苦荞发酵酒抗氧化活性研究  

Study on Anti-oxidation Activity of Tartary Buckwheat Fermented Wine

作　　者：王秀萍[1,2] 邹亮[2] 王战国[3] 宋雨[2] 彭镰心[4] 赵钢[4] 

机构地区：[1]西华大学生物工程学院,成都610039 [2]成都大学医护学院,成都610106 [3]四川大学生命科学学院,成都610065 [4]成都大学生物产业学院,成都610106

出　　处：《食品工业》2015年第5期129-133,共5页The Food Industry

基　　金："十二五"农村领域国家科技计划课题(2012BAD34B05-13);四川省科技支撑计划项目(2012NZ0031);成都市经济和信息化委员会专项项目(201301012)

摘　　要：研究了苦荞发酵酒(TBFW)对D-半乳糖诱导衰老小鼠氧化应激状态的影响及其作用机理。方法:将健康的昆明种雄性小鼠随机分为对照组、模型组和TBFW低、中、高3个剂量组。造模成功后,测定不同剂量TBFW对小鼠血清中8异前列腺素(8-iso-PG)水平,脑、肝中抗氧化酶活性、脂质过氧化产物丙二醛和蛋白羰基含量的影响。结果表明,摄入TBFW后模型小鼠血清中8异前列腺素降低(p<0.05),模型小鼠脑、肝中丙二醛含量降低(p<0.05)、蛋白羰基含量显著降低(p<0.01)。此外,脑、肝中超氧化物歧化酶(SOD),谷胱甘肽-过氧化物酶(GSH-px)活性显著增加(p<0.01),谷胱甘肽(GSH)含量显著升高(p<0.01)。故得出结论:苦荞发酵酒具有一定的抗氧化活性。To study the Tartary buckwheat fermented wine （TBFW） on D-galactose induced aging mice the effects of oxidative stress status and its mechanism of action. The healthy male Kunming mice were randomly divided into control group, model group and fermented Tartary buckwheat low, medium and high dose groups. After the success of animal modeling, determining different doses of TBFW effects on the 8 isoprostanes （8-iso-PG） level in serum, the antioxidant enzyme activity, lipid peroxidation product malondialdehyde content and protein carbonyl content. The results showed that after the intake of TBFW of model mice the 8-isoprostanes decreased in serum （p〈0.05）, the content ofmalondiadehyde in liver and brain reduced （p〈0.05）, the conlent of protein carbonyl decreased significantly （p〈0.01）. In addition, superoxide dismutase （SOD） enzyme activity and glutathione peroxidase （GSH-px） activity in serum and liver of mice increased significantly （p〈0.01）, glutathione （GSH） content increased significantly （P〈0.01）. Tartary buckwheat fermented wine has ceaain antioxidant activity.

关 键 词：苦荞发酵酒 抗氧化 D-半乳糖 芦丁 槲皮素 

分 类 号：TS262.91[轻工技术与工程—发酵工程]