背景:胆碱酯酶理论是全世界最流行的阿尔茨海默病(AD)疗法。鉴于没有治愈AD的方法,植物性饮食在预防AD方面一再被证明是积极的,包括在商店中探索现成的产品和开发新的功能食品。
目的:本研究比较了32种波兰市售汤和5种具有功能的新配制汤的抗乙酰和丁酰胆碱酯酶活性。此外,这项研究旨在评估动物含量的重要性,区分素食和素食选择,抑制胆碱酯酶。
方法:使用分光光度法研究抗胆碱酯酶活性,抑制活性表示为酶的抑制%。该研究根据成分将汤分为三组:含有动物来源成分的汤,素食汤和素食汤。
结果:汤对乙酰胆碱酯酶(AChE)和丁酰胆碱酯酶(BChE)的活性不同,表明它们组成的差异。成分似乎是影响抗胆碱酯酶活性的主要因素,因为每组内的汤在活动水平上显示出显着的变异性。虽然一些商业汤显示出显著的抗胆碱酯酶活性,它们没有超过实验室开发的优化汤的有效性。某些成分与较高的抗胆碱酯酶活性有关,比如椰子,马铃薯,洋葱,大蒜,大蒜欧芹和各种香料和草药。
结论:与动物源性汤相比,素食和纯素汤显示出相当甚至更好的抗胆碱酯酶活性,强调植物性成分的重要性。该研究强调需要进一步研究以探索汤的抗胆碱酯酶活性的潜在机制。包括成分组合和加工方法的影响。
BACKGROUND: The cholinesterase theory stands as the most popular worldwide therapy for Alzheimer\'s disease (AD). Given the absence of a cure for AD, a plant-based diet has been repeatedly shown as positive in the prevention of AD, including exploring ready-made products in stores and the development of new functional foods.
OBJECTIVE: This study compared the anti-acetyl- and butyrylcholinesterase activity of thirty-two Polish market soups and five newly formulated soups intended to be functional. Additionally, the research aimed to assess the significance of animal content, distinguishing between vegan and vegetarian options, in cholinesterase inhibition.
METHODS: The anticholinesterase activity was investigated using a spectrophotometric method, and the inhibitory activity was expressed as % inhibition of the enzyme. The study categorized soups into three groups based on ingredients: those containing animal-derived components, vegetarian soups and vegan soups.
RESULTS: Soups exhibited varying levels of activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), indicating differences in their compositions. Composition appeared to be the primary factor influencing anticholinesterase activity, as soups within each group showed significant variability in activity levels. While some commercial soups demonstrated notable anticholinesterase activity, they did not surpass the effectiveness of the optimized soups developed in the laboratory. Certain ingredients were associated with higher anticholinesterase activity, such as coconut, potato, onion, garlic, parsley and various spices and herbs.
CONCLUSIONS: Vegetarian and vegan soups exhibited comparable or even superior anticholinesterase activity compared to animal-derived soups, highlighting the importance of plant-based ingredients. The study underscores the need for further research to explore the mechanisms underlying the anticholinesterase activity of soups, including the impact of ingredient combinations and processing methods.