黄精酒制前后水溶性多糖抗氧化活性研究  

Antioxidant Activity of Water-Soluble Polysaccharides from Crude and Wine-Processed Huangjing(Polygonatum sibiricum)

作　　者：孙婷婷[1] 刘洋[1] 魏明 李晔[1] 史亮 王仲孚[4] 黄琳娟[4] 张红[1] SUN Tingting;LIU Yang;WEI Ming;LI Ye;SHI Liang;WANG Zhongfu;HUANG Linjuan;ZHANG Hong(Shaanxi Academy of Traditional Chinese Medicine,Xi’an 710003,Shaanxi,China;Yancheng Institute of Technology,Yancheng 224007,Jiangsu,China;Shaanxi Provincial Hospital of Traditional Chinese Medicine,Xi’an 710003,Shaanxi,China;Glycobiology and Glycotechnology Research Center,College of Food Science and Technology,Northwest University,Xi'an 710069,Shaanxi,China)

机构地区：[1]陕西省中医药研究院,陕西西安710003 [2]盐城工学院,江苏盐城224007 [3]陕西省中医医院,陕西西安710003 [4]西北大学食品学院,西北大学糖生物学与糖工程研究中心,陕西西安710069

出　　处：《中华中医药学刊》2023年第2期78-84,I0015-I0017,共10页Chinese Archives of Traditional Chinese Medicine

基　　金：国家中医药管理局“全国中药资源普查项目”(财社[2019]39号);陕西省重点研发计划项目(2020SF-217);陕西省中医药管理局“秦药”开发重点科学研究项目(2021-02-ZZ-002);陕西省中医药研究院“苗圃计划”-苗圃培优项目(2021-04);西安市创新能力强基计划项目(21YXYJ0100)。

摘　　要：目的以黄精生品及酒制品中水溶性多糖为研究对象,对两者抗氧化活性进行研究。方法通过水提、醇沉、除蛋白透析得黄精生品水溶性多糖和酒制品水溶性多糖;采用还原力实验、1-二苯基-2-三硝基苯肼(DPPH)、羟基自由基(·OH)及超氧阴离子自由基(·O-2)清除法对其抗氧化活性进行评价;建立Cu^(2+)/H_(2)O_(2)诱导的BSA蛋白损伤模型,评价两者对氧化损伤蛋白的保护作用;建立体外H_(2)O_(2)诱导的RAW264.7细胞氧化损伤模型,对细胞活力、细胞中T-SOD、CAT、GSH酶活力及MDA、ROS含量进行测定,评价两者对氧化损伤细胞的保护作用。结果通过水提醇沉得黄精生品水溶性多糖(Polysaccharides from crude Polygonatum sibiricum,PSPC)和酒制品水溶性多糖(Polysaccharides from wine-processed Polygonatum sibiricum,PSPW)。抗氧化研究结果表明PSPC和PSPW均有一定的还原力、清除DPPH自由基、清除超氧阴离子自由基和清除羟基自由基能力;PSPC和PSPW对Cu^(2+)/H_(2)O_(2)诱导的BSA蛋白损伤有一定的保护作用;PSPC和PSPW对H_(2)O_(2)诱导的RAW264.7细胞活力降低有保护作用,对氧化损伤细胞内T-SOD和GSH酶活力降低有恢复作用,对MDA和ROS升高有抑制作用并呈一定的浓度依赖性,PSPW抗氧化活性均显著强于PSPC(P<0.05)。结论黄精酒制后其水溶性多糖PSPW抗氧化活性增强,PSPW可作为一种潜在天然抗氧化剂,为后续黄精酒制机制深入研究以及黄精多糖保健品开发提供研究基础。Objective In this study,we investigated the antioxidant activities of water-soluble polysaccharides from crude and wine-processed Huangjing(Polygonatum sibiricum)(named PSPC and PSPW,respectively).Methods PSPC and PSPW were extracted with water extraction,followed by alcohol precipitation,protein removal and dialysis.The antioxidant activities of the water-soluble polysaccharides were evaluated by using ferric reducing power assay,1-diphenyl-2-trinitrophenylhydrazine(DPPH),hydroxyl radicals(·OH)and superoxide anion radical(·O-2)radical scavenging ability experiment.The protective effects of the polysaccharides on the oxidative degradation of BSA induced by Cu^(2+)/H_(2)O_(2)were determined.Besides,the antioxi⁃dant activities of the polysaccharides were evaluated by using an H_(2)O_(2)-induced cell damage model.The cell viability was as⁃sessed with the MTT assay,the activities of T-SOD,GSH and CAT,and MDA levels in H_(2)O_(2)-induced RAW264.7 cells were determined.Results Both PSPC and PSPW had a discrete ability to reduce ferric ions,scavenge DPPH radicals,superoxide anion radicals and hydroxy radicals,and protect against Cu^(2+)/H_(2)O_(2)-induced BSA protein damage.Additionally,both protected RAW264.7 cells from H_(2)O_(2)-induced decrease in cell viability,restore the activity of T-SOD and GSH in oxidatively damaged cells,and inhibit the increase of MDA and ROS content in a concentration-dependent manner.The antioxidant activity of PSPW was significantly stronger than that of PSPC.Conclusion These results indicate the enhanced antioxidant activity of PSPW follow⁃ing wine-processing,which could be used as a potential natural antioxidant.This study provides a research foundation for the subsequent in-depth study on the mechanism of wine-processed Huangjing(Polygonatum sibiricum)and the development of health products related to polysaccharides.

关 键 词：黄精 炮制 水溶性多糖 抗氧化 

分 类 号：R283.1[医药卫生—中药学]