The Anti-oxidative Effect of Polysaccharide from Ampelopsis Grossedentata

Abstract

Abstract: Objective: To probe into the antioxidation mechanism of Ampelopsis Grossedentata polysaccharide(AGP)in vitro andvivo. Methods:(1)The deoxidazation of AGP was measured to analyse the antioxidation activity of it;(2)The scavenging effect ofAGP on active oxygen in modified chemical systems and in mice serum were detected ;(3)The content of MDA in mice liver andliver mitochondria in vitro were observed; (4)The hemolysis of mice RBC and the swelling of mitochondria induced by Fe2+-VC weredetermined by spectrophotometric methods; (5) The mice were randomly divided into control group and AGP group. After ip150mg/kg•d AGP for 12d,the effect of AGP on active oxygen in mice serum and MDA in mice liver were measured. Results:In vitro, AGP had deoxidazation effect, could scavenge active oxygen , inhibit the formation of MDA in mice liver and mitochondria,the hemolysis of mice RBC and the swelling of mice liver mitochondria . In vivo, there was a significant difference between thecontrol group and the AGP group(ip 150mg/kg•d)in MDA value of mice liver homogenate.Conclusion: AGP has antioxidationeffects within a range of certain concentration.

Key words: Ampelopsis Grossedentata polysaccharide(AGP), antioxidation, active oxygen, MDA, in vitro, in vivo

LUO Zu-You, YAN Feng-Wei, XUE Zhao-Hui, WU Mou-Cheng. The Anti-oxidative Effect of Polysaccharide from Ampelopsis Grossedentata[J]. FOOD SCIENCE, 2004, 25(11): 291-295.

[1]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[2]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[3]	WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang. Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying [J]. FOOD SCIENCE, 2021, 42(7): 113-119.
[4]	WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua. Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch [J]. FOOD SCIENCE, 2021, 42(6): 53-60.
[5]	LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT. Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread [J]. FOOD SCIENCE, 2021, 42(6): 111-117.
[6]	YOU Yuming, TANG Jie, ZHANG Meixia, WANG Daping, LU Hongjia. 24-Epibrassinolide Alleviates Chilling Injury in Baby Ginger Rhizome by Regulating Active Oxygen and Phenolic Metabolism [J]. FOOD SCIENCE, 2021, 42(3): 273-280.
[7]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[8]	GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi. Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides [J]. FOOD SCIENCE, 2021, 42(3): 165-172.
[9]	CHEN Xueyu, ZOU Xiurong, WEI Yingying, XU Feng, WANG Hongfei, SHAO Xingfeng. Effect of Tea Tree Oil on Mitochondrial Function of Penicillium expansum [J]. FOOD SCIENCE, 2021, 42(3): 7-13.
[10]	HUANG Honghui, GU Lijuan, LI Meilin, ZHENG Yonghua, JIN Peng. Effect of Postharvest Melatonin Treatment on Quality and Reactive Oxygen Species Metabolism in Strawberry [J]. FOOD SCIENCE, 2021, 42(15): 187-193.
[11]	LÜ Jingyi, DING Siyang, ZHANG Junhu, XU Dongle, SUN Mingyu, ZHANG Yingzhi, GE Yonghong, LI Jianrong. Comparison of Reactive Oxygen Species (ROS) Metabolism between ‘Golden Delicious’ and ‘Fuji’ Apple Fruit after Harvest [J]. FOOD SCIENCE, 2021, 42(15): 194-199.
[12]	ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun. Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions [J]. FOOD SCIENCE, 2021, 42(15): 10-18.
[13]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[14]	YANG Qian, FAN Cunfei, WANG Yi, REN Yalin, BI Yang. Role and Underlying Mechanism of the Ascorbic Acid-Reduced Glutathione Cycle in Scavenging Hydrogen Peroxide in Postharvest Melons Induced by Salicylic Acid [J]. FOOD SCIENCE, 2021, 42(1): 243-249.
[15]	ZHANG Ze, ZHAO Di, NIAN Yingqun, ZHOU Guanghong, LI Chunbao. Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce [J]. FOOD SCIENCE, 2021, 42(1): 93-100.

The Anti-oxidative Effect of Polysaccharide from Ampelopsis Grossedentata

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments