In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice
In order to investigate the in vitro digestive properties of tea polyphenol fish sausage, protein digestibility, particle size, free amino acid content, thiobarbituric acid value and DPPH radical scavenging rate of surimi with different digestion time were studied, and a model was set up with groupi...
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The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010003 |
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| author | Lijuan YAN Shumin YI Yu HOU Jianrong LI Xuepeng LI Guangren JI Yingli LIU |
| author_facet | Lijuan YAN Shumin YI Yu HOU Jianrong LI Xuepeng LI Guangren JI Yingli LIU |
| author_sort | Lijuan YAN |
| collection | DOAJ |
| description | In order to investigate the in vitro digestive properties of tea polyphenol fish sausage, protein digestibility, particle size, free amino acid content, thiobarbituric acid value and DPPH radical scavenging rate of surimi with different digestion time were studied, and a model was set up with grouping of mice for immunomodulation experiments. The results showed that the addition of 0.2% of tea polyphenols decreased the digestibility of tea polyphenol fish sausage proteins. When the digestion time was 120 min, the maximum in vitro digestibility of proteins of the control group and tea polyphenol group were 54% and 48%, respectively. The free amino acid content and thiobarbituric acid value of the tea polyphenol group were lower than control group, where the particle size and DPPH radical scavenging rate were significantly higher (P<0.05) than control group. Spleen index, serum immunoglobulin IgA and IgG concentrations, serum inflammatory cytokine IL-1β, IL-6, and TNF-α concentrations, and renal CAT, T-AOC, GSH-Px, and SOD activities were significantly higher (P<0.05) and MDA content was extremely significant lower (P<0.01) in mice fed tea polyphenol fish sausage as compared to the model group. Proteins in fish sausage and tea polyphenols affect protein digestion through interaction, while tea polyphenol fish sausage promotes immunomodulation in immunosuppressed mice. The study provides a better understanding of the effects of polyphenols on protein-based foods and provides a theoretical basis for the development of novel functional surimi products. |
| format | Article |
| id | doaj-art-b37170d5c3c6451db26ee707ec0bbf9c |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2024-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-b37170d5c3c6451db26ee707ec0bbf9c2024-11-22T07:28:30ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-12-01452338839510.13386/j.issn1002-0306.20240100032024010003-23In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in MiceLijuan YAN0Shumin YI1Yu HOU2Jianrong LI3Xuepeng LI4Guangren JI5Yingli LIU6College of Food Science and Engineering, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, Bohai University, Jinzhou 121013, ChinaJinzhou Penjieshan Foodstuffs Co., Ltd., Jinzhou 121013, ChinaCollege of Food and Health, Beijing Business University, Beijing 100048, ChinaIn order to investigate the in vitro digestive properties of tea polyphenol fish sausage, protein digestibility, particle size, free amino acid content, thiobarbituric acid value and DPPH radical scavenging rate of surimi with different digestion time were studied, and a model was set up with grouping of mice for immunomodulation experiments. The results showed that the addition of 0.2% of tea polyphenols decreased the digestibility of tea polyphenol fish sausage proteins. When the digestion time was 120 min, the maximum in vitro digestibility of proteins of the control group and tea polyphenol group were 54% and 48%, respectively. The free amino acid content and thiobarbituric acid value of the tea polyphenol group were lower than control group, where the particle size and DPPH radical scavenging rate were significantly higher (P<0.05) than control group. Spleen index, serum immunoglobulin IgA and IgG concentrations, serum inflammatory cytokine IL-1β, IL-6, and TNF-α concentrations, and renal CAT, T-AOC, GSH-Px, and SOD activities were significantly higher (P<0.05) and MDA content was extremely significant lower (P<0.01) in mice fed tea polyphenol fish sausage as compared to the model group. Proteins in fish sausage and tea polyphenols affect protein digestion through interaction, while tea polyphenol fish sausage promotes immunomodulation in immunosuppressed mice. The study provides a better understanding of the effects of polyphenols on protein-based foods and provides a theoretical basis for the development of novel functional surimi products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010003tea polyphenolsfish sausagein vitro digestionimmune regulation |
| spellingShingle | Lijuan YAN Shumin YI Yu HOU Jianrong LI Xuepeng LI Guangren JI Yingli LIU In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice Shipin gongye ke-ji tea polyphenols fish sausage in vitro digestion immune regulation |
| title | In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice |
| title_full | In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice |
| title_fullStr | In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice |
| title_full_unstemmed | In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice |
| title_short | In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice |
| title_sort | in vitro digestion properties of tea polyphenol fish sausage and its immunomodulatory effect in mice |
| topic | tea polyphenols fish sausage in vitro digestion immune regulation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010003 |
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