一株槐树内生真菌发酵产物对羟自由基所致小鼠肝组织过氧化的体外作用  

Effect of fermentation broth extracts of the endophytic fungus isolated from Sophora japonica on lipid peroxidation of mice liver induced by hydroxyl radical in vitro

作　　者：史佳琴[1] 陈强[1] 王梅霞[1] 陈双林[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：《食品工业科技》2012年第5期366-368,371,共4页Science and Technology of Food Industry

摘　　要：为了研究初筛获得的具有较高抗氧化活性和清除O2-.能力的槐树内生真菌菌株No.7发酵液提取物对.OH导致的氧化损伤的抑制作用及其清除.OH的效果,采用Fe2+-H2O2和Fe2+-VC两种羟自由基发生系统,以硫代巴比妥酸法测定了小鼠肝匀浆及肝线粒体中脂质过氧化物丙二醛(MDA)含量,以分光光度法测定了小鼠肝线粒体的膨胀程度。结果表明,槐树内生真菌No.7发酵液提取物具有清除.OH的作用,能抑制小鼠肝脏脂质过氧化,从而降低线粒体氧化损伤及肿胀。The antioxidative effect of fermentation broth extracts of the endophytic fungal strain No.7 isolated from Sophora japonica was studied.Hydroxy radical was generated from Fe2＋-H2O2 and Fe2＋-VC system;MDA contents in liver homogenate and mitochondria were measured with thiobarbituric acid assay,and the swelling extent of mitochondria was detected by spectrophotometric methods.The results indicated that the fermentation broth extracts of this endophytic fungal strain isolated from Sophora japonica could scavenge ·OH,inhibit the generation of MDA and reduce the swelling and oxidative damage of mitochondria.

关 键 词：槐树 内生真菌发酵产物 羟自由基 抗氧化 

分 类 号：TS201.4[轻工技术与工程—食品科学]