杜仲内生球毛壳菌发酵产物体外抗脂质过氧化和保护红细胞的研究  

in vitro Anti-Lipid Peroxidation and Red Blood Cell Protecting Effects of Fermentation Broth Extract Produced by Endophytic Chaetomium globosum from Eucommia ulmoides

作　　者：谢辉[1] 陈双林[1] 姚慧琴[1] 吴鸣谦[1] 王梅霞[1] 

机构地区：[1]南京师范大学生命科学学院,江苏南京210046

出　　处：《食品科学》2009年第21期355-359,共5页Food Science

摘　　要：对所筛选的一株具有较高抗氧化活性的杜仲内生球毛壳菌的发酵液提取物进行体外抗脂质过氧化和抑制小鼠红细胞溶血氧化的研究。结果表明:杜仲内生球毛壳菌的发酵液提取物对小鼠肝、肾、心和脾组织的脂质过氧化的抑制效果随着发酵提取物浓度的增加而不断增强,1mg/ml发酵提取物对小鼠心和脾两种组织脂质自发过氧化的抑制率分别为71.55%和71.68%,对H2O2诱导的肝组织脂质过氧化的抑制率达到92.50%;0.3mg/ml的发酵提取物对小鼠红细胞自氧化溶血的抑制率为68.48%,对H2O2诱导的小鼠红细胞氧化溶血的抑制效果则随着浓度的提高而增强,0.75mg/ml浓度的抑制率达到96.12%。结论:杜仲内生球毛壳菌发酵液提取物在体外有较显著的抗脂质过氧化作用和通过降低氧化溶血而保护红细胞的作用。A strain of endophytic Chaetomium globosum with high antixoxidant activity was isolated from Eucommia ulmoide, and its fermentation broth was extracted for the evaluation of in vitro inhibitory effects on automatic and H2O2-induced lipid peroxidation and hemolysis of red blood cells （RBCs）. Results showed that the extract exhibited a dose-dependent inhibitory effect against lipid auto-peroxidation in mouse heart and spleen tissues and H2O2-indueed lipid peroxidation in liver tissue, with inhibition ratios of 71.55%, 71.68% and 92.50% at 1 mg/ml, respectively. Moreover, the extract also inhibited 68.48% of autooxidative hemolysis of RBCs at 0.3 mg/ml and 96.12% of H2O2-induced hemolysis of RBCs at 0.75 mg/ml, and the inhibitory effect against H2O2-induced hemolysis of RBCs exhibited an increase with increasing concentration. In conclusion, this extract has significant in vitro anti-lipid peroxidation activity and protective effects on red blood cells resulting from decrease in oxidative hemolysis.

关 键 词：杜仲 球毛壳菌 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学] S858.292.6[轻工技术与工程—食品科学与工程]