Antioxidant interactions between hydrophilic and lipophilic phytochemicals are influenced by their ratios and total concentrations  

作　　者：Yao Pan Hongyan Li Xuan Chen Yawei Fan Bing Zhang Rong Liu Ze-yuan Deng 

机构地区：[1]State Key Laboratory of Food Science and Technology,University of Nanchang,Nanchang,330047,Jiangxi,China [2]School of Public Health,University of Nanchang,Nanchang,330031,Jiangxi,China [3]Institute for Advanced Study,University of Nanchang,Nanchang,330031,Jiangxi,China

出　　处：《Food Bioscience》2022年第1期156-165,共10页食品生物科学（英文）

基　　金：funded by the National Natural Science Funds of China(Grant 31972970 and 21964012);found by State Key Laboratory of Food Science and Technology,Nanchang University(Project No.SKLF-ZZB-202119).

摘　　要：Lipophilic(lycopene,β-carotene)and hydrophilic(caffeic acid,p-coumaric acid)phytochemicals were mixed in molar mass at different concentrations/ratios to explore the antioxidant interactions on H_(2)O_(2)-treated H9c2 cells.Reactive oxide species(ROS),expression of antioxidant enzymes,and oxidation products were analyzed and evaluated by synergistic rate(SR)and combination index(CI).At constant concentrations,antioxidant interactions were influenced by ratios.Group contained more hydrophilic compounds(eg.,p-coumaric acid:β-carotene=9:1)showed antioxidant synergism(SR=22.33±1.23,SR>0)at 3.0μM,while groups that contained more lipophilic compounds(eg.,p-coumaric acid:β-carotene=1:9)showed antioxidant antagonism(SR=-11.68±1.25,SR<0)at 3.0μM.Antioxidant interactions were also influenced by concentrations.From results,ROS generation of group(p-coumaric acid:β-carotene=1:9)changed from synergism(SR=12.27±2.34,SR>0)to antagonism(SR=-11.68±1.25,SR<0)as their total concentrations increased from 1.5μM to 3.0μM.Therefore,this study discussed the possible mechanism of ratio and concentration on the antioxidant interaction among hydrophilic and lipophilic phytochemicals.It also suggested that proper concentrations/ratios of hydrophilic and lipophilic phytochemicals should be considered in diet and formulation of functional foods.

关 键 词：Hydrophilic and lipophilic phytochemicals Antioxidant synergism Antioxidant antagonism Ratio/dose-effect 

分 类 号：TS201.2[轻工技术与工程—食品科学]