摘要
以酿酒酵母作为模式生物对人参皂苷进行抗衰老活性筛选并对其活性展开初步探讨。基于模式菌酿酒酵母(Saccharomyces cerevisiae BY4742)的生长曲线筛选出人参皂苷的最适给药浓度,在此基础上,根据酵母的生长曲线和超氧化物歧化酶SOD活性筛选八种人参皂苷单体Rb1、Rb2、Rg1、Rg2、Rg3、Rh1、Rh2、Rd的抗衰老作用,找出效果最佳的一种单体皂苷,再通过抗氧化指标检测及细胞形态变化分析,初步探究人参皂苷的抗衰老作用。同时提取酿酒酵母蛋白进行蛋白组学分析,确定具有显著差异的蛋白,结合GO富集分析相关生物学分析,对差异蛋白的功能通路、属性和代谢通路等进行分析研究。结果表明,人参皂苷的最适给药浓度是180μg/mL,常用的八种单体皂苷中人参皂苷Rg1具有明显的抗衰老作用,能延缓酵母进入衰亡期。人参皂苷Rg1可以不同程度提高酵母细胞内的抗氧化酶:超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性,减少活性氧(ROS)含量和丙二醛(MDA)含量。蛋白组学分析结果显示人参皂苷延缓酿酒酵母衰老可能与14个显著差异蛋白有关,同时与细胞代谢有密切关系。
Saccharomyces cerevisiae was used as a model organism to screen the anti-aging activity of ginsenosides and explore its activities. The optimal concentration of ginsenoside was screened out based on the growth curve of the model strain Saccharomyces cerevisiae BY4742. On this basis, the anti-aging effects of eight ginsenoside monomers Rb1, Rb2,Rg1, Rg2, Rg3, Rh1, Rh2 and Rd were screened out based on the growth curve of yeast and the activity of superoxide dismutase SOD to find out the monomer saponin with the best effect. The anti-aging effect of ginsenoside was initially explored through the detection of antioxidant indicators and cell morphological changes. At the same time, the protein of S.cerevisiae was extracted for proteomic analysis to identify the proteins with significant differences, and the functional pathways, attributes and metabolic pathways of the differential proteins were analyzed and studied in combination with the biological analysis related to GO enrichment analysis. The results showed that the optimal concentration of ginsenoside was180 μg/mL. Among the eight monomer saponins commonly used, ginsenoside Rg1 had significant anti-aging effect and could delay the yeast entering the decline phase. Ginsenoside Rg1 could improve the activities of antioxidant enzymes such as superoxide dismutase(SOD), catalase(CAT) and peroxidase(POD) in yeast cells to varying degrees, and reduce the contents of reactive oxygen species(ROS) and malondialdehyde(MDA). Proteomic analysis showed that ginsenoside could delay the senescence of S. cerevisiae by involving 14 significantly different proteins and was closely related to cell metabolism.
作者
陈静静
白雪媛
边帅
吉世禹
王思明
CHEN Jingjing;BAI Xueyuan;BIAN Shuai;JI Shiyu;WANG Siming(Jilin Ginseng Academy,Changchun University of Traditional Chinese Medicine,Changchun 130000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第1期1-9,共9页
Science and Technology of Food Industry
基金
人参产业关键技术研究及大健康产品开发(No:2017YFC1702100)。
关键词
人参皂苷
酿酒酵母
抗衰老
氧化应激
ginsenoside
Saccharomyces cerevisiae
anti-aging
oxidative stress
作者简介
陈静静(1997−),女,硕士研究生,研究方向:中药生物技术,E-mail:meetchenjj@163.com;通信作者:王思明(1987−),男,硕士,实验师,研究方向:中药大健康产品开发及生物学机制研究,E-mail:lwsm126030@126.com。
