化学
多酚
保健品
阿布茨
抗氧化剂
食品科学
功能性食品
分数(化学)
DPPH
色谱法
生物化学
作者
Zhaoshuo Yu,Yizheng Tan,Sihao Luo,Jingru Zhou,Tianhao Xu,Jianqiao Zou,Ke Liu,Jian Yu,Suyun Zhang,Jingran Zhou,Pingfan Rao,Jiaxing Li
标识
DOI:10.1038/s41538-021-00118-y
摘要
Abstract Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food industry. Here we report the isolation, characterization, and antioxidant activities of food nanoparticles (NPs) carrying polyphenols from Chinese rice vinegar. Using a gel-chromatography-based isolation protocol, the vinegar was separated into three major fractions. They were identified as spherical NPs (P1), lollipop-like NPs (P2) and spherical microparticles (P3) with average hydrodynamic diameter of 210, 245,1643 nm, separately. The former two fractions accounted for the major parts of dry matter in the vinegar. The P1-NPs fraction was composed of proteins, carbohydrates, and a high number of polyphenols (15 wt%), demonstrated potent antioxidant activity as determined by ABTS and ORAC assays. Moreover, they effectively quenched peroxyl free radicals in peritoneal macrophages and promoted cellular growth. The P2 fraction contained majority of organic acids, esters and mineral elements of the vinegar. It demonstrated the NPs are bioactive units of the rice vinegar, inspiring the development of novel functional nanomaterials with nutraceutical and pharmaceutical applications.
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