蚕豆多酚对过氧自由基介导的DNA损伤的保护作用

doi:10.7506/spkx1002-6630-20190725-343

食品科学 ›› 2020, Vol. 41 ›› Issue (17): 83-88.doi: 10.7506/spkx1002-6630-20190725-343

蚕豆多酚对过氧自由基介导的DNA损伤的保护作用

林琳，卢跃红，陈友霞，刘珍珍，赵一灵，高春燕

（大理大学公共卫生学院，云南大理 671000）

出版日期:2020-09-15 发布日期:2020-09-16
基金资助:
大理大学创新团队项目（ZKPY2019310）

Protective Effect of Polyphenols from Broad Bean on Peroxy Radical-Induced DNA Damage

LIN Lin, LU Yuehong, CHEN Youxia, LIU Zhenzhen, ZHAO Yiling, GAO Chunyan

(College of Public Health, Dali University, Dali 671000, China)

Online:2020-09-15 Published:2020-09-16

摘要/Abstract

摘要： 采用Folin-酚法和亚硝酸钠-氯化铝法分别测定10 个品种蚕豆中种皮和子叶中总酚及黄酮的含量，并分析蚕豆种皮和子叶多酚提取物对过氧自由基（ROO·）介导的DNA损伤的保护作用。结果表明：不同品种的蚕豆粒形、百粒质量、色泽、密度等物理参数不同；蚕豆种皮和子叶中总酚含量范围分别为1.30～2.67、0.08～0.23 mg/g，黄酮含量范围分别为2.99～6.56、0.26～1.07 mg/g，二者含量均为种皮高于子叶，且不同品种总酚和黄酮含量具有差异；种皮和子叶多酚提取物对ROO·介导的DNA损伤双螺旋比例范围分别为86.38%～93.91%和39.13%～71.90%，种皮对DNA损伤的保护作用强于子叶。

关键词: 蚕豆；多酚；过氧自由基；DNA损伤；保护作用

Abstract: The contents of total polyphenols and flavonoids in the seed coats and cotyledons of 10 varieties of broad beans were measured by Folin-Ciocalteu method and sodium nitrite-aluminum chloride method, respectively. Besides, the polyphenolic extracts from seed coats and cotyledons were evaluated for their protective effect on DNA damage induced by peroxy radicals (ROO·). The results showed that the physical parameters of different broad bean varieties such as shape, 100-grain mass, color and density were different. The contents of total polyphenols and flavonoids in the seed coats and cotyledons were in the range of 1.30–2.67 and 0.08–0.23 mg/g, and 2.99–6.56 and 0.26–1.07 mg/g, being higher in the former than in the latter and showing significant differences among the different varieties. The percentage of supercoiled form for DNA treated with the polyphenolic extracts from seed coats and cotyledons ranged from 86.38% to 93.91% and 39.13% to 71.90%, respectively, indicating that the former exhibited higher protective activity against ROO· radical-induced DNA strand breakage than didthe latter.

Key words: broad bean; polyphenols; peroxy radicals; DNA damage; protective activity

中图分类号:

TS201.2

林琳，卢跃红，陈友霞，刘珍珍，赵一灵，高春燕. 蚕豆多酚对过氧自由基介导的DNA损伤的保护作用[J]. 食品科学, 2020, 41(17): 83-88.

LIN Lin, LU Yuehong, CHEN Youxia, LIU Zhenzhen, ZHAO Yiling, GAO Chunyan. Protective Effect of Polyphenols from Broad Bean on Peroxy Radical-Induced DNA Damage[J]. FOOD SCIENCE, 2020, 41(17): 83-88.

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蚕豆多酚对过氧自由基介导的DNA损伤的保护作用

Protective Effect of Polyphenols from Broad Bean on Peroxy Radical-Induced DNA Damage

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