EGCG和油酸协同降低淀粉消化速率的机制

Synergistic Effect of EGCG and Oleic Acid on Lowing Starch Digestion Rate

以表没食子儿茶素没食子酸酯(Epigallocatechin gallate,EGCG)、油酸和米淀粉为原料,基于一级动力学的体外消化模型,对淀粉、淀粉+EGCG(EGCG占20%)、淀粉+油酸(油酸占20%)、淀粉+EGCG+油酸(EGCG、油酸各占20%) 4种样品的体外消化特性进行测定,分析淀粉消化速率及程度,通过对EGCG与淀粉、油酸的结合能力以及热力学性能的测定,探究三元共混物相互作用与淀粉消化性能之间的关系.结果表明:消化120 min后,米淀粉+EGCG+油酸样品中淀粉消化速率及程度最低(0. 041 min^(-1),42. 5%),与米淀粉对照样相比,其消化速率降低了50%,消化程度降低了32%.蒸煮条件下,EGCG、油酸可能分别通过氢键和疏水相互作用与米淀粉结合,产生协同抑制米淀粉消化速率及程度的作用.

We aimed to elucidate the relationship between starch digestibility and interaction between starch and oleic acid in presence of epigallocatechin gallate(EGCG),using a first-order kinetic model.Vitro digestion rate and extent of binary/ternary component blends(starch,starch+EGCG,starch+oleic acid,starch+EGCG+oleic acid)were analyzed,and the binding capacity and thermal properties were determined by Folin-Ciocalteu method and differential scanning calorimetry respectively.Compared with the rice starch control,the digestion rate/ratio of starch+EGCG+oleic acid(0.041 min-1,42.5%)was decreased significantly(ca.50%reduction in digestion rate and 32%reduction in digestion extent.We concluded that EGCG and oleic acid showed synergistic effect on lowing starch digestibility through the hydrogen bond and hydrophobic interaction assessed by the binding capacity and thermal property of the binary/ternary component blends.