食品科学 ›› 2018, Vol. 39 ›› Issue (13): 235-240.doi: 10.7506/spkx1002-6630-201813035

• 营养卫生 • 上一篇    下一篇

菊苣酸对活性氧诱导脂质和DNA氧化损伤的影响

肖海芳,付晶晶,王友玲,李凡玥,宋元达*   

  1. 山东理工大学农业工程与食品科学学院,山东 淄博 255000
  • 出版日期:2018-07-15 发布日期:2018-07-09
  • 基金资助:
    淄博市校城融合计划发展项目(2017ZBXC004);山东省自然科学基金青年项目(ZR2014CQ002);泰山产业领军人才项目(Tscy20160101)

Effect of Chicoric Acid on Oxidative Lipid and DNA Damage Induced by Reactive Oxygen Species

XIAO Haifang, FU Jingjing, WANG Youling, LI Fanyue, SONG Yuanda*   

  1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
  • Online:2018-07-15 Published:2018-07-09

摘要: 目的:探讨菊苣酸对脂质和DNA氧化损伤的影响。方法:通过Cu2+/H2O2和2,2’-偶氮二(2-甲基丙基咪) 二盐酸盐(2,2’-azobis(2-amidinopropane)dihydrochloride,AAPH)分别诱导小鼠肝匀浆和脑匀浆、鲱鱼精DNA和 pBR322质粒DNA,建立脂质和DNA氧化损伤模型,研究菊苣酸对脂质和DNA氧化损伤的影响;通过硫代巴比妥酸 法检测脂质过氧化程度和鲱鱼精DNA氧化损伤程度;采用琼脂糖凝胶电泳检测pBR322质粒DNA氧化损伤程度。结 果:在Cu2+/H2O2诱导体系中,菊苣酸在一定浓度范围内对脂质和DNA具有较强的保护作用,但高浓度菊苣酸对小 鼠肝匀浆和脑匀浆以及鲱鱼精DNA的保护作用减弱,100 μmol/L菊苣酸对pBR322质粒DNA表现出促氧化作用;在 AAPH诱导体系中,菊苣酸在实验浓度范围内能明显抑制脂质和DNA的氧化损伤。结论:菊苣酸对脂质和DNA具有 明显保护作用,但高浓度菊苣酸对羟自由基诱导脂质和DNA氧化损伤具有促进作用。

关键词: 菊苣酸, 脂质, DNA, 氧化损伤, Cu2+/H2O2, 2, 2’-偶氮二(2-甲基丙基咪)二盐酸盐

Abstract: In this study, the effect of chicoric acid on oxidative lipid and DNA damage induced by reactive oxygen species was investigated using Cu2+/H2O2 and 2,2’-azobis(2-amidinopropane)dihydrochloride (AAPH) systems. Mouse liver and brain homogenate, herring sperm DNA and pBR322 DNA were selected as lipid and DNA damage model, respectively. The thiobarbituric acid method was used to evaluate the levels of lipid and herring sperm DNA oxidative damage. The degree of oxidative damage of pBR322 DNA was determined by agarose gel electrophoresis. Results showed that chicoric acid exhibited significant protective effects on lipid and DNA in Cu2+/H2O2 system in a certain concentration range. However, the protective effect of chicoric acid on lipid and DNA was abated at high concentrations. Chicoric acid at 100 μmol/L even showed prooxidant activity on pBR322 DNA. In AAPH system, chicoric acid protected lipid and DNA effectively within the experimental concentration range. In conclusion, chicoric acid has a pronounced protective effect on lipid and DNA, whereas chicoric acid at high concentrations aggravates oxidative lipid and DNA damage induced by hydroxyl free radicals.

Key words: chicoric acid, lipid, DNA, oxidative damage, Cu2+/H2O2, 2,2’-azobis(2-amidinopropane)dihydrochloride

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