牛蒡多糖与绿原酸对斑马鱼氧化损伤的协同抗氧化作用  

Synergistic Antioxidant Effect of Burdock Polysaccharide and Chlorogenic Acid on Oxidative Damage in Zebrafish

作　　者：朱文卿 朱姗姗 何秋霞 郑振佳[1] Zhu Wenqing;Zhu Shanshan;He Qiuxia;Zheng Zhenjia(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Tai'an 271018,Shandong;Biology Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250103)

机构地区：[1]山东农业大学食品科学与工程学院山东省高校食品加工技术与质量控制重点实验室,山东泰安271018 [2]齐鲁工业大学(山东省科学院)生物研究所,济南250103

出　　处：《中国食品学报》2022年第4期95-103,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2019BC100);山东省高等学校青创人才引育计划。

摘　　要：目的:探究牛蒡多糖与绿原酸对斑马鱼的协同抗氧化作用。方法:通过构建斑马鱼氧化损伤模型,筛选协同抗氧化作用最强的牛蒡多糖-绿原酸复合物配比。根据最佳配比制备牛蒡多糖-绿原酸复合物,并对其进行结构表征与体内、外抗氧化活性评价。结果:当牛蒡多糖与绿原酸的质量比为1∶3时,该复合物在体内表现出最强的协同抗氧化作用,其平均粒径约50~60 nm,Zeta电位为(-6.36±0.80)mV。红外光谱和扫描电镜结果表明:多糖和绿原酸之间形成无定形片状结构,氢键可能是复合物形成的主要驱动力。该复合物能显著提高斑马鱼体内的T-SOD活力和CAT活力,降低MDA含量,有效清除DPPH、ABTS^(+)、OH^(-)、O_(2)^(-)自由基。结论:牛蒡多糖-绿原酸复合物能够协同发挥抗氧化作用。研究结果为天然抗氧化剂的改良提供参考。Objective: To investigate the synergistic antioxidant effects of burdock polysaccharide and chlorogenic acid on zebrafish. Methods: The combination of burdock polysaccharide-chlorogenic acid complex with the strongest synergistic antioxidation was selected by constructing a zebrafish oxidative damage model. At the same time, burdock polysaccharidechlorogenic acid complex was fabricated based on the optimal ratio, and its structure was characterized and antioxidant activity in vivo and in vitro was evaluated. Results: When the mass ratio of burdock polysaccharide to chlorogenic acid was 1∶3, the complex was observed showing the strongest enhanced antioxidant effect in vivo. The average particle size of the complex was about 50-60 nm, and the zeta potential was(-6.36±0.80) mV. Infrared spectrum and scanning electron microscope results showed that an amorphous flake structure was formed between polysaccharide and chlorogenic acid,and hydrogen bonding may be the main driven force for complex formulation. In addition, the complex could significantly increase the activities of T-SOD, CAT and reduce the content of MDA in zebrafish, and effectively scavenge DPPH,ABTS^(+), OH^(-), O_(2)^(-)free radicals. Conclusions: Burdock polysaccharide-chlorogenic acid complex can play a synergistic role in antioxidant, which provides a basis for the improvement of natural antioxidant.

关 键 词：牛蒡多糖 绿原酸 复合物 结构表征 协同抗氧化作用 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]