体外试验法模拟芒果中主要抗氧化物的相互作用关系
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摘要
本文研究了芒果中所含的4种主要抗氧化物-没食子酸、芦丁、维生素C(Vc)、还原型谷胱甘肽(GSH)的抗氧化活性。应用体外试验法模拟芒果中的4种抗氧化物及其复配组合,通过分析各抗氧化物及其复配组合对羟自由基(·OH)、超氧阴离子(O_2~-·)、1,1-二苯基-2-苦基肼(DPPH)的清除能力大小来判断抗氧化能力的强弱。结果表明,·OH的清除率最高的是没食子酸+芦丁+GSH+Vc复配组,达99%,清除率最低组为单一抗氧物Vc组,较最高组低27%;O_2~-·清除率最高的是GSH+Vc复配组,达87%,而没食子酸+GSH+芦丁的复配组对O_2~-·清除率最低只有4%;DPPH清除率最高组为芦丁+GSH复配组合,为35%,Vc+没食子酸复配组对DPPH的清除率最低,为2.50%。综上所述,抗氧化物的抗氧化性可单独发挥作用,也可能是组合式发挥叠加作用,对自由基清除效果最佳的是GSH+Vc。
We have analyzed the antioxidant ability of four main antioxidants(gallic acid, rutin, vitamin C(Vc), glutathione(GSH)) of mango using vitro mimetic experiment and determined the influence of different antioxidant combinations on the scavenging capacities of hydroxyl radical(·OH), superoxide anion(O_2~-·) and 1, 1-diphenyl-2-picrylhydrazyl(DPPH). It showed that the highest scavenging rate of ·OH was gallic acid + rutin + GSH + Vc, which could reach 99%, however, the single Vc group was the lowest, 27% lower than the highest group.The highest scavenging rate of O_2~-· was GSH + Vc, which reached 87%, the complex group of gallic acid + GSH + rutin was only 4%. The rutin+GSH complex group had the highest clearance rate of DPPH(35%), while gallic acid + Vc was merely 2.50% on DPPH clearance rate. It indicated that the antioxidant capacity of the antioxidants may act alone or in combination, and the best effect on free radicals was GSH + Vc.
We have analyzed the antioxidant ability of four main antioxidants(gallic acid, rutin, vitamin C(Vc), glutathione(GSH)) of mango using vitro mimetic experiment and determined the influence of different antioxidant combinations on the scavenging capacities of hydroxyl radical(·OH), superoxide anion(O_2~-·) and 1, 1-diphenyl-2-picrylhydrazyl(DPPH). It showed that the highest scavenging rate of ·OH was gallic acid + rutin + GSH + Vc, which could reach 99%, however, the single Vc group was the lowest, 27% lower than the highest group.The highest scavenging rate of O_2~-· was GSH + Vc, which reached 87%, the complex group of gallic acid + GSH + rutin was only 4%. The rutin+GSH complex group had the highest clearance rate of DPPH(35%), while gallic acid + Vc was merely 2.50% on DPPH clearance rate. It indicated that the antioxidant capacity of the antioxidants may act alone or in combination, and the best effect on free radicals was GSH + Vc.
引文
[1]李春美,田燕,钟慧臻,等.芒果核提取物的抑菌活性组分分析[J].食品工业科技,2011,32(3):172-174,177LI Chun-mei,TIAN Yan,ZHONG Hui-zhen,et al.Study on the antibacterial active constituents of mango kernel polyphenol[J].Science and Technology of Food Industry,2011,32(3):172-174,177
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[6]Palafoxcarlos H,Yahia E M,Gonzálezaguilar G A.Identification and quantification of major phenolic compounds from mango(Mangifera indica,cv.Ataulfo)fruit by HPLC-DAD-MS/MS-ESI and their individual contribution to the antioxidant activity during ripening[J].Food Chemistry,2012,135:105-111
[7]Kim Y,Brecht J K,Talcott S T.Antioxidant phytochemical and fruit quality changes in mango(Mangifera indica L.)following hot water immersion and controlled atmosphere storage[J].Food Chemistry,2007,105:1327-1334
[8]Masibo M,He Q.Major mango polyphenols and their potential significance to human health[J].Comprehensive Reviews in Food Science&Food Safety,2010,7(4):309-319
[9]Ajila C M,Bhat S G,Prasada Rao U J S.Valuable components of raw and ripe peels from two Indian mango varieties[J].Food Chemistry,2007,102:1006-1011
[10]Matheyambath A C,Subramanian J,Paliyath G.Mangoes[J].Encyclopedia of Food&Health,2016:641-645
[11]Vithana M D K,Singh Z,Johnson S K.Cold storage temperatures and durations affect the concentrations of lupeol,mangiferin,phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruit[J].Postharvest Biology&Technology,2018,139:91-98
[12]Banerjee N,Kim H,Krenek K,et al.Mango polyphenolics suppressed tumor growth in breast cancer xenografts in mice:role of the PI3K/AKT pathway and associated micro RNAs[J].Nutrition Research,2015,35(8):744-751
[13]Kim H,Banerjee N,Ivanov I,et al.Comparison of anti-inflammatory mechanisms of mango(Mangifera indica L.)and pomegranate(Punica granatum L.)in a preclinical model of colitis[J].Molecular Nutrition&Food Research,2016,60(9):1912-1923
[14]Abu Bakar M F,Mohamad M,Rahmat A,et al.Cytotoxicity,cell cycle arrest,and apoptosis in breast cancer cell lines exposed to an extract of the seed kernel of Mangifera pajang(bambangan)[J].Food&Chemical Toxicology,2010,48(6):1688-1697
[15]Nemec M J,Kim H,Marciante A B,et al.Polyphenolics from mango(Mangifera indica L.)suppress breast cancer ductal carcinoma in situ proliferation through activation of AMPKpathway and suppression of mTOR in athymic nude mice[J].Journal of Nutritional Biochemistry,2017,41:12-19
[16]Maribel,Robles-Sánchez,Humberto,et al.Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults[J].Food Research International,2011(44):1386-1391
[17]Kathleen P.Mango fruit been found to prevent or stop certain colon and breast cancer cells in the lab[N].Science Daily,2010-12-01
[18]Halliwell B.Antioxidants in human health and disease[J].Annual Review of Nutrition,1996,16(1):33-50
[19]Bartosz G.Oxidative stress in plants[J].Acta Physiologiae Plantarum,1997,19(1):47-64
[20]Naczk M,&Shahidi F.Phenolics in cereals,fruits and vegetables:Occurrence,extraction and analysis[J].Pharmaceutical and Biomedical Analysis,2006,41:1523-1542
[21]Scalzo J,Politi A,Pellegrini N,et al.Plant genotype affectstotal antioxidant capacity and phenolic contents in fruit[J].Nutrition,2005,21(2):207-213
[22]Torunn S,Sivf R,K?rea L.Total antioxidant activity in 35Ugandan fruits and vegetables[J].Food Chemistry,2009,113(1):85-91
[23]胡秀芳,沈生荣,朴宰日,等.茶多酚抗氧化机理研究现状[J].茶叶科学,1999,2:93-103HU Xiu-fang,SHEN Sheng-rong,PIAO Jae-il,et al.Review on antioxidative mechanism of tea polyphenols[J].Journal of Tea Science,1999,2:93-103
[24]莫树平,张菊梅,柏建玲,等.抗氧化剂及其增效剂对荔枝、龙眼和芒果原果汁抗氧化作用研究[J].饮料工业,2010,13(10):14-17MO Shu-ping,ZHANG Ju-mei,BAI Jian-ling,et al.Study on effects of antioxidants and their synerglsts applied to raw juices of lilchl,bngan and mango[J].The Beverage Industry,2010,13(10):14-17
[25]李晓博,胡文忠,姜爱丽,等.芒果果肉抗氧化成分测定及其对自由基清除能力的研究[J].食品工业科技,2016,37(10):161-164LI Xiao-bo,HU Wen-zhong,JIANG Ai-li,et al.Study on the antioxidant components and antioxidant capacity of the Mangifera indica Linn pulp[J].Science and Technology of Food Industry,2016,37(10):161-164
[26]文良娟,刘昊,王维.不同品种芒果总黄酮的抗氧化活性[J].食品科学,2011,32(19):79-82WEN Liang-juan,LIU Hao,WANG Wei.Antioxidant activity of total flavonoids from different mango varieties[J].Food Science,2011,32(19):79-82
[27]李卫,郑成,宁正祥,等.二氢杨梅素的酯化及其抗氧化规律探讨[J].食品科技,2007,5:198-201LI Wei,ZHENG Cheng,NING Zheng-xiang,et al.Esterification of dihydromyricetin and their antioxidation activities[J].Food Science and Technology,2007,5:198-201
[28]Bajpai V K,Baek K H,Kang S C.Antioxidant and free radical scavenging activities of taxoquinone,a diterpenoid isolated from Metasequoia glyptostroboides[J].South African Journal of Botany,2017,111:93-98
[29]Liu C.On changes of activity of antioxidases in hippocampus of rats with multi-infarct dementia and the intervention effects of acupuncture[J].China Journal of Traditional Chinese Medicine&Pharmacy,2005,20(12):724-726
[30]邱松山,姜翠翠,周天,等.熏蒸处理对芒果体外消化后抗氧化能力的影响[J].食品工业,2011,3:11-13QIU Song-shan,JIANG Cui-cui,ZHOU Tian,et al.Effects of fumigate treatment on the antioxidant activity of in vitro digestibility of polyphenolics of mango fruit during shelf life[J].The Food Industry,2011,3:11-13
[31]Kim Y S,Hwang J W,Sung S H,et al.Antioxidant activity and protective effect of extract of Celosia cristata L.flower on tert-butyl hydroperoxide-induced oxidative hepatotoxicity[J].Food Chemistry,2015,168:572-579
[32]Riceevans C A,Miller N J,Bolwell P G,et al.The relative antioxidant activities of plant-derived polyphenolic flavonoids[J].Free Radical Research Communications,1996,22(4):256-259
[33]Tan J B L,Lim Y Y.Critical analysis of current methods for assessing the in vitro,antioxidant and antibacterial activity of plant extracts[J].Food Chemistry,2015,172:814-822
[34]周毅刚,许文天,马小卫,等.芒果果皮和果肉的抗氧化能力分析[J].广东农业科学,2013,40(24):87-90ZHOU Yi-gang,XU Wen-tian,MA Xiao-wei,et al.Antioxidant capacity of pulp and peel from mango cultivars[J].Guangdong Agricultural Sciences,2013,40(24):87-90
[35]黄利华,张业辉,赵力超,等.贮藏条件对苹果多酚成分及抗氧化活性的影响[J].现代食品科技,2009,25(3):252-255HUANG Li-hua,ZHANG Ye-hui,ZHAO Li-chao,et al.Effects of storage condition on apple polyphenol composition and antioxidant activity[J].Modern Food Science and Technology,2009,25(3):252-255
[36]潘瑶,郑时莲,邹兴平,等.葡萄、芒果、草莓乙醇提取物抗氧化活性组分分析及其抗氧化相互作用[J].食品科学,2017,38(4):133-140PAN Yao,ZHENG Shi-lian,ZOU Xing-ping,et al.Analysis of antioxidant compounds in ethanol extracts of grape,mango and strawberry and their interactions[J].Food Science,2017,38(4):133-140
[37]李安林,熊双丽.接骨木茎总黄酮的提取及DPPH自由基清除活性[J].中国食品添加剂,2010,5:113-116LI An-lin,XIONG Shuang-li.Extraction technology and free radical scavenging properties of flavanone from Sambucus williamsii Hance[J].China Food Additives,2010,5:113-116
[38]Blanch M,Rosales R,Goya L,et al.NADP-malic enzyme and glutathione reductase contribute to glutathione regeneration in Fragaria vesca,fruit treated with protective high CO2,concentrations[J].Postharvest Biology&Technology,2013,86(8):431-436
[2]Ma X,Wua H,Liua L,et al.Polyphenolic compounds and antioxidant properties in mango fruits[J].Scientia Horticulturae,2011,129(1):102-107
[3]Berardini N,Knodler M,Schieber A,et al.Utilization of mango peels as a source of pectin and polyphenolics[J].Innovative Food Science&Emerging Technologies,2005,6:442-452
[4]Schieber A,Ullrich W,Carle R.Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection[J].Innovative Food Science&Emerging Technologies,2000,1:161-166
[5]Grundhofer P,Niemetz R,Schilling G,et al.Biosynthesis and subcellular distribution of hydrolysable tannins[J].Phytochemistry,2001,57:915-927
[6]Palafoxcarlos H,Yahia E M,Gonzálezaguilar G A.Identification and quantification of major phenolic compounds from mango(Mangifera indica,cv.Ataulfo)fruit by HPLC-DAD-MS/MS-ESI and their individual contribution to the antioxidant activity during ripening[J].Food Chemistry,2012,135:105-111
[7]Kim Y,Brecht J K,Talcott S T.Antioxidant phytochemical and fruit quality changes in mango(Mangifera indica L.)following hot water immersion and controlled atmosphere storage[J].Food Chemistry,2007,105:1327-1334
[8]Masibo M,He Q.Major mango polyphenols and their potential significance to human health[J].Comprehensive Reviews in Food Science&Food Safety,2010,7(4):309-319
[9]Ajila C M,Bhat S G,Prasada Rao U J S.Valuable components of raw and ripe peels from two Indian mango varieties[J].Food Chemistry,2007,102:1006-1011
[10]Matheyambath A C,Subramanian J,Paliyath G.Mangoes[J].Encyclopedia of Food&Health,2016:641-645
[11]Vithana M D K,Singh Z,Johnson S K.Cold storage temperatures and durations affect the concentrations of lupeol,mangiferin,phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruit[J].Postharvest Biology&Technology,2018,139:91-98
[12]Banerjee N,Kim H,Krenek K,et al.Mango polyphenolics suppressed tumor growth in breast cancer xenografts in mice:role of the PI3K/AKT pathway and associated micro RNAs[J].Nutrition Research,2015,35(8):744-751
[13]Kim H,Banerjee N,Ivanov I,et al.Comparison of anti-inflammatory mechanisms of mango(Mangifera indica L.)and pomegranate(Punica granatum L.)in a preclinical model of colitis[J].Molecular Nutrition&Food Research,2016,60(9):1912-1923
[14]Abu Bakar M F,Mohamad M,Rahmat A,et al.Cytotoxicity,cell cycle arrest,and apoptosis in breast cancer cell lines exposed to an extract of the seed kernel of Mangifera pajang(bambangan)[J].Food&Chemical Toxicology,2010,48(6):1688-1697
[15]Nemec M J,Kim H,Marciante A B,et al.Polyphenolics from mango(Mangifera indica L.)suppress breast cancer ductal carcinoma in situ proliferation through activation of AMPKpathway and suppression of mTOR in athymic nude mice[J].Journal of Nutritional Biochemistry,2017,41:12-19
[16]Maribel,Robles-Sánchez,Humberto,et al.Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults[J].Food Research International,2011(44):1386-1391
[17]Kathleen P.Mango fruit been found to prevent or stop certain colon and breast cancer cells in the lab[N].Science Daily,2010-12-01
[18]Halliwell B.Antioxidants in human health and disease[J].Annual Review of Nutrition,1996,16(1):33-50
[19]Bartosz G.Oxidative stress in plants[J].Acta Physiologiae Plantarum,1997,19(1):47-64
[20]Naczk M,&Shahidi F.Phenolics in cereals,fruits and vegetables:Occurrence,extraction and analysis[J].Pharmaceutical and Biomedical Analysis,2006,41:1523-1542
[21]Scalzo J,Politi A,Pellegrini N,et al.Plant genotype affectstotal antioxidant capacity and phenolic contents in fruit[J].Nutrition,2005,21(2):207-213
[22]Torunn S,Sivf R,K?rea L.Total antioxidant activity in 35Ugandan fruits and vegetables[J].Food Chemistry,2009,113(1):85-91
[23]胡秀芳,沈生荣,朴宰日,等.茶多酚抗氧化机理研究现状[J].茶叶科学,1999,2:93-103HU Xiu-fang,SHEN Sheng-rong,PIAO Jae-il,et al.Review on antioxidative mechanism of tea polyphenols[J].Journal of Tea Science,1999,2:93-103
[24]莫树平,张菊梅,柏建玲,等.抗氧化剂及其增效剂对荔枝、龙眼和芒果原果汁抗氧化作用研究[J].饮料工业,2010,13(10):14-17MO Shu-ping,ZHANG Ju-mei,BAI Jian-ling,et al.Study on effects of antioxidants and their synerglsts applied to raw juices of lilchl,bngan and mango[J].The Beverage Industry,2010,13(10):14-17
[25]李晓博,胡文忠,姜爱丽,等.芒果果肉抗氧化成分测定及其对自由基清除能力的研究[J].食品工业科技,2016,37(10):161-164LI Xiao-bo,HU Wen-zhong,JIANG Ai-li,et al.Study on the antioxidant components and antioxidant capacity of the Mangifera indica Linn pulp[J].Science and Technology of Food Industry,2016,37(10):161-164
[26]文良娟,刘昊,王维.不同品种芒果总黄酮的抗氧化活性[J].食品科学,2011,32(19):79-82WEN Liang-juan,LIU Hao,WANG Wei.Antioxidant activity of total flavonoids from different mango varieties[J].Food Science,2011,32(19):79-82
[27]李卫,郑成,宁正祥,等.二氢杨梅素的酯化及其抗氧化规律探讨[J].食品科技,2007,5:198-201LI Wei,ZHENG Cheng,NING Zheng-xiang,et al.Esterification of dihydromyricetin and their antioxidation activities[J].Food Science and Technology,2007,5:198-201
[28]Bajpai V K,Baek K H,Kang S C.Antioxidant and free radical scavenging activities of taxoquinone,a diterpenoid isolated from Metasequoia glyptostroboides[J].South African Journal of Botany,2017,111:93-98
[29]Liu C.On changes of activity of antioxidases in hippocampus of rats with multi-infarct dementia and the intervention effects of acupuncture[J].China Journal of Traditional Chinese Medicine&Pharmacy,2005,20(12):724-726
[30]邱松山,姜翠翠,周天,等.熏蒸处理对芒果体外消化后抗氧化能力的影响[J].食品工业,2011,3:11-13QIU Song-shan,JIANG Cui-cui,ZHOU Tian,et al.Effects of fumigate treatment on the antioxidant activity of in vitro digestibility of polyphenolics of mango fruit during shelf life[J].The Food Industry,2011,3:11-13
[31]Kim Y S,Hwang J W,Sung S H,et al.Antioxidant activity and protective effect of extract of Celosia cristata L.flower on tert-butyl hydroperoxide-induced oxidative hepatotoxicity[J].Food Chemistry,2015,168:572-579
[32]Riceevans C A,Miller N J,Bolwell P G,et al.The relative antioxidant activities of plant-derived polyphenolic flavonoids[J].Free Radical Research Communications,1996,22(4):256-259
[33]Tan J B L,Lim Y Y.Critical analysis of current methods for assessing the in vitro,antioxidant and antibacterial activity of plant extracts[J].Food Chemistry,2015,172:814-822
[34]周毅刚,许文天,马小卫,等.芒果果皮和果肉的抗氧化能力分析[J].广东农业科学,2013,40(24):87-90ZHOU Yi-gang,XU Wen-tian,MA Xiao-wei,et al.Antioxidant capacity of pulp and peel from mango cultivars[J].Guangdong Agricultural Sciences,2013,40(24):87-90
[35]黄利华,张业辉,赵力超,等.贮藏条件对苹果多酚成分及抗氧化活性的影响[J].现代食品科技,2009,25(3):252-255HUANG Li-hua,ZHANG Ye-hui,ZHAO Li-chao,et al.Effects of storage condition on apple polyphenol composition and antioxidant activity[J].Modern Food Science and Technology,2009,25(3):252-255
[36]潘瑶,郑时莲,邹兴平,等.葡萄、芒果、草莓乙醇提取物抗氧化活性组分分析及其抗氧化相互作用[J].食品科学,2017,38(4):133-140PAN Yao,ZHENG Shi-lian,ZOU Xing-ping,et al.Analysis of antioxidant compounds in ethanol extracts of grape,mango and strawberry and their interactions[J].Food Science,2017,38(4):133-140
[37]李安林,熊双丽.接骨木茎总黄酮的提取及DPPH自由基清除活性[J].中国食品添加剂,2010,5:113-116LI An-lin,XIONG Shuang-li.Extraction technology and free radical scavenging properties of flavanone from Sambucus williamsii Hance[J].China Food Additives,2010,5:113-116
[38]Blanch M,Rosales R,Goya L,et al.NADP-malic enzyme and glutathione reductase contribute to glutathione regeneration in Fragaria vesca,fruit treated with protective high CO2,concentrations[J].Postharvest Biology&Technology,2013,86(8):431-436