杜仲黄酮与鸡软骨肽的相互作用对抗氧化活性及荧光特性的影响
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摘要
本文对杜仲黄酮与鸡软骨多肽的相互作用进行研究,以为其在相关食品和保健食品中的应用提供一定的参考。通过DPPH·清除活性检测以及荧光光谱法,研究杜仲黄酮与鸡软骨肽相互作用后其抗氧化活性以及荧光特性的变化。5 mg/mL鸡软骨肽分别与9、12、15、18、21μg/mL杜仲黄酮相互作用后,其DPPH·清除活性均呈现出显著的协同增强效果;高温杀菌(121℃,20 min)及pH6.0的酸性体系有利于提高相互作用产物的DPPH·清除活性。杜仲黄酮对鸡软骨肽的内源荧光有明显的猝灭作用,且随黄酮浓度的增加,荧光猝灭效果越明显,同时荧光最大发射峰出现了明显的红移。说明,杜仲黄酮可与鸡软骨肽发生相互作用,使其抗氧化活性及荧光特性等发生了相应的改变。
The interaction between flavonoids from Eucommia ulmoides and chicken cartilage peptides was studied in the paper,which could provide some reference for their application in food and functional food. The effects of interaction between the flavonoid and the peptide on DPPH radical scavenging activity and fluorescence characteristics under different conditions were investigated. DPPH radical scavenging activity of compound combined with the flavonoid(9,12,15,18,or 21 μg/mL)and the peptide(5 mg/mL)showed obvious synergistic effect. High temperature sterilization(121 ℃,20 min)and pH6.0 were beneficial to improve the DPPH radical scavenging activity of the complex. The endogenous fluorescence of the peptide was quenched regularly with the addition of the flavonoid. And a red shift of the maximum emission peak was found when the concentration of the flavonoid was increased continuously. The results suggested that the interaction occurred between the flavonoid and the peptide affected their antioxidant activity and fluorescence.
The interaction between flavonoids from Eucommia ulmoides and chicken cartilage peptides was studied in the paper,which could provide some reference for their application in food and functional food. The effects of interaction between the flavonoid and the peptide on DPPH radical scavenging activity and fluorescence characteristics under different conditions were investigated. DPPH radical scavenging activity of compound combined with the flavonoid(9,12,15,18,or 21 μg/mL)and the peptide(5 mg/mL)showed obvious synergistic effect. High temperature sterilization(121 ℃,20 min)and pH6.0 were beneficial to improve the DPPH radical scavenging activity of the complex. The endogenous fluorescence of the peptide was quenched regularly with the addition of the flavonoid. And a red shift of the maximum emission peak was found when the concentration of the flavonoid was increased continuously. The results suggested that the interaction occurred between the flavonoid and the peptide affected their antioxidant activity and fluorescence.
引文
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[2]Deng F,Liu Y.Study of the interaction between tosufloxacin tosylate and bovine serum albumin by multi-spectroscopic methods[J].Journal of Luminescence,2012,132(2):443-448.
[3]Zhang G,Que Q,Pan J,et al.Study of the interaction between icariin and human serum albumin by fluorescence spectroscopy[J].Journal of Molecular Structure,2008,881(1):132-138.
[4]Subramanyam R,Gollapudi A,Bonigala P,et al.Betulinic acid binding to human serum albumin:A study of protein conformation and binding affinity[J].Journal of Photochemistry&Photobiology B Biology,2009,94(1):8-12.
[5]Hernández-Jabalera A,Cortés-Giraldo I,Dávila-Ortíz G,et al.Influence of peptides-phenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus[J].Food Chemistry,2015(178):346-357.
[6]Jakobek L.Interactions of polyphenols with carbohydrates,lipids and proteins[J].Food Chemistry,2015(175):556-567.
[7]Shu Y,Xue W,Xu X,et al.Interaction of erucic acid with bovine serum albumin using a multi-spectroscopic method and molecular docking technique[J].Food Chemistry,2015,173(173):31-37.
[8]兰波,刘亭,谢玉敏,等.两种杜仲黄酮类化合物对成骨细胞OPG/RANKL及成骨相关转录因子的影响[J].中国实验方剂学杂志,2014,20(22):180-184.
[9]李三华,何志全,陈全利,等.杜仲总黄酮对成骨细胞增殖及Ⅰ型胶原蛋白表达的影响[J].西北药学杂志,2011,26(4):272-274.
[10]袁真,闵珺,王恺,等.杜仲黄酮类3种药物成分治疗大鼠骨质疏松的比较研究[J].中国骨质疏松杂志,2018(2):244-248
[11]马柏林,梁淑芳.杜仲中绿原酸的提取分离研究进展[J].陕西林业科技,2003(4):74-79.
[12]王簕,林启旺,白玉玲,等.氧化应激和骨代谢水平与老年原发性骨质疏松症间的相互关系[J].中国骨质疏松杂志,2015(2):192-195.
[13]谢翠柳,刘珂,孟玉坤.活性氧影响骨重建在骨质疏松发病中的作用[J].中国骨质疏松杂志,2013,19(2):178-182.
[14]李爽,李丽,魏力军,等.氧化损伤和微重力致骨质疏松症的研究进展[J].现代生物医学进展,2018(7):1376-1379
[15]邢冬杰,孙永显,陈桂玉,等.杜仲叶黄酮对糖尿病大鼠的血糖控制及对胰岛细胞的保护作用[J].中国实验方剂学杂志,2015(13):148-151.
[16]Ren J,Zheng Y,Lin Z,et al.Macroporous resin purification and characterization of flavonoids from Platycladus orientalis(L.)Franco and their effects on macrophage inflammatory response[J].Food&Function,2017,8(1):86-95.
[17]Hosu A,Cristea V M,Cimpoiu C.Analysis of total phenolic,flavonoids,anthocyanins and tannins content in Romanian red wines:Prediction of antioxidant activities and classification of wines using artificial neural networks[J].Food Chemistry,2014,150(4):113-118
[18]S'wieca M,Gawlik-Dziki U,Dziki D,et al.The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin[J].Food Chemistry,2013,141(1):451-458.
[19]Bi S,Pang B,Wang T,et al.Investigation on the interactions of clenbuterol to bovine serum albumin and lysozyme by molecular fluorescence technique[J].Spectrochim Acta A Mol Biomol Spectrosc,2014,120(24):456-461.
[20]Song S M,Hou X L,Wu Y B,et al.Study on the interaction between methyl blue and human serum albumin by fluorescence spectrometry[J].Journal of Luminescence,2009,129(3):169-175.
[21]孙兰萍,马龙,张斌,等.杜仲黄酮类化合物的研究进展[J].食品工业科技,2009(3):359-363.
[22]孟庆华,于晓霞,张海凤,等.天然黄酮类化合物清除自由基机理及其应用进展[J].云南民族大学学报:自然科学版,2012,21(2):79-83.
[23]Lin X,Yang L,Wang M,et al.Preparation,purification and identification of cadmium-induced osteoporosis-protective peptides from chicken sternal cartilage[J].Journal of Functional Foods,2018,51:130-141.
[24]王雪芹.鲐鱼多肽的抗氧化活性与抗疲劳作用研究[D].北京:中国科学院研究生院(海洋研究所),2014.
[25]张莉莉.高温(100~120℃)处理对鱼糜及其复合凝胶热稳定性的影响[D].青岛:中国海洋大学,2013.
[26]Catarino M D,Alves-Silva J M,Pereira O R,et al.Antioxidant capacities of flavones and benefits in oxidative-stress related diseases[J].Current Topics in Medicinal Chemistry,2015,15(2):105-119.
[27]Shamanthaka Sastry M C,Narasinga Rao M S.Binding o chlorogenic acid by the isolated polyphenol-free 11S protein o sunflower(Helianthus annuus)seed[J].Journal of Agricultural&Food Chemistry,1990,38(12):2103-2110.
[28]尹燕霞,向本琼,佟丽.荧光光谱法在蛋白质研究中的应用[J].实验技术与管理,2010,27(2):33-36.