食品科学 ›› 2021, Vol. 42 ›› Issue (5): 201-207.doi: 10.7506/spkx1002-6630-20200108-101

• 营养卫生 • 上一篇    下一篇

辣椒红色素和辣椒碱体内抗氧化活性及降血脂功能

范三红,王娇娇,李佳妮,白宝清   

  1. (山西大学生命科学学院,特色植物资源研究与利用山西省重点实验室,山西 太原 030006)
  • 出版日期:2021-03-15 发布日期:2021-03-29
  • 基金资助:
    山西省重点研发计划重点项目(201703D211019;201703D211012-1);山西省专利推广实施资助专项(20171002); 山西省“1331工程”山西特色生物资源与健康产业协同创新中心项目(2017); 山西省高等教育机构项目(20181401);2019年度研究生教育创新计划项目(2019SY011)

In Vivo Antioxidant Activity and Hypolipidemic Effect of Capsanthin and Capsaicin

FAN Sanhong, WANG Jiaojiao, LI Jiani, BAI Baoqing   

  1. (Shanxi Key Laboratory for Research and Development of Regional Plants, College of Life Science, Shanxi University, Taiyuan 030006, China)
  • Online:2021-03-15 Published:2021-03-29

摘要: 目的:初步探究辣椒红色素和辣椒碱富集组分对高血脂症小鼠的抗氧化和降血脂作用。方法:在饲喂高脂饲料的同时,采用不同剂量的辣椒红色素和辣椒碱灌胃小鼠28 d后,研究不同剂量的辣椒红色素和辣椒碱组分对高血脂症小鼠肝脏组织的抗氧化作用,测定肝组织匀浆中谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)、超氧化物歧化酶(superoxide dismutase,SOD)和过氧化氢酶(catalase,CAT)活力及丙二醛(malondialdehyde,MDA)含量;研究辣椒红色素和辣椒碱组分对高血脂症小鼠的降血脂作用,测定小鼠血清中总胆固醇(total cholesterol,TC)、甘油三酯(triglyceride,TG)、高密度脂蛋白胆固醇(high density lipoprotein cholesterol,HDL-C)和低密度脂蛋白胆固醇(low density lipoprotein cholesterol,LDL-C)含量。结果:与高脂模型组相比,辣椒红色素和辣椒碱各剂量组小鼠体质量显著降低(P<0.01或P<0.05)。辣椒红色素和辣椒碱各剂量组小鼠的GSH-Px、SOD和CAT活力显著高于高脂模型组(P<0.01或P<0.05),MDA含量显著高于高脂模型组(P<0.01或P<0.05)。辣椒红色素和辣椒碱各剂量组小鼠血清TG、TC、LDL-C含量与高脂模型组相比显著降低(P<0.05或P<0.01),辣椒红色素和辣椒碱各剂量组小鼠HDL-C含量显著高于高脂模型组(P<0.01或P<0.05)。结论:辣椒红色素和辣椒碱具有一定的体内抗氧化和降血脂作用。

关键词: 辣椒红色素;辣椒碱;抗氧化;降血脂

Abstract: Objective: To investigate the antioxidant and hypolipidemic effects of capsanthin and capsaicin extracted from hot peppers in hyperlipidemic mice. Methods: Mice were fed a high-fat diet for 28 days to induce hyperlipemia. During this period, the mice were administered orally with either capsanthin or capsaicin at different doses. To evaluate the antioxidant effect, the activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and catalase (CAT) and the content of malondialdehyde (MDA) in liver homogenate were determined. Serum total cholesterol (TC), triglyceride (TG), high density lipoprotein cholesterol (HDL-C) and low density lipoprotein cholesterol (LDL-C) levels were measured to evaluate the hypolipidemic effect. Results: Compared with the hyperlipidemia model group, the body mass of mice in the capsanthin and capsaicin treatment groups decreased significantly (P < 0.01 or P < 0.05); the activities of GSH-Px, SOD and CAT significantly increased and the MDA content decreased (P < 0.01 or P < 0.05). Moreover, serum TG, TC and LDL-C levels in the capsanthin and capsaicin treatment groups were lower than those in the hyperlipidemia model group (P < 0.05 or P < 0.01), while the reverse was observed for serum HDL-C levels (P < 0.01 or P < 0.05). Conclusion: Capsanthin and capsaicin have antioxidant and hypolipidemic effects in vivo.

Key words: capsanthin; capsaicin; antioxidant; hypolipidemic

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