The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water.
The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water.
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酸性电解水处理发芽亚麻籽的品质及抗氧化作用研究
DOI：
10.1002/fsn3.2538
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发表时间：
2021-11
影响因子：
3.9
通讯作者：
Deng Q
中科院分区：
文献类型：
--
作者：
Huang S;Zhang H;Qin X;Nie C;Yu X;Deng Q
亚麻籽中抗氧化脂质伴随物的内源性强化对于改善亚麻籽和亚麻籽油中α-亚麻酸（ALA）在加工、储存和胃肠道消化过程中的氧化稳定性至关重要。研究了酸性电解水（ACEW）和自来水（TW）对亚麻籽发芽0-5 d的甘油三酯构型、典型脂类伴随物和抗氧化特性的影响。结果表明，ACEW处理的亚麻种子发芽率比TW处理提高了18.25%，同时ALA的动态消耗比TW处理降低了5.32%（p <0.05）。ACEW诱导的亚麻种子萌发过程中，总酚酸、木脂素和黄酮类化合物的积累量分别比TW诱导的提高了4.82%、15.48%和8.22%（p <0.05）。无论是ACEW还是TW处理，亚麻籽中环磷肽的总含量均呈下降趋势，ACEW处理的下降幅度比TW处理的小5.59%。值得注意的是，对于用ACEW处理2-3天的亚麻籽，由于从头合成或分子间构象转变，生育酚和植物甾醇的最大积累已经提前获得（p <0.05）。最重要的是，与TW相比，ACEW介导的发芽导致亚麻籽和亚麻籽油的热氧化稳定性和抗氧化特性的增加更高。氧化起始温度分别提高了7.09%和3.06%（p < .05），DPPH、ABTS和FRAP的抗氧化活性分别提高了3.86%-28.07%和4.21%-9.18%（p < .05）。这些结果表明，ACEW介导的亚麻种子萌发是通过重建内源抗氧化系统来进一步优化亚麻种子营养功能特性的有效方法。亚麻籽中生物活性脂质伴随物的内源性强化对于改善亚麻籽和亚麻籽油中α-亚麻酸在加工、储存和胃肠道消化过程中的氧化稳定性至关重要。比较了酸性电解水（ACEW）和自来水（TW）对亚麻籽和亚麻籽油在发芽5 d时甘油三酯构型、典型脂质伴随物和抗氧化特性的影响。研究结果表明，ACEW介导的亚麻种子萌发是通过重建内源抗氧化系统进一步优化亚麻种子营养功能特性的有效方法。
The endogenous fortification of antioxidant lipid concomitants in flaxseed was imperative to improve the oxidative stability of α‐linolenic acid (ALA) in flaxseed and flaxseed oil upon processing, storage and gastrointestinal digestion. The comparative effects of acidic electrolyzed water (ACEW) and tap water (TW) on the triglyceride configuration, typical lipid concomitants, and antioxidant properties of flaxseed were conducted during 0–5 days of germination. The results showed that ACEW enhanced the germination rate of flaxseed by 18.25% and simultaneously suppressed the dynamic depletion of ALA by 5.32% when compared with TW (p < .05). The total phenolic acids, lignans, and flavonoids were effectively accumulated in flaxseed following ACEW‐mediated germination with the further increase by 4.82%, 15.48%, and 8.22% in comparison with those induced by TW (p < .05). The total contents of cyclolinopeptides in flaxseed progressively dropped following either ACEW or TW treatment, a slighter decrease by 5.59% for flaxseed treated by ACEW than that by TW. Notably, the maximum accumulation of tocopherols and phytosterols had been early obtained for flaxseed treated with ACEW for 2–3 days due to the de novo synthesis or intermolecular conformational transition (p < .05). Most importantly, ACEW‐mediated germination led to higher increment of the thermal oxidative stability and antioxidant properties of flaxseed and flaxseed oil in comparison to TW. In brief, the initial oxidation temperature increased by 7.09% and 3.06% (p < .05), and the antioxidant activities as evaluated by DPPH, ABTS, and FRAP values raised by 3.86%–28.07% and 4.21%–9.18% (p < .05), respectively. These findings clarify that the germination especailly mediated by ACEW could be an effective method to further optimize the nutritional and functional properties of flaxseed through reconstructing the endogenous antioxidant system. The endogenous fortification of bioactive lipid concomitants in flaxseed was imperative to improve the oxidative stability of α‐linolenic acid in flaxseed and flaxseed oil upon processing, storage, and gastrointestinal digestion. The comparative effects of acidic electrolyzed water (ACEW) and tap water (TW) on the changes in triglyceride configuration, typical lipid concomitants, and antioxidant properties of flaxseed and flaxseed oil were conducted during 5 days of germination. Our findings clarify that the germination especailly mediated by ACEW could be an effective method to further optimize the nutritional and functional properties of flaxseed through reconstructing the endogenous antioxidant system.
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影响因子：
56.9
作者：
Shintani, D;DellaPenna, D
通讯作者：
DellaPenna, D
影响因子：
2.9
作者：
Deng, Qianchun;Yu, Xiao;Sheng, Feng
通讯作者：
Sheng, Feng
影响因子：
1.4
作者：
Herchi, W.;Bahashwan, S.;Boukhchina, S.
通讯作者：
Boukhchina, S.
影响因子：
4.3
作者：
Choo, Wee-Sim;Birch, John;Dufour, Jean-Pierre
通讯作者：
Dufour, Jean-Pierre
影响因子：
6.1
作者：
Shi, Honglan;Nam, Paul K.;Ma, Yinfa
通讯作者：
Ma, Yinfa