为探明乳酸菌发酵提高海带生物活性机制,采用乳酸菌发酵海带,并提取活性多糖褐藻糖胶(fucoidan,Fuc),研究发酵过程中Fuc理化性质、结构特征及生物活性的动态变化,并分析其构效关系。结果表明:乳酸菌发酵能显著提高Fuc总糖含量,并一定程...为探明乳酸菌发酵提高海带生物活性机制,采用乳酸菌发酵海带,并提取活性多糖褐藻糖胶(fucoidan,Fuc),研究发酵过程中Fuc理化性质、结构特征及生物活性的动态变化,并分析其构效关系。结果表明:乳酸菌发酵能显著提高Fuc总糖含量,并一定程度改变硫酸基、糖醛酸含量。发酵后Fuc单糖组成发生改变,与未发酵Fuc(NF)相比,发酵3 d Fuc(F3)岩藻糖相对含量由31.06%上升至38.07%。经乳酸菌发酵,Fuc抗氧化活性、降血脂活性和免疫活性均有不同程度提高,其中发酵1 d Fuc(F1)抗氧化活性最高,2,2′-联氮-双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基与1,1-二苯基-2-三硝基苯肼自由基清除率分别由NF的(42.80±0.83)%和(71.76±1.68)%提高至(44.89±0.60)%和(77.48±0.46)%。F3降血脂活性和免疫活性最高,胆固醇结合率由NF的(47.67±2.80)%升至(71.32±1.53)%;F3(200?μg/mL)免疫活性是相同质量浓度NF的1.15倍。构效关系分析表明,岩藻糖、糖醛酸含量与Fuc生物活性呈显著正相关(r>0.75)。本研究揭示乳酸菌发酵对Fuc结构的改变及生物活性的提升效应,可为采用发酵技术开发海带健康产品提供理论基础。展开更多
IC 50 values of 13 flavonoids to lipid peroxidation induced by OH · in liver microsomer from rat were evaluated and the relationship between structure and activity was studied. The flavonoids with catechol group,...IC 50 values of 13 flavonoids to lipid peroxidation induced by OH · in liver microsomer from rat were evaluated and the relationship between structure and activity was studied. The flavonoids with catechol group, which usually have a higher energy in the highest occupied molecular orbital and lower ΔHOF values, have higher inhibitory activities than those without catechol group. The flavonoids without catechol group in B ring not being suitable structure to chelate with Fe 2+ have little inhibitory activities. The results suggest the anti-lipid peroxidation activity of flavonoids is related with the structure of flavonoids.展开更多
文摘为探明乳酸菌发酵提高海带生物活性机制,采用乳酸菌发酵海带,并提取活性多糖褐藻糖胶(fucoidan,Fuc),研究发酵过程中Fuc理化性质、结构特征及生物活性的动态变化,并分析其构效关系。结果表明:乳酸菌发酵能显著提高Fuc总糖含量,并一定程度改变硫酸基、糖醛酸含量。发酵后Fuc单糖组成发生改变,与未发酵Fuc(NF)相比,发酵3 d Fuc(F3)岩藻糖相对含量由31.06%上升至38.07%。经乳酸菌发酵,Fuc抗氧化活性、降血脂活性和免疫活性均有不同程度提高,其中发酵1 d Fuc(F1)抗氧化活性最高,2,2′-联氮-双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基与1,1-二苯基-2-三硝基苯肼自由基清除率分别由NF的(42.80±0.83)%和(71.76±1.68)%提高至(44.89±0.60)%和(77.48±0.46)%。F3降血脂活性和免疫活性最高,胆固醇结合率由NF的(47.67±2.80)%升至(71.32±1.53)%;F3(200?μg/mL)免疫活性是相同质量浓度NF的1.15倍。构效关系分析表明,岩藻糖、糖醛酸含量与Fuc生物活性呈显著正相关(r>0.75)。本研究揭示乳酸菌发酵对Fuc结构的改变及生物活性的提升效应,可为采用发酵技术开发海带健康产品提供理论基础。
文摘IC 50 values of 13 flavonoids to lipid peroxidation induced by OH · in liver microsomer from rat were evaluated and the relationship between structure and activity was studied. The flavonoids with catechol group, which usually have a higher energy in the highest occupied molecular orbital and lower ΔHOF values, have higher inhibitory activities than those without catechol group. The flavonoids without catechol group in B ring not being suitable structure to chelate with Fe 2+ have little inhibitory activities. The results suggest the anti-lipid peroxidation activity of flavonoids is related with the structure of flavonoids.
