2. 贵州大学动物营养与饲料研究所, 贵阳 550025
2. Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang 550025, China
反刍动物奶富含氨基酸、脂肪酸(FA)、矿物质和维生素等机体需要的营养成分,对人体健康起着至关重要的作用[1]。众所周知,必需脂肪酸(EFA)是多不饱和脂肪酸(PUFA),具有预防癌症、糖尿病、肥胖和心血管疾病等功效,高浓度PUFA的奶及奶制品深受消费者的欢迎[2]。然而,奶中不饱和脂肪酸(unsaturated fatty acid,LH)会降低乳脂稳定性,从而易发生氧化反应产生酸败,形成异味,影响奶的食用价值和风味,进一步危害消费者健康[3-4]。因此,奶中脂质氧化(尤其长链不饱和脂肪酸)不仅缩短产品的货架期,而且还会产生异味,降低奶的营养价值[5]。如何调控奶及奶制品中LH的水平一直是学者们研究的热点。
奶中抗氧化剂通常含有一种反应性富电子体系,利于与亲电化合物反应,从而向自由基(free radicals,FR)提供电子,阻断氧化反应[6-7]。Al-Mabruk等[8]研究发现,荷斯坦奶牛饲粮中添加抗氧化剂维生素E可显著降低牛奶在储存期间的硫代巴比妥酸反应物水平,具有维持奶品质的作用。相似地,Ianni等[9]指出,在奶牛饲粮中添加抗氧化剂硒(Se)可显著降低乳脂氧化产物丙二醛在储存期的含量。此外,Fauteux等[10]试验表明,奶中抗氧化剂含量与乳脂氧化产物含量呈负相关关系。因此,抗氧化剂有延缓乳脂发生氧化反应的潜力[11]。
花青素(anthocyanin,AC)属黄酮类活性化合物,为植物二级代谢产物的水溶性天然色素,广泛分布在紫玉米、紫薯、黑米等深色植物中,是一种天然强抗氧化剂[12-13]。AC的基本结构单元为独特的2-苯基苯并吡喃型阳离子,它可提供多余的电子给FR,使其变成稳定的状态[14]。Lee等[15]指出,富含AC的旋覆花提取物可改善牛奶的风味和味道,表现出优良的抗氧化潜能。Jung等[16]报道,牛奶添加富含AC的红参提取物可显著提高试样的2, 2-二苯基-1-苦基肼(2, 2-diphenyl-1-picrylhydrazyl, DPPH)自由基清除活性、亚油酸氧化抑制能力和脂质过氧化反应抑制能力。此外,植物中天然AC与人们生活息息相关,已被世界各地广泛运用在各种食品中[17]。研究发现富含AC的奶及奶制品可提高人体抗氧化活性,对人体健康有着积极贡献[18]。然而,目前鲜见AC延缓奶中乳脂氧化机制的研究报道。因此,了解AC在乳脂氧化中的作用及其机制具有重要意义。本文对奶及奶制品中乳脂氧化反应机制与AC延缓乳脂氧化可能机制进行简要概述,为AC提高奶及奶制品风味、延长奶贮存期提供新思路。
1 乳脂氧化的机制脂质氧化是在氧自由基(oxygen free radical,LO·)作用下,奶中FA(尤其LH)发生氧化反应,产生大量FR的链式反应过程[19]。奶中脂质氧化是一个复杂过程,LH的双键/多键通过氧化、脱水、脱羧、还原和水解等形成羰基、内酯、酸、碳氢化合物、醇和其他化合物,产生不良风味物质,降低奶的质量[20-21]。一方面,从LH烷烃链中提取氢形成脂质自由基所需的能量(势能)低于饱和脂肪酸,LH可能更易发生氧化反应[22]。另一方面,奶中的脂肪球表面积大且富含磷脂,而磷脂富含LH为氧化反应提供条件[23]。通常来说,乳脂氧化过程包括诱导期、传播期和终止期(图 1)[24]:1)诱导期。LH在LO·作用下从亚甲基上抽提1个氢形成脂肪酸过氧化氢物(fatty acid hydroperoxide, LOOH)。众多因素如光照、温度、加工方式、储存期、金属络合物等均可激活乳脂氧化诱导期。2)传播期。LOOH在Fe2+-复合物催化下转化为LO·,在Fe3+-复合物催化下转化为过氧自由基(peroxyl radical,LOO·)。羟自由基(hydroxyl radical,OH·)从LH上抽提氢,形成脂性自由基(lipid radical,L·),随后分子内不饱和键重排,产生共轭双烯(conjugated diene,CD),在带有不成对电子所在的碳原子上与LO·发生过氧化反应,产生LOO·;LOO·再从乳脂LH抽提1个氢形成LOOH,同时生成1个新的L·,不断循环的发生链式反应。LOO·非常活跃,亦可引起蛋白质氧化,是奶中活性氧(reactive oxygen species,ROS)的倍增器。3)终止期。当奶中各种FR达到一定浓度时,FR(如LOO·和L·、L·和L·、LOO·和LOO·)间可互相碰撞作用,生成稳定的非自由基双聚物。
FR是化合物分子中共价键均裂形成的不成对电子的基团或原子,性质极不稳定,是造成脂质氧化的主要因素[25]。因此,抑制奶中FR生成,阻断氧化链式反应是延缓乳脂氧化的主要手段之一。本文主要从AC增强抗氧化酶和消除FR 2个方面对其延缓乳脂氧化可能的作用机制进行介绍。
2.1 增强奶中抗氧化酶活性在奶中添加AC提高抗氧化酶活性的研究已有报道[26]。超氧阴离子自由基(superoxide radicals, O2-·)在产生其他FR中发挥着第一重要作用,AC调控抗氧化/氧化酶活性消除FR是其增强抗氧化活性的一个重要机制[27]。奶中含有丰富的抗氧化酶,这些酶可转化奶中的FR,达到缓解奶氧化的作用[28-29]。奶中主要抗氧化酶包括超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)和过氧化氢酶(CAT)[30]。O2-·可与SOD中金属离子生成内界配合物,通过电子得失将氧化态Ln+1金属离子还原为还原态的Ln,生成氧(O2),将O2-·转化为过氧化氢(H2O2)和O2;氧化物可氧化GSH-Px中的Se,催化还原型谷胱甘肽转化为氧化型谷胱甘肽,使有毒的H2O2转化为H2O;CAT可阻止H2O2与O2在铁螯合物作用下产生OH·,它催化H2O2发生歧化反应,将其分解为H2O和O2(图 2)。
研究发现,奶中高含量AC有延缓奶乳脂氧化、维持LH含量的作用[32]。Zarban等[33]试验表明,奶中抗氧化酶可提高DPPH自由基清除活性和铁离子还原力(ferric reducing antioxidant power, FRAP)的能力。原因之一是AC有提高生物体SOD、GSH-Px和谷胱甘肽S-转移酶等抗氧化酶活性的功效,从而进一步抑制FR[34]。此外,AC可与奶中酪蛋白相互作用,使其能够在奶中保持稳定不易降解,为提高抗氧化性给予保障[35]。Tian等[36]指出,萨能奶山羊饲粮中补饲紫玉米秸秆青贮饲料,可提高羊奶AC含量和SOD活性。Wu等[37]报道,奶中较高AC含量可显著提升SOD活性和抗氧化能力指数(oxygen radical absorbance capacity, ORAC),降低半数抑制浓度(half maximal inhibitory concentration, IC50),提高奶的抗氧化性。Ngamdee等[38]试验表明,富含AC的碎米提取物可显著提高牛奶巧克力的抗氧化活性,对保持其颜色、风味、质地等均有积极的作用。Skrede等[39]试验显示,牛奶添加富含AC的蓝莓提取物可显著增强ORAC和抗自由基能力(anti-radical power, ARP)。综上,抗氧化酶作为奶中消除FR的重要酶,而AC可显著增强它们的活性,间接延缓乳脂氧化。
2.2 消除奶中自由基奶中的O2还原成ROS的过程如图 3所示。黄嘌呤氧化酶可产生O2-·,在SOD的作用下,催化O2-·生成H2O2;同时巯基氧化酶和黄嘌呤氧化酶亦能形成H2O2。H2O2可在GSH-Px和CAT催化下转化为H2O和O2;同时H2O2亦可通过铁离子调控转化为OH·,这一过程受乳铁蛋白和转铁蛋白影响。奶中LH氧化反应参见图 3。LH通过不同反应物形成脂氢过氧化物(过氧化脂质、磷脂过氧化物等),而过氧化物酶、CAT或GSH-Px等可降低奶中过氧化物含量,延缓乳脂氧化反应[30]。奶及奶制品的氧化稳定性取决于FA组成、金属离子污染和抗氧化剂的含量[40]。奶中LH形成的FR性质活泼,具有较强的氧化作用,极易与其他物质发生链式反应形成新的FR,诱导乳脂发生氧化反应[41]。抗氧化剂可消除奶及奶制品中FR、H2O2和其他过氧化物,阻断FR发生链式反应,抑制脂质氧化的起始阶段;亦可通过螯合过渡金属、互补氢和消除氧等间接延缓脂质氧化,在延缓乳脂氧化和维持奶品质中具有重要意义[42-43]。因此,抗氧化剂是延缓乳脂氧化最有效的方法之一[44]。
AC的基本分子结构是含糖的2-苯基-苯并毗喃阳离子[C6(A环)-C3(C环)-C6(B环)](图 4)[17]。因此,AC独特的结构使其对O2-·有较强的清除能力,这可能与分子结构含有水合氢离子(oxonium ion, OI)有关,更易与FR发生氧化反应,使FR变为较为稳定的化合物;此外,氧化反应主要发生在C环,糖类的存在可能会促进AC分子中B环发生变化分离C环,更有利于OI对FR的攻击[46]。非成对电子可与AC通过二聚、歧化反应或与其他FR发生复合、醌氧化等反应,变为较为稳定的化合物[47]。因此,AC是脂质氧化过程中脂质自由基的氢供体,使其转化为更为稳定的抗氧化自由基;同时,抗氧化自由基可有效地拦截LOO·,与其反应阻断链式传播,抑制过氧化物的形成。此外,AC延缓乳脂氧化的机制还包括向其他抗氧化剂提供H;将H2O2分解为非自由基化合物,使单线态氧失活;作为氧清除剂、金属离子还原剂和螯合剂等[48]。综上,AC是一种强有力的FR清除剂,其延缓乳脂氧化的机制可能是因为AC是O2淬灭剂和O2-·清除剂,不仅可有效防止活性LO·引起的氧化反应,保护脂质完整性[45, 49];而且它的酚性羟基对生物体FR有较强抑制作用,可为LOO·提供H原子,降低过氧化值,使其变得稳定不易氧化,从而终止FR链式反应抑制FA氧化(图 3)[50-51]。
AC具有极强清除FR的能力,表现出较高水平的DPPH自由基清除活性和较低水平的IC50[52],在延缓脂质氧化中是一种有效的抗氧化剂[53]。Tian等[36]指出,紫玉米AC对羊奶中的TAC、GSH-Px和CAT活性无显著影响,但可显著提高奶中SOD活性,进一步有提升DPPH自由基清除能力的潜力,消除奶中多余FR。Correddu等[54]研究发现,富含AC的葡萄籽有降低羊奶LH氧化程度的作用。Saati等[55]表明,酸奶中添加富含AC的红玫瑰提取物,可保持86.7%的脂肪,提高酸奶脂肪稳定性。Da Silva等[56]报道,在奶中添加富含AC的葡萄提取物,可显著提高奶中DPPH自由基清除能力,且清除能力和提取物浓度呈正比关系。Svanberg等[57]试验表明,AC可维持LH的含量,对脂质氧化有保护作用。因此,AC可有效地提高奶中抗氧化酶活性,消除奶中多余FR,延缓乳脂氧化。
综上所述,AC延缓奶乳脂氧化作用可概括如下:1)降低FR含量。链式反应中间产物半醌、偶氮和硝基离子等可以向氧转移1个电子形成O2-·,AC可直接作用于FR,提供电子使其变成稳定状态。2)抑制H2O2产生。H2O2虽不是FR,但可通过铁离子等过渡金属离子产生氧化反应生成OH·。3)增强抗氧化酶活性。奶中SOD、GSH-Px和CAT等抗氧化酶活性作为清除启动氧化反应FR的酶,AC可增强它们的活性。4)与其他抗氧化剂协同作用。AC可与维生素E等抗氧化剂协同作用,提高彼此清除FR的能力。需指出,加热、储存、光照等因素均会影响奶及奶制品FR含量,进一步加速乳脂氧化。研究发现,AC在75~80 ℃温度下不影响总含量的降解[58-59]。因此,对鲜奶进行巴氏杀菌(62~65 ℃,30 min;75 ℃,15 s)不会影响AC降解,但这需试验进一步论证。此外,植物中天然AC及其衍生物有500多种,主要包括天竺葵素、飞燕草素、矢车菊色素、牵牛花素、锦葵素和芍药素6种[60]。因此,未来的研究有必要进一步检测不同结构AC延缓乳脂氧化机制的差异。
3 小结AC清除FR的能力随不同色苷的化学结构、浓度和FR种类、水平的不同而异。AC有延缓乳脂氧化的潜力,将来需进一步研究:1)不同结构AC对乳脂氧化作用的异同;2)AC与其他抗氧化剂协同作用机制的深入探索;3)AC在奶中热稳定性的检测。此外,目前对乳脂氧化的研究主要集中在抗氧化酶和FR方面,今后有必要深入探讨AC对氧化分子机制的研究;同时,在反刍动物饲粮中补饲富含AC的青绿饲料或提取物,延缓奶中LH氧化酸败的分子作用机理亦是将来研究重点。
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