茶籽多糖抗氧化性及其对DNA氧化损伤的保护作用  

Antioxidant Activity and Protective Effects on Oxidative DNA Damage of Polysaccharides from the Seed of Camellia oleifera Abel

作　　者：陈桂冰[1] 孙培冬[1] 宁奇[1] 曹光群 

机构地区：[1]江南大学食品胶体与生物技术教育部重点实验室化学与材料工程学院,无锡214122

出　　处：《天然产物研究与开发》2016年第6期949-954,共6页Natural Product Research and Development

摘　　要：采用水提醇沉法从油茶籽中提取多糖,研究了茶籽多糖的单糖及氨基酸组成,并探究了茶籽多糖体外抗氧化性能及其对DNA氧化损伤的保护作用。结果显示,茶籽多糖主要由葡萄糖、半乳糖、阿拉伯糖3种单糖组成;并且含有谷氨酸、精氨酸、天冬氨酸等17种氨基酸。抗氧化实验表明,茶籽多糖对羟基自由基、过氧化氢、DPPH自由基具有一定的清除能力,其IC50值分别为5.47、4.03、0.54 mg/m L。荧光光度法、紫外分光光度法的研究,表明了茶籽多糖对·OH和H_2O_2引起的DNA氧化损伤具有不同程度的保护作用。In this study, polysaccharides were extracted from the seed of Camellia oleifera Abel by water extraction and alcohol precipitation. High performance ion chromatographic analysis showed the polysacchatides mainly composed of glucose, galactose and arabinose. Meanwhile, the amino acid composition analysis result showed that there were 17 amino acids including glutamic acid, arginine and aspanic acid. The antioxidant activity analysis results indicated that the IC50 values of polysaccharides against · OH,H2O2 and DPPH · were 5.47,4.03 and 0.54 mg/mL,respectively. In case of protective effect on oxidative DNA damage,the results showed that polysaccharides had an effect with various levels of oxidative DNA damage induced by · OH and H2O2.

关 键 词：茶籽 多糖 抗氧化活性 DNA氧化损伤 

分 类 号：Q946.3[生物学—植物学]