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首页> 外文期刊>LWT-Food Science & Technology >Black sesame pigment extract from sesame dregs by subcritical CO ce:inf loc='post'>2/ce:inf>: Extraction optimization, composition analysis, binding copper and antioxidant protection
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Black sesame pigment extract from sesame dregs by subcritical CO ce:inf loc='post'>2/ce:inf>: Extraction optimization, composition analysis, binding copper and antioxidant protection

机译:由亚临界Co& Ce:Inf Loc =“Post”> 2& / ce:Inf>:提取优化,组成分析,结合铜和抗氧化剂保护

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摘要

Black sesame pigment (BSP) is a natural product with good bioactivity. The massive accumulation of sesame dregs (SDs) from sesame seed processing provides a rich source of BSP. This study investigates the activity of BSP derived from SDs. A BSP yield of 3.58?±?0.08% was achieved via extraction with subcritical CO2under optimal conditions. BSP effectively bound Cu in vitro at a pH of 7.0 (R?>?90%). Furthermore, binding activity was observed inSaccharomyces cerevisiae(43.78% reduction in intracellular Cu, BSP at 200?μg/mL). In addition, BSP conferred antioxidant protection in mutant yeast strains lacking superoxide dismutase and glutathione synthase by decreasing lipid peroxidation and reactive oxygen species (ROS). Superoxide dismutase and glutathione synthase protect against ROS by decreasing lipid peroxidation conferred by BSP. For decreasing intracellular ROS, only glutathione synthase seemed to be involved.
机译:黑色芝麻颜料(BSP)是一种具有良好生物活性的天然产物。 来自芝麻种子处理的芝麻渣(SDS)的大量积累提供了丰富的BSP来源。 本研究研究了来自SDS的BSP的活性。 通过亚临亚临界CO2在最佳条件下萃取,实现了3.58的BSP产率为3.58?±0.08%。 BSP在7.0的pH值为7.0(r?> 90%)中有效地结合Cu。 此外,观察到结合活性的酿酒酵母(细胞内Cu的43.78%,BSP为200μg/ ml)。 此外,通过降低脂质过氧化和反应性氧物质(ROS),BSP在缺乏超氧化物歧化酶和谷胱甘肽合酶的突变酵母菌株中赋予抗氧化剂保护。 超氧化物歧化酶和谷胱甘肽合酶通过降低BSP赋予的脂质过氧化来保护ROS。 为了降低细胞内RO,只有谷胱甘肽合酶似乎才有涉及。

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  • 来源
    《LWT-Food Science & Technology》 |2019年第2019期|共7页
  • 作者单位

    Department of Biochemical Engineering School of Chemistry Engineering and Technology Tianjin University;

    Department of Biochemical Engineering School of Chemistry Engineering and Technology Tianjin University;

    Department of Biochemical Engineering School of Chemistry Engineering and Technology Tianjin University;

    Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Experimental and Training Center of Food and Drug Tianjin University of Commerce;

    Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Experimental and Training Center of Food and Drug Tianjin University of Commerce;

    Tianjin Key Laboratory of Food and Biotechnology School of Biotechnology and Food Science Experimental and Training Center of Food and Drug Tianjin University of Commerce;

    Department of Biochemical Engineering School of Chemistry Engineering and Technology Tianjin University;

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  • 原文格式 PDF
  • 正文语种 other
  • 中图分类 食品工业;
  • 关键词

    Black sesame pigment; Chelation; Antioxidant protection; Saccharomyces cerevisiae;

    机译:黑芝麻颜料;螯合;抗氧化保护;酿酒酵母酿酒酵母;

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