醋粉的体外抗氧化活性研究
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摘要
通过测定醋粉的·OH(羟自由基)和DPPH·(二苯基苦味酰基苯肼自由基)的清除率、总抗氧化能力等指标,研究醋粉的体外抗氧化活性;通过将离体的小鼠肝线粒体和红细胞作为氧化损伤模型,研究醋粉对小鼠红细胞和肝线粒体氧化应激损伤的保护作用。结果表明,醋粉具有较强的清除·OH和DPPH·的能力,其还原力和总抗氧化能力也很强;醋粉可以明显抑制红细胞的氧化溶血和丙二醛的产生,对肝线粒体的氧化损伤也具有很好的保护作用,说明醋粉的抗氧化活性较强,是天然抗氧化剂的良好来源。
引文
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[11]郭红英,董英. 麦胚的微细化处理及其蛋白提取工艺优化[J]. 农业工程学报,2009,25(2):261-266.
[12]路雪雅. 抗坏血酸和硫酸亚铁诱导鼠肝线粒体损伤的实验研究[J]. 生物化学与生物物理进展,1989,16(5):372-374.
[13]Shahidi F. Liyana-Pathirana C M,wall D S. Antioxidant activity of white and black sesame seeds and their hull fractions[J]. Food Chemistry,2006,99(3):478-483.
[14]Ferreira I,Baptista P,Vilas-Boas M,et al. Free-radical scavenging capacity and reducing power of wild edible mushrooms from Northeast Portugal:individual cap and stipe activity[J]. Food Chemistry,2007,100(4):1511-1516.
[2]付琴琴,王岸娜,吴立根. 食醋抗氧化活性的研究进展[J]. 河南工业大学学报(自然科学版),2012,33(1):84-89.
[3]Johnston C S,Quagliano S,White S. Vinegar ingestion at mealtime reduced fasting blood glucose concentrations in healthy adults at risk for type 2 diabetes[J]. Journal of Functional Foods,2013,5(4):2007-2011.
[4]Li J,Yu G Y,Fan J F. Alditols and monosaccharides from sorghum vinegar can attenuate platelet aggregation by inhibiting cyclooxygenase-1 and thromboxane-A2 synthase[J]. Journal of Ethnopharmacology,2014,155(1):285-292.
[5]沈志远. 镇江香醋的营养保健和药用功能研究[J]. 食品科学,2005,26(8):483-485.
[6]陈继承. 醋粉中降血脂成分筛选及其对脂质代谢的调控[D]. 杭州:浙江大学,2011:145.
[7]张治国. 乙酸调节脂代谢及乙酸、醋粉预防胰岛素抵抗研究[D]. 杭州:浙江大学,2008:44.
[8]朱淑云,董英,张海晖,等. 水飞蓟粕蛋白的酶解及其酶解物抗氧化活性研究[J]. 中国粮油学报,2011,26(2):68-72.
[9]贾俊强,马海乐,曲文娟,等. 超声预处理大米蛋白制备抗氧化肽[J]. 农业工程学报,2008,24(8):288-293.
[10]Ozkan G,Simsek B,Kuleasan H. Antioxidant activities of Satureja cilicica essential oil in butter and in vitro[J]. Journal of Food Engineering,2007,79(4):1391-1396.
[11]郭红英,董英. 麦胚的微细化处理及其蛋白提取工艺优化[J]. 农业工程学报,2009,25(2):261-266.
[12]路雪雅. 抗坏血酸和硫酸亚铁诱导鼠肝线粒体损伤的实验研究[J]. 生物化学与生物物理进展,1989,16(5):372-374.
[13]Shahidi F. Liyana-Pathirana C M,wall D S. Antioxidant activity of white and black sesame seeds and their hull fractions[J]. Food Chemistry,2006,99(3):478-483.
[14]Ferreira I,Baptista P,Vilas-Boas M,et al. Free-radical scavenging capacity and reducing power of wild edible mushrooms from Northeast Portugal:individual cap and stipe activity[J]. Food Chemistry,2007,100(4):1511-1516.