HepG2糖脂紊乱模型构建与红曲紫薯提取物体外糖脂代谢干预评价
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摘要
紫薯和红曲均被认为具有保护肝脏的功能,但紫薯经红曲发酵后护肝作用的变化未见报道。为研究红曲发酵对紫薯干预肝细胞糖脂代谢能力的影响,首先检测紫薯发酵前后成分变化,并采用油酸联合果糖诱导Hep G2细胞建立糖脂代谢紊乱模型,测定了紫薯和红曲紫薯对模型细胞葡萄糖消耗量和糖原、甘油三酯(TG)、总胆固醇(TC)含量的影响,并测定了细胞内活性氧自由基(ROS)的水平。结果表明,经红曲发酵后,紫薯的总酚含量及Fe~(3+)还原能力上升,总黄酮含量下降。紫薯和红曲紫薯均可显著增加模型细胞的葡萄糖消耗量和糖原含量(P<0.05),抑制TG和TC的合成,降低ROS水平。发酵后紫薯促进模型细胞糖原合成能力约提升60%,下调TC能力约提升1倍,说明紫薯经过红曲菌发酵后,其干预HepG2糖脂代谢紊乱细胞糖脂代谢能力增强,可能与紫薯发酵后多酚含量提升有关。
Both purple sweet potato(PSP) and red yeast rice are believed to have the function of protecting the liver, but the function of red yeast fermented PSP(FPSP) has not been reported. In order to investigate the effect of red yeast fermentation on the ability of PSP to regulate the cell glycolipid metabolism, the components of PSP before and after fermentation were firstly tested. The cell model of glycolipid metabolism disorder was induced by oleic acid combined with fructose. The glucose consumption, the glycogen, triglyceride(TG) or total cholesterol(TC) content and the level of reactive oxygen species(ROS) of model cells were tested to determine the effects of PSP and FPSP. The results showed that the total phenolic content and the reducing ability of Fe~(3+) increased and the total flavonoids decreased after the fermentation. Both PSP and FPSP could increase the glucose consumption and glycogen content of the model cells significantly(P<0.05) and inhibit the synthesis of TG and TC. They could aslo decrease the ROS levels. After fermentation, the ability of PSP to promote the synthesis of glycogen in the model cell increased by about 60%, and the ability to down-regulate the TC increased by about one-fold, indicating that after fermentation the ability of regulating glycolipids metabolism was enhanced. The reason for this result may be associate with the increased polyphenol content of the PSP after fermentation.
Both purple sweet potato(PSP) and red yeast rice are believed to have the function of protecting the liver, but the function of red yeast fermented PSP(FPSP) has not been reported. In order to investigate the effect of red yeast fermentation on the ability of PSP to regulate the cell glycolipid metabolism, the components of PSP before and after fermentation were firstly tested. The cell model of glycolipid metabolism disorder was induced by oleic acid combined with fructose. The glucose consumption, the glycogen, triglyceride(TG) or total cholesterol(TC) content and the level of reactive oxygen species(ROS) of model cells were tested to determine the effects of PSP and FPSP. The results showed that the total phenolic content and the reducing ability of Fe~(3+) increased and the total flavonoids decreased after the fermentation. Both PSP and FPSP could increase the glucose consumption and glycogen content of the model cells significantly(P<0.05) and inhibit the synthesis of TG and TC. They could aslo decrease the ROS levels. After fermentation, the ability of PSP to promote the synthesis of glycogen in the model cell increased by about 60%, and the ability to down-regulate the TC increased by about one-fold, indicating that after fermentation the ability of regulating glycolipids metabolism was enhanced. The reason for this result may be associate with the increased polyphenol content of the PSP after fermentation.
引文
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[20]汪启兵,许凡萍,魏超贤,等.人体内自由基的研究进展[J].中华流行病学杂志,2016,37(8):1175-1182
[2]张运来,冯伟勋,甘国兴,等.代谢综合征方治疗代谢综合征的机制研究[J].现代医院,2016,16(8):1108-1111
[3]柳嘉.糖脂联合诱导HepG2细胞代谢紊乱模型的建立及应用[D].北京:中国农业大学,2014
[4]张慢,潘丽军,姜绍通,等.紫薯花青素降血脂及抗氧化效果[J].食品科学,2014,35(19):246-250
[5] Sun H, Mu T, Liu X, et al. Purple sweet potato(Ipomoea batatas L.)anthocyanins:preventive effect on acute and subacute alcoholic liver damage and dealcoholic effect[J]. Journal of Agriculture and Food Chemistry,2014,62(11):2364-2373
[6]罗文政,张清仲,吕志平.红曲改善大鼠非酒精性脂肪肝胰岛素抵抗的作用机制研究[J].中药新药与临床药理,2010,21(4):375-378
[7]刘婧.红曲紫薯酒加工工艺的研究[D].福州:福建农林大学,2013
[8] Nomura K, Yamanouchi T. The role of fructose-enriched diets in mechanisms of nonalcoholic fatty liver disease[J].Journal of Nutritional Biochemistry,2012,23(3):203-208
[9] Cao J,Wang S,Yao C,et al. Hypolipidemic effect of porphyran extracted from Pyropia yezoensis,in ICR mice with high fatty diet[J]. Journal of Applied Phy cology,2016,28(2):1315-1322
[10] Zhao L,Guo X,Wang O, et al. Fructose and glucose combined with free fatty acids induce metabolic disorders in HepG2 cell:a new model to study the impacts of highfructose/sucrose and high-fat diets in vitro[J]. Molecular Nutrition and Food Research,2016,60(4):909-921
[11]赵凯,许鹏举,谷广烨.3,5-二硝基水杨酸比色法测定还原糖含量的研究[J].食品科学,2008,29(8):534-536
[12]卢颖.红曲霉固态发酵燕麦功能成分的生物转化[D].广州:华南理工大学,2016
[13] Yan Q, Zhang Z, Yang Y, et al. Proteome analysis reveals global response to deletion of mrflbA in Monascus ruber[J]. Journal of Microbiology,2018,56(4):255-263
[14]郭孝萱,柳嘉,陆雪娇,等.紫薯发酵前后总酚、总黄酮、花色苷、抗氧化性和抗癌作用比较[J].中国食品学报,2017,17(3):289-295
[15]张慧芸,陈俊亮,康怀彬.发酵对几种谷物提取物总酚及抗氧化活性的影响[J].食品科学,2014,35(11):195-199
[16]蒲立柠,陈光静,阚建全.响应面试验优化青稞麸皮薏仁红曲霉发酵工艺[J].食品科学,2017,38(2):264-270
[17] Karpe F, Dickmann JR, Frayn KN. Fatty acids, obesity,and insulin resistance:time for a reevaluation[J].Diabetes,2011,60(10):2441-2449
[18]贺凯.紫肉甘薯的降糖及抗氧化活性研究[D].重庆:西南大学,2012
[19] Shi YC, Pan TM. Beneficial effects of Monascus purpureus NTU 568-fermented products:a review[J].Applied Microbiology and Biotechnology,2011,90(4):1207-1217
[20]汪启兵,许凡萍,魏超贤,等.人体内自由基的研究进展[J].中华流行病学杂志,2016,37(8):1175-1182