大豆黄酮对机体疲劳应激下抗氧化能力的影响

食品科学 ›› 2005, Vol. 26 ›› Issue (9): 531-533.

大豆黄酮对机体疲劳应激下抗氧化能力的影响

江芸, 高峰

南京师范大学金陵女子学院食品科学系，南京农业大学动物科技学院

出版日期:2005-09-15 发布日期:2011-09-20

Effect of Daidzein on Anti-oxidative Ability of Body under Fatigue-Stress

JIANG Yun, GAO Feng

1.Department of Food Science, Ginling College, Nanjing Normal University; 2.College of Animal Science and Technology, Nanjing Agricultural University

Online:2005-09-15 Published:2011-09-20

摘要/Abstract

摘要： 以26名健康大学生志愿者为受试对象,采用逐级递增负荷疲劳运动方式,研究大豆黄酮对机体疲劳应激下抗氧化能力的影响。结果显示,疲劳运动后人体血清CAT、SOD酶活性有所增加,而GSH-Px酶活性显著升高(p<0.05),血清MDA含量有所升高;服用大豆黄酮后进行疲劳应激,三种抗氧化酶活性均升高,且均稍高于对照组应激后水平,其中GSH-Px活性显著高于服用前(p<0.05),SOD活性极显著高于服用前(p<0.01),显著高于服用后(p<0.05),MDA含量几乎没有较多变化,且与对照组应激后水平相比有所降低。结果表明,大豆黄酮能明显增强应激机体的抗氧化能力,减少应激机体的自由基产生,具有一定的抗应激效应。

关键词: 大豆黄酮, 疲劳应激, 抗氧化酶, 丙二醛

Abstract: 26 healthy volunteer undergraduates were selected to observe the anti-oxidative effect of daidzein under fatigue-stress, with the method of the gradual-loading-exercise. The results showed that, after exercising, the activities of CAT, GSH-Px, SOD and the content of MDA in the control group increased, and the change of the activity of GSH-Px was significant (p<0.05). In the daidzein group, the activities of three kinds of anti-oxidases all increased after exercising, and were higher than those of the control group. The activities of GSH-Px and SOD after exercising increased significantly compared with those before taking daidzein (p<0.05 or p<0.01) and the activity of SOD increased significantly compared with that after taking daidzein (p< 0.05). The content of MDA of the daidzein group increased little after exercising, and was lower than that of the control group. These results indicated that daidzein could improve the anti-oxidative ability and reduce the level of MDA under fatigue-stress and thus enhance the anti-stress ability.

Key words: daidzein, fatigue stress, anti-oxidase, malondialdehyde ( MDA )

江芸, 高峰. 大豆黄酮对机体疲劳应激下抗氧化能力的影响[J]. 食品科学, 2005, 26(9): 531-533.

JIANG Yun, GAO Feng. Effect of Daidzein on Anti-oxidative Ability of Body under Fatigue-Stress [J]. FOOD SCIENCE, 2005, 26(9): 531-533.

[1]	刘英丽，于青林，万真，李洪岩，刘洁，王静. 发酵剂抗氧化活性对发酵肉制品品质的影响研究进展[J]. 食品科学, 2021, 42(1): 302-312.
[2]	李英丽，张少颖，董宇. 采前1-甲基环丙烯处理对货架期‘Bartlett’梨虎皮病和抗氧化特性的影响[J]. 食品科学, 2021, 42(1): 250-256.
[3]	蒋祎人，李涛，刘友明，熊善柏. 丙二醛氧化修饰对白鲢肌原纤维蛋白结构性质的影响[J]. 食品科学, 2020, 41(6): 1-7.
[4]	陈聪聪，王新伟，赵仁勇. 不同加工精度小麦粉储藏过程中脂类变化规律[J]. 食品科学, 2020, 41(3): 159-164.
[5]	陈亚婷, 韩祥稳, 周游, 曹崇江. 乙烯利复合包装材料对香蕉后熟品质的影响[J]. 食品科学, 2020, 41(15): 262-268.
[6]	何传波, 邓婷, 魏好程, 吴国宏, 上官宇晨, 熊何健. 仙草多糖对细胞氧化损伤的保护作用[J]. 食品科学, 2020, 41(13): 160-168.
[7]	孙世旭，李莉，韩祥稳，周游，曹崇江. 纳米抗菌包装材料对延缓白莲藕风味品质劣变的影响[J]. 食品科学, 2019, 40(7): 212-218.
[8]	张燕，胡榕，郑健，马中苏，杨太芬，刘静波. 蛋清源活性肽对过氧化氢诱导的HEK293细胞抗氧化酶活力及白细胞介素8分泌的影响[J]. 食品科学, 2019, 40(5): 130-136.
[9]	罗玉龙，刘畅，李文博，王柏辉，窦露，杜瑞，要铎，赵丽华，苏琳，靳烨. 两种饲养方式下苏尼特羊肉的氧化稳定性[J]. 食品科学, 2019, 40(17): 30-35.
[10]	沈鹏辉，樊诗堃，赵谋明，周非白. 氧化对大豆蛋白结构、乳液稳定性及消化特性的影响[J]. 食品科学, 2019, 40(14): 7-14.
[11]	周麟依，孙玉凤，吴非. 丙二醛氧化对米糠蛋白结构及功能性质的影响[J]. 食品科学, 2019, 40(12): 98-107.
[12]	田勇，周督，邹双忆，孙星宇，郅琦，李福香，明建. 昆仑雪菊水溶性黄酮提取物对D-半乳糖致衰老小鼠学习记忆障碍的改善作用[J]. 食品科学, 2019, 40(1): 162-168.
[13]	张静荣，王斌，姜红，王毅，李雪，司敏，李永才，毕阳. 采后苯丙噻重氮处理促进梨果实的愈伤[J]. 食品科学, 2018, 39(9): 190-195.
[14]	周然，曾媛媛. 不同等级道路的运输振动对哈密瓜贮藏过程中抗氧化系统的影响[J]. 食品科学, 2018, 39(9): 176-181.
[15]	朱淑云，周越，肖香，董英，朱胜虎. 水飞蓟油的体外抗氧化活性及对氧化损伤小鼠的保护作用[J]. 食品科学, 2018, 39(5): 234-238.