南瓜醇提物对DNA损伤的保护及体外抗氧化研究  

Antioxidative activity and DNA protected by ethanol extract from pumpkin

作　　者：李潇霞[1] 常征[2] 杨建雄[1] 包宇[1] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062 [2]文山师范高等专科学校生化系,云南文山663000

出　　处：《陕西师范大学学报（自然科学版）》2008年第3期74-77,共4页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：国家自然科学基金资助项目(20575039)

摘　　要：采用琼脂糖凝胶电泳技术,检测南瓜醇提物(ethanol extract from pumpkin,EEP)对因紫外线照射过氧化氢(H2O2)产生羟自由基(.OH)而引发质粒pUC18 DNA链断裂的保护作用,用化学体系模拟法测定EEP对1,1-二苯基-2-苦苯肼自由基(DPPH.)和.OH的清除能力;将Fe3+还原成Fe2+的能力以及在β-胡萝卜素/亚油酸自氧化体系中的总抗氧化能力.结果表明,EEP在浓度为12.0 mg/mL时能有效保护DNA的氧化损伤,对DPPH.和.OH的清除能力较强,IC50值分别为18.8 mg/mL和44.9μg/mL时有显著的还原力和总抗氧化力.EEP具有较强的体外抗氧化活性.Antioxidative activity and DNA protected by ethanol extract from pumpkin （EEP） were investigated. The protecting pUC18 Plasmid DNA from hydroxyl radicals （·OH） caused by H2O2 ＋ UV treatment was studied by using agarose gel electrophoresis. The scavenging effect of EEP on 1,1- diphenyl-2 -picrylhydrazyl （DPPH·）/·OH, and antioxidative activity of EEP for β-carotene/linoleic acid model system were measured. The results showed that EEP at 12.0 mg/mL exhibited the significant activity in protecting DNA strand scission, and DPPH· and ·OH remarkably scavenged by EEP were obtained, and IC50 values were 18.8 mg/mL and 44.9 μg/mL, respectively. Based on these results, it indicates that EEP has the significant ability in antioxidation and protecting DNA.

关 键 词：南瓜 DNA损伤 自由基清除 抗氧化 

分 类 号：R151.2[医药卫生—营养与食品卫生学]