检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:韦诚[1] 李成龙[1,2] 朱丽娟[1] 谢月英[1] 周才琼[1] WEI Cheng;LI Chenglong;ZHU Lijuan;XIE Yueying;ZHOU Caiqiong(College of Food Science, Southwest University, Chongqing 400715, China;Chongqing Beer Company, Chongqing 401555, China)
机构地区:[1]西南大学食品科学学院,重庆400715 [2]重庆啤酒股份有限公司,重庆401555
出 处:《食品科学》2017年第11期225-230,共6页Food Science
基 金:重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
摘 要:本实验对发酵酸肉胆酸盐结合肽(分子质量范围265~1 400 D,肽含量75.7%)的化学抗氧化作用及其对血管内皮细胞的影响进行研究。结果表明,发酵酸肉胆酸盐结合肽化学抗氧化活性随处理浓度升高而增加,对·OH、O_2^-·和1,1-二苯基-2-三硝基苯肼自由基的半清除浓度分别为2.04、2.79、2.50 mg/m L,表明其对·OH有更好的清除效果。对大鼠胸主动脉血管内皮细胞的影响研究结果显示,在实验质量浓度范围内,样品肽对血管内皮细胞不具有明显毒性,可刺激血管内皮细胞NO的释放和6-酮-前列腺素F1α的分泌,高剂量组刺激分泌效果显著高于空白组。实验表明酸肉胆酸盐结合肽可通过抗氧化活性和对血管内皮细胞的作用预防心血管疾病。The chemical antioxidant effect of bile acid salt binding peptide(with molecular weights of265?1400D andpeptide content of75.7%)from fermented sour meat was studied as well as its influence on rat thoracic aorta endothelialcells.The results showed that the antioxidant activity of the bile acid salt binding peptide was enhanced with the increasein its concentration.The IC50for scavenging hydroxyl,superoxide anion and1,1-diphenyl-2-picrylhydrazyl(DPPH)freeradicals were2.04,2.79and2.50mg/mL,respectively,indicating that the peptide had better scavenging effect againsthydroxyl radical.Cytotoxicity studies showed that in the concentration range used in this study,the peptide had no obvioustoxicity on rat aortic endothelial cells and it could stimulate the release of NO and the secretion of6-keto-prostaglandin F1αespecially at high concentration in comparison with the blank control group.All these results showed that the bile acid saltbinding peptide may be beneficial in the prevention of cardiovascular diseases through its antioxidant activity and its effectson vascular endothelial cells.
关 键 词:发酵酸肉 胆酸盐结合肽 化学抗氧化作用 血管内皮细胞 前列环素
分 类 号:TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.145