不同聚合度柿子单宁的体内外抗氧化作用  

in vitro and in vivo Antioxidant Activity of Persimmon Tannin Fractions of Different Degrees of Polymerization

作　　者：田燕[1] 邹波[1] 董晓倩[1] 张颖[1] 杜静[1] 陈金玉[1] 李春美[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2013年第13期54-60,共7页Food Science

基　　金：国家公益性行业(农业)科研专项(201203047);国家自然科学基金项目(30972398)

摘　　要：目的:研究不同聚合度的柿子单宁组分的体内外抗氧化作用。方法:采用还原能力、清除.OH能力、清除DPPH自由基及ABTS+.的能力测定,以及对小鼠体内外脂质过氧化的抑制作用测定的方法对平均聚合度分别为2.61、23.37及33.60的柿子单宁组分(Ⅰ、Ⅱ、Ⅲ)的抗氧化效果进行了综合评价。结果:3个组分在体内外的各体系中均有很好的抗氧化效果。在DPPH体系中,组分Ⅰ、Ⅱ、Ⅲ的IC50分别为19.60、10.95、7.74μg/mL;在.OH体系中,其IC50分别为11.33、0.35、0.24mg/mL;在ABTS+.体系中,其IC50的大小依次为5.22、1.91、1.49μg/mL,3个组分对体外脂质过氧化也具有很好的抑制作用;此外,聚合度最大的组分III在体内能显著地抑制由溴苯诱导的脂质过氧化损伤,显著降低小鼠血清和肝脏中MDA含量,提高SOD及GSH-Px活性,且其效果并不亚于低聚物含量高达70%的葡萄籽提取物。结论:柿子单宁抗氧化效果随着聚合度增加而增强,高分子质量柿子单宁具有很好的体内外抗氧化效果。The antioxidant activity of persimmon tannin fractions with mean degree of polymerization of 2.61,23.37 and 33.60 were evaluated both in vitro and in vivo by reducing power measurement,hydroxyl free radical,DPPH free radical,ABTS＋.and TBARs（thiobarbituric acid reactive substances） scavenging assays and lipid peroxidation 0.35 inhibition assay.The results showed that all the persimmon tannin fractions had high antioxidant potential in all test systems.The IC50 values of fraction Ⅰ,Ⅱ,and Ⅲ were 19.60,10.95 μg/mL and 7.74 μg/mL for DPPH free radical,11.33,0.35 mg/mL and 0.24 mg/mL for hydroxyl radical,and 5.22,1.91 μg/mL and 1.49 μg/mL for ABTS＋.,respectively.In addition,all the tannin fractions showed excellent lipid peroxidation inhibition.Furthermore,fraction Ⅲ with the highest mean degree of polymerization prevented the bromobenzene-induced decrease in serum and liver superoxide dismutase（SOD） and glutathione peroxidase（GSH-Px） activities,and decreased malondialdehyde levels in the liver and serum of bromobenzene-treated mice.Its effects were no less strong than that of grape seed extract with oligomer content above 70% in vivo.These results suggested that high-molecular-weight persimmon tannin may be a very powerful antioxidant both in vitro and in vivo.

关 键 词：柿子单宁 聚合度 抗氧化 自由基 体内 

分 类 号：TS201.2[轻工技术与工程—食品科学]