黑蒜多糖的斑马鱼体内抗氧化、抗炎症活性分析
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

山东省自然科学基金(博士基金)项目(ZR2017BC070,ZR2019BC072);山东省重大科技创新工程项目(2018CXGC0608)


Analysis of Anti-oxidant and Anti-inflammatory Activities of Black Garlic Polysaccharides
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    采用Plackett-Burman及响应面试验优化黑蒜多糖的提取工艺,确定其最优提取条件为:提取2次、固液比30倍、提取时间2 h、乙醇3倍、提取温度70 ℃、超声功率300 W、醇沉时间16 h、超声时间10 min,在该条件下提取率达3.65%。体外抗氧化试验证明,黑蒜多糖具有较强的清除自由基能力(羟基自由基、DPPH自由基、ABTS自由基)以及良好的还原力和总抗氧化能力。用甲硝锉建立斑马鱼氧化应激模型,结果表明,黑蒜多糖通过清除自由基发挥显著的抗氧化作用(P < 0.01)。通过建立脂多糖(LPS)诱导的斑马鱼炎症模型发现,黑蒜多糖可显著抑制炎症导致的活性氧簇(ROS)形成(P < 0.01)。通过建立硫酸铜诱导的斑马鱼炎症模型发现,在黑蒜多糖的干预下中性粒细胞向侧线的迁移数明显减少(P < 0.01)。抗炎试验表明,黑蒜多糖具有良好的抗炎能力,可通过抑制ROS信号的释放减轻炎症反应。

    Abstract:

    Plackett-Burman and response surface experimental design methods were used to optimize the extraction process of black garlic polysaccharides. The optimized extraction process parameters were as follows: extraction times was 2 times, solid-liquid ratio was 30 times, extraction time was 2 h, ethanol multiple was 3 times, extraction temperature was 70 ℃, ultrasonic power was 300 W, alcohol precipitation time was 16 h, ultrasonic time of 10 min. Under these conditions, the extraction rate of black garlic polysaccharides can reach 3.65%. The results of in vitro antioxidant experiments showed that black garlic polysaccharides have a strong ability to scavenge free radicals (hydroxyl radicals, DPPH radicals, ABTS radicals) as well as good reducing power and total antioxidant capacity. A zebrafish oxidative stress model was established using metronidazole. The results showed that black garlic polysaccharides can exert significant anti-oxidant effects through scavenging free radicals (P < 0.1). The zebrafish inflammation model was established using lipopolysaccharide (LPS). The results showed that black garlic polysaccharides can significantly inhibit the formation of reactive oxygen species(ROS) caused by inflammation (P < 0.1). By establishing a copper sulfate-induced zebrafish inflammation model, it was found that the number of migrating neutrophils to the lateral line under the intervention of black garlic polysaccharides was significantly reduced(P < 0.1). Anti-inflammatory experiments have shown that black garlic has good anti-inflammatory ability and can reduce inflammation by inhibiting the release of ROS signaling.

    参考文献
    相似文献
    引证文献
引用本文

郑岚;马耀宏;孟庆军;杨俊慧;夏青;彭耀;黄金栋;任鑫.黑蒜多糖的斑马鱼体内抗氧化、抗炎症活性分析[J].中国食品学报,2020,20(8):65-75

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2020-08-31
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知