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Food and Fermentation Industries    2019, Vol. 45 Issue (23) : 84-89     DOI: 10.13995/j.cnki.11-1802/ts.019989
Antioxidant activity of active components in Maotai-flavor liquor
LUO Qiang, LIU Jie, LIU Zhigang*
(Health Science Center, Shenzhen University, Shenzhen 518000, China)
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Abstract  The purpose of this study was to determine whether the active ingredient isolated from the Maotai-flavor liquor (Maotai-flavor liquor, MLE) had protective oxidative damage and its mechanism. MLE was obtained by extraction and freeze-drying, and the composition was analyzed by HPLC-MS, while the oxidative damage model was established using the H2O2 stimulated HepG2 cell. Based on the model, the effects of MLE on cell growth rate, presence of reactive oxygen species (ROS) within the cell, antioxidant enzyme activity, and on antioxidant gene expression in HepG2 induced by H2O2 were analyzed. Treatment with H2O2 resulted in significant increase in ROS scavenging rate and cell growth rate, as well as decrease in glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase (CAT) activity. It also caused decrease in glutathione (GSH), and increase in oxidized glutathione (GST) and malondialdehyde (MDA). Addition of MLE can not only reverse these processes, but also significantly increase (P<0.05) expression rate of antioxidant gene NQO-1 and antioxidant gene PI3K in the HepG2 cell. In summary, MLE′s antioxidant protection function was related to its ability of enhancing antioxidant enzyme activity and the expression of the antioxidant gene. Oxidative damage is associated with various diseases, and this active ingredient isolated from the Maotai-flavor liquor provides a possible solution for preventing these diseases.
Keywords Maotai-flavor liquor      MLE      HepG2 cells      antioxidant enzyme      antioxidant gene     
Issue Date: 11 February 2020
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