褐变黑枸杞抗氧化作用的研究  

Anti-oxidant effect of black wolfberry

作　　者：张静静 刘暄 潘佳慧 赵琦[1] 肖瑶[1] 孙立杨 张泽生[1,2,3] ZHANG Jing-jing;LIU Xuan;PAN Jia-hui;ZHAO Qi;XIAO Yao;SUN Li-yang;ZHANG Ze-sheng(Institute of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457;State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457;Tianjin Food Safety&Low Carbon Manufacturing Collaborative Innovation Center,Tianjin 300457)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津科技大学省部共建食品营养与安全国家重点实验室,天津300457 [3]天津食品安全低碳制造协同创新中心,天津300457

出　　处：《中国食品添加剂》2020年第5期18-25,共8页China Food Additives

摘　　要：为探究褐变黑枸杞对果蝇抗氧化作用,以果蝇为动物模型,在果蝇培养基中分别加入3mg/mL、12mg/mL褐变黑枸杞和红枸杞,检测其对果蝇寿命,超氧化物歧化酶(Superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)、丙二醛(malondialdehyde,MDA)等抗氧化酶活力及抗氧化相关基因表达的影响。结果表明:与正常组相比,褐变黑枸杞高剂量组果蝇的寿命明显延长(P<0.01),SOD和GSH-Px酶活力显著提高(P<0.05),MDA的含量显著降低(P<0.05),且和红枸杞组相比存在显著性差异(P<0.05);实时定量PCR结果显示:褐变黑枸杞能显著上调Cu-Zn SOD(SOD1)、Mn-SOD(SOD2)和CAT mRNA表达水平(P<0.05),MTH mRNA表达水平显著下调(P<0.05)。综上所述,褐变黑枸杞在体内具有很强的抗氧化活性,其作用机制可能是通过上调内源性抗氧化酶的表达,从而增强果蝇抗氧化能力,延缓果蝇衰老。To investigate anti-oxidation effect of black wolfberry on Drosophila melanogaster,Drosophila melanogaster was given different doses(3 mg/mL and 12 mg/mL)of black wolfberry and red wolfberry.The lifespan,activities of antioxidant enzymes(SOD,CAT and MDA)and their encoding genes expressions were detected.The results showed that compared with the control group,lifespan of Drosophila melanogaster was significantly prolonged(P<0.01),SOD and GSH-Px activity were significantly increased(P<0.05),and MDA content was significantly decreased(P<0.05).Moreover,compared with the red wolfberry groups,all the above indexes in black wolfberry groups were significantly different.In conclusion,black wolfberry possesses significant antioxidant capacity in vivo,and its mechanism may be through up-regulating the expression of endogenous antioxidant enzymes,enhancing the anti-oxidant capacity and delaying the senescence of Drosophila melanogaste.

关 键 词：褐变黑枸杞 红枸杞 果蝇 寿命 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学] R339.38[轻工技术与工程—食品科学与工程]