摘要
以霍山石斛为原料,研究发酵过程中活性成分(总酚、总黄酮、总酸)及体外抗氧化性能(ABTS自由基清除能力和羟基自由基清除能力)的变化规律。通过Spearman分析确定发酵过程中活性成分变化与体外抗氧化性能的相关性。以WRL-68人正常肝细胞构建氧化应激模型,探究发酵前、后样品处理细胞相关抗氧化酶活力的变化。结果表明:发酵前、后霍山石斛酵素总酚和总黄酮含量分别增加35.5%(P<0.05)和49.1%(P<0.05),ABTS·和·OH清除能力分别提高了31.1%(P<0.05)和26.3%(P<0.05)。前者与总酚(P<0.05)、总酸(P<0.05)含量呈正相关,后者与总酸(P<0.05)、总黄酮(P<0.05)含量呈正相关。使用双氧水构建WRL-68人正常肝细胞氧化应激模型,酵素组干预后胞内活性氧自由基(ROS)水平显著降低,且相关抗氧化酶系过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GSH-Px)和超氧化物歧化酶(SOD)活力上升。结论:霍山石斛酵素发酵前、后活性成分和抗氧化能力显著提升,抗氧化能力的提升与发酵过程中酚酸类和黄酮类物质的增加呈显著正相关,发酵后比发酵前具有更强的WRL-68细胞氧化应激防护能力。
In this paper,Dendrobium huoshanense was used as raw material to study the changes of active components(total phenols,total flavonoids,and total acids)and in vitro antioxidant properties(ABTS radical scavenging capacity and hydroxyl radical scavenging capacity)during fermentation.The correlation between the changes of active components and in vitro antioxidant properties was determined by Spearman analysis.The oxidative stress model was constructed with WRL-68 human normal hepatocytes to explore the changes of cell-related antioxidant enzyme activities before and after fermentation.The results showed that the contents of total phenols and flavonoids of Dendrobium huoshanense enzyme increased by 35.5%(P<0.05)and 49.1%(P<0.05),and the scavenging capacity of ABTS·and·OH increased by 31.1%and 26.3%,respectively.The former was positively correlated with the contents of total phenols(P<0.01)and total acids(P<0.05),while the latter was positively correlated with the contents of total acids(P<0.01)and total flavonoids(P<0.01).The oxidative stress model of WRL-68 cells was constructed with hydrogen peroxide.In the enzyme group,the level of intracellular reactive oxygen species(ROS)decreased significantly,and the activities of related antioxidant enzymes catalase(CAT),glutathione peroxidase(GSH-Px),and superoxide dismutase(SOD)increased.Conclusion:the active components and antioxidant capacity of Dendrobium huoshanense before and after fermentation were significantly improved,and the improvement of antioxidant capacity was significantly positively correlated with the increase of phenolic acids and flavonoids during fermentation.After fermentation,WRL-68 cells had a stronger protective ability against oxidative stress than before fermentation.
作者
李江
顾逸菲
王珍珍
蒋增良
沙如意
毛建卫
Li Jiang;Gu Yifei;Wang Zhenzhen;Jiang Zengliang;Sha Ruyi;Mao Jianwei(Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023;School of Life Science,Westlake University,Hangzhou 310024;Zhejiang Industry Polytechnic College,Shaoxing 312000,Zhejiang)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第3期80-89,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重点研发计划项目(2017C02009)。
关键词
霍山石斛
酵素
抗氧化活性
细胞模型
Dendrobium huoshanense
Jiaosu
antioxidant activity
cell model
