摘要
以酿酒酵母为载体,通过酵母生长代谢过程,使无机硒转化到细胞内的蛋白质及多糖上,成为有机的形式。对富硒酵母进行超声波破碎、盐析、透析、冷冻干燥得到酵母硒蛋白。通过测定酵母硒蛋白的还原力,对羟自由基、二苯-2-苦基肼自由基以及超氧阴离子自由基的清除能力,研究酵母硒蛋白抗氧化性。结果表明,酵母硒蛋白表现出较好的羟基自由基的清除能力,当质量浓度达到2.0mg/mL时,硒蛋白对羟基自由基的清除率为84.23%,为同浓度维生素C羟基自由基的清除能力的3.5倍,为同浓度酵母蛋白羟基自由基的清除能力的2.4倍。酵母硒蛋白与未富硒的酵母蛋白相比,有较强的抗氧化性,且具有一定的量效关系,酵母硒蛋白在作为优质的补硒剂的同时也有很好的抗氧化活性。
The yeasts enriched by selenium were obtained by cultured in the medium supplemented with selenium and treated by ultrasonic crushing,salting out,dialysis,freeze drying to obtain the selenoproteins.The scavenging effects on·OH,DPPH·and O-2·by selenoproteins were investigated using spectrophotometry.The results indicated that selenoprotein had ability of hydroxyl radical（·OH）scavenging.When the concentration of selenoprotein was 2.0mg/mL,the hydroxyl radical scavenging rate was 84.23%.In the same concentration,the hydroxyl radical scavenging rate of selenoprotein was 3.5times stronger in antioxidant activity than vitamin C and 2.4times stronger than the protein that is not riched in selenium.
出处
《大连工业大学学报》
CAS
北大核心
2014年第5期325-327,共3页
Journal of Dalian Polytechnic University
基金
国家农业科技成果转化资金项目(2013GB2B000090)
国家星火计划项目(2011GA651001)
辽宁特聘教授资助项目(2011191)
国家海洋公益性行业科研项目(201405003)
大连市科技兴海专项资金项目(20140101
20140102)
关键词
富硒酵母
硒蛋白
抗氧化性
selenium-enriched yeast
selenoprotein
antioxidative activity
