硒化米胚多糖的抗氧化性
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摘要
采用醋酸和硝酸作为催化剂对米胚多糖进行硒化修饰,并对不同方法制备的硒化米胚多糖的抗氧化性进行研究。体外抗氧化活性研究:采用O_2~-·、·OH、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除实验以及还原力实验比较了米胚多糖(rice embryo polysaccharide,REP)、醋酸催化制备的硒化米胚多糖(selenium-containing rice embryo polysaccharide,Se-REP)1、硝酸催化制备的硒化米胚多糖(Se-REP2)抗氧化活性。体内抗氧化活性研究:主要考察米胚多糖及两种制备方法所得的硒化米胚多糖法体内抗氧化能力,测定小鼠血清、肝脏、肾脏、心脏组织中的超氧化物歧化酶(superoxide dismutase,SOD)、丙二醛(malondialdehyde,MDA)、谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)水平及总抗氧化能力(total antioxidant capacity,T-AOC)。结果表明:REP、Se-REP1、Se-REP2的5个不同浓度对O_2~-·、·OH、DPPH自由基清均有不同程度的清除能力,其还原力随浓度的增加而增强。体内抗氧化活性研究发现:Se-REP1、Se-REP2可提高组织及血清中SOD、GSH-Px活力及T-AOC,且作用效果均强于REP,但在心脏中T-AOC的提高不显著。MDA含量在肝脏及肾脏中虽低于空白对照组,但效果不显著,而在血清和心脏中表现出较强的显著性,Se-REP2组的抗氧化酶活力最高。
In this paper,acetic acid and nitric acid were used as the catalysts for selenium modification of rice embryo polysaccharides(REP),and the antioxidant properties of the native and modified polysaccharides(Se-REP1 and Se-REP2)were studied.The in vitro antioxidant activity was evaluated by using O_2~-·,·OH and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacity and reducing power assays.The antioxidant activity in vivo was evaluated by determining the activities of superoxide dismutase(SOD)and glutathione peroxidase(GSH-Px),malondialdehyde(MDA)and total antioxidant capacity(T-AOC)in mouse serum,liver,kidney and heart tissues.The results showed that all the native and modified polysaccharides at five concentrations had different O~-_2·,·OH and DPPH radical scavenging capacity,and their reducing power was increased with the increase of their concentration.Both Se-bound polysaccharides could improve the activity of SOD,GSH-Px and T-AOC in mice tissues and serum,and the effect was stronger than that of REP,but the activity of T-AOC in heart tissue was not significantly different between the modified and native polysaccharides.The contents of MDA in liver and kidney were much lower than that in the control group although the effect was not significant.On the other hand,the contents of MDA in serum and heart tissue showed an obvious significance,and administration of Se-bound REP prepared with acetic acid showed the highest antioxidant enzyme activity in mice.
In this paper,acetic acid and nitric acid were used as the catalysts for selenium modification of rice embryo polysaccharides(REP),and the antioxidant properties of the native and modified polysaccharides(Se-REP1 and Se-REP2)were studied.The in vitro antioxidant activity was evaluated by using O_2~-·,·OH and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacity and reducing power assays.The antioxidant activity in vivo was evaluated by determining the activities of superoxide dismutase(SOD)and glutathione peroxidase(GSH-Px),malondialdehyde(MDA)and total antioxidant capacity(T-AOC)in mouse serum,liver,kidney and heart tissues.The results showed that all the native and modified polysaccharides at five concentrations had different O~-_2·,·OH and DPPH radical scavenging capacity,and their reducing power was increased with the increase of their concentration.Both Se-bound polysaccharides could improve the activity of SOD,GSH-Px and T-AOC in mice tissues and serum,and the effect was stronger than that of REP,but the activity of T-AOC in heart tissue was not significantly different between the modified and native polysaccharides.The contents of MDA in liver and kidney were much lower than that in the control group although the effect was not significant.On the other hand,the contents of MDA in serum and heart tissue showed an obvious significance,and administration of Se-bound REP prepared with acetic acid showed the highest antioxidant enzyme activity in mice.
引文
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[9]徐春兰,钦传光,牛卫宁,等.硒化壳聚糖的制备及其体外抗氧化活性研究[J].化学与生物工程,2009,26(9):45-48.
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[11]张倩,傅青峰,夏弈明,等.硒与人体健康[J].中老年保健,2016(1):20-25.
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[14]XU J,ZHU S,YANG F,et al.The influence of selenium on the antioxidant activity of green tea[J].Journal of the Science of Food and Agriculture,2003,83:451-455.
[15]陈亮.天然富硒和人工富硒绿茶中硒多糖活性和结构的研究[D].上海:上海师范大学,2016:1-97.
[16]LIU Y,SUN J,RAO S,et al.Antidiabetic activity of mycelia seleniumpolysaccharide from Catathelasma ventricosum in STZ-induced diabetic mice[J].Food and Chemical Toxicology,2013,62:285-291.
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[19]王红连,张东升,张凌裳,等.硒化灵芝多糖制备及免疫学相关研究[J].食品科学,2009,30(17):316-318.DOI:10.3321/j.issn:1002-6630.2009.17.074.
[20]梁淑轩,马二红,赵燕燕,等.醋酸催化下枸杞多糖的硒化修饰及抗肿瘤活性[J].食品研究与开发,2011,32(3):160-164.DOI:10.3969/j.issn.1005-6521.2011.03.046.
[21]沈伟哉,温晓晓,郑颖,等.大蒜多糖及其硒化产物抗氧化活性的比较研究[J].营养学报,2011,33(4):380-384.DOI:10.13325/j.cnki.acta.nutr.sin.2011.04.018.
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[23]陈国静,焦志勤,姚月梅.香菇硒多糖抗氧化作用的研究[J].医药产业资讯,2006,3(17):9-10.
[24]张越锋,李福燕,吴瑛.红枣多糖及红枣硒多糖抗氧化活性的比较研究[J].食品研究与开发,2015,36(3):4-9.DOI:10.3969/j.issn.1005-6521.2015.03.002.
[25]罗敏,陈德经,苏文.大米胚芽锌多糖制备及其抗氧化活性[J].食品工业科技,2017,38(14):238-243.DOI:10.13386/j.issn1002-0306.2017.14.046.
[26]郝苗,金黎明,刘李娜,等.硒化枸杞多糖的制备及其抗氧化性研究[J].食品研究与开发,2014,35(6):11-13;40.DOI:10.3969/j.issn.1005-6521.2014.06.004.
[27]宋逍,赵鹏,申婉容,等.款冬花硒多糖的制备及抗氧化性研究[J].食品工业科技,2013,34(13):227-231.DOI:10.13386/j.issn1002-0306.2013.13.023.
[28]张媛媛,张彬.苯酚-硫酸法与蒽酮-硫酸法测定绿茶茶多糖的比较研究[J].食品科学,2016,37(4):158-163.DOI:10.7506/spkx1002-6630-201604028.
[29]吴鑫,王栋.氢化物发生-原子荧光光度法测定甘薯粉中微量硒[J].现代预防医学,2016,43(6):1014-1016.
[30]黄玲玲,苏彩霞,张宗申,等.硒、锌元素对羊肚菌多糖抗氧化性的影响[J].食品与发酵工业,2015,41(7):122-125.DOI:10.13995/j.cnki.11-1802/ts.201507022.
[31]魏明,王晨,杨超英.酶法协同超声波提取米糠多糖及其抗氧化活性研究[J].中国油脂,2015,40(1):78-82.
[32]姚昭,李红艳,张云龙,等.有机硒、无机硒、VE单独使用及有机硒与VE联用对大鼠体内抗氧化能力的影响[J].食品科学,2013,34(15):272-276.DOI:10.7506/spkx 1002-6630-201315056.
[33]田敏.珊瑚状猴头菌成分分析及其多糖对小鼠抗氧化及免疫功能的影响[D].太原:山西农业大学,2013:1-43.
[34]赵璐,何婷,丁文欢,等.考马斯亮兰法(Bradford法)测定驼乳中蛋白质的含量[J].应用化工,2016,45(12):2366-2368;2372.DOI:10.16581/j.cnki.issn1671-3206.2016.12.042.
[2]李爱华.米胚的营养价值和胚芽米的加工技术[J].粮食与饲料工业,1997(5):9-12.
[3]姚惠源.吴嘉根.谷物胚芽开发利用与研究途径的探讨[J].粮食与饲料工业,1989(5):17-22.
[4]舒春林.米糠多糖的提取、纯化及功能性研究进展[J].农业机械,2012,33(13):53-56.DOI:10.16167/j.cnki.1000-9868.2012.33.013.
[5]谢黎虹,廖西元,朱智伟.稻米中的功能因子及其生理作用[J].广州食品工业科技,2003,19(4):108-110.DOI:10.13982/j.mfst.1673-9078.2003.04.040.
[6]陈绍萱,滕忠爱,张勇胜,等.膳食纤维对Ⅱ型糖尿病患者血糖影响的临床观察[J].广西医科大学学报,2009(3):79-84.DOI:10.16190/j.cnki.45-1211/r.1999.03.022.
[7]HU G,YU W.Binding of cholesterol and bile acid to hemicelluloses from rice bran[J].International Journal of Food Sciences and Nutrition,2013,64(4):461-466.DOI:10.3109/09637486.2012.749838.
[8]聂莹,罗非君,曾晓楠.米糠多糖生理功能研究及应用新进展[J].粮食与油脂,2015,28(11):10-13.
[9]徐春兰,钦传光,牛卫宁,等.硒化壳聚糖的制备及其体外抗氧化活性研究[J].化学与生物工程,2009,26(9):45-48.
[10]IP C,DONG Y,GANTHER H E.New concepts in selenium chemoprevention[J].Cancer and Metastasis Reviews,2002,21:281-289.
[11]张倩,傅青峰,夏弈明,等.硒与人体健康[J].中老年保健,2016(1):20-25.
[12]刘占峰,孙汉文.多糖的化学修饰研究进展[J].河北大学学报(自然科学版),2005,25(1):104-108.
[13]王瑞红.硒化多糖的制备及其表征[D].武汉:华中师范大学,2012:1-50.
[14]XU J,ZHU S,YANG F,et al.The influence of selenium on the antioxidant activity of green tea[J].Journal of the Science of Food and Agriculture,2003,83:451-455.
[15]陈亮.天然富硒和人工富硒绿茶中硒多糖活性和结构的研究[D].上海:上海师范大学,2016:1-97.
[16]LIU Y,SUN J,RAO S,et al.Antidiabetic activity of mycelia seleniumpolysaccharide from Catathelasma ventricosum in STZ-induced diabetic mice[J].Food and Chemical Toxicology,2013,62:285-291.
[17]刘韫滔,曾思琪,唐倩倩,等.两种梭柄松苞菇富硒多糖的制备及其降血糖和抗氧化活性研究[J].现代食品科技,2016,32(10):60-65.DOI:10.13982/j.mfst.1673-9078.2016.10.010.
[18]GUO Y,PAN D,LI H,et al.Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp.lactis[J].Food Chemistry,2013,138(1):84-89.
[19]王红连,张东升,张凌裳,等.硒化灵芝多糖制备及免疫学相关研究[J].食品科学,2009,30(17):316-318.DOI:10.3321/j.issn:1002-6630.2009.17.074.
[20]梁淑轩,马二红,赵燕燕,等.醋酸催化下枸杞多糖的硒化修饰及抗肿瘤活性[J].食品研究与开发,2011,32(3):160-164.DOI:10.3969/j.issn.1005-6521.2011.03.046.
[21]沈伟哉,温晓晓,郑颖,等.大蒜多糖及其硒化产物抗氧化活性的比较研究[J].营养学报,2011,33(4):380-384.DOI:10.13325/j.cnki.acta.nutr.sin.2011.04.018.
[22]庞秀芬,杨国农,赵青.甘草硒多糖的制备研究[J].化学工程,2009,37(9):63-66.DOI:10.3969/j.issn.1005-9954.2009.09.017.
[23]陈国静,焦志勤,姚月梅.香菇硒多糖抗氧化作用的研究[J].医药产业资讯,2006,3(17):9-10.
[24]张越锋,李福燕,吴瑛.红枣多糖及红枣硒多糖抗氧化活性的比较研究[J].食品研究与开发,2015,36(3):4-9.DOI:10.3969/j.issn.1005-6521.2015.03.002.
[25]罗敏,陈德经,苏文.大米胚芽锌多糖制备及其抗氧化活性[J].食品工业科技,2017,38(14):238-243.DOI:10.13386/j.issn1002-0306.2017.14.046.
[26]郝苗,金黎明,刘李娜,等.硒化枸杞多糖的制备及其抗氧化性研究[J].食品研究与开发,2014,35(6):11-13;40.DOI:10.3969/j.issn.1005-6521.2014.06.004.
[27]宋逍,赵鹏,申婉容,等.款冬花硒多糖的制备及抗氧化性研究[J].食品工业科技,2013,34(13):227-231.DOI:10.13386/j.issn1002-0306.2013.13.023.
[28]张媛媛,张彬.苯酚-硫酸法与蒽酮-硫酸法测定绿茶茶多糖的比较研究[J].食品科学,2016,37(4):158-163.DOI:10.7506/spkx1002-6630-201604028.
[29]吴鑫,王栋.氢化物发生-原子荧光光度法测定甘薯粉中微量硒[J].现代预防医学,2016,43(6):1014-1016.
[30]黄玲玲,苏彩霞,张宗申,等.硒、锌元素对羊肚菌多糖抗氧化性的影响[J].食品与发酵工业,2015,41(7):122-125.DOI:10.13995/j.cnki.11-1802/ts.201507022.
[31]魏明,王晨,杨超英.酶法协同超声波提取米糠多糖及其抗氧化活性研究[J].中国油脂,2015,40(1):78-82.
[32]姚昭,李红艳,张云龙,等.有机硒、无机硒、VE单独使用及有机硒与VE联用对大鼠体内抗氧化能力的影响[J].食品科学,2013,34(15):272-276.DOI:10.7506/spkx 1002-6630-201315056.
[33]田敏.珊瑚状猴头菌成分分析及其多糖对小鼠抗氧化及免疫功能的影响[D].太原:山西农业大学,2013:1-43.
[34]赵璐,何婷,丁文欢,等.考马斯亮兰法(Bradford法)测定驼乳中蛋白质的含量[J].应用化工,2016,45(12):2366-2368;2372.DOI:10.16581/j.cnki.issn1671-3206.2016.12.042.