食品科学

• 基础研究 • 上一篇    下一篇

酿酒酵母检验黑胡椒挥发油抗氧化活性研究

张玲玲1,张 鹏2,李士明3,赵 辉1,*   

  1. 1.天津商业大学 天津市食品生物技术重点实验室,天津 300134;2.海南大学环境与植物保护学院,海南 海口 570228;3.黄冈师范学院 湖北省经济林种质资源改良与资源重点实验室,湖北 黄冈 438000
  • 出版日期:2016-12-15 发布日期:2016-12-21

Antioxidant Activity of Black Pepper Oleoresin Evaluated Using Saccharomyces cerevisiae

ZHANG Lingling1, ZHANG Peng2, LI Shiming3, ZHAO Hui1,*   

  1. 1. Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin 300134, China;
    2. College of Environment and Plant Protection, Hainan University, Haikou 570228, China;
    3. Hubei Provincial Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Huanggang Normal University, Huanggang 438000, China
  • Online:2016-12-15 Published:2016-12-21

摘要: 采用超临界CO2流体萃取技术提取黑胡椒挥发油(black pepper oil,BPO),应用气相色谱-质谱联用技术对BPO进行分析,采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除法和还原能力法对BPO进行了体外抗氧化活性检验,并且采用酿酒酵母对BPO进行体内抗氧化活性检验。结果表明BPO主要成分为胡椒碱(40.2%),BPO对DPPH自由基的清除能力和还原能力略低于二丁基羟基甲苯和抗坏血酸。而且BPO不同程度地提高了CCl4、H2O2和CdSO4氧化应激胁迫下酵母细胞的存活率;较明显地降低了氧化应激胁迫下酵母细胞内氧化和膜脂质过氧化水平。实验结果还表明BPO抵抗脂质过氧化的机制很有可能与基因ctt1编码的过氧化氢酶有关。

关键词: 黑胡椒挥发油, 抗氧化, 酿酒酵母, 脂质过氧化, 细胞内氧化

Abstract: Black pepper oleoresin (BPO) was extracted using supercritical CO2 fluid extraction, and analyzed by gaschromatography-mass spectrometry (GC-MS). The antioxidant activity of BPO was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay and reducing capacity assay. In addition, Saccharomyces cerevisiae wasused to determine its antioxidant activity in vivo. The results indicated that the main constituent of BPO was piperine (40.2%)and its DPPH radical scavenging capacity and reducing power were a bit lower than those of butylated hydroxytoluene(BHT) and VC. BPO increased the survival rates of Saccharomyces cerevisiae under the stress of CCl4, H2O2 and CdSO4 todifferent extents, and significantly decreased the levels of cellular oxidation and lipid peroxidation under oxidative stress.Additionally, our results showed the catalase encoded by the ctt1 gene may be involved in the mechanism of action of BPOagainst lipid peroxidation.

Key words: black pepper oleoresin, antioxidant, Saccharomyces cerevisiae, lipid peroxidation, cellular oxidation

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