玛咖皂苷对H_2O_2诱导的神经细胞氧化损伤的防护作用  

Protective Effects of Maca(Lepidium meyenii Walp) Triterpenoid Fractions on Oxidative Damage of Nerve Cells Induced by H_2O_2

作　　者：唐伟敏[1] 谢亮华 王楠[1] 王锐 金露[1] 楚秉泉[1] 张英[1] Tang Weimin;Xie Lianghua;Wang Nan;Wang Rui;Jin Lu;Chu Bingquan;Zhang Ying(College of Biosystems Engineering and Food Science,Zhejiang University,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Center for Food Technology and Equipment,Hangzhou 310058;Department of Pharmacology and Key Lab of Ministry of Education in Fertility Preservation and Maintenance,Ningxia Medical University,Yinchuan 750004)

机构地区：[1]浙江大学生物系统工程与食品科学学院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程研究中心,杭州310058 [2]宁夏医科大学药理学系和教育部生育力保持重点实验室,银川750004

出　　处：《中国食品学报》2018年第7期28-36,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31371754)

摘　　要：目的:探究玛咖皂苷对PC12神经细胞氧化损伤的防护作用。方法:采用超声波辅助提取、正丁醇液-液萃取从玛咖醇提物中得到总皂苷部位,再经D101大孔吸附树脂分离得到F1和F2两个分级组分。采用比色法测定F1和F2的总皂苷、总黄酮和总酚含量,用UPLC-PDA法检测人参型皂苷含量,并采用体外化学法评价其抗氧化活性,同时采用MTT法考察其对H_2O_2诱导的PC12细胞氧化损伤的保护作用。结果:F1组分含有皂苷(人参型皂苷含量为19.5 mg/g)、多酚和黄酮类化合物,F2的总皂苷含量显著高于F1组分,其中人参型皂苷为270 mg/g;两者在体外均表现出一定的抗氧化活性,对PC12细胞活力影响的评价结果表明,F2(EC50为0.213μg/mL)对PC12细胞的保护作用显著强于F1(EC50为0.995μg/mL)。结论:玛咖总皂苷部位富含三萜皂苷、黄酮等酚类化合物,且所含的三萜皂苷以人参型皂苷为主,能有效防御PC12神经细胞的氧化损伤,表明玛咖皂苷具有用于预防神经退行性疾病的保健食品或特殊医学用途食品研发的潜力。Objective： The protective effects of triterpenoid saponin fractions on hydrogen peroxide induced damage in PC12 cell were studied. Methods： Crude Maca（Lepidium meyenii Walp） saponin was isolated with ultrasonic-assisted extraction technique and liquid-liquid extraction, which was further fractioned by D101 macroporous resin to obtain two fractions（F1 and F2）. The total saponin, total flavone and total phenolic contents were comparatively analyzed by colorimetric method. And the ginsenoside saponin contents of two fractions were determined by UPLC-PDA. Furthermore, the protective effects of saponin fractions to oxidative damage in PC12 cell were assessed by MTT. Results ： It revealed that F1 mainly contained saponin（ginsenoside saponin 19.5 mg/g）, phenolic compounds and flavone; however, F2 contained much more saponin with ginsenoside saponin（270 mg/g）. Both fractions played anti-oxidative activity in vitro and the MTT assay suggested that F2（EC50=0.213 μg/mL） played stronger bioactivity than F1（EC50=0.995 μg/mL）. Taken together,the total saponin of maca was rich in triterpenoid saponin（mainly ginsenoside） and flavone which was benefit to prevent the oxidative damage in PC12 cell. It indicated that maca saponin could be explored as a potential function factor used to prevent neurodegenerative diseases in term of functional food or specific medical purpose.

关 键 词：玛咖 三萜皂苷 神经细胞 氧化损伤 防护作用 

分 类 号：R285.5[医药卫生—中药学]