食品科学 ›› 2017, Vol. 38 ›› Issue (9): 119-125.doi: 10.7506/spkx1002-6630-201709019

• 基础研究 • 上一篇    下一篇

根皮苷豆蔻酸酯的抗氧化活性

霍彦雄,任亚梅,袁春龙,王 涛,任小林,杨军林   

  1. 1.西北农林科技大学食品科学与工程学院,陕西 杨凌 712100;2.西北农林科技大学葡萄酒学院,陕西 杨凌 712100;3.西北农林科技大学园艺学院,陕西 杨凌 712100
  • 出版日期:2017-05-15 发布日期:2017-05-22

Antioxidant Activities of Phloridzin Myristate

HUO Yanxiong, REN Yamei, YUAN Chunlong, WANG Tao, REN Xiaolin, YANG Junlin   

  1. 1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. College of Enology, Northwest A&F University, Yangling 712100, China;3. College of Horticulture, Northwest A&F University, Yangling 712100, China
  • Online:2017-05-15 Published:2017-05-22

摘要: 为了评价酶法合成的新化合物根皮苷豆蔻酸酯的生物活性,通过探究其对黄嘌呤氧化酶(xanthineoxidase,XOD)和脂质氧化的抑制作用,检测其清除H2O2、HClO和NO自由基的能力,利用抑制率和清除率评估其抗氧化性能。结果为:根皮苷豆蔻酸酯和根皮苷均是一种可逆的竞争型XOD抑制剂,对XOD的抑制都呈现质量浓度依赖关系,根皮苷豆蔻酸酯、根皮苷的半抑制浓度(half maximal inhibitory concentration,IC50)分别为131.17、172.18 μg/mL,抑制常数(Ki)分别为58.50、104.80 μg/mL;根皮苷豆蔻酸酯抑制脂质氧化的IC50为126.18 μg/mL,显著高于VC的IC50 78.10 μg/mL,以及显著低于根皮苷的IC50 149.86 μg/mL;根皮苷豆蔻酸酯清除H2O2和HClO的IC50分别为58.16 μg/mL和157.11 μg/mL,显著高于VC清除H2O2和HClO的IC50 32.33 μg/mL和116.23 μg/mL,但显著低于根皮苷清除H2O2和HClO的IC50 83.36 μg/mL和213.50 μg/mL;根皮苷豆蔻酸酯、根皮苷以及VC清除NO自由基的IC50分别为232.22、210.86 μg/mL和134.58 μg/mL。根皮苷豆蔻酸酯清除NO自由基的能力弱于根皮苷,但其抑制脂质氧化、清除H2O2和HClO能力强于根皮苷,经豆蔻酸酯化修饰后根皮苷的体外抗氧化能力得到了改善,将为提高根皮苷生物活性提供新的途径和理论依据。

关键词: 根皮苷豆蔻酸酯, 抗氧化, 抑制作用

Abstract: The antioxidant activities of phlorizin myristate, a new compound synthesized enzymatically, were assessed by measuring its capacity to inhibit xanthine oxidase (XOD) and lipid perioxidation and scavenge hydrogen peroxide (H2O2), hypochlorous acid (HClO), and nitrite radical. Results showed that phlorizin myristate and phlorizin were a reversible competitive inhibitor of XOD and their effects on XOD were in a dosage-dependent manner. The half inhibitory concentrations (IC50) of phlorizin myristate and phlorizin were 131.17 and 172.18 μg/mL, and the inhibitory constants (Ki) were 58.50 and 104.80 μg/mL, respectively. Phlorizin myristate inhibited lipid oxidation with IC50 of 126.18 μg/mL, which was significantly higher than that of vitamin C (78.10 μg/mL) and lower than that of phlorizin (149.86 μg/mL). Phlorizin myristate scavenged H2O2 and HClO with IC50 of 58.16 and 157.11 μg/mL, respectively, which was significantly higher than those of vitamin C (32.33 and 116.23 μg/mL) and lower than those of phlorizin (83.36 and 213.50 μg/mL). Nitrite radical scavenging activity of phlorizin myristate was weaker than that of phlorizin and vitamin C. Phlorizin myristate, phlorizin and vitamin C scavenged nitrite radical with IC50 of 232.22, 210.86 and 134.58 μg/mL, respectively. Conclusively, the antioxidant capacity of phlorizin was improved after modification with myristate. These results will provide a new method and theoretical basis for improving the biological activity of phlorizin.

Key words: phlorizin myristate, antioxidation, inhibition

中图分类号: