银杏花粉黄酮苷的恶味乳杆菌B2生物转化产物及其抗氧化活性评价

doi:10.7506/spkx1002-6630-201821031

食品科学 ›› 2018, Vol. 39 ›› Issue (21): 203-209.doi: 10.7506/spkx1002-6630-201821031

银杏花粉黄酮苷的恶味乳杆菌B2生物转化产物及其抗氧化活性评价

裘纪莹1，魏朝治1,2，陈相艳1，杨金玉1，张翔1，陈蕾蕾1，王易芬1,*，李大鹏2,*

1.山东省农业科学院农产品研究所，山东省农产品精深加工技术重点实验室，农业部新食品资源加工重点实验室，山东济南 250100；2.山东农业大学食品科学与工程学院，山东泰安 271018

出版日期:2018-11-15 发布日期:2018-11-21
基金资助:
山东省泰山学者工程项目；山东省农业科学院创新工程项目（CXGC2017B06；CXGC2017A01）；山东省自然科学基金项目（ZR2016YL022）；山东省农业科学院青年英才培养计划项目

Biotransformation of Ginkgo biloba Pollen Flavonoid Glycosides by Lacbacillus perolens B2 and Evaluation of Antioxidant Activities

QIU Jiying1, WEI Chaozhi1,2, CHEN Xiangyan1, YANG Jinyu1, ZHANG Xiang1, CHEN Leilei1, WANG Yifen1,*, LI Dapeng2,*

1. Key Laboratory of Agro-products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; 2. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China

Online:2018-11-15 Published:2018-11-21

摘要/Abstract

摘要： 目的：研究恶味乳杆菌B2（Lacbacillus perolens B2）生物转化对银杏花粉黄酮组分及其抗氧化活性的影响。方法：分析银杏花粉及其生物转化产物的提取物和各自石油醚相、乙酸乙酯相和正丁醇相萃取物的得率和高效液相色谱图，通过2,2’-连氮基-双-（3-乙基苯并二氢噻唑啉-6-磺酸）、1,1-二苯基-2-三硝基苯肼自由基清除能力评价其体外抗氧化活性，通过对H2O2损伤小鼠巨噬细胞RAW264.7的保护作用评价其细胞抗氧化活性。结果：通过L. perolens B2的生物转化，提取物及各相萃取物得率均有所提高，银杏花粉主要黄酮苷被转化为以山柰酚为代表的黄酮苷元，并富集于乙酸乙酯萃取相。体外抗氧化活性评价显示，通过L. perolens B2的生物转化，提取物和各相萃取物的体外抗氧化能力均得到提高，其中生物转化产物的乙酸乙酯相萃取物的体外抗氧化活性最高。细胞实验显示，供试的银杏花粉及其生物转化产物的提取物和各自的乙酸乙酯相萃取物均可减缓由H2O2损伤导致的RAW264.7细胞凋亡，并且存在剂量依赖关系。生物转化产物的提取物及乙酸乙酯相萃取物对H2O2损伤RAW264.7细胞的保护能力均高于对应的银杏花粉样品，其中生物转化产物的乙酸乙酯相萃取物保护能力最强，当其质量浓度为15 μg/mL时，几乎可以完全保护RAW264.7细胞不受H2O2损伤。结论：通过L. perolens B2的生物转化，银杏花粉主要黄酮苷被转化为以山柰酚为代表的黄酮苷元，提取物及各相萃取物的得率、体外抗氧化活性及对H2O2诱导损伤的RAW264.7细胞的保护作用均显著提高（P＜0.05），其中生物转化产物的乙酸乙酯相萃取物抗氧化活性最高。

关键词: 银杏花粉, 恶味乳杆菌B2, 黄酮, 生物转化产物, 体外抗氧化活性, 细胞抗氧化活性

Abstract: Objective: This paper describes the effect of biotransformation by Lacbacillus perolens B2 on the flavonoid composition and antioxidant activities of Ginkgo biloba pollen. Methods: The yields and high performance liquid chromatography of the ethanol extracts of G. biloba pollen and its bioconverted products and their fractions in petroleum ether, ethyl acetate and n-butanol phases were analyzed, and their in vitro antioxidant activities were evaluated by 2-2’-azino-bis-(3-ethyl-benzthiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities. By the protective effect on H2O2-induced injury in RAW264.7 mouse macrophages, their cellular antioxidant activities were also evaluated. Results: After bioconversion by L. perolens B2, the yields of all the extract and fractions were increased. The main flavonoid glycosides of G. biloba pollen were transformed into flavone aglycones such as kaempferol, enriched in the ethyl acetate phase. The in vitro antioxidant activities were improved as well, and the ethyl acetate extractable fraction of the biotransformation products showed the highest in vitro antioxidant activity. Cell experiments showed that the extracts of G. biloba pollen and its biotransformation products and their ethyl acetate soluble fractions could alleviate H2O2- induced apoptosis in RAW264.7 cells in a dose-dependent manner. The biotransformed extract and its ethyl acetate soluble fraction had stronger ability to protect RAW264.7 macrophages from H2O2-induced damage than their native counterparts. The biotransformed ethyl acetate soluble fraction had the highest protective ability, and it could completely protect RAW264.7 macrophages from H2O2-induced damage at a concentration of 15 μg/mL. Conclusion: L. perolens B2 can biotransform the major flavonoid glycosides of G. biloba pollen into flavone aglycones such as kaempferol and significantly improve the yields, in vitro antioxidant activities and protection against H2O2-induced injury in RAW264.7 macrophages of the crude extract and its fractions in various organic solvents (P < 0.05). The biotransformed ethyl acetate soluble fraction has the highest antioxidant activity.

Key words: Ginkgo biloba pollen, Lacbacillus perolens B2, flavonoids, biotransformation products, in vitro antioxidant activity, cellular antioxidant activity

中图分类号:

TS201.4

裘纪莹，魏朝治，陈相艳，杨金玉，张翔，陈蕾蕾，王易芬，李大鹏. 银杏花粉黄酮苷的恶味乳杆菌B2生物转化产物及其抗氧化活性评价[J]. 食品科学, 2018, 39(21): 203-209.

QIU Jiying, WEI Chaozhi, CHEN Xiangyan, YANG Jinyu, ZHANG Xiang, CHEN Leilei, WANG Yifen, LI Dapeng. Biotransformation of Ginkgo biloba Pollen Flavonoid Glycosides by Lacbacillus perolens B2 and Evaluation of Antioxidant Activities[J]. FOOD SCIENCE, 2018, 39(21): 203-209.

[1]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[2]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[3]	周浓，余志良，李承勇. 玉米醇溶蛋白-番石榴黄酮复合纳米颗粒的制备及其抗氧化活性[J]. 食品科学, 2021, 42(3): 186-193.
[4]	陈林玉，宋乐园，王云雨，卢梦如，顿彩云，杨青华，毕跃峰. 红小米化学成分与营养成分分析[J]. 食品科学, 2021, 42(18): 218-224.
[5]	高华武，王艳，周鹏，叶树，宋航，汪光云，蔡标. 金雀异黄酮通过调控Ca2＋-CaMKIV通路对Aβ25-35诱导海马神经元损伤的保护作用[J]. 食品科学, 2021, 42(13): 121-126.
[6]	沙玉欢，毛晓英，吴庆智，张建，程卫东. 核桃分心木黄酮物质的组分及其抗氧化性分析[J]. 食品科学, 2021, 42(12): 91-98.
[7]	叶韬，陈志娜，叶倩文，刘慧乾，王云，陆剑锋. 不同杀菌方式对即食豆干大豆异黄酮及品质特性的影响[J]. 食品科学, 2020, 41(7): 124-130.
[8]	郑梦菲，刘健，屈玮. 6 种5,7-二羟基黄酮对巨噬细胞M1极化的影响[J]. 食品科学, 2020, 41(5): 152-158.
[9]	郭增旺，樊乃境，田海芝，滕飞，李萌，李杨，王中江，江连洲. 小米糠黄酮对H2O2致HepG2氧化应激损伤的保护作用[J]. 食品科学, 2020, 41(5): 159-165.
[10]	刘丽丽，刘玉垠，王杰，赵小娜，鲁周民. 枇杷功能成分及生物活性研究进展[J]. 食品科学, 2020, 41(5): 306-314.
[11]	王乐飞，古绍彬，吴影. 基于UPLC-MS代谢组学技术的枣果皮黄酮类化合物分析[J]. 食品科学, 2020, 41(24): 155-161.
[12]	孙莉琼，郝雯菁，唐晓清，王康才，张绍铃. UPLC-MS/MS研究36 个梨品种成熟果实中的特征性多酚和三萜酸类物质[J]. 食品科学, 2020, 41(22): 206-214.
[13]	曾桂花，高飞飞，高邦牢，惠竹梅，张振文. 疏穗处理对‘赤霞珠’葡萄果皮类黄酮物质的影响[J]. 食品科学, 2020, 41(22): 215-221.
[14]	王方杰，吴祖芳，翁佩芳，张鑫，田园. 胡柚黄酮对高脂饮食诱导的肥胖小鼠模型肠道菌群的调节作用[J]. 食品科学, 2020, 41(21): 140-146.
[15]	王娜，吴长玲，陈凡凡，李杨，滕飞. 高压均质对大豆分离蛋白-大豆异黄酮相互作用及其复合物功能性质的影响[J]. 食品科学, 2020, 41(19): 146-153.

银杏花粉黄酮苷的恶味乳杆菌B2生物转化产物及其抗氧化活性评价

Biotransformation of Ginkgo biloba Pollen Flavonoid Glycosides by Lacbacillus perolens B2 and Evaluation of Antioxidant Activities

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价