萌發(fā)藜麥發(fā)酵乳的制備及其營養(yǎng)與功能評價
發(fā)布時間：2024-11-11 21:30
近年來,人類的預(yù)期壽命逐漸增加,同時也面臨著越來越嚴(yán)峻的健康挑戰(zhàn),醫(yī)療保健成本居高不下。功能食品最近已經(jīng)成為解決慢性健康問題的一種方便和經(jīng)濟的方案。最近的研究表明,飲食干預(yù)除了可提供足夠的營養(yǎng)物質(zhì)外,還可以對人類產(chǎn)生潛在的益生功能。因此,越來越多的研究者開始關(guān)注功能食品的開發(fā)以應(yīng)對日益嚴(yán)峻的健康挑戰(zhàn)。藜麥(Chenopodium Quinoa Willd)是一種原產(chǎn)于南美洲安第斯地區(qū)的糧食作物,因為發(fā)現(xiàn)其可以產(chǎn)生多種生物活性物質(zhì),已經(jīng)引起了越來越多研究者的關(guān)注。近年來,萌發(fā)和發(fā)酵等加工技術(shù)已被證實可以顯著改善食品的營養(yǎng)和功能。本研究主要目的是評價發(fā)芽和發(fā)酵工藝對藜麥酸奶的營養(yǎng)、功能和結(jié)構(gòu)特性的改善作用,并對其提高人體營養(yǎng)健康方面功能進行了評估。通過檢測藜麥發(fā)芽和發(fā)酵(采用常規(guī)酸奶發(fā)酵劑復(fù)配篩選的降血糖功能菌株)過程前后營養(yǎng)和理化指標(biāo)的變化,評估了萌發(fā)對藜麥酸奶結(jié)構(gòu)、感官、營養(yǎng)以及抗氧化能力的影響;對萌發(fā)藜麥酸奶中的降血壓活性的功能肽進行了分析,研究了萌發(fā)藜麥酸奶中多酚、多糖和齊墩果酸的降血糖作用及其機理,最后通過小鼠動物實驗,評估了萌發(fā)藜麥酸奶對C57BL/6N糖尿病模型小鼠的降血糖和降...
【文章頁數(shù)】：213 頁
【學(xué)位級別】：博士
【文章目錄】：
摘要
abstract
CHAPTER ONE Background and objectives
1.1 General introduction
1.2 Quinoa
1.2.1 Physical characteristics
1.2.2 Nutritional characteristics
1.2.3 Functional characteristics
1.3 Antinutrients in quinoa
1.4 Quinoa processing and applications
1.4.1 Germination
1.4.2 Fermentation
1.4.3 Malting
1.4.4 Dehydration
1.4.5 Extrusion
1.4.6 Baking
1.5 Influence of germination on the functional properties of quinoa
1.6 Quinoa products
1.6.1 Quinoa as a milk substitute
1.6.2 Physicochemical properties of raw quinoa milk substitute
1.7 Objectives of the research study
1.8 The specific objectives of the research study
CHAPTER TWO Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties
2.1 Introduction
2.2 Materials and method
2.2.1 Materials
2.2.2 Pre-treatment of quinoa seeds
2.2.3 Quinoa milk substitute formation
2.2.4 Yoghurt production
2.2.5 Sensory evaluation and physicochemical analyses
2.2.6 Preparation of samples extract
2.2.7 Determination of total phenolic and flavonoid content
2.2.8 Liquid chromatography/mass spectrometric analysis of phenolic compounds
2.2.9 Quantification of total polysaccharides
2.2.10 In vitro evaluation of antioxidant capacities in quinoa yoghurt
2.2.11 Statistical analysis
2.3 Results and discussion
2.3.1 Total polysaccharides in quinoa yoghurt
2.3.2 Assessment of the mineral and proximate compositions in quinoa yoghurt
2.3.3 Apparent viscosity in quinoa yoghurt
2.3.4 Assessment of the sensory parameters of quinoa yoghurt
2.3.5 Total phenolic and flavonoid content
2.3.6 Antioxidant capacity in quinoa yoghurt
2.3.7 Phenolic compounds in quinoa yoghurt
2.4 Conclusion
CHAPTER THREE Potentα-amylase inhibitory activity of sprouted quinoa-based yoghurt beverage fermented with selected antidiabetic strains of lactic acid bacteria
3.1 Introduction
3.2 Materials and method
3.2.1 Materials
3.2.2 Inoculant strains and culture condition
3.2.3 Quinoa sprouted milk substitute
3.2.4 Quinoa yoghurt beverage production
3.2.5 Physiochemical analyses
3.2.6 Preparation of quinoa yoghurt extract
3.2.7 Estimation of total saponins
3.2.8 Extraction of sugars from quinoa yoghurt
3.2.9 Determination of reducing sugar by DNS method
3.2.10 Determination of total sugar by phenol-sulphuric acid method
3.2.11 Separation and quantification of sugars by HPLC-RI
3.2.12 α-amylase inhibition activity
3.3 Results and discussion
3.3.1 Effect of inoculant strain on p H,titratable acidity and total solids of QYB
3.3.2 Quantification of reducing sugars in QYB
3.3.3 HPLC-RI detection of total sugars
3.3.4 Influence of germination on saponin content in QYB
3.3.5 Inhibitory action of QYB againstα-amylase
3.3.6 The half maximal inhibitory concentration(IC50)of QYB againstα-amylase
3.3.7 Correlation between saponin content andα-amylase inhibitory activity
3.4 Conclusion
CHAPTER FOURα-glucosidase and angiotensin-converting enzyme dual inhibitory protein Hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus case
4.1 Introduction
4.2 Materials and method
4.2.1 Sample collection
4.2.2 Inoculant strains and culture condition
4.2.3 Quinoa sprouted milk substitute
4.2.4 Preparation of quinoa yoghurt beverage(QYB)and protein hydrolysates
4.2.5 Evaluation of protein content,amino acids profile and protein quality of QYB Protein hydrolysates
4.2.6 Assessment of α-glucosidase inhibitory activity of QYB protein concentrates hydrolysates
4.2.7 Assessment of ACE inhibitory activity of QYB protein concentrates hydrolysates
4.2.8 Determination of inhibition kinetics of α-glucosidase and ACE inhibitors
4.2.9 O-phthalaldehyde(OPA)assay of QYB protein hydrolysates
4.2.10 Isolation and purification of bioactive peptides of QYB protein hydrolysates by semi-preparative RP-HPLC
4.2.11 Identification of inhibitory QYB peptides by RP-HPLC-MS/MS
4.2.12 Statistical analysis
4.3 Results and discussion
4.4 Conclusion
CHAPTER FIVE Bioactive assessment of the antioxidant and antidiabetic activities of oleanane triterpenoid isolates of sprouted quinoa yoghurt beverages and their anti-angiogenic effects on HUVECS line
5.1 Introduction
5.2 Materials and method
5.2.1 Sample collection
5.2.2 Pre-conditioning and preparation of quinoa yoghurt beverage(QYB)
5.2.3 Extraction and calorimetric quantification of total triterpenoid
5.2.4 LC/MS identification of total triterpenoid
5.2.5 1H-NMR spectra validation and HPLC quantification of oleanolic acid
5.2.6 Antioxidant assay of oleanolic acid extract of QYB
5.2.6.1 Diphenyl-1-picrylhydrazyl(DPPH)free radical scavenging assay
5.2.6.2 Ferric-reducing antioxidant power(FRAP)free radical scavenging assay
5.2.6.3 2,2-azinobis-3-ethyl benzothiazolin-6-sulfonate(ABTS)scavenging capacity assay
5.2.7 Antidiabetic assays of oleanolic acid extract of QYB
5.2.7.1 DPP-IV inhibitory activity assay
5.2.7.2α-glucosidase inhibitory activity assay
5.2.8 Cytotoxic effect of oleanolic acid of QYB on HUVECS cell line
5.2.9 Angiogenesis assay
5.2.10 Statistical analysis
5.3 Results and discussion
5.4 Conclusion
CHAPTER SIX In vitro modulation of glucagon-like peptide release by DPP-IV inhibitory polyphenol-polysaccharide conjugates of sprouted quinoa yoghurt
6.1 Introduction
6.2 Materials and method
6.2.1 Materials
6.2.2 Pre-conditioning and preparation of quinoa yoghurt
6.2.3 Isolation of polyphenols and polysaccharides
6.2.4 HPLC quantification and chemical characterization of polyphenols
6.2.5 Chemical characterization and quantification of polysaccharides
6.2.6 Formulation of polyphenol-polysaccharide isolates and conjugates
6.2.7 Cell line and culture conditions
6.2.8 DPP-IV inhibitory assay in vitro
6.2.9 GLP-1 secretion studies
6.2.10 RNA isolation and RT-PCR analysis of proglucagon m RNA and prohormone convertase 3 mRNA
6.2.11 Western blot analysis
6.2.12 Cytosolic calcium measurement
6.2.13 Statistical analysis
6.3 Results and discussion
6.3.1 Percentag e yield,ch emical composition and quantification of the isolated compounds
6.3.2 Structural validation of the isolated compounds
6.3.3 DPP-IV inhibitory activity of polyphenol-polysaccharide isolates and conjugates
6.3.4 Influence on the viability of NCI-H716 cells
6.3.5 Treatment effect on the protein content in NCI-H716 cells
6.3.6 GLP-1 stimulating efficacy on NCI-H716 cells
6.3.7 Proglucagon m RNA and prohormone convertase3 m RNA gene expression
6.3.8 Activated expression of HNF-3?and CCK-2R proglucagon gene transcription
6.3.9 Influence on intracellular free calcium release
6.4 Conclusion
CHAPTER SEVEN Hyperglycemia regulatory effect of sprouted quinoa yoghurt in high-fat diet and streptozotocin-induced type2 diabetic mice via glucose and lipid homeostasis
7.1 Int roduct ion
7.2 Materials and method
7.2.1 Pre-conditioning and preparation of quinoa yoghurt
7.2.2 Animal and ethics statement
7.2.3 Diabetes induction in mice
7.2.4 Measurement of body weight and random blood glucose(RBG)
7.2.5 Assessment of insulin tolerance(ITT)and oral glucose tolerance(OGTT)
7.2.6 Serum biochemical analyses
7.2.7 Assessment of inflammatory cytokines
7.2.8 R ev ers e t r an s cri p t i o n-q u an t i t at i v e p o l y m eras e ch ai n r eact i o n(R T-q P C R) analysis
7.2.9 Western blot analysis
7.2.10 Liver sampling,histological and immunohistochemical examination
7.2.11 Statistical analysis
7.3 Results and discussion
7.3.1 Influence of QY on body weight and organ index
7.3.2 Effect of QY on random blood glucose(RBG)
7.3.3 Influence of QY on oral glucose tolerance,insulin tolerance and Glycated serum protein content
7.3.4 Hepatic glycogen content in the liver of T2DM mice after QY inclusion in diet
7.3.5 QY influence on serum lipid profile levels in T2DM mice
7.3.6 Alanine transaminase(ALT)and aspart ate transaminase(AST)activities in T2DM mice
7.3.7 Effect of QY on oxidation damage in T2DM mice
7.3.8 Inflammatory response in T2DM mice after QY inclusion in diet
7.3.9 Effect of QY on the m RNA expression of AKT,PI3K and AMPK genes
7.3.10 Effect of QY on AKT/PI3K/AMPK signaling pathway in T2DM mice
7.3.11 Histopathology of T2DM mice liver after QY inclusion in diet
7.3.12 Effect of QY on AKTAKT-2,PI3Kp85,and...
本文編號：4011949
【文章頁數(shù)】：213 頁
【學(xué)位級別】：博士
【文章目錄】：
摘要
abstract
CHAPTER ONE Background and objectives
1.1 General introduction
1.2 Quinoa
1.2.1 Physical characteristics
1.2.2 Nutritional characteristics
1.2.3 Functional characteristics
1.3 Antinutrients in quinoa
1.4 Quinoa processing and applications
1.4.1 Germination
1.4.2 Fermentation
1.4.3 Malting
1.4.4 Dehydration
1.4.5 Extrusion
1.4.6 Baking
1.5 Influence of germination on the functional properties of quinoa
1.6 Quinoa products
1.6.1 Quinoa as a milk substitute
1.6.2 Physicochemical properties of raw quinoa milk substitute
1.7 Objectives of the research study
1.8 The specific objectives of the research study
CHAPTER TWO Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties
2.1 Introduction
2.2 Materials and method
2.2.1 Materials
2.2.2 Pre-treatment of quinoa seeds
2.2.3 Quinoa milk substitute formation
2.2.4 Yoghurt production
2.2.5 Sensory evaluation and physicochemical analyses
2.2.6 Preparation of samples extract
2.2.7 Determination of total phenolic and flavonoid content
2.2.8 Liquid chromatography/mass spectrometric analysis of phenolic compounds
2.2.9 Quantification of total polysaccharides
2.2.10 In vitro evaluation of antioxidant capacities in quinoa yoghurt
2.2.11 Statistical analysis
2.3 Results and discussion
2.3.1 Total polysaccharides in quinoa yoghurt
2.3.2 Assessment of the mineral and proximate compositions in quinoa yoghurt
2.3.3 Apparent viscosity in quinoa yoghurt
2.3.4 Assessment of the sensory parameters of quinoa yoghurt
2.3.5 Total phenolic and flavonoid content
2.3.6 Antioxidant capacity in quinoa yoghurt
2.3.7 Phenolic compounds in quinoa yoghurt
2.4 Conclusion
CHAPTER THREE Potentα-amylase inhibitory activity of sprouted quinoa-based yoghurt beverage fermented with selected antidiabetic strains of lactic acid bacteria
3.1 Introduction
3.2 Materials and method
3.2.1 Materials
3.2.2 Inoculant strains and culture condition
3.2.3 Quinoa sprouted milk substitute
3.2.4 Quinoa yoghurt beverage production
3.2.5 Physiochemical analyses
3.2.6 Preparation of quinoa yoghurt extract
3.2.7 Estimation of total saponins
3.2.8 Extraction of sugars from quinoa yoghurt
3.2.9 Determination of reducing sugar by DNS method
3.2.10 Determination of total sugar by phenol-sulphuric acid method
3.2.11 Separation and quantification of sugars by HPLC-RI
3.2.12 α-amylase inhibition activity
3.3 Results and discussion
3.3.1 Effect of inoculant strain on p H,titratable acidity and total solids of QYB
3.3.2 Quantification of reducing sugars in QYB
3.3.3 HPLC-RI detection of total sugars
3.3.4 Influence of germination on saponin content in QYB
3.3.5 Inhibitory action of QYB againstα-amylase
3.3.6 The half maximal inhibitory concentration(IC50)of QYB againstα-amylase
3.3.7 Correlation between saponin content andα-amylase inhibitory activity
3.4 Conclusion
CHAPTER FOURα-glucosidase and angiotensin-converting enzyme dual inhibitory protein Hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus case
4.1 Introduction
4.2 Materials and method
4.2.1 Sample collection
4.2.2 Inoculant strains and culture condition
4.2.3 Quinoa sprouted milk substitute
4.2.4 Preparation of quinoa yoghurt beverage(QYB)and protein hydrolysates
4.2.5 Evaluation of protein content,amino acids profile and protein quality of QYB Protein hydrolysates
4.2.6 Assessment of α-glucosidase inhibitory activity of QYB protein concentrates hydrolysates
4.2.7 Assessment of ACE inhibitory activity of QYB protein concentrates hydrolysates
4.2.8 Determination of inhibition kinetics of α-glucosidase and ACE inhibitors
4.2.9 O-phthalaldehyde(OPA)assay of QYB protein hydrolysates
4.2.10 Isolation and purification of bioactive peptides of QYB protein hydrolysates by semi-preparative RP-HPLC
4.2.11 Identification of inhibitory QYB peptides by RP-HPLC-MS/MS
4.2.12 Statistical analysis
4.3 Results and discussion
4.4 Conclusion
CHAPTER FIVE Bioactive assessment of the antioxidant and antidiabetic activities of oleanane triterpenoid isolates of sprouted quinoa yoghurt beverages and their anti-angiogenic effects on HUVECS line
5.1 Introduction
5.2 Materials and method
5.2.1 Sample collection
5.2.2 Pre-conditioning and preparation of quinoa yoghurt beverage(QYB)
5.2.3 Extraction and calorimetric quantification of total triterpenoid
5.2.4 LC/MS identification of total triterpenoid
5.2.5 1H-NMR spectra validation and HPLC quantification of oleanolic acid
5.2.6 Antioxidant assay of oleanolic acid extract of QYB
5.2.6.1 Diphenyl-1-picrylhydrazyl(DPPH)free radical scavenging assay
5.2.6.2 Ferric-reducing antioxidant power(FRAP)free radical scavenging assay
5.2.6.3 2,2-azinobis-3-ethyl benzothiazolin-6-sulfonate(ABTS)scavenging capacity assay
5.2.7 Antidiabetic assays of oleanolic acid extract of QYB
5.2.7.1 DPP-IV inhibitory activity assay
5.2.7.2α-glucosidase inhibitory activity assay
5.2.8 Cytotoxic effect of oleanolic acid of QYB on HUVECS cell line
5.2.9 Angiogenesis assay
5.2.10 Statistical analysis
5.3 Results and discussion
5.4 Conclusion
CHAPTER SIX In vitro modulation of glucagon-like peptide release by DPP-IV inhibitory polyphenol-polysaccharide conjugates of sprouted quinoa yoghurt
6.1 Introduction
6.2 Materials and method
6.2.1 Materials
6.2.2 Pre-conditioning and preparation of quinoa yoghurt
6.2.3 Isolation of polyphenols and polysaccharides
6.2.4 HPLC quantification and chemical characterization of polyphenols
6.2.5 Chemical characterization and quantification of polysaccharides
6.2.6 Formulation of polyphenol-polysaccharide isolates and conjugates
6.2.7 Cell line and culture conditions
6.2.8 DPP-IV inhibitory assay in vitro
6.2.9 GLP-1 secretion studies
6.2.10 RNA isolation and RT-PCR analysis of proglucagon m RNA and prohormone convertase 3 mRNA
6.2.11 Western blot analysis
6.2.12 Cytosolic calcium measurement
6.2.13 Statistical analysis
6.3 Results and discussion
6.3.1 Percentag e yield,ch emical composition and quantification of the isolated compounds
6.3.2 Structural validation of the isolated compounds
6.3.3 DPP-IV inhibitory activity of polyphenol-polysaccharide isolates and conjugates
6.3.4 Influence on the viability of NCI-H716 cells
6.3.5 Treatment effect on the protein content in NCI-H716 cells
6.3.6 GLP-1 stimulating efficacy on NCI-H716 cells
6.3.7 Proglucagon m RNA and prohormone convertase3 m RNA gene expression
6.3.8 Activated expression of HNF-3?and CCK-2R proglucagon gene transcription
6.3.9 Influence on intracellular free calcium release
6.4 Conclusion
CHAPTER SEVEN Hyperglycemia regulatory effect of sprouted quinoa yoghurt in high-fat diet and streptozotocin-induced type2 diabetic mice via glucose and lipid homeostasis
7.1 Int roduct ion
7.2 Materials and method
7.2.1 Pre-conditioning and preparation of quinoa yoghurt
7.2.2 Animal and ethics statement
7.2.3 Diabetes induction in mice
7.2.4 Measurement of body weight and random blood glucose(RBG)
7.2.5 Assessment of insulin tolerance(ITT)and oral glucose tolerance(OGTT)
7.2.6 Serum biochemical analyses
7.2.7 Assessment of inflammatory cytokines
7.2.8 R ev ers e t r an s cri p t i o n-q u an t i t at i v e p o l y m eras e ch ai n r eact i o n(R T-q P C R) analysis
7.2.9 Western blot analysis
7.2.10 Liver sampling,histological and immunohistochemical examination
7.2.11 Statistical analysis
7.3 Results and discussion
7.3.1 Influence of QY on body weight and organ index
7.3.2 Effect of QY on random blood glucose(RBG)
7.3.3 Influence of QY on oral glucose tolerance,insulin tolerance and Glycated serum protein content
7.3.4 Hepatic glycogen content in the liver of T2DM mice after QY inclusion in diet
7.3.5 QY influence on serum lipid profile levels in T2DM mice
7.3.6 Alanine transaminase(ALT)and aspart ate transaminase(AST)activities in T2DM mice
7.3.7 Effect of QY on oxidation damage in T2DM mice
7.3.8 Inflammatory response in T2DM mice after QY inclusion in diet
7.3.9 Effect of QY on the m RNA expression of AKT,PI3K and AMPK genes
7.3.10 Effect of QY on AKT/PI3K/AMPK signaling pathway in T2DM mice
7.3.11 Histopathology of T2DM mice liver after QY inclusion in diet
7.3.12 Effect of QY on AKTAKT-2,PI3Kp85,and...
本文編號：4011949
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