Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide in artificial gastric juice.
Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide in artificial gastric juice.
复制标题
红小豆米饭中的原花青素及其对人工胃液中亚硝酸盐还原为一氧化氮的贡献。
DOI：
10.1080/09637486.2019.1605338
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发表时间：
2020
期刊：
影响因子：
--
通讯作者：
F.
中科院分区：
文献类型：
--
作者：
Takahama;U.;Hirota;S.;and Morina;F.
在日本，红豆是和米饭一起煮的。在烹饪过程中，米饭的颜色变成了淡红色。据推测，红色素是由原花青素产生的，红米的摄入通过与唾液亚硝酸盐反应在胃中产生一氧化氮(·NO)。颜色强度的增加伴随着原花青素含量的减少，表明原花青素在烹饪过程中转化为红色色素。此外，红色素与大米结合强烈。红色大米在人工胃液中与亚硝酸盐反应产生·NO，其量与原花青素及其类似物的含量有关。结果表明，虽然原花青素在米饭烹调过程中被氧化，但与大米结合的原花青素及其类似物仍能利用混合全唾液中的亚硝酸盐在胃中产生生物活性·NO。
In Japan, adzuki bean is cooked with rice. During the cooking, the colour of rice becomes pale red. It is postulated that the red pigment is produced from procyanidins and that the ingestion of red rice causes the production of nitric oxide (•NO) in the stomach by reacting with salivary nitrite. The increase in colour intensity accompanied the decrease in the amounts of procyanidins, suggesting the conversion of procyanidins into the red pigment during the cooking. In addition, the red pigment combined with rice strongly. The red-coloured rice produced•NO by reacting with nitrite in artificial gastric juice, and the amounts were dependent on the contents of procyanidins and the equivalents. It is suggested that although adzuki procyanidins were oxidised during cooking with rice, procyanidins and the equivalents bound to rice still have the ability to produce bioactive•NO in the stomach using nitrite in mixed whole saliva.