含量,增加游离氨基酸的含量,并增强消化液的抗氧化能力。
4.分别将汽爆处理前后的青稞全谷物和精制小麦粉加入SD大鼠的饲料配方中,同时上调饲料中脂肪和蔗糖的比例,以高脂高糖膳食诱导实验大鼠产生代谢综合征(metabolic syndrome, MS),建立MS模型大鼠,以考察青稞全谷物对大鼠代谢综合征的防护作用。结果显示,与精制小麦粉相比,青稞全粉和汽爆处理的青稞全粉均能明显改善实验大鼠的脂代谢紊乱,增强胰岛素敏感性,并减轻肝脏脂肪变性症状；此外,未经处理的青稞全粉还能有效控制SD大鼠的体重增长。
5.为探明青稞全谷物改善大鼠代谢综合征的作用机制,本文从氧化应激(抗氧化酶和脂质代谢产物)、脂肪因子变化(TNF-α、IL-6、resistin、leptin、adiponectin)、胰岛素信号转导(GLUT4、PPAR-y)和脂肪细胞凋亡等多方面入手进行研究。证明青稞全谷物能诱导脂肪细胞凋亡,从而减少体内脂肪的堆积,以达到控制大鼠体重的效果；通过下调脂肪组织中resistin基因的表达,上调PPAR-y基因表达,同时激活PPAR-y蛋白,并促进GLUT4基因表达,从而起到对膳食诱导的大鼠代谢综合征的防护效果。
综上所述,汽爆处理技术在青稞麸皮有效成分的释放中起到了特殊作用,青稞全谷物能有效预防膳食诱导的代谢综合征的发生,具有作为特色功能性食品开发的重要价值。
Tibetan hull-less barley(Hordeum vulgare L, var. nudum hook. f.)(THB) has been grown in the Qinghai-Tibet Plateau for thousands of years. It contains high levels of proteins, dietary fibers and vitamins, and low levels of fats and carbohydrates. Because of the extreme growing conditions-cool temperature, hypoxia and intense UV radiation Tibetan hull-less barley is unique for research. Steam explosion is a processing method extensively used for pre-treatment of structural components in plant biomass. The principle of steam explosion treatment is the use of steam hydrolysis at high temperature and pressure followed by sudden reduction of the pressure to break down the molecular structures to produce low molecular weight substance. This technology has a large potential to be applied in natural products research.
Nowadays, whole grains are drawing a great amount of attention around the world for their many potential benefits. Thus, it is instructive to explore the local whole grains in China. The primary objective of this study was to investigate the health benefits and mechanisms of whole THB. The secondary objective was to investigate the possibilities of infusing cereal products with high contents of nutrients using steam explosion. Main conclusions are as follows,
I) Three varieties grown in Tibet and one variety grown in plain were collected from Lhasa and Tianjin. The barleys were polished into five fractions. Total soluble phenolic content (TSPC), total antioxidant capacity (TAC) and their correlation were investigated. Results showed that TSPC decreased from the outer to the inner fractions. TSPC and TAC were highly and positively correlated (r=0.9583-0.9710).Compared to plain variety, the outer layer of THB, which accounts for20%of the whole mass ratio, has more than50%of total phenols. In the outermost layer, the THB's average TSPC is5867μg gallic acid equivalent·g flour-1, which is twice the amount in common varieties. The extreme growing conditions have influenced the distribution of phenols in the barleys. Therefore, THB bran extracts are valuable sources of bioactive components.
2) A steam explosion pre-treatment process followed by methanol extraction has been applied for releasing and extracting phenols, as well as other effective components, from barley bran. The steam explosion treatment was performed at different temperatures and residence times. The results indicated that under optimum conditions the water soluble carbohydrates were5times that in the untreated samples. Also, compared with untreated samples, the TSPC reached1686.4gallic acid equivalents mg/100g dry weight, which was8.83fold higher. The yields of ferulic acid in its free and conjugate forms were increased by about59.0and8.45times, respectively. Meanwhile, the corresponding increases of p-coumaric acid were47.6and7.25times. Moreover, the TSPC and TAC obtained were highly positively correlated (r=0.918～0.993), which meant that the increase of TAC for the steam explosion pre-treated barley bran extracts was due, at least in part, to the increase of TSPC in the methanol soluble fraction. It can be concluded that a proper and reasonable steam explosion pre-treatment could be applied to release the bound phenolic compounds and enhance the antioxidant capacity of barley bran extracts.
3) The effects of steam explosion on whole THB components were studied and compared with those of roasted or extrusion cooked barleys. TSPC, total flavonoids content (TFC), water soluble carbohydrates and TAC of whole THB digesta were evaluated. Significant increases in TSPC (6.4%) and in TFC (30.5%) were observed after steam explosion. The content of ferulic acid in steam exploded samples was3times and2.3times as much as that in untreated and extrusion cooked samples, respectively. Additionally, steam explosion led to the decrease of water soluble carbohydrates and increase of free amino acids.
4) The THB pre-and post-treated with steam explosion was prepared as high fat and high sucrose experimental diets. The long-term metabolic effects of diets supplemented with whole untreated or treated THB and refined wheat flour on high-fat high-sucrose diet induced metabolic syndrome (MS) in the SD rats were studied. After15weeks, rats fed with refined wheat flour showed obvious symptoms of MS. Compared with those rats fed with refined wheat flour, rats fed with THB untreated or treated with steam explosion had ameliorated MS symptoms including reduced plasma lipid disorder, higher insulin sensitivity and less fatty liver. Moreover, untreated THB reduced body weight and adiposity in rats fed with high-fat high-sucrose diet.
5) The underlying mechanisms of THB on MS were investigated in different aspects such as oxidative stress, adipokines secretion, signal transduction in insulin action and adipose cell apoptosis. It was revealed that THB induces adipose cell apoptosis. Treated and untreated THB both led to decreased mRNA levels of resistin in adipose cells. Furthermore, they both enhanced PPAR-y mRNA expression and activated the activity of PPAR-y to promote expression of GLUT4mRNA in adipose cells.
In summary, steam explosion had an obvious effect on releasing active compounds from THB. In addition, THB has an advantage in product development for that intake of THB whole grains could prevent the occurrence of high-fat high-sugar diet induced MS. Due to the large amount of consumption of THB, it is of great significance to research its effects and mechanisms on health promotion.
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