The Anti-oxidative Effect of Sea Buckthorn Seed Procyanidins in Vitro

Abstract

Abstract: Objective: To study the anti-oxidative effects of Sea Buckthorn Seed Procyanidins (SBSPC). Methods: The hydroxyl radicals scavenging effect was assayed by salicylic acid method, the content of MDA (Malondialdehyde) in liver mitochondria was determined by TBA assay; Hemolysis of RBC and the swelling of mitochondria were detected by spectrophotometric methods. Result: SBSPC had a significant effect on scavenging hydroxyl radicals. It could inhibit the generation of MDA in liver homogenate, swelling of mitochondria and hemolysis of red blood cell induced by ·OH. The conclusion was that SBSPC had the effect of anti-oxidation induced by ·OH.

Key words: Sea Buckthorn Seed, procyanidins, hydroxyl radical, anti-oxidation

XU Xiao-Yun, PAN Si-Yi, XIE Bi-Jun, CAO Shao-Qian. The Anti-oxidative Effect of Sea Buckthorn Seed Procyanidins in Vitro[J]. FOOD SCIENCE, 2005, 26(2): 216-218.

[1]	QI Xue’er, MAO Junlong, YAO Hui, QI He, WU Tianxin, SHUI Shanshan, ZHANG Bin. Effect of Protein Oxidation on the Quality Attributes of Solenocera crassicornis Muscle [J]. FOOD SCIENCE, 2021, 42(18): 15-21.
[2]	ZHENG Yan, ZHANG Xinyun, SUI Yong. Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties [J]. FOOD SCIENCE, 2020, 41(8): 62-68.
[3]	ZHANG Jie, WANG Wenya, YUAN Qipeng. Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins [J]. FOOD SCIENCE, 2020, 41(4): 41-51.
[4]	ZHANG Yadan, ZHAO Mengqian, YANG Yujiao, XU Youzhi, WANG Zijun, WANG Yanjun, XU Diya, ZHANG Lin, ZHOU Binbin. Extraction of Polysaccharides from Dendrobium officinale and Their Inhibition Effect on Hydroxyl Radical-Induced Apoptosis of SH-SY5Y Cells [J]. FOOD SCIENCE, 2020, 41(14): 286-293.
[5]	LIU Dan, DENG Jianjun, ZHANG Chao, ZHANG Jinghua, YANG Haixia. Recent Advances of Procyanidins in Prevention and Control of Type II Diabetes [J]. FOOD SCIENCE, 2019, 40(9): 302-308.
[6]	ZHANG Jiachan, WANG Changtao, ZHAO Dan, WANG Chengtao, SUN Baoguo. Qualitative and Quantitative Analysis of Sea Buckthorn Seed Extract and Its Antioxidant Effect in Liver of Aging Mice [J]. FOOD SCIENCE, 2019, 40(2): 229-238.
[7]	DENG Xiaorong, LEI Yongdong, LU Shiling, LIU Juan, ZHANG Jian. Effect of Protein Oxidation on Biochemical Properties of Coregonus peled Sarcoplasmic Proteins [J]. FOOD SCIENCE, 2019, 40(18): 22-27.
[8]	QIN Junwei, LEI Yongdong, QIU Hengheng, GUO Xin, ZHU Xinrong, ZHANG Jian. Effect of Hydroxyl Radical Oxidation on Degradation of Myofibrillar Proteins from Coregonus peled [J]. FOOD SCIENCE, 2019, 40(15): 31-36.
[9]	LIU Qishun, CHEN Wei, GONG Fengqin, TAN Haidong, YIN Heng. Synthesis and Antioxidant Activity of Selenium-Containing Konjac Oligo-glucomannan [J]. FOOD SCIENCE, 2019, 40(13): 68-73.
[10]	HAN Xue, ZHOU Qian, NIU Jiahui, WU Mengying, WANG Yaxu, YUAN Jing, ZHAO Wen. Hepatoprotective Effect of Oligomeric Procyanidins from Rhodiola rosea L. in Atherosclerotic Rats [J]. FOOD SCIENCE, 2019, 40(1): 190-195.
[11]	JING Yongshuai, ZHANG Ruijuan, WU Lanfang, SU Lei, LI Chao, ZHANG Danshen. Preparation, Structural Characteristics and Bioactivity of Polysaccharide-Iron Complex from Radix Glehniae [J]. FOOD SCIENCE, 2018, 39(24): 65-70.
[12]	YANG Guangmei, LI Tongyun, ZHANG Yuying, YANG Ruili, LI Wu. Analysis of in Vitro Intestinal Microbial Metabolites of Procyanidin A2 and Evaluation of Their Antioxidant Activity [J]. FOOD SCIENCE, 2018, 39(21): 155-159.
[13]	ZHAO Li, LU Kai, WANG Xiaohong, LIU Rui. Isolation and Identification of Procyanidin A1 from Peanut Skins and Its Inhibitory Effect on the Formation of Acrylamide [J]. FOOD SCIENCE, 2018, 39(20): 1-6.
[14]	ZHANG Liyuan, CHEN Ru, TIAN Hao, HE Ling. Effect of Superfine Grinding on Physicochemical Properties and Hydroxyl Radical Scavenging Capacity of Apple Dietary Fiber [J]. FOOD SCIENCE, 2018, 39(15): 139-144.
[15]	MIN Yaoyao, ZHOU Mengzhou, LIU Zhijie, FENG Nianjie, WU Qian. Inhibitory Effect of Oligomeric Procyanidins of Lotus Seedpod on Advanced Glycation End Products Formation in Simulated Physiological Environment [J]. FOOD SCIENCE, 2018, 39(12): 119-125.

The Anti-oxidative Effect of Sea Buckthorn Seed Procyanidins in Vitro

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments