米糠肽的抗氧化作用  

Study on Anti-oxidation Effect of Rice Bran Peptide

作　　者：樊金娟[1] 付岩松[1] 罗霞[1] 张心昱[2] 

机构地区：[1]沈阳农业大学生物科学技术学院,辽宁沈阳110866 [2]中国科学院地理科学与资源研究所,北京100101

出　　处：《食品与发酵工业》2009年第12期78-81,共4页Food and Fermentation Industries

基　　金：辽宁省教育厅重点实验室项目(No.2008S207)

摘　　要：体外试验表明,米糠肽具有较强的清除羟自由基(.OH)、超氧阴离子(O2.-)的能力,在此基础上,进一步研究了米糠肽对小鼠抗氧化能力的影响。结果表明:米糠肽可明显提高小鼠血清中超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)的活性(P<0.01);明显降低小鼠脑组织中单胺氧化酶(MAO-B)的活性(P<0.01);能提高小鼠脾脏指数,但不显著(P>0.05)。Rice bran peptide had powerful scavenging activity on hydroxyl radicals（·OH） and superoxide anion （O2·- ） in vitro, followed by further investigation on effect of rice bran peptide on the anti-oxidation activity of mice. The results showed that rice bran peptide could remarkably increase the activities of SOD, GSH-Px in mice blood serum （ P 〈 0. 01 ） , and obviously decrease the activities of MAO-B in mice brain （ P 〈 0. 01 ）. Spleen index could be enhanced, but P value is not significant （P 〉 0. 05）. The above obtained data indicated that the peptide is an effective free radical scavenger which can greatly improve anti-oxidation function of mice, and plays a role in immune regulation. The latter attribute of the peptide can make it a promising candidate in the development of function food.

关 键 词：米糠 肽 抗氧化 免疫调节 

分 类 号：R151[医药卫生—营养与食品卫生学]