荞麦提取物对·OH诱导pBR322DNA损伤的影响  

The Effect of Buckwheat Extracts on H ydroxyl Radical-induced DNA Breaks

作　　者：王华[1] 张国涛[1] 

机构地区：[1]榆林学院化学与化工学院,陕西榆林719000

出　　处：《广东化工》2010年第8期104-105,共2页Guangdong Chemical Industry

摘　　要：在研究Fe2+和二甲基亚砜(DMSO)浓度对羟基自由基诱导pBR322 DNA损伤结果分析基础上,建立评价羟基自由基致pBR322 DNA损伤体系。通过在损伤体系中加入不同浓度荞麦乙醇提取物2号和5号,考察对pBR322 DNA损伤的影响,结果显示:在实验浓度范围内两种荞麦乙醇提取物对羟基自由基致pBR322 DNA损伤都具有明显抑制作用,且均随浓度的增加抑制作用增强。Based on the results of analysis that the concentration of Fe2 ＋ and DMSO effected on hydroxyl radicals-induced pBR322 DNA breaks,the evaluation system that hydroxyl radical-induced pBR322 DNA breaks was established.To add different concentrations of ethanol extracts of buckwheat 2 and 5 in the system,we investigated effect of buckwheat extracs to free radicals-induced pBR322 DNA breaks.The result showed that hydroxyl radical-induced pBR322 DNA breaks was inhibited by adding ethanol extracts of buckwheat 2 and 5,and both increased with increasing concentration of inhibition.

关 键 词：羟基自由基 DNA损伤 抗氧化剂 

分 类 号：Q584[生物学—生物化学]