Nutritional consequences of the reactions between proteins and oxidized polyphenolic acids.
Nutritional consequences of the reactions between proteins and oxidized polyphenolic acids.
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DOI：
10.1007/978-1-4684-4790-3_20
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发表时间：
1984
影响因子：
--
通讯作者：
R. Hurrell;P. Finot
中科院分区：
文献类型：
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作者：
R. Hurrell;P. Finot
综述了植物多酚的化学和酶促布朗宁反应及其对氨基酸和蛋白质的影响。对酪蛋白和氧化咖啡酸的模型体系进行了较详细的研究。pH值，时间，咖啡酸水平和酪氨酸酶的存在与否对FDNB反应性赖氨酸的减少的影响进行了描述。赖氨酸，甲硫氨酸和色氨酸的化学损失和这些氨基酸对大鼠的生物利用度的变化已在两个系统中进行了评价：pH 7.0与酪氨酸酶和pH 10.0没有酪氨酸酶。在pH 10.0时，反应性赖氨酸减少更多。在pH 7.0加上酪氨酸酶时，蛋氨酸更广泛地氧化成其亚砜。色氨酸在两种条件下均未发生化学还原。在pH 10.0时，蛋白质消化率降低，这是色氨酸利用率相应降低的原因，部分原因是蛋氨酸利用率降低。在相同条件下处理的氚化赖氨酸标记的酪蛋白的代谢转运表明，大鼠中较低的赖氨酸可用性是由于赖氨酸-咖啡醌复合物的消化率较低。
The chemical and enzymatic browning reactions of plant polyphenols and their effects on amino acids and proteins are reviewed. A model system of casein and oxidizing caffeic acid has been studied in more detail. The effects of pH, time, caffeic acid level and the presence or not of tyrosinase on the decrease of FDNB-reactive lysine are described. The chemical loss of lysine, methionine and tryptophan and the change in the bioavailability of these amino acids to rats has been evaluated in two systems : pH 7.0 with tyrosinase and pH 10.0 without tyrosinase. At pH 10.0, reactive lysine was more reduced. At pH 7.0 plus tyrosinase methionine was more extensively oxidized to its sulphoxide. Tryptophan was not chemically reduced under either condition. At pH 10.0 there was a decrease in the protein digestibility which was responsible for a corresponding reduction in tryptophan availability and partly responsible for lower methionine availability. Metabolic transit of casein labelled with tritiated lysine treated under the same conditions indicated that the lower lysine availability in rats was due to a lower digestibility of the lysine-caffeoquinone complexes.