摘要
目的:研究生姜油树脂对过氧化氢引起的RAW264.7巨噬细胞损伤的影响。方法:以生姜油树脂为研究对象,建立RAW264.7细胞的过氧化氢损伤模型,测定质量浓度分别为1、3、5μg/mL的生姜油树脂联合过氧化氢对RAW264.7细胞和细胞培养液中丙二醛、谷胱甘肽、超氧化物歧化酶以及谷胱甘肽过氧化物酶等抗氧化指标的影响。结果:生姜油树脂各剂量组均能显著缓解过氧化氢引起的RAW264.7细胞的损伤,降低细胞及细胞培养液内的丙二醛含量,提高谷胱甘肽含量以及超氧化物歧化酶和谷胱甘肽过氧化物酶的活性,其中5μg/mL生姜油树脂对过氧化氢引起的细胞损伤的保护作用效果最好。结论:生姜油树脂对过氧化氢引起的RAW264.7细胞损伤具有保护作用,其作用机制可能是生姜油树脂通过调节细胞氧化还原系统,提高抗氧化能力,有效清除自由基的产生,从而对细胞的氧化性损伤起保护作用。
Objective： To study the protective effects of ginger oleoresin on alleviating oxidative damage induced by hydrogen peroxide （H202） in RAW 264.7 cells. Methods： A cell model of oxidative damage was established by H202 treatment. RAW 264.7 cells were treated with different concentrations of ginger oleoresin plus H202 （0.2 mmol/L）. Malondialdehyde （MDA）, glutathione （GSH）, superoxide dismutase （SOD） and glutathione peroxidase （GSH-Px） in these cell and culture medium were measured. Results： Ginger oleoresin with different concentrations significantly attenuated the oxidative damage induced by H202. in these cells. Ginger oleoresin decreased the MDA content, increased the GSH content and the activity of SOD and GSH-Px in a dose-dependent manner with the optimal concentration being 5 Ixg/mL. Conclusion： Ginger oleoresin has protective effects on H202-induced injury in RAW 264.7 cells by up-regulating cellular redox system and reducing the level of free radicals.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第1期244-249,共6页
Food Science
基金
国家公益性行业(农业)科研专项(200903018)
