Biological activity of alginate and its effect on pancreatic lipase inhibition as a potential treatment for obesity.
Biological activity of alginate and its effect on pancreatic lipase inhibition as a potential treatment for obesity.
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藻酸盐的生物学活性及其对胰腺脂肪酶抑制作用的作用，作为肥胖症的潜在治疗方法。
DOI：
10.1016/j.foodhyd.2015.02.019
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发表时间：
2015-07
影响因子：
10.7
通讯作者：
Pearson, Jeffrey P.
中科院分区：
文献类型：
--
作者：
Houghton, David;Wilcox, Matthew D.;Chater, Peter I.;Brownlee, Iain A.;Seal, Chris J.;Pearson, Jeffrey P.
藻酸盐被归类为膳食纤维，并已被证明在体外抑制消化酶，因此可用作肥胖治疗。目前的研究旨在评估面包载体中的藻酸盐是否在烹饪和消化过程中保持其抑制特性，因此可能用作肥胖的潜在治疗方法。在复制口腔、胃和小肠消化的模型肠道中180分钟后，收集藻酸盐面包（AB）、对照面包（CB）、具有Manucol® DM藻酸盐的CB、游离DM藻酸盐和模型肠道溶液。DM、LFR 5/60和SF 200在37 °C和200 °C下加热，DM也在50、100和150 °C下加热。使用粘度、凝胶过滤和脂肪酶浊度测定来评估来自模型肠和加热的藻酸盐的样品的分子大小和抑制特性。AB不会显著增加模型肠道中的粘度。藻酸盐的粘度在超过100 °C时降低，尽管藻酸盐在高达150 °C时仍保持其抑制性能。烹饪面包不会减少藻酸盐的分子大小或影响其抑制性能。这些数据证明了藻酸盐脂肪酶抑制的稳健性，尽管烹饪过程和消化。因此，将藻酸盐添加到面包载体中可能具有治疗肥胖的潜力。面包中的藻酸盐在体外模型肠道中未消化且可回收。藻酸盐分子大小似乎不受烹饪、消化和提取的影响。尽管在37、50、100和150 °C下加热，藻酸盐仍保持其抑制特性。从模型肠道中提取的藻酸盐保留了其抑制特性。
Alginates are classed as a dietary fibre and have been shown to inhibit digestive enzymes in vitro, and therefore could be used as an obesity treatment. The current study aims to assess whether alginate in a bread vehicle maintains its inhibition properties despite cooking and digestion, and may therefore be used as a potential treatment for obesity. After 180 min in a model gut that replicates digestion in the mouth, stomach and small intestines alginate bread (AB), control bread (CB), CB with Manucol® DM alginate, free DM alginate and model gut solution were collected. DM, LFR 5/60 and SF200 were heated at 37 °C and 200 °C, with DM also heated at 50, 100 and 150 °C. Samples from the model gut and heated alginate were assessed for molecular size and inhibition properties using viscosity, gel filtration and a lipase turbidity assay. AB does not significantly increase viscosity in the model gut. Viscosity of alginate reduces beyond 100 °C, although alginate retains its inhibition properties up to 150 °C. Cooking into the bread does not reduce the molecular size of the alginate or affect its inhibition properties. These data demonstrate the robustness of alginates lipase inhibition despite the cooking process and digestion. Therefore adding alginate to a bread vehicle may have the potential in the treatment for obesity. Alginate in bread is undigested and recoverable in an in-vitro model gut. Alginate molecular size appears unaffected by cooking, digestion and extraction. Alginate retains its inhibition properties despite being heated at 37, 50, 100 and 150 °C. Alginate extracted from the model gut retains its inhibition properties.
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影响因子：
2.9
作者：
LEO, WJ;MCLOUGHLIN, AJ;MALONE, DM
通讯作者：
MALONE, DM
影响因子：
6.2
作者：
Draget, KI;Stokke, BT;Kajiwara, K
通讯作者：
Kajiwara, K
影响因子：
6.2
作者：
Braccini, I;Pérez, S
通讯作者：
Pérez, S
影响因子：
6.9
作者：
Jensen, Morten Georg;Kristensen, Mette;Astrup, Arne
通讯作者：
Astrup, Arne
影响因子：
5.4
作者：
Paxman, J. R.;Richardson, J. C.;Corfe, B. M.
通讯作者：
Corfe, B. M.