桑椹醇提物清除亚硝酸盐及阻断亚硝胺合成的研究
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摘要
为系统评价桑椹醇提物对亚硝化反应的体外抑制活性,在体外不同桑椹品种、浓度和作用时间条件下,实验研究了桑椹醇提物对亚硝酸盐的清除和二乙基亚硝胺(NDEA)生成的影响及其相关功能成分含量。结果显示,不同品种的桑椹总酚、原花青素和总黄酮含量差异显著,PR-01黑果桑的原花青素含量(155.41 mg/g)和总黄酮含量(3.05 mg/g)最高;随浓度提高和作用时间延长,桑椹醇提物清除亚硝酸盐和阻断NDEA合成能力增强。15种桑椹醇提物对亚硝化反应均具有一定的抑制作用,以PR-01黑果桑的效果最显著,其最大清除率和阻断率分别达到92.40%和87.25%,与抗坏血酸效果相当;桑椹醇提物对亚硝酸盐的清除率和对NDEA合成的阻断率与其总酚、原花青素、总黄酮含量呈一定的相关性。综上:桑椹醇提物具有较好的清除亚硝酸盐和阻断NDEA合成的作用,原花青素、多酚类、黄酮类物质可能是其发挥作用的物质基础。
The effect of mulberry(Fructus Mori) alcohol extraction(MAE) for scavenging sodium nitrite and inhibiting the formation of N-nitrosodiethylamine(NDEA) was systematically investigated in vitro and the correlation between the capability of scavenging sodium nitrite,inhibiting NDEA synthesis and the contents of related functional components from fifteen mulberry samples was also analyzed.The results showed that there were significant differences in the total phenolics,procyanidins and total flavonoids contents of mulberry from different producing areas or different mulberry cultivars,among which,the black mulberry variety PR-01 showed the highest content of procyanidins(155.41 mg/g) and total flavonoids(3.05 mg/g).With the content of MAE increasing and reaction time extending,the effect on nitrite scavenging and NDEA formation in simulated gastric acid was enhanced.The MAE from fifteen mulberries had different effects on nitrite scavenging and NDEA formation inhibition.The extracts of PR-01 mulberry presented the best nitrite scavenging and NDEA formation inhibition effects with the maximum scavenging rate of sodium nitrite and blocking synthesis of NDEA at 92.40% and 87.25%,respectively,which were equivalent to that of ascorbic acid.Total phenolics,procyanidins and total flavonoids demonstrated correlations with the nitrite scavenging and synthesis blocking of NDEA.In conclusion,mulberry alcohol extracts has a potent ability to scavenge nitrite and block the synthesis of nitrosamines,and polyphenols,procyanidins,flavonoids may be the main bioactive components for it to exert these effects.
The effect of mulberry(Fructus Mori) alcohol extraction(MAE) for scavenging sodium nitrite and inhibiting the formation of N-nitrosodiethylamine(NDEA) was systematically investigated in vitro and the correlation between the capability of scavenging sodium nitrite,inhibiting NDEA synthesis and the contents of related functional components from fifteen mulberry samples was also analyzed.The results showed that there were significant differences in the total phenolics,procyanidins and total flavonoids contents of mulberry from different producing areas or different mulberry cultivars,among which,the black mulberry variety PR-01 showed the highest content of procyanidins(155.41 mg/g) and total flavonoids(3.05 mg/g).With the content of MAE increasing and reaction time extending,the effect on nitrite scavenging and NDEA formation in simulated gastric acid was enhanced.The MAE from fifteen mulberries had different effects on nitrite scavenging and NDEA formation inhibition.The extracts of PR-01 mulberry presented the best nitrite scavenging and NDEA formation inhibition effects with the maximum scavenging rate of sodium nitrite and blocking synthesis of NDEA at 92.40% and 87.25%,respectively,which were equivalent to that of ascorbic acid.Total phenolics,procyanidins and total flavonoids demonstrated correlations with the nitrite scavenging and synthesis blocking of NDEA.In conclusion,mulberry alcohol extracts has a potent ability to scavenge nitrite and block the synthesis of nitrosamines,and polyphenols,procyanidins,flavonoids may be the main bioactive components for it to exert these effects.
引文
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2 World Cancer Research Fund/American institute for Cancer Research.Diet,nutrition,physical activity and cancer:a globle perspective.continuous update project expert report[R].Britain:WCRF,2018.
3 Huang XD,Li YH,Dai CJ,et al.Evaluation in vitro of scavenging effect on nitrite and interdicting effect on nitrosamine synthesis of extract from aegiceras corniculatum[J].J Chin Inst Food Sci Technol(中国食品学报),2015,15(9):15-22.
4 Li GX,Hu XD,Sun HN,et al.Clearance effect of apple polyphenols on nitrite in mimic gastric juice[J].Food Sci(食品科学),2011,32(11):1-4.
5 Zhao EL,Yang QS,Hao LQ,et al.Study on the blocking of nitrosamine synthesis and antibacterial activity of pumkin yellow pigment[J].J Anal Sci(分析科学学报),2016,32:701-704.
6 Zhong XQ,Liang SS Cai QC et al.Effect of tea infusions on inhibition of nitrosifi cation[J].Food Sci Technol(食品科技),2014,39(3):45-52.
7 Zhao Y,Leng YT,Yu T,et al.Nitrite scavenging effect of alcohol extracts of thirty-eight medicinal plants[J].J Northwest A&F Univ(西北农林科技大学学报),2017,45:189-202.
8 Fan JB,Cai XT,Feng XQ,et al.Phenolic content and antioxidant capacity of blueberry,mulberry and blackcurrant[J].Food Fermet Ind(食品与发酵工业),2015,41:157-162.
9 Li DX,Chen QX.Study progress of functional ingredient and development in mulberry[J].Chin Agri Sci Bull(中国农学通报),2009,25:293-297.
10 Pan YL.Progress and prospect of germplasm resources and breeding of mulberry[J].Sci Sericulture(蚕业科学),2000,26(z1):1-8.
11 Zhang XF,He Q,Zhang B,et al.Ionic liquid based ultrasonic-cassisted extraction of procyanidins from mulberry[J].Nat Prod Res Dev(天然产物研究与开发),2017,29:963-970.
12 Liao SF,Liu JH,Xu M,et al.Evaluation of the liver cancer prevention of anthocyanin extracts from mulberry(Morus alba L.)variety PR-01[J].Adv Biosci Biotechnol,2018,9,423-442.
13 Wang Y,Xiang L,Wang C,et al.Antidiabetic and antioxidant effects and phytochemicals of mulberry fruit(Morus alba L.)polyphenol enhanced extract[J].PLo S One,2013,8:e71144.
14 Zhu CL,Chen M,Wang MH,et al.In vitro characterization of the anti-inflammatory effects of mulberry extract and the molecular mechanisms[J].Mod Food Sci Tech(现代食品科技).2017,33:61-66,37.
15 Yan ZW,Lu Y,Yang T.Determination of total polyphenol in three colors of mulberries by spectrophotometry[J].Chin JSpectrosc Lab(光谱实验室),2011,28:325-332.
16 Zhong H,Pu JS,Xiang ZH,et al.Extraction and antioxida Ilt activity of total flavonoids from black mulberry fruit[J].Food Sci(食品科学),2014,35(12):7-12.
17 Song Y.Study of extract of polyphenol from burdock leaves on inhibition of nitrosification[J].Food Res Dev(食品研究与开发),2016,37(14):22-24.
18 Natic MM,Dabic DC,Papetti A,et al.Analysis and characterisation of phytochemicals in mulberry(Morus alba L.)fruits grown in Vojvodina,North Serbia[J].Food Chem,2015;171:128-136.
19 Huang HP,Ou TT,Wang CJ.Mulberry and its bioactive compounds,the chemoprevention effects and molecular mechanisms in vitro and in vivo[J].J Tradit Complement Med,2013,3(1):7-15.
20 Li BY,Yang ML,Cao JX,et al.Extraction and antioxidant activity of total phenolic compounds from mulberry[J].JYunnan Nationalities Univ(云南民族大学学报),2017,26:97-103.
21 Bae SH,Suh HJ.Antioxidant activities of five different mulberry cultivars in Korea[J].Food Sci Technol,2007,40(6):955-962.
22 Zhou QS,Sun RF,Yan LF,et al.Determination of total flavonoids in mulberry fruits with different origins[J].Hubei Agri Sci(湖北农业科学),2014,53:5526-5534.
23 Li L,Zhang C,Zhou GH,et al.Effects of polyphenols on the nitrite scavenging and N-nitrosamine formation in simulated gastric acid[J].J Nanjing Agri Univ(南京农业大学学报),2013,36:111-116.