南瓜中糖苷类化合物抗炎生物活性研究  

Study on anti-inflammatory biological activities of glucosides from the fruits of Cucurbita moschata

作　　者：蒋志国[1] 李斌[1] 张海德[1] 王燕华[2] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学信息学院,海南海口570228

出　　处：《食品工业科技》2013年第3期354-357,共4页Science and Technology of Food Industry

基　　金：海南省自然科学基金资助项目(312075);海南大学青年基金项目(qnjj1180);海南大学科研基金资助项目(kyqd1223)

摘　　要：采用巴豆油所致炎症模型研究了南瓜中6种糖苷类化合物的抗炎作用。结果表明,糖苷类化合物(20mg/mL)具有显著的抗炎能力(p<0.05),并呈剂量依赖关系。其中,二半乳糖亚麻酸单酰甘油(DGMG,18∶3)抗炎活性最强,而四半乳糖亚油酸单酰甘油(QGMG,18∶2)活性最弱。进一步构效关系研究发现,抗炎活性与糖苷分子中的糖基数目和脂酰基不饱和度有关。分子中半乳糖基数目一定,抗炎能力随着脂酰基不饱和程度的增加而提高;脂酰基组成相同,抗炎能力随着半乳糖基数目的增加而降低。The anti-inflammatory potencies of glucosides from pumkin were determined by in vivo croton-oil-induced ear oedema model. The results demonstrated that glucosides had significant higher anti-inflammatory effect at a concentration of 20mg /mL （ p 0.05） ,in a dose dependent manner. In particular,MGDG containing inolenic-acid was the most active of these compounds,while QGMG containing linoleic-acid was the least. Furthermore,structure-activity relationship indicated that anti-inflammatory activities of glucosides depended on glycerol-sugar backbone and the saturated degree of the fatty acid groups. The anti-inflammatory efficacy of glucosides decreased as increase of galactosyl group number and increased as increase of double bond number.

关 键 词：南瓜 甘油糖脂 抗炎 

分 类 号：TS201.4[轻工技术与工程—食品科学]