丁香有效部位对低密度脂蛋白弱氧化修饰的抑制效果  

Antioxidant Inhibition Effect of Effective Fraction of Clove on Minimally Modified Low Density Lipoprotein

作　　者：江慎华[1,2] 万严 杨琼玉[1] 黄泽勇[1] 张化浩[1] 马海乐[1,2] 

机构地区：[1]九江学院药学与生命科学学院,九江332000 [2]江苏大学食品与生物工程学院,镇江212013

出　　处：《农业机械学报》2016年第6期242-249,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金项目(31360371;31560308);江西省自然科学基金项目(20132BAB204030);江西省科技支撑计划项目(20151BBF60026);江西省卫生厅科研计划项目(2013A017);江苏省农产品物理加工重点实验室开放课题项目(JAPP2010-5);江西省天然产物与功能食品重点实验室开放基金项目;九江市科技支撑计划项目(201438);九江学院教学改革研究课题(2015-04)

摘　　要：低密度脂蛋白(LDL)弱氧化修饰是形成动脉粥样硬化(AS)的关键因素。为了研究丁香有效部位(EFC)对LDL弱氧化修饰的抑制效果,采用Fe^(2+)体外诱导LDL弱氧化,通过测定脂质过氧化产物共轭二烯(CD)、硫代巴比妥酸反应物(TBARS)的产生、LDL紫外可见光谱及载脂蛋白B-100(apo B-100)中赖氨酸(Lys)游离氨基、色氨酸(Trp)活性的衰减程度反映抑制效果。结果表明,在LDL弱氧化过程中,对脂质过氧化保护方面,EFC(2.5μg/m L)能有效延缓增殖阶段CD产生,其延缓效果强于0.5μg/m L阳性对照。EFC(50μg/m L)能延缓LDL降解阶段TBARS生成,延缓效果强于10μg/m L BHT;相应质量浓度(1.25μg/m L、1.5μg/m L)的EFC能减缓LDL因为氧化而改变的紫外可见光谱。对蛋白(apo B-100)氧化保护方面,EFC(5μg/m L)能显著抑制Lys中游离氨基活性衰减(P<0.05),其抑制效果与1.25μg/m L BHT无显著性差异;EFC(1μg/m L)能保护apo B-100中Trp免受破坏。结果表明EFC能有效抑制LDL弱氧化,为后续相关功能食品研发提供了参考。Minimally modified low density lipoprotein（ mm-LDL） plays an important role in the progression of atherosclerosis. In order to further study the inhibition effect of effective fraction of clove（ EFC） on mm-LDL,antioxidation was induced by ferrous sulfate in vitro and inhibition effect was examined by the following methods： determination of conjugated dienes（ CD）,thiobarbituric acid reactive substances（ TBARS）,UV-visible spectra,LDL-tryptophan fluorescence,free amino groups on lysine. The results indicated that EFC（ 2. 5 μg/m L） effectively delayed the CD to be generated,and this delay effect of EFC was better than that of positive control-BHT（ 0. 5 μg/m L） in the course of oxidation propagation. EFC（ 50 μg/m L） also put off the generation of TBARS during the decomposition of LDL,this delay effection of EFC was better than that of BHT（ 10 μg/m L）. Likewise,the UV-visible spectra of LDL during the course of oxidation could be protected from being changed by EFC with certain concentrations（ 1. 25 μg/m L,1. 5 μg/m L）. Meanwhile,EFC（ 5 μg/m L） could significantly inhibit the decay of free amino groups on lysine in terms of protection on protein（ apo B-100） oxidation of LDL,and this fraction（ 1 μg/m L） may effectively protect LDL-tryptophan from destruction（ P〈0. 05）,furthermore,this distinction of inhibition effect was not significant with BHT（ 1. 25 μg/m L）. In conclusion,these results proved that EFC had a significantly antioxidant activity on mild oxidation of LDL,which provides reference for further research and development of functional food.

关 键 词：丁香 低密度脂蛋白 弱氧化 氧化修饰 

分 类 号：TS201.4[轻工技术与工程—食品科学]