食品科学 ›› 2018, Vol. 39 ›› Issue (23): 54-59.doi: 10.7506/spkx1002-6630-201823009

• 基础研究 • 上一篇    下一篇

硬毛地笋酚类化合物对DNA损伤的保护作用

郭 琦,高春燕*   

  1. 大理大学公共卫生学院,云南 大理 671000
  • 出版日期:2018-12-15 发布日期:2018-12-17
  • 基金资助:
    国家自然科学基金青年科学基金项目(31301455);云南省教育厅科学研究基金项目(2017YJS013)

Protective Effect of Phenolic Compounds from Lycopus lucidus Turcz. on DNA Damage

GUO Qi, GAO Chunyan*   

  1. School of Public Health, Dali University, Dali 671000, China
  • Online:2018-12-15 Published:2018-12-17

摘要: 采用超声波辅助提取技术从硬毛地笋中提取游离酚(free phenolics,FP)和不溶性细胞壁结合酚(insoluble cell wall bound phenolics,ICP),采用福林-酚法测定酚含量。同时采用高效液相色谱法对硬毛地笋酚类化合物的组成进行分析。通过体外DNA损伤模型考察硬毛地笋酚类化合物提取物对过氧自由基(ROO·)介导的DNA氧化损伤的保护作用。同时,对提取物酚含量与其保护DNA损伤作用之间的相关性进行了分析。结果表明:硬毛地笋酚类化合物对ROO·介导的DNA损伤均具有不同程度的保护作用。其中FP对DNA损伤的保护作用强于ICP;2016年12月15日和2017年1月14日采收的硬毛地笋ICP含量与其保护DNA损伤的作用具有显著正相关性(P<0.05)。

关键词: 硬毛地笋, 酚类化合物, 过氧自由基, DNA损伤, 保护作用

Abstract: Free phenolics (FP) and insoluble cell wall-bound phenolics (ICP) from Lycopus lucidus Turcz. were obtained by ultrasound-assisted extraction. The phenolic contents were determined by the Folin-Ciocalteu method and the phenolic compositions were analyzed by high-performance liquid chromatography (HPLC). The protective effects of phenolic extracts on peroxyl radical (ROO·)-mediated DNA damage were investigated and correlated to phenolic contents. The results indicated that both the phenolic compounds possessed protective effects against ROO·-mediated DNA damage with FP being more effective. Significant positive correlations were observed between ICP from L. lucidus Turcz. on December 15th, 2016 and January 14th, 2017 and protective effects on DNA damage (P < 0.05).

Key words: Lycopus lucidus Turcz., phenolic compounds, peroxyl radicals, DNA damage, protective effect

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