血根碱清除自由基及抑制生物大分子氧化的作用  

Sanguinarine Scavenges Free Radicals and Protects against Oxidative Damage of Biological Macromolecules

作　　者：姚雯[1] 杨天衡 刘学波[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2014年第9期137-141,共5页Food Science

摘　　要：目的：评价血根碱的体外抗氧化活性,为血根碱作为天然抗氧化剂的应用提供理论依据。方法：采用DPPH自由基清除法测定血根碱的体外抗氧化能力;采用Cu2＋/H2O2和AAPH体系诱导牛血清白蛋白（bovine serum albumin,BSA）氧化损伤和羰基化损伤模型,研究血根碱对上述损伤的保护作用;采用TBA法分别测定血根碱对FeSO4诱导的大豆卵磷脂氧化损伤的抑制作用,及AAPH诱导的鲱鱼精DNA氧化损伤的抑制作用。结果：血根碱可有效清除DPPH自由基,且呈浓度依赖性,在100μmol/L时清除率为85.94%;1~100μmol/L的血根碱可显著保护Cu2＋/H2O2及AAPH体系诱导的BSA损伤;10~100μmol/L的血根碱可显著保护由Cu2＋/H2O2体系诱导的BSA蛋白羰基化,当浓度为0.1~100μmol/L时可显著保护由AAPH诱导的BSA蛋白羰基化;血根碱浓度在6.25~100μmol/L范围内均可显著抑制由FeSO4及AAPH诱导的大豆卵磷脂及鲱鱼精DNA的氧化损伤。结论：血根碱可有效清除自由基及保护蛋白氧化损伤和羰基化损伤,亦可显著抑制脂质及DNA氧化损伤。The purpose of this paper is to evaluate the in vitro antioxidant activity of sanguinarine （SAN）. The 2,2-diphenyl- 1-picrylhydrazyl （DPPH） radical scavenging activity of SAN was measured, and the protective effect against oxidative damage and carbohylation of bovine serum albumin （BSA） induced in Cu2＋/H2O2 and 2,2-azobis（2-amidinopropane dihydrochloride） （AAPH） system was examined. The 2-thio-barbituric acid （TBA） method was applied to determine the protective effect of SAN against FeSO4-induced oxidative damage of soy lecithin and AAPH-induced oxidative damage of herring sperm DNA. The results showed that SAN effectively removed DPPH free radicals in a dose-dependent manner, with a clearance rate of 85.94% at a concentration of 100 μmol/L. Adding 1 to 100 μmol/L SAN could significantly protect BSA against oxidative damage induced by Cu2＋/H2O2 and AAPH system, and adding 10 to 100 μmol/L and 0.1 to 100 pmol/L SAN could significantly protect BSA against carbonylation damage induced by Cu2＋/H2O2 and AAPH system, respectively. SAN significantly protected soy lecithin against FeSO4-induced oxidative damage and protect herring sperm DNA against AAPH-indueed oxidative damage in the range of 6.25-100 μmol/L. In conclusion, SAN can effectively scavenge free radicals, inhibit oxidative protein damage and carbonylation, and suppress lioid and DNA oxidative damage.

关 键 词：血根碱 自由基 氧化损伤 羰基化 抗氧化 

分 类 号：TS201.4[轻工技术与工程—食品科学]