食品科学
• 营养卫生 • 上一篇 下一篇
相启森,孟 旭,乔 燕,胥 莉,刘学波*
出版日期:
发布日期:
通讯作者:
基金资助:
教育部“新世纪优秀人才支持计划”项目(2010-NCET-10-0656)
XIANG Qi-sen,MENG Xu,QIAO Yan,XU Li,LIU Xue-bo*
Online:
Published:
Contact:
摘要:
评价鼠尾草酸对自由基诱导蛋白质氧化损伤的保护作用。采用Cu2+/H2O2诱导牛血清白蛋白(BSA)和SD大鼠肝匀浆蛋白氧化损伤反应体系,通过考马斯亮蓝R-250染色法和免疫印迹法检测蛋白质氧化降解和羰基化程度。结果表明:鼠尾草酸能够抑制Cu2+/H2O2诱导BSA和SD大鼠肝匀浆蛋白的氧化降解和羰基化损伤。
关键词: 鼠尾草酸, 自由基, 蛋白质, 羰基化
Abstract:
The effect of carnosic acid (CA) on free radical-induced protein oxidative degradation and carbonylation was explored in the present study. Cu2+/H2O2 reaction system was used to induce the oxidation of bovine serum albumin (BSA) and proteins in liver homogenate from SD rats. The results showed that CA significantly inhibited oxidative degradation and carbonylation of BSA and proteins in liver homogenate. This investigation provides preliminary evidence that CA has the potential to be used in functional foods.
Key words: carnosic acid, free radical, protein, carbonylation
中图分类号:
TS201.2
相启森,孟 旭,乔 燕,胥 莉,刘学波*. 鼠尾草酸对自由基诱导蛋白质氧化损伤的保护作用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201315058.
XIANG Qi-sen,MENG Xu,QIAO Yan,XU Li,LIU Xue-bo*. Effect of Carnosic Acid on Free Radical-mediated Oxidative Damage to Proteins[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315058.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201315058
https://www.spkx.net.cn/CN/Y2013/V34/I15/281