PDF(Pubmed)
Abstract：
This study aimed to develop perilla fruit oil (PFO)-fortified soybean milk (PFO-SM), identify its sensory acceptability, and evaluate its health outcomes. Our PFO-SM product was pasteurized, analyzed for its nutritional value, and had its acceptability assessed by an experienced and trained descriptive panel (n = 100) based on a relevant set of sensory attributes. A randomized clinical trial was conducted involving healthy subjects who were assigned to consume deionized water (DI), SM, PFO-SM, or black sesame-soybean milk (BS-SM) (n = 48 each, 180 mL/serving) daily for 30 d. Accordingly, health indices and analyzed blood biomarkers were recorded. Consequently, 1% PFO-SM (1.26 mg ALA rich) was generally associated with very high scores for overall acceptance, color, flavor, odor, taste, texture, and sweetness. We observed that PFO-SM lowered levels of serum triglycerides and erythrocyte reactive oxygen species, but increased phagocytosis and serum antioxidant activity (p < 0.05) when compared to SM and BS-SM. These findings indicate that PFO supplementation in soybean milk could enhance radical-scavenging and phagocytotic abilities in the blood of healthy persons. In this regard, it was determined to be more efficient than black sesame supplementation. We are now better positioned to recommend the consumption of PFO-SM drink for the reduction of many chronic diseases. Randomized clinical trial registration (Reference number 41389) by IRSCTN Registry.
摘要：
本研究旨在开发紫苏果油（PFO）强化豆浆（PFO-SM），确定其感官可接受性，并评估其健康结果。我们的PFO-SM产品经过巴氏杀菌,分析了它的营养价值，并且通过经验丰富且训练有素的描述性小组（n=100）根据相关的感官属性集评估其可接受性。进行了一项随机临床试验，涉及被分配消耗去离子水（DI）的健康受试者，SM,PFO-SM,或黑芝麻豆浆（BS-SM）（每个n=48，180毫升/份)每天30天。因此，记录健康指数和分析的血液生物标志物.因此,1％PFO-SM（富含1.26mgALA）通常与总体接受度非常高的分数相关，颜色,风味,气味,味道,纹理,和甜蜜。我们观察到PFO-SM降低了血清甘油三酯和红细胞活性氧的水平，但与SM和BS-SM相比，吞噬作用和血清抗氧化活性增加（p<0.05）。这些发现表明，在豆浆中添加PFO可以增强健康人血液中的自由基清除和吞噬能力。在这方面,确定它比黑芝麻补充剂更有效。我们现在可以更好地建议食用PFO-SM饮料以减少许多慢性疾病。IRSCTN注册的随机临床试验注册(参考号41389)。
