一种小麦新兴功能活性成分--苯并恶唑啉酮的含量解析与降血糖评价  

Benzoxazolinones:Novel Bioactive Phytochemicals in Wheat with Potential Hypoglycemic Activity

作　　者：龚凌霄[1] 杨若言 王静[1] GONG Ling-xiao;YANG Ruo-yan;WANG Jing(China-Canada Joint Lab of Food Nutrition and Health(Beijing),Beijing Engineering and Technology Research Center of Food Additives,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学食品与健康学院,中加食品营养与健康联合实验室(北京),食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《粮油食品科技》2023年第1期40-47,共8页Science and Technology of Cereals,Oils and Foods

基　　金：北京市自然科学基金面上项目(6222002);国家自然科学基金项目(31972111)。

摘　　要：苯并恶唑啉酮(Benzoxazolinones,BXs)是一类具有生物活性的天然化合物,近年来发现其存在于成熟的谷物籽粒及其烘焙食品中,其中6-甲氧基-2-苯唑啉酮(6-Methoxy-benzoxazolin-2-one,MBOA)和2-苯并恶唑啉酮(Benzoxazolin-2-one,BOA)是两种主要的苯并恶唑啉酮类化合物。采用液质联用方法分析河南省13种小麦中MBOA、BOA含量,并考察MBOA、BOA在加工过程中的变化情况。同时,研究了MBOA、BOA对α-葡萄糖苷酶以及α-淀粉酶的抑制作用。结果表明:不同品种全小麦中的MBOA、BOA含量具有较大差异,其中,MBOA含量一般在4.30~5.02 ng/g,BOA含量一般在1.62~7.98 ng/g,但是在热烘干和发芽处理后全麦粉中的MBOA和BOA含量显著增加,分别增加1.5~2.0和500~1000倍。在体外降糖活性方面,MBOA与BOA对α-葡萄糖苷酶和α-淀粉酶均呈非竞争性抑制作用,MBOA、BOA对α-葡萄糖苷酶的半抑制浓度IC50分别为13.73、73.9 mg,对α-淀粉酶的半抑制浓度IC50分别为64.98、17.68 mg。综上所述,MBOA、BOA作为新兴的食源性健康因子,在我国河南省的各小麦品种中普遍存在,虽然全麦籽粒中含量较低,但经合适的加工方式可显著提高其含量水平。因此,MBOA和BOA等苯并噁嗪类物质是全麦食品发挥健康作用的可能原因之一,为全麦及其加工制品健康作用相关领域的研究提供了新的理论依据。Benzoxazolinones(BXs)are a group of natural compounds with biological activity.In recent years,benzoxazolinones have been identified in cereal grains and bakery foods.The most common BXs are 6-methoxy-benzoxazolin-2-one(MBOA)and 2-benzoxazolin-2-one(BOA).In this study,the contents of MBOA and BOA in 13varieties of wheat harvested in Henan Province were analyzed by LC-MS technology.Meanwhile,the inhibitory effects of MBOA and BOA onα-glucosidase andα-amylase were evaluated.The results showed that the contents of MBOA and BOA in wheat varied from 4.30 to 5.02 ng/g and 1.62 to 7.98 ng/g respectively.Interestingly,the contents of MBOA and BOA in whole wheat flour increased significantly after hot drying and germination by 1.5~2.0 and 500~1000 times,respectively.In the aspect of hypoglycemic activity,MBOA and BOA showed reversible competitive inhibition onα-glucosidase andα-amylase.The IC50of MBOA and BOA toα-glucosidase were 13.73 and 73.9 mg/mL,the IC50toα-amylase were 64.98 and 17.68 mg/mL.These results revealed that BXs have the potential contribution to the hypoglycemic activity associated with whole wheat consumption.Food processing technologies such as germination can be used to enhance the concentration of BXs in the cereal food products that allow the intake of higher amounts of BXs.This study provides a new theoretical basis for the research on the health effects of whole wheat and its processed products.

关 键 词：MBOA BOA 降糖活性 Α-葡萄糖苷酶 Α-淀粉酶 发芽加工 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]