发芽处理对青稞β-葡聚糖抗氧化和抗炎作用的影响  

Effect of Germination on the Anti-oxidation and Anti-inflammatory of Qingkeβ-glucan

作　　者：孙昌武 谢云飞[1] 姚卫蓉[1] 郭亚辉[1] 成玉梁[1] 钱和[1] SUN Chang-wu;XIE Yun-fei;YAO Wei-rong;GUO Ya-hui;CHENG Yu-liang;QIAN He(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2020年第17期308-313,共6页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金资助(JUSRP1906XNC)。

摘　　要：本文对青稞进行发芽处理,主要探究发芽过程对其β-葡聚糖含量、分子量、抗氧化及抗炎作用的影响。实验结果表明:发芽过程中,β-葡聚糖的含量总体呈现先上升后下降的趋势,分子量从275.74 kDa持续降至114.63 kDa;和未发芽青稞β-葡聚糖相比,FRAP值、DPPH自由基和ABTS自由基抑制率等三项体外抗氧化能力测定指标分别上升了35.63%、248.64%、80.57%;此外,通过建立脂多糖(LPS)诱导结肠癌细胞(Caco-2)炎症模型发现,发芽青稞β-葡聚糖能明显提高细胞存活率,减少炎症因子肿瘤坏死因子(TNF-α)、白细胞介素-6(IL-6)和促炎因子前列腺素E2(PGE 2)、一氧化氮(NO)的分泌水平,降低丙二醛(MDA)生产量并增加超氧化物歧化酶(SOD)、谷胱甘肽(GSH)含量从而改善细胞炎症期间的氧化应激水平。综上得出,发芽处理能显著增强青稞β-葡聚糖抗氧化和抗炎作用,从而缓解肠道在炎症受到的损伤。This article mainly explored the effects of the germination process of Qingke on its β-glucan content,molecular weight,anti-oxidation and anti-inflammatory effect.The results showed that during the germination process,the content of β-glucan increased at first and then decreased,and the molecular weight decreased from 275.74 kDa to 114.63 kDa;Compared with the non-germinated Qingke beta-glucan,the FRAP value,DPPH and ABTS inhibition rate of germinated Qingke beta-glucan had increased by 35.63%,248.64% and 80.57% respectively.In addition,it was found that germinated Qingke β-glucan could improve the cell survival rate,reduce the secretion levels of inflammatory factors TNF-α,IL-6 and pro-inflammatory factors PGE2,NO,decrease the production of MDA,increase the content of SOD and GSH to improve the level of oxidative stress during cell inflammation significantly by establishing an LPS-induced Caco-2 cell inflammation model.In summary,germination treatment could significantly enhance the function of Qingke β-glucan to relieve intestinal inflammation damage.

关 键 词：Β-葡聚糖 发芽 分子量 抗氧化 抗炎 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]