萌动苦荞醋抗氧化活性及抗栓、溶栓作用研究
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摘要
目的:制备萌动苦荞醋并分析其功效成分含量,研究萌动苦荞醋抗氧化活性及抗栓、溶栓作用。方法:以发芽萌动后的苦荞麦为主要原料,通过生料发酵和传统老陈醋工艺相结合制备萌动苦荞醋,分析其常规理化指标和特征功效成分含量。采用DPPH法和FRAP法对萌动苦荞醋的抗氧化性能进行评价,利用血浆凝血酶原时间检测法(PT)和纤维蛋白平板法(FPA)对萌动苦荞醋的抗栓、溶栓作用进行研究。结果:功效成分分析表明,以萌动苦荞麦为原料,利用生料发酵和传统老陈醋工艺结合制备的萌动苦荞醋含有丰富的总黄酮、总酚、γ-氨基丁酸(GABA)和D-手相肌醇(D-CI);抗氧化活性分析显示,萌动苦荞醋DPPH自由基清除率最高可达88.23%,总抗氧化值为54.54 FeSO4mmol/L,具有良好的抗氧化活性;抗栓、溶栓分析证实,萌动苦荞醋可显著延长PT时间,增加纤溶圈面积,具有明显的抗栓、溶栓作用。结论:制备的萌动苦荞醋含有丰富的总黄酮、总酚、GABA和D-CI,具有良好的抗氧化活性和显著的抗栓、溶栓作用。
Objective: Preparation of tartary buckwheat vinegar and investigation of the functional composition and antioxidant activity, thrombolytic and antithrombus activities of it. Method: Using tartary buckwheat germinated as main raw materials, tartary buckwheat vinegar was prepared by uncooked material fermentation method combined with traditional technology of Shanxi vinegar, the contents of polyphenols, total flavonoids, γ-amino butyric acid(GABA) and D-Chiro-Inositol(D-CI) of which were analyzed. The antioxidant activity of tartary buckwheat vinegar was investigated by the DPPH free radical method and FRAP(ferric-reducing antioxidant power) methods and the thrombolytic and antithrombus activities of it were determined by prothrombin time(PT) method and fibrin plate assay(FPA). Result: The results showed that the tartary buckwheat vinegar contains abundant total flavonoids, total phenol, GABA and D-CI. The analysis of antioxidant activity showed the free radical scavenging rate of DPPH· of 10 μL tartary buckwheat vinegar was88.23% and total antioxidant value of it was 54.54 FeSO4 mmol·L-1. The results confirmed that tartary buckwheat vinegar exhibits good antioxidant activity. The results of thrombolytic and antithrombus activities of tartary buckwheat vinegar showed that it could prolong PT value and increase the radius of fibrinolytic ring significantly, which play good thrombolytic and antithrombus role. Conclusion: The tartary buckwheat vinegar contains abundant functional components and exhibits good antioxidant, thrombolytic and antithrombus activities.
Objective: Preparation of tartary buckwheat vinegar and investigation of the functional composition and antioxidant activity, thrombolytic and antithrombus activities of it. Method: Using tartary buckwheat germinated as main raw materials, tartary buckwheat vinegar was prepared by uncooked material fermentation method combined with traditional technology of Shanxi vinegar, the contents of polyphenols, total flavonoids, γ-amino butyric acid(GABA) and D-Chiro-Inositol(D-CI) of which were analyzed. The antioxidant activity of tartary buckwheat vinegar was investigated by the DPPH free radical method and FRAP(ferric-reducing antioxidant power) methods and the thrombolytic and antithrombus activities of it were determined by prothrombin time(PT) method and fibrin plate assay(FPA). Result: The results showed that the tartary buckwheat vinegar contains abundant total flavonoids, total phenol, GABA and D-CI. The analysis of antioxidant activity showed the free radical scavenging rate of DPPH· of 10 μL tartary buckwheat vinegar was88.23% and total antioxidant value of it was 54.54 FeSO4 mmol·L-1. The results confirmed that tartary buckwheat vinegar exhibits good antioxidant activity. The results of thrombolytic and antithrombus activities of tartary buckwheat vinegar showed that it could prolong PT value and increase the radius of fibrinolytic ring significantly, which play good thrombolytic and antithrombus role. Conclusion: The tartary buckwheat vinegar contains abundant functional components and exhibits good antioxidant, thrombolytic and antithrombus activities.
引文
[1] ZHU F. Chemical composition and health effects of Tartary buckwheat[J]. Food Chem, 2016, 203:231-245.
[2] WANATABE M. Catechins as antioxidant from buckwheat(Fagopyrumesculentum Moench)groats[J]. Journal of Agricultural and Food Chemistry, 1998, 46(3):839-845.
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[5]田汉英,国旭丹,李五霞,等.不同处理温度对苦荞抗氧化成分的含量及其抗氧化活性影响的研究[J].中国粮油学报, 2014, 29(11):19-23.
[6]周小理,宋鑫莉,周一鸣,等.苦荞萌发期抗氧化活性变化规律的研究[J].食品工业, 2009,(5):9-11.
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[8] GUO X D, ZHANG D Y, GAO X J, et al. Quercetin and quercetin-3-O-glucuronide are equally effective in ameliorating endothelial insulin resistance through inhibition of reactive oxygen species-associated inflammation[J].Mol Nutr Food Res., 2013, 57(6):1037-1045.
[9]鲍涛,王冶,孙崇德,等.黑苦荞米黄酮提取工艺优化及其降血糖活性研究[J].农业工程学报, 2016, 32(S2):383-389.
[10] TOMOTAKE H, KAYASHITA J, KATO N. Hypolipidemic activity of common(Fagopyrum esculentum Moench)and tartary(Fagopyrum tataricum Gaertn.)buckwheat[J]. J Sci Food Agric., 2015, 95(10):1963-1967.
[11]孙元琳,陕方,李秀玲,等.苦荞醋及其多糖物质的抗氧化性能研究[J].食品工业科技, 2011(5):123-125.
[12]宫凤秋,张莉,李志西,等.苦荞醋对二苯代苦味酰基(DPPH·)自由基的清除作用研究[J].中国酿造, 2006, 25(12):22-24.
[13]马挺军,陕方,贾昌喜.苦荞醋对糖尿病模型小鼠血糖的影响[J].中国粮油学报, 2010, 25(5):42-44.
[14]李云龙,李红梅,胡俊君,等.一种富含功能活性因子的萌动荞麦醋及其制备方法:ZL201510769585.8[P]. 2015-11-12.
[15]颜景宗.一种保健醋及其制法:ZL92109127.3[P]. 1992-08-06.
[16]李云龙,胡俊君,李红梅,等.苦荞醋生料发酵过程中主要功能成分的变化规律[J].食品工业科技, 2011(12):218-225.
[17] MAU J L, HUANG P N, HUANG S J, et al. Antioxidant properties of methanolic extracts from two kinds of Antrodia camphorata mycelia[J]. Food Chemistry, 2004, 86:25-31.
[18] BOLANOS DE LA TORRE A A, HENDERSON T, NIGAM P S, et al. A universally calibrated microplate ferric reducing antioxidant power(FRAP)assay for foods and applications to Manuka honey[J]. Food Chem., 2015, 174:119-123.
[19]陈尧,王兴华,何永吉,等.具有抗凝活性抗人组织因子单克隆抗体的制备与鉴定[J].细胞与分子免疫学杂志,2016, 32(4):544-548.
[20]王高学,黄海洪,张明.一株青藏高原冻土溶栓菌的筛选及鉴定[J].微生物学报, 2010, 50(2):148-154.
[21] NIKMARAM N, DAR B N, ROOHINEJAD S, et al. Recent advances inγ-aminobutyric acid(GABA)properties in pulses:An overview[J]. J Sci Food Agric., 2017, 97(9):2681-2689.
[22]张泽生,梁辰,刁琢,等.肌醇与D-手性肌醇抗氧化作用的研究[J].中国食品添加剂, 2015(5):110-113.
[23]张泽生,张梦娜,高云峰,等. D-手性肌醇及D-松醇对缓解HepG2细胞胰岛素抵抗的作用[J].中国食品添加剂,2016(9):58-63.
[24]夏婷,姚佳慧,郑宇,等.传统食醋的抗氧化成分及功能研究进展[J].食品科学, 2017, 38(13):285-290.
[25] LI J, YU G, FAN J. Alditols and monosaccharides from sorghum vinegar can attenuate platelet aggregation by inhibiting cyclooxygenase-1 and thromboxane-A2 synthase[J]. J Ethnopharmacol, 2014, 155(1):285-292.
[26]畅晓洁,王慧敏,范俊峰.陈醋体外抗栓及溶栓活性的研究[J].现代农业科技, 2009(13):344-346.
[27]王辉,刘刚,罗顺德.莲心碱对血小板聚集、凝血功能和血栓形成的影响[J].中国药理学通报, 2010, 26(6):768-772.
[28] YANG L, WANG X, YANG X. Possible antioxidant mechanism of melanoidins extract from Shanxi aged vinegar in mitophagy-dependent and mitophagy-independent pathways[J]. J Agric Food Chem, 2014, 62(34):8616-8622.
[2] WANATABE M. Catechins as antioxidant from buckwheat(Fagopyrumesculentum Moench)groats[J]. Journal of Agricultural and Food Chemistry, 1998, 46(3):839-845.
[3]张美莉.萌发荞麦种子内黄酮与蛋白质的动态变化及抗氧化性研究[D].北京:中国农业大学, 2004.
[4]陕方,边俊生,林汝法,等.一种提高荞麦中功效活性成分的方法:200810079533.8[P]. 2008-09-28.
[5]田汉英,国旭丹,李五霞,等.不同处理温度对苦荞抗氧化成分的含量及其抗氧化活性影响的研究[J].中国粮油学报, 2014, 29(11):19-23.
[6]周小理,宋鑫莉,周一鸣,等.苦荞萌发期抗氧化活性变化规律的研究[J].食品工业, 2009,(5):9-11.
[7]李谣,周海媚,黄丹丹,等.苦荞抗氧化活性研究[J].中国酿造, 2013, 32(6):24-27.
[8] GUO X D, ZHANG D Y, GAO X J, et al. Quercetin and quercetin-3-O-glucuronide are equally effective in ameliorating endothelial insulin resistance through inhibition of reactive oxygen species-associated inflammation[J].Mol Nutr Food Res., 2013, 57(6):1037-1045.
[9]鲍涛,王冶,孙崇德,等.黑苦荞米黄酮提取工艺优化及其降血糖活性研究[J].农业工程学报, 2016, 32(S2):383-389.
[10] TOMOTAKE H, KAYASHITA J, KATO N. Hypolipidemic activity of common(Fagopyrum esculentum Moench)and tartary(Fagopyrum tataricum Gaertn.)buckwheat[J]. J Sci Food Agric., 2015, 95(10):1963-1967.
[11]孙元琳,陕方,李秀玲,等.苦荞醋及其多糖物质的抗氧化性能研究[J].食品工业科技, 2011(5):123-125.
[12]宫凤秋,张莉,李志西,等.苦荞醋对二苯代苦味酰基(DPPH·)自由基的清除作用研究[J].中国酿造, 2006, 25(12):22-24.
[13]马挺军,陕方,贾昌喜.苦荞醋对糖尿病模型小鼠血糖的影响[J].中国粮油学报, 2010, 25(5):42-44.
[14]李云龙,李红梅,胡俊君,等.一种富含功能活性因子的萌动荞麦醋及其制备方法:ZL201510769585.8[P]. 2015-11-12.
[15]颜景宗.一种保健醋及其制法:ZL92109127.3[P]. 1992-08-06.
[16]李云龙,胡俊君,李红梅,等.苦荞醋生料发酵过程中主要功能成分的变化规律[J].食品工业科技, 2011(12):218-225.
[17] MAU J L, HUANG P N, HUANG S J, et al. Antioxidant properties of methanolic extracts from two kinds of Antrodia camphorata mycelia[J]. Food Chemistry, 2004, 86:25-31.
[18] BOLANOS DE LA TORRE A A, HENDERSON T, NIGAM P S, et al. A universally calibrated microplate ferric reducing antioxidant power(FRAP)assay for foods and applications to Manuka honey[J]. Food Chem., 2015, 174:119-123.
[19]陈尧,王兴华,何永吉,等.具有抗凝活性抗人组织因子单克隆抗体的制备与鉴定[J].细胞与分子免疫学杂志,2016, 32(4):544-548.
[20]王高学,黄海洪,张明.一株青藏高原冻土溶栓菌的筛选及鉴定[J].微生物学报, 2010, 50(2):148-154.
[21] NIKMARAM N, DAR B N, ROOHINEJAD S, et al. Recent advances inγ-aminobutyric acid(GABA)properties in pulses:An overview[J]. J Sci Food Agric., 2017, 97(9):2681-2689.
[22]张泽生,梁辰,刁琢,等.肌醇与D-手性肌醇抗氧化作用的研究[J].中国食品添加剂, 2015(5):110-113.
[23]张泽生,张梦娜,高云峰,等. D-手性肌醇及D-松醇对缓解HepG2细胞胰岛素抵抗的作用[J].中国食品添加剂,2016(9):58-63.
[24]夏婷,姚佳慧,郑宇,等.传统食醋的抗氧化成分及功能研究进展[J].食品科学, 2017, 38(13):285-290.
[25] LI J, YU G, FAN J. Alditols and monosaccharides from sorghum vinegar can attenuate platelet aggregation by inhibiting cyclooxygenase-1 and thromboxane-A2 synthase[J]. J Ethnopharmacol, 2014, 155(1):285-292.
[26]畅晓洁,王慧敏,范俊峰.陈醋体外抗栓及溶栓活性的研究[J].现代农业科技, 2009(13):344-346.
[27]王辉,刘刚,罗顺德.莲心碱对血小板聚集、凝血功能和血栓形成的影响[J].中国药理学通报, 2010, 26(6):768-772.
[28] YANG L, WANG X, YANG X. Possible antioxidant mechanism of melanoidins extract from Shanxi aged vinegar in mitophagy-dependent and mitophagy-independent pathways[J]. J Agric Food Chem, 2014, 62(34):8616-8622.