加热或丙二醛氧化大豆蛋白对小鼠体内自由基水平及抗氧化能力的影响  

EFFECTS OF SOYBEAN PROTEIN MODIFIED BY HEAT OR MALONDIALDEHYDE ON THE LEVEL OF FREE RADICALS AND ANTIOXIDANT CAPABILITY IN MICE

作　　者：吴秋萍[2] 王姣[2] 乐国伟[1,2] 水银娟[2] 殷凯健[2] 施用晖[1,2] 

机构地区：[1]食品科学与技术国家重点实验室 [2]江南大学食品学院,食品营养与安全研究所,无锡214122

出　　处：《营养学报》2011年第1期14-18,共5页Acta Nutrimenta Sinica

基　　金：食品科学与技术国家重点实验室资助项目(No.SKLF-MB-200803);国家自然科学基金(No.30571347)

摘　　要：目的探讨加热或脂质过氧化产物丙二醛(MDA)氧化修饰大豆蛋白对小鼠体内自由基水平及抗氧化能力的影响。方法将大豆蛋白加热或MDA氧化处理,饲喂6w龄雄性KM小鼠(40只),按体重随机分成4组:对照组(未处理蛋白)、MDA氧化组(MDA氧化蛋白)、加热氧化组(100℃加热蛋白)、硫辛酸(LA)组(100℃加热蛋白+0.08%LA)。4w后测定小鼠血液和组织的自由基水平、总抗氧化能力、抗氧化酶活性、MDA含量。结果饲喂氧化大豆蛋白提高小鼠全血、肝脏、胰腺、十二指肠、空肠自由基水平,MDA氧化组自由基水平最高(P<0.01);与对照组相比,加热与MDA氧化组的小鼠组织的总抗氧化能力(T-AOC)、超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、过氧化氢酶(CAT)活力显著下降(P<0.05),MDA含量显著增加(P<0.01);添加0.08%LA能加速自由基的清除,提高小鼠抗氧化能力。结论摄食加热或脂质氧化产物MDA氧化的大豆蛋白,导致小鼠血液及消化器官自由基显著增加,组织抗氧化能力降低。添加抗氧化剂LA可有效清除活性氧自由基,提高机体抗氧化能力,缓解营养性氧化应激。Objective To evaluate the effects of soybean protein modified by heat or lipid peroxidation product malondialdehyde（MDA） on the level of free radicals and antioxidant capability of mice in vivo.Method Soybean protein was oxidized by heating or MDA.Forty male mice（6 w old） were randomly assigned to 4 groups.The control group consumed ordinary diet with fresh protein,and the other three experimental groups were fed with MDA oxidized protein diet,heat oxidized protein diet,and heat oxidized protein diet plus 0.08% lipoic acid（LA） respectively.After 4 w,the level of free radicals,T-AOC,MDA and the activities of the antioxidant enzymes（SOD,GSH-Px,CAT）were determined.Results Compared with the control group,the level of free radicals and MDA in blood,liver,pancreas,duodenum and jejunum were increased by oxidized protein diet,but TAOC,SOD,GSH-Px and CAT activities were decreased in plasma,liver,duodenum and jejunum（P0.05）.MDA oxidized protein group showed the highest free radicals level（P0.01）.Addition of 0.08 % LA could increase the anti-oxidation indices and eliminate reactive oxygen species activity.Conclusion The oxidized protein diet could significantly increase the production of free radicals,decrease antioxidant capacity while LA could relieve the oxidative stress.

关 键 词：氧化大豆蛋白 抗氧化能力 自由基水平 

分 类 号：R151[医药卫生—营养与食品卫生学]