亚铁血红素的酶法制备及功能特性研究
详细信息    本馆镜像全文|  推荐本文 |  |   获取CNKI官网全文
摘要
亚铁血红素不仅具有抗贫血作用,而且具有抗氧化清除自由基的功能,本研究主要对亚铁血红素的制备、保护、纯化及其功能性进行研究。
     采用亚硫酸钠还原和吡啶-氢氧化钠显色法绘制亚铁血红素的标准曲线。曲线精密度偏差为0.449%,重现性0.4813%,显色稳定,回收率置于置信区间;高铁血红素的标准曲线R~2为0.9999,回收率置于置信区间;高效液相色谱法绘制标准曲线,精密度RSD为0.70%,重现性2.02%,回收率置于置信区间。表明标准曲线准确度很高,方法可行。
     复合酶解牛血红蛋白制取亚铁血红素。对两种酶底物浓度、酶浓度、pH值和酶解时间进行单因素、正交和回归实验。且采用单一抗氧化剂、还原剂及抗氧化剂/还原剂组合保护亚铁血红素中的二价铁。结果表明:碱性蛋白酶底物浓度7%、加酶量1%、pH值8、酶解2h,风味酶pH值为6.5、加酶量2%、酶解2h,可得到最好水解效果,此时,亚铁血红素得率11.18mg/ml;保护剂L-抗坏血酸棕榈酸酯(0.03%)/亚硫酸钠(0.03%)的亚铁保护性能最强,亚铁血红素得率可达12.60mg/ml,与无保护剂添加比提高了11.27%;酶解产物露置168h后亚铁血红素得率可达到7.44 mg/ml,与未添加比提高了6.85%。
     采用酸碱法和盐析法进行亚铁血红素的纯化,酸碱法纯化单因素为碱浓、料液比和pH值。进行了RSM模型,获得最优条件为碱浓0.5%、料液比1:15、pH为6,血红素铁纯度9.63%,得率3.48mg/ml;盐析法纯化单因素为碱浓、料液比、钙盐添加量。获得最优纯化条件为:碱浓1%、料液比1:10、钙盐添加量1g,得率为2.71mg/mL,纯度为60.91%。实验发现,盐析法优于酸碱纯化法。
     对制得的亚铁血红素进行了抗氧化实验。体外抗氧化实验主要进行了DPPH自由基、过氧化氢自由基、还原力能力和总抗氧化能力测定。亚铁血红素的DPPH自由基清除率随浓度增加而上升,为63.24%-65.75%;过氧化氢自由基清除率随浓度的增加而增强,清除率为抗坏血酸的15%-85%;还原力与浓度呈正相关,为抗坏血酸的12%-69%;总抗氧化能力随浓度增加而增高,约为抗坏血酸的5%-11%。体内抗氧化性研究中,亚铁血红素治疗组可明显提高CAT含量、SOD活力、GSH水平和降低MDA含量,而且中剂量组T-AOC的均值最高,表明中剂量组亚铁血红素组具有最高的抗氧化活性。
     对制得的亚铁血红素进行了铁吸收效果实验。与对照组相比,大鼠对亚铁血红素的生物利用率很高。分别进行了体重、脏器系数、血红蛋白浓度、红细胞数量、红细胞压积、平均血红蛋白浓度、白细胞数量、中性粒细胞数量、中性粒细胞比率和血清铁指标的影响研究。实验发现,中剂量亚铁血红素的供给组的各项指标显著高于对照组,表明中剂量更适宜作为大鼠的补充剂量。
Heme iron processes anti-anemia, free radical scavenging and anti-oxidant functions.We mainly studied its preparation, protection, purification and functionality.
     We used sodium sulfite reduction and pyridine sodium hydroxide chromogenic method to draw a standard curve. The cure precision RSD was 0.449%, the reproducibility RSD was 0.4813%, colouration stable, and the recovery placed in confidence interval. R~2 of hemin standard curve was 0.9999, the recovery also placed in confidence interval. HPLC method was used to draw a standard curve, the precision RSD was 0.70%, the reproducibility RSD was 2.02%, and the recovery placed in confidence interval. The results indicated that the standard cure was precise, the method was feasible.
     We used compound enzyme for hemoglobin enzymolysis. Single factor, orthogonal and regression experiments were selected to optimize hydrolysis conditions which affected the concentration of substrate, enzyme concentration, pH and enzymolysis time of the two enzymes. Single antioxidants, single reductant, composite antioxidants and antioxidant/reductant were added to protect ferrous iron. The optimum conditions were: substrate concentration 7%, Alkaline concentration 1%, pH 8, hydrolysis time 2h; flavor enzyme concentration 2%, pH 6.5, hydrolysis time 2h; the yield of heme achieved 11.18mg/ml. Protective agents anhydrous sodium sulfite(0.03%)/l-ascorbyl palmitate (0.03%) proved to be the optimum for ferrous iron protection, ferroprotoporphyrin yield reached 12.60mg/ml, which raised 11.27%.The enzymatic hydrolysate was exposed 168h then, the yield was 7.44mg/ml, which raised 6.85%.
     Acid-alkali method and salting-out method was used to purify heme iron. The single factors of acid-alkali method were alkali concentration, solid-liquid ratio, and pH value. We designed the RSM model to obtain the optimal conditions: alkali concentration 0.5%, solid-liquid ratio 1:15, pH value 6, purity 9.63%, yield 3.48mg/ml. The single factors of salting-out method were alkali concentration, solid-liquid ratio, and calcium salt addition. The optimal conditions were: alkali concentration 1%, solid-liquid ratio 1:10, calcium salt addition 1g, purity 60.91%, yield 2.71mg/ml. It was evidenced that salting-out method proved to be better than acid-alkali method.
     We carried out antioxidation experiment of heme iron. In the in vitro assays, we mainly determined scavenging of radical DPPH anions, H_2O_2 free radical, reduce power and total antioxidant activity. The scavenging rate of DPPH radical was 63.25-65.75% with the rise of heme iron concentration. The scavenging rate of H_2O_2 free radical was 15-85% of ascorbic acid with the rise of heme iron concentration. The reduce power was 12-69% of ascorbic acid with the rise of heme iron concentration. The total antioxidant activity was 5-11% of ascorbic acid with the rise of heme iron concentration. Heme iron also showed strong suppressive effect in vivo assays. The results indicated that intragastric administration of heme iron could increase levels of CAT, SOD, T-AOC, GSH and decrease MDA content. The middle-heme group showed highest T-AOC mean. It indicated that the middle-heme group possessed the highest antioxidant activity.
     Heme iron absorption effect experiments were also designed in the iron-deficient rats showed high bioavailability of heme iron, compared with the positive control group. We determined body weights, organ coefficient, hemoglobin concentration, RBC hematocrit, average hemoglobin concentration, leukocyte, neutrophil, neutrophile ratio and serum iron. The results showed that each index of middle dose group of heme was higher than control group, middle dose of heme iron improved iron supplement significantly.
引文
[1] H.C. Schonfeldt, N.G. Hall. Determining iron bio-availability with a constant heme iron value [J].Journal of Food Composition and analysis, 2011,1-11
    [2]张挺卿.卫生检验员[M].北京:人民出版社, 1998: 103-105
    [3]程池,蔡永峰.可食用动物血液资源的开发利用[J].食品与发酵工业, 1998, 3:66-72
    [4]汪丰云.血液中的科学[J].科学, 2006,12:59-63
    [5] Aurelio V.Graca-Souza, Clarissa Maya-Monteiro, Gabriela O, Paiva-Silva, and et al. Adaptations against heme toxicity in blood-feeding arthropods [J]. Insect Biochemistry and Molecular Biology, 2006, 36:322- 335
    [6] KatherineA Barraclough, EuanNoble, et al. Rationale and design of the oral Heme iron polypeptide Against Treatment with Oral Controlled Release Iron Tablets trial for the correction of anaemia in peritoneal dialysis patients [J]. BMCNephrology, 2009, 10:1-7
    [7]黄群,马美湖,杨抚林等.畜禽血的开发利用[J].肉类研究, 2003, (3): 37-40
    [8] Rolf H. Bremmer, Annemarie Nadort, Ton G. van Leeuwen, and et al. Age estimation of blood stains by hemoglobin derivative determination using re?ectance spectroscopy [J]. Forensic Science International, 2011, 206:166–171
    [9]王镜岩,朱圣庚,徐长法.生物化学[M].北京:高等教育出版社, 2005, 4: 257-258
    [10]刘娅,韩新年.天然补铁剂-血红素铁的研究进展[J].中国食品添加剂, 2005, 4: 5-8
    [11]程雅琴.国内血液制品现状及展望[J].健康报, 2000, 2:1
    [12] Vanesa Amarelle, MarkR. O’Brian. ShmR Is Essential for Utilization of Heme asa Nutritional Iron Sourcein Sinorhizobium meliloti [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2008, 20: 6473-6475
    [13]林钧材.血液生物化学[M].人民卫生出版社,1988, 11: 272-275
    [14] Richard S. Ajioka, John D. Phillips, James P. Kushner. Biosynthesis of heme in mammals [J]. Biochimica et Biophysica Acta, 2006, 1763: 723–736
    [15]汪多仁.有机食品营养强化剂[M].北京:科技文献出版社,2008,271-272
    [16]王君,陈红亮,张向东,高敬群.氯化血红素提取新工艺的研究[J].当代化工2001, 30(3): 125-127
    [17] NIKTA VAGHEFI, FOUZIA NEDJAOUM, DIDIER GUILLOCHON, et al. Influence of the Extent of Hemoglobin Hydrolysis on the Digestive Absorption of Heme Iron. An In Vitro Study [J]. J. Agric. Food Chem. 2002, 50:4969-4973
    [18] Russell, Louis; Campbell, Joy M.; Polo Pozo, Francisco Javier. Heme supplement and method of using same. USA, US 6749872 [P]. 2004-06-15
    [19] M.Ekman, P.Reizenstein, Comparative absorption of ferrous and heme-iron with meals in normal and iron deficient subjects [J]. Z.Ernahrungswiss, 1993, 32:67-70
    [20]刘安军,刘景彬等.多肽-Fe的抗氧化研究[J].食品科技,5:135-138
    [21]杜海东.亚血红素六肽抗氧化损伤作用的研究[M].吉林大学, 2008
    [22]车艳,张强等.氯血红素对腹主动脉瘤形成的抑制作用的实验研究[J].中华普通外科杂志, 2006,5(21):108-110
    [23]张婷,庄红,薛培宇,刘静波.血红素铁功能及其二价铁保护探索[J].肉类研究, 2008, 03: 18-20
    [24]王津,何蕾,朱晓法等.高铁血红素对体温过低症犬的保护作用研究[J].中国体外循环杂志, 2008, 06(2): 116-118
    [25] SILVIA MIRET, SERPIL TASCIOGLU, In Vitro Bioavailability of Iron fromthe Heme Analogue Sodium Iron Chlorophyllin [J], J.Agric.Food Chem. 2010,58:1327- 1332
    [26]杨炜,彭珍荣.高温蛋白酶制备酶解猪血蛋白的研究[J].氨基酸和生物资源, 1-3
    [27]曹泽虹.血红素铁的研究进展[J].农产品加工, 2006, 11: 31-32
    [28] Ting Li, Herbert L Bonkovsky, and Juntao Guo, Structural analysis of heme proteins: implications for design and prediction [J]. BMC Structural Biology, 2011,11
    [29] Rong-Xin Su, Wei Qi, Zhi-Min He. Time-dependent nature in peptic hydrolysis of native bovine hemoglobin [J]. Eur Food Res Technol, 2007,225:637–647
    [30] Man-Jin In, Hee Jeong Chae, Nam-Soon Oh. Process development for heme-enriched peptide by enzymatic hydrolysis of hemoglobin [J]. Bioresource Technology, 2002, 84:63–68
    [31]瞿桂香,董明盛,黄耀江.不同蛋白酶水解猪血红蛋白制备血红素的对比研究[J],江西农业学报, 2007, 19(7): 92-93
    [32] Man-Jin In, Dong Chung Kim, et al, Effects of Degree of Hydrolysis and pH on the Solubility of Heme-iron Enriched Peptide in Hemoglobin Hydrolysate [J].Biotechnol.Biochem, 2003, 67(2):365-367
    [33] Renata T. Duarte, Miriam C. Carvalho Simoes, and Valdemiro Carlos Sgarbieri. Bovine Blood Components: Fractionation, Composition, and Nutritive Value [J]. J. Agric. Food Chem. 1999, 47, 231?236
    [34]褚庆环.动物性食品副产品加工技术[M].青岛市:青岛出版社, 2005, 31
    [35]杨庆才.农畜产品一本通[M].长春市:吉林人民出版社, 2005, 36-37
    [36]陈合,许牡丹.新型食品原料制备技术与应用[M].北京市:化学工业出版社, 2004, 269-271
    [37]赵景联.科技致富新技术[J].西安市:西安交通大学出版社,1993,74-75
    [38]王君,康平利.超声波法提取氯化血红素的研究[J],药物生物技术,2004, 11(4): 260-263
    [39]郭锡铎.肉类产品概念设计[M].北京市:中国轻工业出版社, 2007, 414-416
    [40]罗先隽.血红素制各方法及应用[J].生化药物杂志,1999, (1): 12-14
    [41]张炜煜,周淡宜.一种提取血红素的新方法研究[J].中国现代应用药学杂志2000, 171(1): 35-37
    [42]梁世中.生物制药理论与实践[M].北京市:化学工业出版社, 2005.280-281
    [43]周淡宜.血红素纯化技术研究[J].药物生物技术2004, 11(3): 181-183
    [44]王利忠.血红素的提取及纯化方法发明专利.中国: 03116353.x[P]. 2003-10-22
    [45]刘亚丽,郭莉莉等.亚血红素的合成和纯化方法的改进[J].吉林大学自然科学学报, 2001, (1): 91-92
    [46]龚兴国,骊剑勇,陈福鼎等.一种纯化血红素的方法:中国, 200810120962.5[P]. 2009-1-28
    [47] Frederic Lebrun, Anne Bazus, Pascal Dhulster. Solubility of Heme in Heme-Iron Enriched Bovine Hemoglobin Hydrolysates [J]. J. Agric. Food Chem. 1998, 46: 5017?5025
    [48]于美娟,马美湖,万佳蓉,复合酶水解猪血液工艺条件的研究[J].食品科技,2003, (3): 96-101
    [49] F. Lebrun, A. Bazus, P. Dhulster, D. Guillochon. Influence of molecular interactions on ultrafiltration of a bovine hemoglobin hydrolysate with an organic membrane [J]. Journal of Membrane Science, 1998, 146, 113-124
    [50]孙国宝.食品添加剂[M].北京:化学工业出版社, 52-54
    [51]杨黎,战国利, ICP-AES法测定血红素中铁的含量[J].光谱实验室, 1998(5): 54-56
    [52]任成忠,毛丽芬,加标回收实验的实施及回收率计算的研究[J].工业安全与保, 2006(2): 9-10
    [53]卿德刚,夏国强,倪慧.测定舒悦中氯化血红素铁含量[J]. Xinjiang Journal of Traditional Chinese Medicine, 2005, 6: 6-7
    [54]威尔克斯.工业聚合物手册[M].北京:化学工业出版社, 2005: 963-964
    [55]赵谋明,郭善广,崔春,刘通讯.血红蛋白酶解及脱苦[J].吉林大学学报(工学版), 2006, 36(6): 1034-1040
    [56] Vilailak Klompong, Soottawat Benjakul, Duangporn Kantachote, and et al. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis)as in?uenced by the degree of hydrolysis and enzyme type [J]. Food Chemistry, 2007, 102:1317–1327
    [57] Weiyou Zhou, Bingcheng Hu, Zuliang Liu. Metallo-deuteroporphyrin compl- exes derived from heme: A homogeneous catalyst for cyclohexane oxidation [J]. Applied Catalysis A: General 2009, 358(2), 136–140
    [58]庄红,张铁华,林松毅,宫新统,刘静波.血红蛋白中二价铁离子保护研究进展[J].食品科学,2006,27(12):901-903.
    [59] Estevez, Mario, Ventanas, Sonia, Cava Ramon. Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents [J]. Food Chemistry, 2007, 100(1):55– 63
    [60] Qiuyu Zhao, Frederic Sannier, Jean Mari e Piot. Kinetics of appearance of four hemorphins from bovine hemoglobin peptic hydrolysates by HPLC coupled with photodiode array detection [J]. Biochimica Biophysica Acta, 1996, 1295 (1):73-80
    [61] Yuxing Guo, Daodong Pan, and Masaru Tanokur. Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE)inhibitory peptides from whey protein using response surface methodology [J]. Food Chemistry, 2009, 114:328–333
    [62]周广田.啤酒生物化学[M].北京市:化学工业出版社, 2008, 64-65
    [63]段旭昌,白艳红,徐怀德,等.酶解牛乳蛋白多肽复合果汁乳酒工艺研究[J].农业工程学报, 2006,22(3):138-142
    [64]王桂云,王桂兰,柳明洙.生物化学[M].北京市:人民军医出版社, 2009, 47-48
    [65]赵景联.环境生物化学[J].北京市:化学工业出版社, 2007:88-96
    [66]刘志皋,高彦祥.食品添加剂基础[M].北京,中国轻工业出版社, 2005, 23-24
    [67]胡国华.复合食品添加剂[M].北京:化学工业出版社, 2007,79
    [68]彭珊珊,钟瑞敏,李林.食品添加剂[M].北京:中国轻工业出版社, 2004.82-84
    [69]乌仁塔娜.应用羧甲基纤维素法从猪血球中提取卟啉铁的方法研究[M].呼和浩特:内蒙古农业大学, 2006
    [70] Nilesh B. Karava, Rahul M. Shinde, Formation of dialyzable iron during invitro digestion and extraction of mycoprotein [J]. Food Chemistry, 2007, 1630–1635
    [71] Ginevra Lombardi-Bocciaa, Beatriz Martnez-Dom- nguezb, Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry, 2002, 505-510
    [72] Christophe Colas and Paul R. Ortiz de Montellano. Autocatalytic Radical Reactions in Physiological Prosthetic Heme Modification [J]. Chem. Rev. 2003, 103, 2305?2332
    [73]赵元晖,海地瓜蛋白水解物中ACE抑制肽的分离纯化及合成[D].青岛:中国海洋大学, 2009.
    [74]张君慧.大米蛋白抗氧化肽的制备、分离纯化和结构鉴定[D].无锡:江南大学, 2009.
    [75] Jun-ichi Wakamatsu, and et al. Quantitative determ- ination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC [J]. Meat Science, 2009, 139-142
    [76]周淡宜,徐水祥.血红素纯化技术研究及质量检测[J].中国现代应用药学, 2005,(02):129-130
    [77] Jianhe Hu, Minglu Xu, Bolin Hang, and et al. Isolation and characterization of anantimicrobial peptide from bovine hemoglobin a-subunit [J]. World J Microbiol Biotechnol, 2011, 27:767–771
    [78] El(?)in Demirhan, Dilek K l (?) Apar, and Belma (O|¨)zbek. Sesame cake protein hydrolysis by alcalase:Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation [J]. Korean J. Chem. Eng, 201128(1), 195-202
    [79] Ji Young Lim, Hyang-Sik Yoon, Optimum Conditions for the Enzymatic Hydrolysis of Citron Waste Juice Using Response Surface Methodology (RSM) [J]. Food Sci. Biotechnol. 2010, 19(5): 1135-1142
    [80]任露泉.试验优化设计与分析[M].北京:高等教育出版社, 2003, 279-291
    [81] A.C.C.Spadaro, A.I.Assis-Pandochi, Y.M.Lucisano-Valim, and Z.Rothschild. Laboratory Exercises Salt Fractionation of Plasma Proteins [J]. Biochemistry and Molecular Biologyeducation, 2003, 31(4): 249–252
    [82] Tomomi MUKODA, Buxiang SUN, and Aya ISHIGURO. Antioxidant Activities of Buckwheat Hull Extract toward Various Oxidative Stress in Vitro and in Vivo [J]. Biol. Pharm. Bull. 2001, 24(3): 209—213
    [83] Fereidoon Shahidi, Anoma Chandrasekara. Hydroxycinnamates and their in vitro and in vivo antioxidant activities [J]. Phytochem Rev, 2010, 9:147–170
    [84] Li Shuang Lv, XiaoHong Gu, Jian Tang. Antioxidant activity of stilbene glycoside from Polygonum multi?orum Thunb in vivo [J]. Food Chemistry, 2007, 104:1678–1681
    [85] Arti R. Verma, M. Vijayakumar, Chandra S. In vitro and in vivo antioxidant properties of different fractions of Moringa oleifera leaves Mathela [J]. Food and Chemical Toxicology, 47, 2009, 2196–2201
    [86] Sadettin Turhan, N. Sule Ustun, T. Bogachan Altunkaynak, and et al. Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus) [J]. Food Chemistry 2004, 88: 169–172
    [87] Gui-tang Chen, Lin Zhao, Li-yan Zhao, Tao Cong and Shan-fen Bao. In vitro study on antioxidant activities of peanut protein hydrolysate [J]. J Sci Food Agric, 2007, 87:357–362
    [88]成静,周国仪,陈栋梁等.白蛋白多肽清除DPPH·测定方法的研究[J],食品工业科技, 2009, 30(08):121-122
    [89] Ilhami GüL(?)IN, Haci Ahmet ALICI, Mehmet CESUR. Determination of in Vitro Antioxidant and Radical Scavenging Activities of Propofol [J]. Chem. Pharm. Bull. 2005, 53(3):281-285
    [90]陈志红,徐美奕,龚先玲.紫荆花黄酮类化合物体外抗氧化活性研究[J].化学世界, 2010, 7: 401-403
    [91] Munir Oktaya, Ilhami Gulcin, O. Irfan Kufrevioglub. Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts [J]. Lebensm. Wiss.U.Technol. 2003, 36: 263–271
    [92] Tevfik Ozen,Ibrahim Demirtas, Huseyin Aksit. Determination of antioxidant activities of various extracts and essential oil compositions of Thymus praecox subsp. skorpilii var. skorpilii [J]. Food Chemistry, 2011, 124:58–64
    [93] Qiang Wang, Wenjing Luo, Wei Zheng, et al. Iron supplement prevents lead-induced disruption of the blood–brain barrier during rat development [J]. Toxicology and Applied Pharmacology, 2007, 219:33–41
    [94] Min-Sheng Su, Yuan-Tay Shyu, Po-Jung Chien. Antioxidant activities of citrus herbal product extracts [J]. Food Chemistry, 2008, 111:892–896
    [95] K. Nagendra Prasad, Jing Hao, Chun Yi, Dandan Zhang,and et al. Antioxidant and Anticancer Activities of Wampee (Clausena lansium (Lour.) Skeels) Peel [J]. Journal of Biomedicine and Biotechnology, 2009, 1-6
    [96] Sumaira Sahreen, Muhammad Rashid Khan, Rahmat Ali Khan. Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits [J]. Food Chemistry, 2010, 122: 1205–1211
    [97] STANISLAVA Z. GORJANOVIC, MIROSLAV M. NOVAKOVIC, and et al. Antioxidant Activity of Wines Determined by a Polarographic Assay Based on Hydrogen Peroxide Scavenge [J]. J.Agric.Food Chem, 2010, 58:4626-4631
    [98] Bena-Marie Lue, Nina Skall Nielsen, Charlotte Jacobsen, and et al. Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays [J]. Food Chemistry, 2010 123:221–230
    [99] K.Nagendra Prasad, Jing Hao, John Shi, and et al. Antioxidant and anticancer activities of high pressure-assisted extract of longan (Dimocarpus longan Lour.) fruit pericarp [J]. Innovative Food Science and Emerging Technologies, 2009, 10:413–419
    [100] Guang-Rong Zhao, Zhi-Jun Xiang, Ting-Xiang Ye, Ying-Jin Yuan, Zhi-Xin Guo. Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng [J]. Food Chemistry, 2006, 99: 767–774.
    [101]P. Nisha, P. Abdul Nazar, P. Jayamurthy. A comparative study on antioxidant activities of different varieties of Solanum melongena [J]. Food and Chemical Toxicology, 2009, 47: 2640–2644
    [102] H Sung, J Nah, S Chun H Park, SE Yang, WK Min. In vivo antioxidant effect of green tea [J]. European Journal of Clinical Nutrition, 2000, 54:527–529
    [103] Dong Wang, Li-jun Wang, Feng-xue Zhu, and et al. In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food) [J]. Food Chemistry, 2008, 107:1421–1428
    [104] Meltem Ozlen Dillioglugil, Hale Maral Kir, Cennet Demir, and et al. Effect of pentylenetetrazole and sound stimulation induced single and repeated convulsive seizures on the MDA, GSH and NO levels, and SOD activities in rat liver and kidney tissues [J]. Brain Research Bulletin, 2010, 83:356–359
    [105] Adrián Guillermo Quintero-Gutiérrez, Guillermina González-Rosendo, Jonathan Sánchez-Mu?oz1, and et al. Bioavailability of Heme Iron in Biscuit Filling Using Piglets as an Animal Model for Humans [J]. Int. J. Biol. Sci. 2008, 4:58-62
    [106] Adrian R West, Phillip S Oates, Mechanisms of heme iron absorption: Current questions and controversies [J]. World J Gastroenterol, 2008, 14(26): 4101-4110
    [107] Phillip S Oates, Adrian R West. Heme in intestinal epithelial cell turnover, differentiation, detoxification, in?ammation, carcinogenesis, absorption and motility [J]. World J Gastroenterol, 2006, 12(27): 4281-4295
    [108] Sadettin Turhan, T. Bogachan Altunkaynak, Fehmi Yazici. A note on the total and heme iron contents of ready-to-eat doner kebabs [J]. Meat Science, 2004, 67:191–194
    [109] Swain JH, Johnson LAK, Hunt JR. Combating iron deficiency: Bioavailability of iron from two elemental iron powders and a heme iron supplement in humans [J]. FASEB JOURNAL, 2004, 18(4): 155-155
    [110] A. H. Laftah . K. B. Raja . G. O. Latunde-Dada .T. Vergi . A. T. Mckie . R. J. Simpson. T. J.Peters. Effect of altered iron metabolism on markers of haembiosynthesis and intestinal iron absorption in mice [J]. Ann Hematol, 2005, 84: 177–182
    [111] Ling-ling Wu, Li Zhang, Jie Shao, Yu-feng Qin, Rong-wang Yang, Zheng-yan Zhao. Effect of perinatal iron deficiency on myelination and associated behaviors in rat pups [J]. Behavioural Brain Research, 2008, 188:263–270
    [112] Wanida Chua-anusorn, John Webb, David J. Macey, Pauline dela Motte Hall,Timothy G. St. Pierre. The effect of prolonged iron loading on the chemical form of iron oxide deposits in rat liver and spleen [J]. Biochimica et Biophysica Acta, 1999, 1454: 191-200
    [113] Balz Frei, Jane V. Higdon. Antioxidant Activity of Tea Polyphenols In Vivo: Evidence from Animal Studies [J]. American Society for Nutritional Sciences, 2003, 3275-3284
    [114] G. Chen, H. Suzuki, and A. H. Weston. Acetylcholine releases endothelium -derived hyperpolarizing factor and EDRF from rat blood vessels [J]. Br J Pharmacol. 1988; 95(4): 1165–1174.
    [115] Galbraith, R A; Kappas, A. Regulation of food intake and body weight in rats by the synthetic heme analogue cobalt protoporphyrin [J]. Am.J.Physiol, 1991, 261 (6):1388-94
    [116] Weng-In Leong, Christopher L Bowlus, Jonas Tallkvist,et al. Iron supplementation during infancy-effects on expression of iron transporters, iron absorption, and iron utilization in rat pups [J]. Am J Clin Nutr, 2003, 78:1203–11
    [117] Nikta Vaghefi, Fuzia Nedjaoumb, Didier Guillochon, and et al. Iron absorption from concentrated hemoglobin hydrolysate by rat [J]. Journal of Nutritional Biochemistry, 2005,16: 347–352
    [118] Ning-Sing Shaw, and Yu-Hui Liu. Bioavailability of Iron from Purple Laver (Porphyra spp.) Estimated in a Rat Hemoglobin Regeneration Bioassay [J]. J. Agric. Food Chem. 2000, 48, 1734?1737
    [119] GC Kabat, AB Miller, M Jain,TE Rohan. A cohort study of dietary iron and heme iron intake and risk of colorectal cancer in women [J]. British Journal of Cancer 97, 2007, 118-122
    [120] H.A. Huebers 1, E. Csiba, B. Josephson, C.A. Finch. Iron absorption in theiron-deficient rat [J]. Blut, 1990, 60:345-351

© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号

地址:北京市海淀区学院路29号 邮编:100083

电话:办公室:(+86 10)66554848;文献借阅、咨询服务、科技查新:66554700