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Formation and disappearance of aldehydes during simulated gastrointestinal digestion of fried clams.
Food & Function ( IF 5.1 ) Pub Date : 2020-03-09 , DOI: 10.1039/c9fo03021b Zhong-Yuan Liu 1 , Yuan-Yuan Hu 1 , Man-Tong Zhao 1 , Hong-Kai Xie 2 , Xiao-Pei Hu 2 , Xiao-Chi Ma 3 , Jiang-Hua Zhang 2 , Yan-Hong Bai 4 , Da-Yong Zhou 5
Food & Function ( IF 5.1 ) Pub Date : 2020-03-09 , DOI: 10.1039/c9fo03021b Zhong-Yuan Liu 1 , Yuan-Yuan Hu 1 , Man-Tong Zhao 1 , Hong-Kai Xie 2 , Xiao-Pei Hu 2 , Xiao-Chi Ma 3 , Jiang-Hua Zhang 2 , Yan-Hong Bai 4 , Da-Yong Zhou 5
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The formation and disappearance of aldehydes during simulated gastrointestinal digestion (SD) of fried clams was investigated in order to shed light on the underlying mechanism. Results from the thiobarbituric acid reactive substance (TBARS) and fluorometric assays using a specific aldehyde probe indicated that the SD (with lipase) of fried clams initially reduced (at the gastric stage), but subsequently increased (mainly at the intestinal stage) the contents of total aldehydes. Meanwhile, eight specific aldehydes including propanal, acrolein, trans-2-pentenal, hexanal, trans,trans-2,4-octadienal, trans,trans-2,4-decadienal, 4-hydroxy-hexenal and 4-hydroxy-nonenal in the digested meal were determined by using a high-performance liquid chromatography-tandem electrospray ionization mass spectrometry (HPLC-ESI-MS/MS) method. Results indicated that the changes in the trend of the contents of the eight aforementioned aldehydes were similar to those of total aldehydes during SD (with lipase) of fried clams. However, a similar SD process without lipase time-dependently reduced the contents of total and individual aldehydes. Moreover, lipid classes and free fatty acids (FFAs) in the digested meal were determined to reveal the degree of hydrolysis of lipids during the SD process. Results indicated that the SD (with lipase) of fried clams significantly hydrolyzed triacylglycerols (TAG) and polar lipids (PL) and produced FFAs, but the SD process without lipase resulted in negligible lipid hydrolysis. Thus, our results demonstrated a positive correlation between lipid hydrolysis and aldehyde generation during the SD of fried clams. Alternatively, unsaturated FFAs instead of TAG and PL could have served as the main precursors for aldehyde generation due to their high oxidative susceptibility.
中文翻译：
在模拟的蛤gas肠胃消化过程中，醛的形成和消失。
为了阐明潜在的机理，研究了油炸蛤的模拟胃肠消化过程中醛的形成和消失。硫代巴比妥酸反应性物质（TBARS）的结果和使用特定醛探针的荧光分析结果表明，炸蛤的SD（含脂肪酶）最初降低（在胃部），但随后增加（主要在肠道）总醛。同时，八种特定的醛包括丙醛，丙烯醛，反式-2-戊烯醛，己醛，反式，反式-2,4-辛二烯醛，反式，反式-2,4-癸二醛，4-羟基己烯醛和4-羟基壬烯醛。通过高效液相色谱-串联电喷雾电离质谱法（HPLC-ESI-MS / MS）测定消化后的粗粉。结果表明，上述8种醛的含量变化趋势与炸蛤SD（含脂肪酶）过程中总醛的变化趋势相似。但是，没有脂肪酶的类似SD过程会时间依赖性地降低总醛和单个醛的含量。此外，确定了消化粉中的脂质类别和游离脂肪酸（FFA），以揭示SD过程中脂质的水解程度。结果表明，油炸蛤的SD（含脂肪酶）可显着水解三酰基甘油（TAG）和极性脂质（PL）并产生FFA，但不含脂肪酶的SD过程导致脂质水解可忽略不计。因此，我们的结果证明了油炸蛤的SD期间脂质水解与醛生成之间呈正相关。或者，
更新日期：2020-03-09
中文翻译：
在模拟的蛤gas肠胃消化过程中，醛的形成和消失。
为了阐明潜在的机理，研究了油炸蛤的模拟胃肠消化过程中醛的形成和消失。硫代巴比妥酸反应性物质（TBARS）的结果和使用特定醛探针的荧光分析结果表明，炸蛤的SD（含脂肪酶）最初降低（在胃部），但随后增加（主要在肠道）总醛。同时，八种特定的醛包括丙醛，丙烯醛，反式-2-戊烯醛，己醛，反式，反式-2,4-辛二烯醛，反式，反式-2,4-癸二醛，4-羟基己烯醛和4-羟基壬烯醛。通过高效液相色谱-串联电喷雾电离质谱法（HPLC-ESI-MS / MS）测定消化后的粗粉。结果表明，上述8种醛的含量变化趋势与炸蛤SD（含脂肪酶）过程中总醛的变化趋势相似。但是，没有脂肪酶的类似SD过程会时间依赖性地降低总醛和单个醛的含量。此外，确定了消化粉中的脂质类别和游离脂肪酸（FFA），以揭示SD过程中脂质的水解程度。结果表明，油炸蛤的SD（含脂肪酶）可显着水解三酰基甘油（TAG）和极性脂质（PL）并产生FFA，但不含脂肪酶的SD过程导致脂质水解可忽略不计。因此，我们的结果证明了油炸蛤的SD期间脂质水解与醛生成之间呈正相关。或者，
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