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.
YANG Zhongmin
,
WANG Zuwen
,
SHEN Yihong
,
DING Xiaowen
,
HUANG Xianzhi
. Antioxidative ability and anti-protein and DNA oxidative damages of dietary mulberry leaf alkaloids in simulated gastrointestinal digestion[J]. Food and Fermentation Industries, 2019
, 45(8)
: 36
-43
.
DOI: 10.13995/j.cnki.11-1802/ts.019529
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