水果酵素体外抗氧化及抑制α-淀粉酶和α-葡萄糖苷酶活性的研究

Antioxidant Activity and Inhibitory Effects on α-Amylase and α-Glucosidase of Fermented Fruit Juice in vitro

为明确水果酵素在自然发酵过程中体外抗氧化活性和对α-淀粉酶、α-葡萄糖苷酶的抑制作用,以DPPH自由基清除能力和ABTS自由基清除能力为指标,研究酵素的抗氧化活性;以可溶性淀粉和4-硝基苯基-α-D-吡喃葡萄糖苷(PNPG)为底物测定酵素对α-淀粉酶和α-葡萄糖苷酶的抑制作用。试验结果表明,酵素在发酵结束后DPPH自由基清除率和ABTS自由基清除率分别达到87.19%和100.00%;对α-淀粉酶和α-葡萄糖苷酶的抑制率分别达到99.57%和81.67%。酵素对DPPH自由基、ABTS自由基的清除作用和对α-淀粉酶、α-葡萄糖苷酶的抑制作用明显,表明具有较好的抗氧化活性和降血糖潜力。

The antioxidant activity and inhibitory effects on α-amylase and α-glucosidase of fermented fruit juice in vitro were investigated during natural fermentation process. In order to study antioxidant activity of fermented fruit juice,DPPH free radical and ABTS free radical scavenging activity were investigated. The inhibitory effects of on the α-amylase and α-glucosidase were examined by using starch and PNPG as substrate respectively. The results showed that the scavenging rates against DPPH free radical and ABTS free radical of fermented fruit juice were 87.19% and 100.00%;the inhibition percentages against α-amylase and α-glucosidase were 99.57% and 81.67%, respectively. Fermented fruit juice may have potential antioxidant and antihyperglycemic properties according to its good DPPH free radical and ABTS free radical scavenging activity and inhibitory effects against α-amylase and α-glucosidase.