该文探究茶多糖经模拟胃肠消化后的抗氧化作用,为其功能性食品的研发及后期动物实验提供依据。检测茶多糖经模拟胃肠消化一定时间后对DPPH·清除力、铁还原力值(Ferric ion reducing antioxidant power,FRAP)、抗氧化能力值(oxygen radical absorbance capacity,ORAC)、β-胡萝卜素褪色抑制率、蛋白质羰基含量及DNA保护潜力的变化。结果表明,质量浓度为0.1 mg/mL与5 mg/mL的茶多糖在模拟胃液中消化2 h,对DPPH·清除率达(34.21±2.72)%、(92.80±0.35)%,FRAP值达(135.89±3.15)μg/mL、(1 035.89±34.36)μg/mL,ORAC值达(6.20±0.087)μmol/L、(8.58±0.15)μmol/L,β-胡萝卜素褪色抑制率达(71.73±0.48)%、(90.88±1.41)%,蛋白质羰基含量分别为(0.126±0.003)μmol/mL、(0.054±0.002)μmol/mL;DNA条带亮度逐渐增强;1 mg/mL的茶多糖经胃消化后再经肠消化5 h后,DPPH·清除率仅为(6.06±0.21)%,FRAP值(199.33±4.93)μg/mL,ORAC值达(7.45±0.15)μmol/L,β-胡萝卜素褪色抑制率达(96.11±0.16)%,蛋白质羰基含量为(0.067±0.002)μmol/mL;DNA条带亮度保持不变,但消化时间对上述结果无显著影响。因此,茶多糖在经过模拟胃肠消化后,具有明显的抗氧化作用,且浓度越高,抗氧化能力越强。
This study aims to investigate the antioxidant effects of tea polysaccharides after simulated gastrointestinal digestion and to provide a basis for the development of functional foods and animal experiments in the later period. Changes of DPPH · clearance, FRAP value, ORAC value, β-carotene fading inhibition rate, protein carbonyl content and DNA protection potential were detected after tea polysaccharides were digested for a certain period. Results showed that 0.1 mg/mL and 5 mg/mL tea polysaccharides were digested in simulated gastric fluid for 2 h. In respectively, the DPPH· clearance was (34.21±2.72)%, (92.80±0.35)%; the FRAP values were (135.89±3.15) μg/mL, (1 035.89±34.36) μg/mL; ORAC values reached (6.20±0.087) μmol/L, (8.58±0.15) μmol/L; β-carotene fading inhibition rates reached (71.73±0.48)%, (90.88±1.41)%; the protein carbonyl content was (0.126±0.003) μmol/mL, (0.054±0.002) μmol/mL; the brightness of DNA bands gradually increased. 1 mg/mL tea polysaccharide digested by intestine for 5 h after digested by stomach , its DPPH · clearance was only (6.06±0.21)%; FRAP value was (199.33±4.93) μg/mL; ORAC value was (7.45±0.15) μmol/L; β-carotene fading inhibition rate was (96.11±0.16)%; protein carbonyl content was (0.067±0.002) μmol/mL; the brightness of DNA band remained constant, but the time of digestion had no significant effect on the above results. Therefore, tea polysaccharide had an obvious antioxidative effect after simulated gastrointestinal digestion. The higher the concentration, the stronger the antioxidant capacity.
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