摘要
目的：研究紫薯花青素的体外抗氧化作用，建立H2O2诱导HepG2细胞氧化损伤模型，初步评价紫薯花青素的抗氧化应激作用。方法：紫薯干粉经过提取、纯化制得紫薯花青素干粉，分别测定紫薯花青素的总还原力、对羟自由基（·OH）、超氧阴离子自由基（O2-·）的清除能力以及对大鼠红细胞浴血的保护作用。建立H2O2诱导HepG2细胞氧化损伤模型，采用四甲基偶氮唑蓝（methylthiazolyl tetrazolium，MTT）法检测不同质量浓度紫薯花青素对HepG2细胞氧化损伤的保护作用。结果：紫薯花青素的还原力和VC基本相当；紫薯花青素对·OH有很好的清除效果，在实验浓度范围内有明显的剂量一效应关系；随紫薯花青素浓度的升高，对O2-·的清除作用增强，呈现良好的量-效关系，单位浓度的紫薯花青素对O2-·的清除作用比2，6-二叔丁基-4-甲基苯酚（butylated hydroxytoluene，BHT）效果好。不同质量浓度的紫薯花青素均可抑制H20：诱导的大鼠红细胞溶血，且随着紫薯花青素质量浓度的升高，大鼠红细胞的溶血度降低，呈现良好的量．效关系。H2O2诱导的HepG2细胞氧化损伤模型中，50～1600μg／mL的紫薯花青素均能够抑制H2O2引起的HepG2细胞凋亡，当紫薯花青素质量浓度达到800μg／mL时，HepG2细胞存活率为（88．03±7．48）％。结论：紫薯花青素具有良好的体外抗氧化作用，并对H2O2诱导HepG2细胞氧化损伤具有明显的保护作用，研究初步揭示了紫薯花青素具有体外抗氧化作用。
Objective： To evaluate the in vitro antioxidant activities of anthocyanins extracted from purple sweet potato and investigate the protective effect of the anthocyanins on H202-induced oxidative stress in HepG2 cells. Methods： The antbocyanins were extracted and purified from the dried powder of purple sweet potato. The total reducing power, free radical scavenging effect and red blood cell hemolysis-protecting effect of the anthocyanins were measured. Moreover, an in vitro HepG2 cell damage model induced by H202 was established, and the MTT （3-（4,5-dimethylthiazol-2-yl）- 2,5-diphenyltetrazolium bromide） method was used to detect the protective effect on HepG2 cell injury of different concentrations of the anthocyanins. Results： The anthocyanins had good in vitro antioxidant effects, possessing reducing power similar to that of VC and potent scavenging activities hydroxyl and superoxide anion radicals in a dose-dependent manner. The superoxide anion radical scavenging activity was higher than that of BHT at the same concentration. The anthocyanin extract at 50-1 600 μg/mL could restrain the HepG2 cells from apoptosis caused by H2O2 and it at 800μg/mL yielded a survival rate of HepG2 cells of （88.03 ±7.48） %. Conclusion： The anthocyanins from purple sweet potato possess good in vitro antioxidant ability and obvious protective effects on HepG2 cells from oxidative stress injury induced by H2O2.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第17期225-230,共6页
Food Science
基金
中央高校基本科研业务费专项资金项目(2013PY095)
华中农业大学"国家级大学生创新创业训练计划"项目(201310504034)
关键词
紫薯花青素
抗氧化
自由基
氧化应激损伤
HEPG2细胞
anthocyanins from purple sweet potato
antioxidant
free radicals
oxidative stress injury
HepG2 cells
作者简介
罗春丽（1992－），女，硕士研究生，研究方向为天然产物化学。E-mail：956526251@qq．com
张久亮（1982－），男，副教授，博士，研究方向为天然活性成分研究与开发。E-mail：zjl_ljz@mail．hzau．edu．cn
