摘要
研究软枣猕猴桃中黄酮类化合物对过氧化氢(H_2O_2)损伤人永生化表皮细胞(HaCaT细胞)的保护作用。以湖南省浏阳市大围山软枣猕猴桃为实验材料,以体外培养的HaCaT细胞为实验对象。实验分为空白对照组、H_2O_2模型组、阳性对照组(VC组)和黄酮处理组(软枣猕猴桃黄酮0.1~1.0 mg/mL预处理),以细胞内超氧化物歧化酶(superoxide dismutase,SOD)活力、活性氧簇(reactive oxygen species,ROS)水平为综合评价指标,并以VC作为阳性对照评价其抗氧化活性。实验结果表明:当H_2O_2浓度为30μmol/L时,细胞相对存活率为40%左右,较好地诱导了HaCaT细胞氧化损伤模型。当加入黄酮类化合物对细胞进行预保护后,质量浓度0.3、0.6 mg/mL的黄酮处理组细胞相对存活率为60%左右,较模型组均提高了20%左右。0.3 mg/mL黄酮处理组细胞内SOD活力(6.33 U/mg)较模型组升高了约1倍,且存在明显差异(P<0.05);ROS水平显著下降,与模型组(677.80)相比下降了13%左右。说明软枣猕猴桃中黄酮类化合物对H_2O_2造成的氧化损伤具有一定的预保护作用,可进一步将其开发成相应的天然抗氧化剂产品投入市场。
The protective effect of Actinidia arguta flavonoids（AAF） on H2O2-induced oxidative injury in human immortalized epidermal cells（HaCaT） was investigated in this study. The flavonoids were extracted from A. arguta grown in Da Wei Mountain, Liuyang, Hunan provice. Ha Ca T cells were cultured in vitro. The experiment was divided into control, hydrogen peroxide damage, positive control（VC）, and AAF treatment groups（at concentrations of 0.1–1.0 mg/m L）. Superoxide dismutase（SOD） activity and reactive oxygen species（ROS） levels in cells were measured to evaluate the cytoprotective effect of AAF. VC was used as a positive control to evaluate its antioxidant activity. The results showed that at a H2O2 concentration of 30 μmol/L, the survival rate of the cells was approximately 40% and the oxidative damage model was established. When AAF at concentrations of 0.3 and 0.6 mg/mL was used to protect the cells, the survival rate was about 60%, which increased by about 20% compared with the model group. SOD activity（6.33 U/mg） in the treatment group（0.3 mg/m L） was about 2 times higher than that in the model group, with a significant difference（P〈0.05）. ROS level decreased significantly by 13% when compared with the model group（677.80）. These data suggested a protective effect of AAF on H2O2-indued oxidative damage. Therefore, it can be further developed into a potent natural antioxidant product.
作者
石浩
王仁才
吴小燕
刘琼
SHI Hao;WANG Rencai;WU Xiaoyan;LIU Qiong(National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals,College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第13期229-234,共6页
Food Science
基金
湖南省研究生科研创新项目(CX2017B357)
猕猴桃镉低积累品种筛选及配套技术研究与示范项目(5026301/111502600009)
湖南省教育厅优秀青年科学研究项目(16B188)
