不同来源酱油渣中大豆异黄酮苷元成分分析及抗炎活性研究  被引量:10

Composition and Anti-inflammatory Activity of Soy Isoflavone Aglycones in the Soy Sauce Residues of Different Sources

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作  者:李伟[1] 杜洁[1,2] 张小英 戴伟杰[3] 黄早成 郭大弟 曹庸 LI Wei;DU Jie;ZHANG Xiao-ying;DAI Wei-jie;HUANG Zao-cheng;GUO Da-di;CAO Yong(College of Food Science,South China Agricultural University,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,Guangdong Research Center for Engineering Technology in Bioactive Natural Products,Guangzhou 510642,China;Guangzhou Beiertai Biotechnology Co. Ltd.,Guangzhou 511356,China;Guangdong Huiertai Biotechnology Co. Ltd.,Guangzhou 511356,China)

机构地区:[1]华南农业大学食品学院,广东省功能食品活性物重点实验室,广东省天然活性物工程技术研究中心,广东广州510642 [2]广州蓓而泰生物科技有限公司,广东广州511356 [3]广东惠尔泰生物科技有限公司,广东广州511356

出  处:《现代食品科技》2019年第5期52-58,309,共8页Modern Food Science and Technology

基  金:广东省科技计划项目(2015B020230008);广东省现代农业产业技术体系创新团队项目(2016LM2151);国家自然科学基金项目(31700501)

摘  要:为进一步研究酱油渣来源大豆异黄酮苷元物质组成和生理活性,试验对不同来源酱油渣脱脂前后大豆异黄酮苷元进行成分分析,并以RAW264.7巨噬细胞模型评价其抗炎活性。结果表明不同来源酱油渣脱脂前后不影响大豆异黄酮苷元种类(p>0.05),且公司②酱油渣大豆异黄酮苷元总量显著高于其他公司(p<0.01)。经水洗、乙酸乙酯萃取以及中性氧化铝吸附后,公司②酱油渣大豆异黄酮苷元含量达到30.35%±1.34%。纯化后公司Ⅱ大豆异黄酮苷元能显著降低脂多糖(LPS)诱导RAW264.7巨噬细胞产生的NO、TNF-α、IL-1β和IL-6,最高抑制率分别为80.65%、75.94%、78.52%和85.84%(p<0.01),具有极显著抗炎效果。本项目初步研究不同来源酱油渣大豆异黄酮苷元组成和抗炎活性,对酱油渣大豆异黄酮苷元资源的进一步开发和利用提供理论基础。In order to further study the composition and physiological activity of soy isoflavone aglycones from soy sauce residue,compositional analysis of soy isoflavone aglycones was performed before and after soy sauce residue of different sources being defatted,and their anti-inflammatory activities were evaluated using a RAW264.7 macrophage model.The results showed that defatting did not affect the type of isoflavone aglycones in the soy sauce residues of different sources(p>0.05),and the total amount of soy isoflavone aglycones in the soy sauce residue from company②was significantly higher than those for other companies(p<0.01).After washing with water,extraction with ethyl acetate and adsorption by neutral alumina,the content of soy isoflavone aglycones in the soy sauce residue from company②reached30.35%±1.34%.After purification,the soybean isoflavone aglycones from Company②significantly reduced NO,TNF-α,IL-1βand IL-6 induced by lipopolysaccharide(LPS)in RAW264.7 macrophages(p<0.01),with the highest inhibitory rates as 80.65%,75.94%,78.52%and85.84%,respectively(p<0.01),thus possessing extremely significant anti-inflammatory activities.In this research,the composition and anti-inflammatory activity of soy isoflavone aglycones in the soy sauce residues of different sources were preliminarily studied,which provided a theoretical basis for further development and utilization of soybean isoflavone aglycone resources.

关 键 词:酱油渣 大豆异黄酮 苷元 抗炎 

分 类 号:TS264.21[轻工技术与工程—发酵工程]

 

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