乳铁蛋白体外抗氧化性的研究

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 111-113.

乳铁蛋白体外抗氧化性的研究

李婷1,2，王彩云2，闫序东2，云战友2,*

1.内蒙古农业大学食品科学与工程学院 2.内蒙古伊利实业集团股份有限公司技术中心

收稿日期:2011-09-26 修回日期:2012-10-09 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 李婷 E-mail:liting860216@163.com

Antioxidant Activity of Lactoferrin in vitro

Received:2011-09-26 Revised:2012-10-09 Online:2012-11-15 Published:2012-11-09
Contact: Ting LI E-mail:liting860216@163.com

摘要/Abstract

摘要： 目的：研究乳铁蛋白的抗氧化活性。方法：利用分光光度法测定乳铁蛋白的脂质过氧化抑制率、羟自由基(·OH)清除率和DPPH自由基清除率。结果：乳铁蛋白对各种自由基的作用能力由大到小为：脂质过氧化抑制率＞·OH清除率＞DPPH自由基清除率。结论：乳铁蛋白对上述3种自由基有明显的清除作用，初步判断是由于乳铁蛋白结合上述反应所需铁离子从而起到抑制作用。

关键词: 乳铁蛋白, 脂质过氧化, 羟自由基清除活性, DPPH自由基清除活性

Abstract: The in vitro antioxidant activity of lactoferrin was evaluated by spectrophotometrically measuring its lipid peroxidation inhibitory activity and scavenging capacities against and hydroxyl and DPPH free radicals. Lactoferrin had obvious lipid peroxidation inhibitory activity and scavenging activities against hydroxyl and DPPH free radicals. in the following decreasing order: lipid peroxidation ＞ hydroxyl free radical ＞ DPPH free radical. The free radical scavenging mechanism may be due to the interaction between lactoferrin and iron ion, which is necessary for reaction systems.

Key words: lactoferrin, anti-lipid peroxidation activity, hydroxyl radical scavenging activity, DPPH radical scavenging activity

中图分类号:

TS252.1

李?婷1,2，王彩云2，闫序东2，云战友2,*. 乳铁蛋白体外抗氧化性的研究[J]. 食品科学, 2012, 33(21): 111-113.

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