Effects of Antioxidant Yeast ALDH Extract on Lipid Oxidation during Simulated Digestion of Fish

被引：0
|
作者：
Xiao Y. [1 ]
Xu L. [1 ]
Liu H. [1 ]
Zhou X. [1 ]
Guo W. [1 ,2 ]
He Y. [1 ]
Fu X. [1 ,2 ,3 ,4 ]
机构：
[1] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha
[2] Hunan Provincial Key Laboratory of Special Medical Food, Changsha
[3] Hunan Province Nutrition and Health Products Engineering Technology Research Center, Changsha
[4] Hunan Province Seasonings Green Manufacturing Engineering Technology Research Center, Changsha
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 11期
关键词：
fish simulated digestion; gas chromatography-mass spectrometry; lipid oxidation of fish; reactive carbonyl compounds (RCCs); yeast aldehyde dehydrogenase extract;
D O I：
10.13386/j.issn1002-0306.2022070233
中图分类号：
学科分类号：
摘要：
The lipid of fish may undergo obvious oxidation and produce harmful aldehydes during digestion. In this paper, the effects of aldehyde dehydrogenase (ALDH) extract of an antioxidant yeast on fat oxidation during simulated digestion of fish were studied by taking fat peroxidation value (POV), thiobarbituric acid reactant value (TBARS), aldehyde compounds and polyunsaturated fatty acids as evaluation indexes. The results showed that in the process of simulating gastrointestinal digestion, the POV of control fish (CK) increased from (0.12±0.06) meq/kg to (1.14±0.12) meq/kg during simulated digestion. The POV of fish (free enzyme, FE) added with ALDH extract was (0.69±0.08) meq/kg after simulated digestion for 5 hours, while the POV of fish meat (embedded enzyme, EB) embedded with ALDH was (0.13±0.06) meq/kg. The TBARS value of CK group increased from (0.77±0.11) mg/kg to (2.31±0.13) mg/kg, while the TBARS values of FE and EB groups were (0.79±0.09) mg/kg and (0.19±0.09) mg/kg, respectively. Aldehydes with high content in digestive products include nonanal, hexanal, 2-heptanal, nonadienal, 2-hexenal, etc. The aldehyde content of CK group increased rapidly and significantly during digestion, while that of FE and EB group decreased gradually. At the end of digestion, the contents of hexanal, nonanal and 2-heptanal were lower than the detection limit. The oxidative losses of EPA and DHA in fish meat in CK group were 59% and 58%, 35% and 32% in FE Group and 20% and 26% in EB group. This study proves that antioxidant yeast enzyme extract can well inhibit the fat oxidation of fish during simulated digestion and effectively reduce the harmful substances produced by fat oxidation. Yeast enzyme extract may be a new active agent to control postprandial oxidative stress caused by lipid oxidation. © 2023 Editorial Department of Science and Technology of Food Science.
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页码：404 / 410
页数：6
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