Nyob rau hauv Vivo Anti-fatigue Activity ntawm Sufu Nrog Fortification ntawm Isoflavones

Yunxian Liu*, Yun Zhou*, Satoru Nirasawa1, Eizo Tatsumi1, Yongqiang Cheng, Lite Li

Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science thiab Nutritional Engineering, China Agricultural University, Beijing, PR China, 1 Nyiv International Research Center for Agricultural Sciences, Tsukuba, 305-{2}}, Nyiv

Hu rau:joanna.jia@wecistanche.com/ WhatsApp: 008618081934791

TSAB NTAWV

Keeb kwm:

Sufu yog ib txwm suav fermented soybean zaub mov. Isoflavones muaj ntau nyob rau hauv cov taum pauv thiab cov khoom siv nrog isoflavones siv ntau cov txiaj ntsig kev noj qab haus huv. Lub hom phiaj ntawm qhov kev tshawb fawb no yog los tshawb nrhiav covtiv thaiv qaug zogCov nyhuv ntawm sulfur fortified nrog isoflavones.

Cov ntaub ntawv thiab cov txheej txheem:

Hauv vivotiv thaiv qaug zogKev ua ntawm sufu nrog lub fortification ntawm isoflavones (IF) tau tshawb xyuas hauv qhov kev tshawb fawb no los ntawm kev sim ua luam dej siv ICR nas thiab kev txiav txim siab ntawm biochemical tsis. Cov xwm txheej hais txogqaug zog, suav nrog hepatic glycogen, ntshav lactic acid (BLA), ntshav urea nitrogen (BUN) tau txiav txim. Cov isoflavone muaj pes tsawg leeg hauv IF sufu kuj tau txiav txim siab los tshawb txog cov haujlwm tiv thaiv kev qaug zog ntawm isoflavones.

Cov txiaj ntsig:

Thaum lub sij hawm fermentation, isoflavone glucosides tau hloov dua siab tshiab rau hauv aglycones, thiab ob qho tib si sufu nrog thiab tsis muaj kev tiv thaiv ntawm IF ua rau ntev lub sij hawm ua luam dej ntawm ICR nas. Kev noj sufu kuj nce siab glycogen cov ntsiab lus, thaum nws txo qis cov ntshav lactic acid (BLA) thiab ntshav urea nitrogen (BUN) cov ntsiab lus. Kev sib raug zoo ntawm koob tshuaj tau pom nyob rau hauv ob qho tag nrho ua luam dej thiab BLA clearance test, nrog rau qhov nruab nrab koob tshuaj (1 feem pua) fortification ntawm IF qhia qhov siab tshaj plaws kev ua si.

Xaus:

Yog tias sufu tuaj yeem muaj kev tiv thaiv kev qaug zog.

Keywords: Anti- nkees nkees, kev sim ua luam dej, isoflavone, sufu

Taw qhia

Kev qaug zogtxhais tau tias yog ib qho nyuaj rau kev pib lossis txhawb nqa kev yeem ua haujlwm, uas tuaj yeem faib ua lub hlwb thiab lub cev.qaug zog.[1] Ntawm cov zoo-tsim mechanisms ntawm ce-inducedqaug zogyog "clogging txoj kev xav", [2] uas qhia tias ntau dhau ntawm cov ntshav lactic acid (BLA) thiab ntshav urea nitrogen (BUN) yuav ua rau cov hlau tsis zoo, ua rauqaug zog. Lwmqaug zogmechanism, uas yog kev txaus siab rau cov kws tshawb fawb, yog "radical theory". Harman's classical "radical theory" qhia tias kev tawm dag zog hnyav tuaj yeem tsim qhov tsis sib xws ntawm lub cev oxidation thiab tiv thaiv oxidation system. "Oxygen paradox" yog cov ntaub ntawv zoo raws li kev ua kom O2 nce ntxiv thiab noj tuaj yeem ua tau raws li cov leeg nqaij pob txha lub zog yuav tsum tau ua thaum lub cev qoj ib ce, thaum ntxiv oxidative kev nyuaj siab thaum lub peev xwm ntawm ob qho tib si tsis-enzymatic thiab enzymatic tiv thaiv mechanisms dhau lawm.[3] Antioxidants, uas tiv thaiv cellular constituents los ntawm oxidation los ntawm neutralizing dawb radicals, tuaj yeem inhibit qaug zog ntawm cov leeg pob txha.[4] Txawm li cas los xij, cov mechanisms tsis tau piav qhia. Sufu yog ib txwm fermented soybean curd keeb kwm los ntawm Tuam Tshoj, thiab yog ib feem ntawm Suav noj rau ntau tshaj 1000 xyoo.

Los ntawm fermentation, cov ntsiab lus ntawm ntau cov as-ham nrog rau cov vitamins thiab taum peptides nce. Sufu suav hais tias tsis yog tsuas yog khoom noj khoom haus xwb tab sis kuj ua haujlwm. Sufu tau raug tshaj tawm tias muaj kev tiv thaiv oxidation, angiotensin I-hloov enzyme yog inhibitory (ACE), thiab kev ua haujlwm antimutagenicity hauv vitro. [5-7] Txawm li cas los xij, feem ntau cov khoom lag luam sufu muaj 6.2 feem pua ​​​​-14.8 feem pua ​​​​ ntsev, thiab kev noj zaub mov muaj ntsev ua rau muaj kev pheej hmoo rau kev noj qab haus huv, [8] uas txwv kev noj sufu. Qee cov tuam txhab tsim khoom lag luam tau tsim cov sufu uas tsis muaj ntsev, cov ntsiab lus ntsev yog qis dua 6 feem pua. Cov sufu uas tsis tshua muaj ntsev uas peb tau npaj hauv txoj kev tshawb no muaj txog 4 feem pua ​​​​cov ntsev, uas yuav tsis txiav txim siab rau kev noj ntsev kom tsawg. Soybean muaj ntau nyob rau hauv isoflavones thiab cov khoom siv nrog isoflavones siv ntau cov txiaj ntsig kev noj qab haus huv. Isoflavones tshwm sim nyob rau hauv daim ntawv ntawm aglycones (daidzein, genistein, thiab glycitein) thiab coj glucosidic conjugates, uas muaj xws li glucosides (daidzin, genistin, thiab glycerin), malonyl-glucosides, thiab acetyl-glucosides. Fermentation converts soybean isoflavones los ntawm glycosides nyob rau hauv tofu rau hauv cov aglycones coj los ntawm hydrolysis los ntawm -glycosidase, [9] uas ua rau txhim kho bioavailability thiab absorptivity ntawm sufu piv rau tofu.[10] Kev noj zaub mov hauv Suav ib txwm muaj qhov nruab nrab txhua hnub noj ntawm tsuas yog 20 mg isoflavones.[11]

Xav txog sufu muaj kwv yees kwv yees ib xyoos ib zaug ntau tshaj 300, 000 metric tons hauv Suav teb, [12] fortifying isoflavones hauv sufu tej zaum yuav yog ib txoj hauv kev los txhim kho kev noj qab haus huv ntawm isoflavones, tshwj xeeb tshaj yog, muaj txiaj ntsig zoo dua aglycones. Txog tam sim no, muaj cov ntaub ntawv tsis txaus hais txog kev tiv thaiv ntawm isoflavones hauv fermented soybean zaub mov thiabtiv thaiv qaug zogkev ua ntawm sufu, nrog rau cov txheej txheem ntawm hauv vivo los tiv thaiv qaug zog ntawm isoflavones. Hauv txoj kev tshawb no, peb tau npaj sufu cov ntsev tsawg ntawm cov ntsiab lus isoflavone siab thiab tshawb xyuas hauv vivo los tiv thaiv kev qaug zog ntawm sufu fortified nrog isoflavones los ntawm kev sim ua luam dej ntawm nas. Tom qab ntawd ob peb biochemical tsis muaj feem xyuam rau qaug zog, suav nrog hepatic glycogen, BLA, BUN tau txiav txim siab. Cov isoflavone muaj pes tsawg leeg hauv IF sufu kuj tau txiav txim siab cuam tshuam nrog kev ua haujlwm los tiv thaiv qaug zog

cistanche lub cev tsim

Cov khoom siv thiab cov txheej txheem

Khoom siv

Kev lag luam uas tsis yog-GMO soybeans (Zhonghuang 13, ua nyob rau hauv 2009) tau yuav los ntawm Suav Academy ntawm Kev Tshawb Fawb Txog Kev Ua Liaj Ua Teb (Beijing, Suav). Isoflavone extract los ntawm cov taum pauv tau yuav los ntawm Guanghan Biochem Pharmaceutical Co., Ltd. (Sichuan, Suav). Cov extract yog tsim los ntawm 41.2 feem pua ​​​​tag nrho isoflavones suav nrog 25 feem pua ​​​​daidzin, 9.7 feem pua ​​glycerin, 5.6 feem pua ​​​​genistin, 0.7 feem pua ​​​​daidzein, 0.1 feem pua ​​glycitein, thiab 0.1 feem pua ​​genistein.

Tsiaj

Txiv neej ICR nas (qhov hnyav ntawm 18 txog 20 g) tau yuav los ntawm Beijing Vital River Laboratory Animal Technology Co., Ltd. (Beijing, Suav). Lawv tau muab tso rau hauv ib chav tsev SPF nrog 12/12 h lub teeb-tshaj alternation voj voog ntawm chav tsev kub ntawm 23 ± 1 degree thiab cov av qis (55 ± 5%). Cov nas raug tso cai txais yuav ib puag ncig ib puag ncig rau ib lub lis piam ua ntej kev sim tshuaj kho. Tom qab hloov kho, 50 nas tau muab faib ua 5 pawg uas muaj 10 nas. Cov nas tau noj ad libitum tsis tu ncua rau 15 hnub ntawm kev lag luam nas noj zaub mov thiab gavaged nrog dej distilled (Group W), kev lag luam Wang Zhihe liab sufu (Pab C), 0.5 feem pua ​​​​IF sufu (Pab L), 1 feem pua ​​​​IF sufu (Pab M ) thiab 2 feem pua ​​​​IF sufu (Pab H). Kev noj tshuaj noj yog 9.2 g / kg lub cev hnyav ib hnub.

Kev npaj sufu nrog lub fortification ntawm isoflavones (IF sufu)

IF sufu was prepared in the Wang Zhihe Corporation (Beijing, China). The preparation followed the method reported by Han, Rombouts, and Nout[12] with some modifications: (1) Tofu preparation. The tofu was prepared by salt precipitation from boiled soymilk. The tofu was then sliced into cubes of 3.1 × 3.1 × 1.8 cm, weighing approximately 10 g per cube (2) Pre‑fermentation. Actinomucor elegans was used as the fermentation starter. The mucor suspension was sprayed onto the surface of tofu and it was allowed to ferment for 72 h at room temperature (28°C, RH >95 feem pua) (3) Salting. Cov cubes tau salted rau 5 hnub nyob rau hauv ib lub thawv ceramic kom txog thaum cov ntsev cov ntsiab lus ntawm pehtze mus txog 16 feem pua ​​(4) Tom qab fermentation. Isoflavone extract tau ntxiv rau hauv kev lag luam sufu liab kua zaub uas feem ntau muaj cov pwm liab, Suav distillate ntsuj plig, qab zib, ntsev, nplej hmoov, txuj lom. Txhua lub khob ntsev tau hloov mus rau ib lub raj mis iav (250 mL) thiab tom qab ntawd puv tag nrho cov kua zaub tom qab fermentation. Fermentation tau ua nyob rau hauv chav tsev kub ntawm 25 degree thiab RH siab tshaj 60 feem pua ​​nrog maj mam cua rau 75 hnub. Cov ntsiab lus ntsev ntawm cov khoom kawg yog nyob rau hauv thaj tsam ntawm 4.7-5.1 g / 100 g. Cov qauv sufu tau yaj hauv dej distilled ntawm qhov concentration ntawm 20 mL / kg rau kev siv ntxiv.

Kev txiav txim siab ntawm cov ntsiab lus isoflavones hauv IF sufu

Cov ntsiab lus isoflavone tau txiav txim siab raws li txoj cai raws li tau piav qhia los ntawm Klump li al. [13] Sufu cubes yog lub tshuab nqus tsev khov-qhuav, ces muab tso rau hauv hmoov. Rau kev rho tawm, lub tshuab nqus tsev khov-qhuav hmoov hmoov (3.000 g) tau hnyav rau hauv lub hwj Erlenmeyer (250 mL) nrog aqueous methanol (80 feem pua, 40 mL) ntxiv. Lub raj mis tau shaken hauv 65 degree dej da dej rau 2 teev thiab tom qab ntawd txias rau chav sov (25 degree). NaOH (3 mL, 2 M) tau ntxiv thiab lub hwj tau shaken ntawm chav tsev kub ntawm lub orbital shaker rau 10 min. Lub raj mis raug tshem tawm ntawm lub shaker, ces 1 mL glacial acetic acid ntxiv. Lub ncua kev kawm ntawv yog poured rau hauv ib tug kawm tiav lub tog raj kheej thiab diluted rau 50 mL nrog aqueous methanol (80 feem pua). Cov tshuaj tau lim los ntawm ntau qib-qib lim ntawv, tom qab ntawd 5 mL tau muab tso rau hauv 10-mL kawm tiav lub tog raj kheej, tom qab ntawd 4.0 mL dej thiab diluted rau 10 ml nrog methanol. Lub tog raj kheej tau nres thiab rov ua dua. Ib milliliter extract tau pauv mus rau hauv 1.5 mL centrifuge raj thiab centrifuged ntawm 7000 × g rau 5 min rau kev soj ntsuam ntxiv. Ib qho LC-10ATvp kua chromatograph (Shimadzu, Nyiv) nruab nrog lub hau cell Pak C18 kem (5 μm, 250 × 4.6 mm id, SHISEIDO Inc., Nyiv) thiab ultraviolet spectrophotometer ntawm lub wavelength ntawm 260 nm tau siv rau kev ntsuas isoflavone . Isoflavone extracts tau eluted ntawm 40 degree. Cov theem txawb rau HPLC muaj cov kuab tshuaj (A) Dej-methanol-acetic acid (88 ntxiv rau 10 ntxiv 2) thiab (B) methanol-acetic acid (98 ntxiv 2). Cov kuab tshuaj gradient yog raws li nram no: qhov concentration ntawm hnyav (B) nce los ntawm 10 mus rau 70 feem pua ​​​​hauv 35 min. Tus nqi ntws yog 1.2 mL / min. Cov ntaub ntawv ntau rau txhua isoflavone tau txais los ntawm kev sib piv nrog cov qauv paub.

cistanche lub cev tsim

Exhaustive ua luam dej

Cov nas raug tso cai so rau 30 min tom qab noj mov kawg. Tom qab ntawd, tin hlau hnyav 5 feem pua ​​​​ntawm lub cev hnyav ntawm tus nas tau txuas mus rau qhov kawg ntawm txhua tus nas tus Tsov tus tw. Cov nas tau muab tso rau hauv lub tank ua luam dej nrog dej ntawm qhov tob tshaj 30 cm ntawm 25 ± 1.0 degree. Cov dej tau ntxhov siab kom cov nas ua luam dej mus txog qhov kawg ntawm qhov kev xeem, uas tau txhais tias yog lub sijhawm taw tes thaum cov nas tsis tuaj yeem nce mus rau saum npoo kom ua pa tsis pub dhau 7 s. Lub sij hawm lub sij hawm txij thaum pib ua luam dej mus rau qhov kawg tau sau tseg raws li lub sij hawm ua luam dej tag.

Kev txiav txim siab ntawm hepatic glycogen

Cov nas yoo mov rau 8 teev ua ntej noj zaum kawg. Cov nas tau muab txi rau 30 feeb tom qab qhov kawg ntawm qhov ncauj, nrog lub siab tshem tawm, tam sim ntawd ntxuav nrog saline, thiab qhuav nrog lim ntaub ntawv. Raws li cov lus qhia ntawm cov khoom siv kuaj kab mob siab glycogen (Lot No. 20091215, Nanjing Jiancheng Bioengineering Institute, Nanjing, Suav), cov qauv siab tau raug ntsuas kom raug thiab qhov nqus ntawm lub siab glycogen tau ntsuas hauv qab OD 620 nm siv 752 ultraviolet spectropho. Shanghai Third Analytical Instrument Cooperation, Shanghai, Tuam Tshoj).

Kev txiav txim siab ntawm cov ntshav lactic acid (BLA)

Cov nas tau muab tso rau hauv lub tank ua luam dej nrog dej kub yog 30 degree ua luam dej rau 10 min yam tsis muaj load. Cov ntshav kuaj cov nas tau sau ua ntej, tam sim ntawd, thiab 20 feeb tom qab yuam ua luam dej. Raws li kev qhia ntawm tag nrho cov ntshav lactic acid kuaj cov khoom siv (Lot No. 20091215, Nanjing Jiancheng Bioengineering Institute, Nanjing, Tuam Tshoj), BLA qib ntawm nas tau ntsuas ntawm OD 530 nm siv KC - junior qauv microplate spectrophotometer (Bio Tek Instrument, Inc., USA). Cov cheeb tsam them los ntawm cov ntshav lactic acid nkhaus yog txhais raws li hauv qab no: thaj chaw uas cov ntshav lactic acid nkhaus=5 × (L1 ntxiv 3 × L2 ntxiv 2 × L3) Qhov twg L1, L2, thiab L3 sawv cev rau cov ntshav lactic acid. cov ntsiab lus kuaj ua ntej, tam sim ntawd thiab 20 min tom qab yuam ua luam dej.

Kev txiav txim siab ntawm cov ntshav urea nitrogen (BUN)

Cov nas 30 min tom qab qhov kev tswj hwm qhov ncauj kawg tau raug yuam kom ua luam dej hauv lub tank uas muaj dej ntawm qhov kub ntawm 30 degree rau 90 min yam tsis muaj kev thauj khoom. Cov nas raug tso cai so rau 60 feeb, thiab tom qab ntawd cov pob qhov muag ntawm cov nas tau muab tso rau thiab 0.5 mL cov ntshav kuaj tau raug sau ua raws li cov txheej txheem los ntshav rov qab qhia los ntawm Taylor, Hayes, thiab Toth.[14] Tom qab lub tub yees li 3 teev ntawm 4 degree, cov ntshav kuaj coagulated thiab tau centrifuged ntawm 2000 rpm / min rau 15 min. Cov ntshav tau sau rau BUN ntsuas siv 7060 qauv tsis siv neeg biochemical analyzer (Hitachi, Ltd., Nyiv).

Kev txheeb cais

Cov txiaj ntsig tau nthuav tawm raws li qhov txhais tau tias ± tus qauv sib txawv. Kev txheeb xyuas txheeb cais tau ua nrog kev sim ob tog ua los ntawm SPSS 15.0 software (SPSS Inc., Chicago, IL, USA). Qhov tseem ceeb ntawm P < 0.05="" (ob-tailed)="" tau="" suav="" tias="" yog="" qhov="" tseem="" ceeb="" thiab="" p="">< 0.01="" yog="" qhov="" tseem="" ceeb="">

TSEEM CEEB

Isoflavone concentration ntawm IF sufu

Cov ntsiab lus thiab muaj pes tsawg leeg ntawm isoflavones tuaj yeem cuam tshuam ncaj qha rau lawv cov dej num bioactive. Isoflavone cov ntsiab lus nyob rau hauv IF sufu yog summarized nyob rau hauv Table 1. Yin et al. qhia txog kev hloov pauv hauv cov ntsiab lus ntawm isoflavones ntawm sufu tau kuaj pom thaum lub sijhawm tom qab fermentation nrog rau ua ntej fermentation, txawm tias muaj cov teebmeem me me.[9] Raws li pom nyob rau hauv Table 1, qhov concentration ntawm isoflavones nce raws li lub fortification ntawm isoflavones rau hauv lub post-fermentation kua zaub augmented. Kev sib sau ntawm aglycones (daidzein, glycitein, thiab genistein), hauv pawg L, M, thiab H yog 2.50, 3.67, thiab 4.45 quav piv rau pawg tswj hwm.

YOG sufu ncua lub sij hawm ua luam dej tag

Exhaustive ua luam dej qauv tus neeg sawv cev ntawm lub cev qoj ib ce endurance yog ib tug txhim khu kev qha qauv saws nyob rau hauv txoj kev tshawb no ntawm kev tiv thaiv kev qaug zog test uas muab ib tug siab reproducibility. Kev txo qis rau kev qaug zog yog cuam tshuam nrog lub sijhawm ua luam dej ntev dua. Raws li pom hauv daim duab 1, tag nrho plaub cov qauv sufu siv rau kev noj zaub mov tuaj yeem ua rau lub sijhawm ua luam dej ntawm nas (**P < 0.01)="" los="" ntawm="" 58.6="" feem="" pua,="" 64.46="" feem="" pua,="" 80.01="" feem="" pua,="" 70.27="" feem="" pua,="" ,="" qhia="" tias="" sufu="" muaj="" kev="" tiv="" thaiv="" kev="" nkees.="" cov="" nas="" ntawm="" pawg="" l,="" m,="" thiab="" h="" swam="" ntev="" dua="" li="" pawg="" c,="" thiab="" pawg="" m="" yog="" qhov="" muaj="" txiaj="" ntsig="" zoo="" dua="" rau="" pawg="" c,="" qhia="" tias="" cov="" ntsiab="" lus="" isoflavone="" yuav="" yog="" ib="" qho="" tseem="" ceeb="" hauv="" kev="" tawm="" tsam="" kev="" qaug="" zog.="" txhawm="" rau="" kawm="" txog="" kev="" tiv="" thaiv="" kev="" qaug="" zog="" ntawm="" if="" sufu,="" qee="" qhov="" biochemical="" tsis="" suav="" nrog="" hepatic="" glycogen,="" bla,="" bun="" tau="" txiav="" txim="">

Yog tias sufu nce siab glycogen cov ntsiab lus

Lub zog rau kev tawm dag zog yog pib los ntawm kev tawg ntawm glycogen thiab tom qab ntawd, los ntawm cov kua nplaum uas tawm los ntawm lub siab. Lub luag haujlwm ntawm hepatic glycogen yog los txhawb kev noj cov ntshav qabzib thiab tswj cov ntshav qabzib hauv lub cev. Ib txoj hauv kev zoo los txhim kho kev ua siab ntev thiab ua rau qaug zog yog kom nce qhov ntim ntawm glycogen ua ntej kev tawm dag zog pib.[16] Cov txiaj ntsig ntawm kev noj tshuaj IF sufu ntawm cov ntsiab lus hepatic glycogen yog qhia hauv daim duab 2. Piv nrog rau Pab Pawg W, cov ntsiab lus hepatic glycogen ntawm Pawg C, Pab Pawg M thiab Pab Pawg H muaj ntau dua (*P<0.05), which="" suggests="" sufu="" was="" capable="" of="" increasing="" the="" hepatic="" glycogen="" content,="" thus="" having="" a="" potential="" effect="" on="" retarding="" fatigue.="" in="" contrast="" to="" the="" exhaustive="" swimming="" test,="" the="" sufu="" with="" the="" fortification="" of="" isoflavones="" did="" not="" show="" any="" significant="" difference="" compared="" with="" the="" control="" group,="" indicating="" isoflavones="" are="" not="" the="" key="" factor="" for="" increased="" hepatic="" glycogen="">

Yog tias sufu txo BLA cov ntsiab lus thaum lub sijhawm ua haujlwm

BLA yog cov khoom lag luam glycolysis ntawm carbohydrates nyob rau hauv ib qho kev mob anaerobic thiab glycolysis yog lub zog tseem ceeb rau kev tawm dag zog hnyav hauv lub sijhawm luv luv. BLA accumulates thaum lub sij hawm qoj ib ce, uas txo cov pH ntawm cov ntshav thiab cov leeg nqaij, cuam tshuam rau ob qho tib si cardio-circulating system thiab cov leeg pob txha ua haujlwm. Qhov txo qis hauv lub zog contractile ntawm cov leeg nws thiaj li ua rau qaug zog.[17] Yog tias qhov sib xyaw ntawm lactic acid tuaj yeem cuam tshuam lossis tshem tawm ntawm lactic acid thaum lub sijhawm ua haujlwm tuaj yeem ua kom nrawm, kev tiv thaiv kev qaug zog yuav ua tiav. Cov ntsiab lus BLA ua ntej, tam sim ntawd tom qab thiab 20 min tom qab qhov kev sim ua luam dej tas mus li tau pom nyob rau hauv Table 2. Cov cheeb tsam suav nrog cov ntshav lactic acid nkhaus tshaj tawm qhov kev tshem tawm cov ntshav lactic acid kev ua ntawm cov qauv kuaj kuj tau piav qhia. nyob rau hauv Table 2. Sufu tau txhawb nqa kev tshem tawm ntawm cov ntshav lactic acid uas tau tsim thaum lub sijhawm ua haujlwm. Cov cheeb tsam uas them los ntawm cov ntshav lactic acid nkhaus ntawm IF sufu tau qis dua li Pawg C (#P < 0.05),="" nrog="" pab="" pawg="" m="" qhia="" qhov="" txo="" qis="" ntawm="" 13.3="" feem="" pua="" ​​​​piv="" rau="" kev="" tswj="" hwm.="" tsis="" tas="" li="" ntawd,="" qhov="" tshwm="" sim="" qhia="" tau="" hais="" tias="" muaj="" txiaj="" ntsig="" zoo="" ntawm="" kev="" siv="" tshuaj,="" uas="" yog,="" nce="" koob="" tshuaj="" ntawm="" isoflavones="" nyob="" rau="" hauv="" qee="" qhov="" ntau,="" uas="" tuaj="" yeem="" txhim="" kho="" cov="" txiaj="" ntsig="" ntawm="" kev="" tshem="" cov="" ntshav="" lactic="">

cistanche lub cev tsim

YOG sufu txo BUN cov ntsiab lus

Dynamophores hauv kev ua si muaj xws li qab zib, rog, thiab protein. Thaum lub sij hawm txav tsis tshaj 30 min, cov protein tsis tshua muaj zog thiab cov ntsiab lus BUN ruaj khov. Protein thiab amino acids muaj zog catabolic metabolism thaum lub cev tsis tuaj yeem tau txais lub zog txaus los ntawm cov piam thaj thiab cov rog catabolic metabolism. Tom qab ncua sij hawm ntawm kev txav mus los, urea nitrogen nce ntxiv.[2] Nws tau tshaj tawm tias BUN cov ntsiab lus yog qhov zoo sib xws nrog kev siv zog thiab lub sijhawm ua haujlwm ntev.[18] Sufu txo qis BUN cov ntsiab lus piv nrog cov pab pawg dej (*P < 0.05)="" [daim="" duab="" 3].="" qhov="" sib="" txawv="" ntawm="" pawg="" tswj="" thiab="" pawg="" dej="" yog="" qhov="" tseem="" ceeb="" heev="" (*p=""><0.01). txawm="" li="" cas="" los="" xij,="" bun="" cov="" ntsiab="" lus="" hauv="" pab="" pawg="" kho="" mob="" siab="" dua="" piv="" nrog="" pawg="" tswj="" hwm="" tsis="" muaj="" qhov="" sib="" txawv="" tseem="" ceeb.="" nws="" tau="" pom="" tias="" kev="" tiv="" thaiv="" ntawm="" isoflavones="" tsis="" yog="" qhov="" tseem="" ceeb="" rau="" kev="" txo="" qis="" bun="" cov="" ntsiab="" lus="" thiab="" tuaj="" yeem="" ua="" qhov="" tsis="" zoo.="" tej="" zaum,="" lwm="" yam="" khoom="" siv="" xws="" li="" taum="" pauv="" peptides="" thiab="" mov="" liab="" muaj="" qhov="" cuam="" tshuam="" loj="" ntawm="" kev="" txo="" cov="" ntsiab="" lus="">

Kev sib tham

Ntau cov kev tshawb fawb txog kab mob kis tau qhia tias kev noj zaub mov flavonoids muaj feem cuam tshuam nrog kev tiv thaiv cov kab mob degenerative, tab sis kev nqus ntawm cov tebchaw no zoo li qis heev thiab ntau yam ntawm cov absorbed zoo li hloov mus rau qhov tsis muaj zog conjugated metabolites.[19] Isoflavone aglycones, uas qhia txog qhov sib txawv ntawm qhov nqus ntawm cov glucosides, yog absorbed rau hauv nas plab zoo dua.[20] Txoj kev xav, kev tiv thaiv ntawm isoflavones thaum sufu ripening tuaj yeem txhim kho qhov nqus ntawm IF los ntawm kev hloov cov glucosides rau hauv aglycones. Hauv cov qauv sufu nrog lub fortification ntawm isoflavones, cov ntsiab lus ntawm daidzein yog qhov siab tshaj plaws ntawm cov aglycones, thaum nyob rau hauv kev tswj sufu qauv, genistein yog siab tshaj. Gardner, Chatterjee, thiab Franke pom muaj peev xwm saturation ntawm bioavailability ntawm genistein ntawm koob tshuaj 288 vs. 144 mg tag nrho isoflavones / hnub.[21] Txawm li cas los xij, tsis muaj pov thawj ntawm kev noj qab haus huv ntawm daidzein bioavailability tau raug tshaj tawm yav dhau los, uas qhia tau hais tias muaj peev xwm ua kom cov bioavailability ntawm isoflavones los ntawm kev nce cov ntsiab lus daidzein ntawm isoflavones. Yog li ntawd, ntxiv ib qho extract ntawm isoflavones thaum lub sij hawm tom qab fermentation yuav pab txhawb kev hloov ntawm glucosides mus rau aglycones, nce siab dua aglycones cov ntsiab lus hauv IF sufu piv nrog kev tswj, thiab tuaj yeem kov yeej bioavailability saturation ntawm genistein ib yam nkaus. Exhaustive ua luam dej tau qhia tias IF sufu ncua lub sij hawm ua luam dej tas mus li. Ntxiv 5 feem pua ​​​​lub cev hnyav txuas nrog rau cov nas nyob rau lub sijhawm ua luam dej-rau-sab laug tuaj yeem sim ua kom muaj kev ntxhov siab qaug zog, thaum tsis txwv cov nas ua luam dej dawb. Dej kub tuaj yeem cuam tshuam rau tsiaj tus cwj pwm.

cistanche lub cev tsim

Cov dej kub ntawm 30 degree tiv thaiv kev sib pauv ntawm dej thiab lub cev kub, uas tseem pab tswj lub cev kub. Thaum cov dej kub ntawm 25 degree, piloerection thiab nce ntawm paw nqaij tone tau pom. Cov cwj pwm no raug coj los ua kom tsis txhob poob cua sov yog li tswj lub cev kub.[22] Hauv peb qhov kev sim, cov dej kub tau teem rau ntawm 25 degree , thiab cov dej txias ua rau cov nas sympathetic nervous outflow, [23] uas tuaj yeem suav tias yog lwm qhov kev ntxhov siab. Soybean isoflavones tau raug tshaj tawm tias muaj cov haujlwm antioxidant hauv vitro los ntawm ferric txo-antioxidant zog (FRAP) thiab tshuaj tiv thaiv-DPPH dawb radical assays.[24] Peb cov ntaub ntawv qhia tias isoflavones tuaj yeem muaj txiaj ntsig zoo ntawm kev ua siab ntev los ntawm kev txo qis kev ua haujlwm ntawm kev tawm dag zog oxidative kev nyuaj siab. Ib txoj kev tshawb fawb yav dhau los tau soj ntsuam cov kev ua haujlwm los tiv thaiv kev qaug zog ntawm flavonoids los ntawm pob kws txhob lo lo ntxhuav (FCS) thiab pom tau tias FCS muaj peev xwm ua kom muaj zog tiv thaiv kev qaug zog ntawm nas.[25] Nws tau kwv yees tias isoflavones tuaj yeem faib qee yam khoom siv lom neeg xws li kev ua kom qaug zog nrog lwm cov flavonoids. Los ntawm cov txiaj ntsig ntawm kev txiav txim siab hepatic glycogen, BLA, BUN, peb qhia tias kev ua haujlwm tiv thaiv kev qaug zog ntawm sufu yog cov txiaj ntsig zoo thiab ua haujlwm tau los ntawm ntau yam tshuaj xws li isoflavones. Tus nqi ntawm cov amino acids, tshwj xeeb tshaj yog alpha-aminobutyric acid, alanine, glycine, isoleucine, serine, valine, threonine, thiab tyrosine nyob rau hauv cov ntshav poob sai sai thaum lub sij hawm ua tiav kev sim ua kom qaug zog.[26] Thaum lub sij hawm fermentation, soybean protein yog degraded rau peptides thiab dawb amino acids, uas yog nplua nuj nyob rau hauv cov tseem ceeb 8 amino acids.[27] Muaj qhov ua tau tias kev ntxiv cov amino acids tuaj yeem pab rov qab mus rau qhov qub, uas tsis tuaj yeem ua tiav los ntawm isoflavones ib leeg.

Liab pwm mov yog ib qho tseem ceeb muaj nyob rau tom qab fermentation kua zaub uas xim rau saum npoo ntawm sufu. Wang et al., pom tias nws kuj ua rau muaj txiaj ntsig zoo ntawm kev tiv thaiv kev qaug zog, uas txuas ntxiv lub sijhawm ua luam dej rau cov nas, ua haujlwm kom txo qis cov piam thaj hauv cov ntshav, thiab tiv thaiv kev nce hauv lactate thiab BUN concentrations.[28] Liab pwm nplej hauv cov qauv sufu hauv peb qhov kev sim tuaj yeem ua rau nce siab ntawm glycogen ntau dua li isoflavones. Raws li cov lus xaus dhau los ua los ntawm Shen li al., isoflavones ua si ib qho tseem ceeb hauv kev txo qis BLA qib.[29] Yog tias sufu muaj peev xwm inhibit qhov tsub zuj zuj ntawm lactic acid thiab ua kom tshem tawm cov lactic acid los ntawm kev ua kom tag nrho cov ntsiab lus isoflavone, tshwj xeeb tshaj yog cov bioavailable thiab absorptive aglycones.

Cov lus xaus

Peb txoj kev tshawb fawb yog thawj zaug tshaj tawm hauv vivo los tiv thaiv kev qaug zog ntawm sufu thiab IF sufu thiab tsim ib txoj hauv kev tshiab los ua kom cov ntsiab lus ntawm isoflavone aglycones hauv sufu, uas muaj ntau dua bioavailable thiab nqus tau. Nws tau pom zoo tias sufu muaj kev ua haujlwm siab tiv thaiv kev nkees. Lub sijhawm ua luam dej tau ntev ntev, qhov khaws cia ntawm glycogen tau nce ntxiv, thiab BLA thiab BUN cov ntsiab lus tau txo qis. Cov nyhuv ntawm isoflavones ntawm kev tiv thaiv qaug zog yog pom tias yog nyob ntawm koob tshuaj. Yog tias sufu nrog koob tshuaj nruab nrab (1 feem pua) fortification ntawm isoflavones qhia tau tias muaj kev ua haujlwm siab tshaj plaws ntawm peb theem ntawm isoflavone ntxiv (0.5 feem pua ​​, 1 feem pua ​​, 2 feem pua ​​), uas ua rau lub sijhawm ua luam dej ntawm cov nas thiab ua kom nrawm. kev tshem tawm ntawm BLA thaum lub sijhawm ua haujlwm cuam tshuam rau kev lag luam sufu. Txawm li cas los xij, IF sufu tsis muaj txiaj ntsig zoo hauv glycogen tsub zuj zuj thiab tshem tawm BUN. Kev tshawb nrhiav cov txheej txheem hauv qab ntawm cov cellular lossis qib molecular yuav tsum tau kawm ntxiv los piav qhia tias vim li cas cov biochemical tsis ua raws li kev piav qhia txog kev tiv thaiv qaug zog thiab yuav ua li cas txhua hom isoflavone muab cov txiaj ntsig tiv thaiv kev nkees. Kev tshawb fawb ntxiv yog xav tau los ntsuas qhov kev tiv thaiv kev qaug zog ntawm sufu rau tib neeg.

Qhov no yog peb cov khoom rau kev qaug zog! Nyem rau daim duab kom paub ntau ntxiv!

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