大豆异黄酮和皂甙抗脂蛋白氧化作用的研究  

Protective Effects of Soybean Isofalvones and Soy-Saponins on Oxidation of Lipoproteins

作　　者：全吉淑[1] 尹学哲[2] 沈明化[1] 张帅[2] 

机构地区：[1]延边大学医学院生物化学教研室,延吉133000 [2]延边大学医学院附属医院内科教研室,延吉133000

出　　处：《食品科学》2003年第11期121-123,共3页Food Science

基　　金：国家自然科学基金资助项目(39960073)

摘　　要：14名健康受试者空腹食用大豆异黄酮和皂甙(SPE)后抽取静脉血制备血浆,采用序列超速离心法分离血浆极低密度脂蛋白(VLDL)、低密度脂蛋白(LDL)和高密度脂蛋白(HDL),并观察血浆脂蛋白脂质过氧化程度以及氧化易感性的变化。结果表明,SPE食用后受试者血浆VLDL、LDL和HDL过氧化脂质水平明显降低;在体外进行氧化修饰时,LDL氧化延滞时间明显延长,表示LDL氧化易感性下降。结果提示,SPE可增强人血浆抗氧化能力,尤其增强LDL抗氧化修饰能力,因此能够起到防治心血管疾病的积极作用。The very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL) wereisolated from fasting plasma of 14 healthy subjects by sequential ultracentrifugation before and after the intake of soybeanphytochemical extracts containing isoflavones and soy-saponins (SPE). Then the level of lipid peroxidation and the susceptibilitiesof lipoproteins to oxidation were investigated. The results showed that lipid peroxides of VLDL, LDL and HDL decreasedsignificantly after SPE intake; and modification of LDL oxidation in vitro caused curves prolonged noticeably, indicating a reducedsusceptibility of LDL to oxidation. It suggested that SPE, which could increase the plasma antioxidant capacity and promoteresistance to LDL oxidation in human, might be useful in prevention and treatment of cardiovascular diseases.

关 键 词：大豆皂甙 过氧化脂质 氧化易感性 血浆脂蛋白 大豆异黄酮 抗氧化 抗肿瘤 

分 类 号：R151.3[医药卫生—营养与食品卫生学] R151.41[医药卫生—公共卫生与预防医学]