不同热处理蛋黄脂质对小鼠学习认知能力下降的缓解能力  

Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice

作　　者：吴瑶 刘铭坤 方冰[2] 张明[3] WU Yao;LIU Mingkun;FANG Bing;ZHANG Ming(College of Food and Biotechnology,Hefei University of Technology,Hefei 230061,China;Department of Nutrition and Health,China Agricultural University,Beijing 100083,China;College of Food and Health,Beijing University of Business and Technology,Beijing 100048,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230061 [2]中国农业大学营养与健康系,北京100083 [3]北京工商大学食品与健康学院,北京100048

出　　处：《食品工业科技》2025年第1期367-376,共10页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2022YFD2101003)。

摘　　要：为探讨不同温度处理下蛋黄脂质对小鼠学习认知能力下降的缓解能力的差异。本研究利用小鼠认知障碍模型,比较95℃(水浴30 min)和121℃(灭菌锅加热30 min)热处理蛋黄脂质组分改善小鼠学习认知能力的差异。研究结果表明,相较于121℃热处理的蛋黄脂质,95℃热处理的蛋黄脂质更有效地降低了Tau蛋白的磷酸化和Aβ1-40、GSK-3β表达,下调了促炎因子的表达,其提升小鼠的学习记忆能力的效果更好。95℃热处理蛋黄脂质中的多不饱和脂肪酸以及DHA较121℃热处理的蛋黄脂质显著增加(P<0.05)。因此,过度的加热条件,会破坏蛋品中DHA等多不饱和脂肪酸,削弱蛋黄脂质的改善认知的生物活性。本研究为蛋制品的热加工工艺的优化提供参考依据。To investigate the differences in the ability of egg yolk lipids to alleviate the decline in learning and cognitive abilities in mice under different temperature treatments.This study utilized a mouse model of cognitive impairment to compare the varying impacts on learning and cognitive functions resulting from 95℃(30 min in water bath)and 121℃(30 min in sterilization pot)heat treatments of egg yolk lipid components.The research results showed that compared with 121℃heat treatment of egg yolk lipids,95℃heat treatment of egg yolk lipids effectively reduced the phosphorylation of Tau protein and the expression of Aβ1-40 and GSK-3β,downregulated the expression of pro-inflammatory factors,and had a better effect on improving the learning and memory abilities of mice.The levels of polyunsaturated fatty acids and DHA in 95℃heat treatment of egg yolk lipids were significantly increased compared to those treated at 121℃(P<0.05).The above results demonstrated that excessive heating impaired the ability of egg yolk lipids to alleviate cognitive decline,which might be related to the thermal degradation of polyunsaturated fatty acids such as DHA in egg products.This study provides a basis for the optimization of thermal processing of nutritious and healthy egg products.

关 键 词：蛋黄脂质 热处理 学习和记忆 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]