研究报告

食源性桑叶生物碱在模拟胃肠消化过程中的抗氧化及抗蛋白、DNA氧化损伤

  • 杨忠敏 ,
  • 王祖文 ,
  • 沈以红 ,
  • 丁晓雯 ,
  • 黄先智
展开
  • 1(西南大学 食品科学学院,重庆市农产品加工重点实验室,重庆,400716)
    2(西南大学 蚕学与系统生物学研究所,重庆,400716)
硕士研究生(黄先智副研究员为通讯作者,E-mail:hxz 1166@swu.edu.cnashen)。

收稿日期: 2018-12-04

  修回日期: 2019-01-03

  网络出版日期: 2019-05-14

基金资助

国家现代农业 (桑蚕) 产业技术体系建设专项 (CA RS-18) ;公益性行业(农业)科研专项(201403049);重庆市科委社会民生重点项目(CSTS2017shms-zdyfx0054)

Antioxidative ability and anti-protein and DNA oxidative damages of dietary mulberry leaf alkaloids in simulated gastrointestinal digestion

  • YANG Zhongmin ,
  • WANG Zuwen ,
  • SHEN Yihong ,
  • DING Xiaowen ,
  • HUANG Xianzhi
Expand
  • 1(Chongqing Key Laboratory of Agricultural Products Processing and Store, College of Food Science, Southwest University, Chongqing 400716, China)
    2(State Key Laboratory of Mulberry Silkworm Genome Biology, Southwest University, Chongqing 400716, China)

Received date: 2018-12-04

  Revised date: 2019-01-03

  Online published: 2019-05-14

摘要

通过研究在模拟胃肠消化体系中桑叶生物碱抗氧化活性的变化规律,为该物质在生物体内抗氧化作用研究提供参考。采用桑叶粉为原料,按料液比1∶30,60 ℃,功率800 W,超声处理60 min提取桑叶生物碱,测定其自由基清除能力、FRAP值、ORAC值、DNA和蛋白质氧化损伤保护潜力。结果表明,桑叶生物碱在模拟胃肠消化后,DPPH自由基清除能力、FRAP值极显著提高,是未消化时的3.88、2.44倍(P<0.01);在油脂体系中具有较好的清除自由基作用,消化后其对β-胡萝卜素褪色的抑制率分别95.14%,是未消化时的6.12倍(P<0.01);ORAC值显著提高到595.23 μmol Trolox/10 g md(P<0.05),较未消化时增长了49.31%;桑叶生物碱经过胃肠消化后显著降低BSA羰基含量(P<0.05),较未消化时减少了30.24%,且有效保护DNA不被损伤。基于研究结果,桑叶生物碱作为功能性食品(抗氧化剂)具有较大潜力。

本文引用格式

杨忠敏 , 王祖文 , 沈以红 , 丁晓雯 , 黄先智 . 食源性桑叶生物碱在模拟胃肠消化过程中的抗氧化及抗蛋白、DNA氧化损伤[J]. 食品与发酵工业, 2019 , 45(8) : 36 -43 . DOI: 10.13995/j.cnki.11-1802/ts.019529

Abstract

The mulberry leaf alkaloids were ultrasonically extracted at 60 ℃ and 800 W for 60 min, and the ratio of solid to liquid was 1∶30. Its free radicals scavenging ability, values of FRAP and ORAC, and protective effects on protein and DNA oxidative damages were tested in simulated gastrointestinal digestion. After digestion, the DPPH free radical scavenging capacity and FRAP value of mulberry leaf alkaloids were significantly increased by 3.88 and 2.44 times of that before digestion (P<0.01). Besides, it had good free radical scavenging abilities in the oil system. After digestion, it inhibited the bleaching rate of β-carotene by 95.14%, which was 6.12 times higher than that before digestion (P<0.01). The ORAC value significantly increased to 595.23 μmol Trolox/10g md (P < 0.05), with an increase of 49.31% compared to undigested alkaloids. Moreover, the content of BSA carbonyl group significantly reduced after digestion (P < 0.05) by 30.24%. In addition, digested mulberry leaf alkaloids could effectively protect DNA against oxidative damage. The results indicated that mulberry leaf alkaloids have a great potential to be a functional healthy food as a natural antioxidant.

参考文献

[1] OKARTER N, LIU R H. Health benefits of whole grain phytochemicals[J]. Critical Reviews in Food Science and Nutrition, 2010, 50(3):193-208.
[2] GEBICKI J M. Oxidative stress, free radicals and protein peroxides[J]. Archives of Biochemistry & Biophysics, 2016, 595:33-39.
[3] 谢怀龙,邹宇晓,刘凡,等.半干型桑叶菜的加工工艺条件优化试验[J].蚕业科学,2018,44(4):573-579.
[4] 陆春霞,梁贵秋,董桂清,等.自然发酵与直投式发酵对桑叶酸菜产生挥发性成分的比较研究[J].广西蚕业,2018,55(3):24-31.
[5] 郑雪,夏旭.桑叶化学成分及其药用保健功能的研究进展[J].医学综述, 2013, 19(12): 2 210-2 212.
[6] 张军,宛晓春,陆翠珍,等. 桑叶生物碱类化合物的研究进展[J]. 安徽农业大学学报, 2012, 39(6):993-997.
[7] 胡雪芹. 桑叶1-脱氧野尻霉素降糖降脂机理及其产生菌的筛选[D].合肥:合肥工业大学,2017
[8] BOUAYED J, HOFFMANN L, BOHN T. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake[J]. Food Chemistry, 2011, 128(1):14-21.
[9] BLANQUET S, EVELIJIN Z, BEYSSAC E, et al. A dynamic artificial gastrointestinal system for studying the behavior of orally administered drug dosage forms under various physiological conditions[J]. Pharmaceutical Research, 2004, 21(4): 585-591.
[10] 李凡. 中药桑叶质量评价及活性部位的纯化工艺研究[D].杭州:浙江大学, 2007.
[11] 黄勇,刘凡,廖森泰,等. 采用大孔树脂与阳离子交换树脂分离纯化桑叶活性物质的效果分析[J]. 蚕业科学, 2012, 38(6):1 079-1 085.
[12] MILLER D D, SCHRICKER B R, RASMUSSEN R R, et al. An in vitro method for estimation of iron availability from meals[J]. American Journal of Clinical Nutrition, 1981, 34(10):2 248-2 456.
[13] GORJANOVIC′ S, KOMES D, PASTOR F T, et al. Antioxidant capacity of teas and herbal infusions: Polarographic assessment[J]. Journal of Agricultural and Food Chemistry, 2012,60(38):9 573-9 580.
[14] LU Xiaonan, ROSS C F, POWERS J R, et al. Determination of total phenolic content andantioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-fourier transformed infrared spectroscopy[J]. Journal of Agricultural and Food Chemistry,2011,59(10):5 215-5 221.
[15] SHONM Y, KIMT H, SUNG N J. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts[J]. Food Chemistry, 2003,82(4):593-597.
[16] HUANG D,OU B, HAMPSCH-WOODILL M, et al. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format[J].Journal of Agricultural and Food Chemistry,2002,50(16):4 437-4 444.
[17] PARK D, XIONG Y L, ALDERTON A L. Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein[J]. Food Chemistry, 2007, 101(3):1 239-1 246.
[18] 国家食品药品监督管理总局.关于印发抗氧化功能评价方法第9个保健功能评价方法的通知国食药监保法[2012]107号[OL].[2012-04-23].http://www.sfda.gov.cn/ws01/cl087/71257.html.
[19] ZHANG Yuan, WANG Zhezhi. Phenolic compositionand antioxidant activities of two Phlomis species: A corre-lation study [J].Comptes Rendus Biologies,2009,332(9):816-826.
[20] 陈责, 贾慧.休外消化模型的研究发展[J].农产品加工,2017 (9),61-64.
[21] 韦献雅,殷丽琴,钟成,等. DPPH法评价抗氧化活性研究进展[J]. 食品科学, 2014, 35(9):317-322.
[22] 刘平怀,刘洋洋,时杰. DPPH·体外清除实验研究萝芙木水溶性生物碱抗氧化活性[J]. 时珍国医国药, 2010, 21(3):607-609.
[23] 单虹宇,于雅静,吕远平. 玛咖生物碱抗氧化活性及其稳定性研究[J]. 食品科技, 2018(7):203-208.
[24] LAGUERRE M, LECOMTE J, VILLENEUVE P. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges.[J]. Progress in Lipid Research, 2007, 46(5):244-282.
[25] AKINMOLADUN A C, OBUOTOR E M, FAROMBI E O. Evaluation of antioxidant and free radical scavenging capacities of some Nigerian indigenous medicinal plants[J]. Journal of Medicinal Food, 2010, 13(2):444-451.
[26] 周昇昇. 我国常见保健食品原料抗氧化活性的研究[D].北京:中国疾病预防中心,2010.
[27] 郁军超,薛连璧. 机体ROS的产生及对生物大分子的毒性作用[J]. 山东医药, 2012, 52(8):94-96.
[28] 文镜,李晶洁,郭豫,等. 用蛋白质羰基含量评价抗氧化保健食品的研究[J]. 中国食品卫生杂志, 2002, 14(4):13-17.
[29] 李培峰,方允中,陈吉中,等. 过氧化氢对铜锌超氧化物歧化酶结构损伤作用的进一步研究[J]. 中国生物化学与分子生物学报, 1993, 9(4):417-423.
[30] BURDA S, OLESZEK W. Antioxidant and antiradical activities of flavonoids[J]. J Agric Food Chem, 2001, 49(6):2 774-2 779.
[31] 郭茜. 环维黄杨星D对阿霉素心脏毒性的保护作用及其机制研究[D]. 重庆:重庆医科大学, 2013.
[32] 白晓换. 咖啡酸苯乙酯与四甲基尿酸抗镉致小鼠糖尿病肾病作用的研究[D]. 西安:陕西科技大学, 2016.
文章导航

/