摘要
目的:研究化学改性对佛手皮渣果胶化学性质及镉吸附能力的影响,以及佛手皮渣果胶对镉诱导的肝肾损伤的预防作用。方法:以佛手皮渣为原料,采用超声辅助酸提法提取佛手皮渣中的果胶成分,通过调节pH值的方法对果胶进行改性,获得改性果胶。并通过动力学和热力学研究对果胶的镉吸附能力及吸附过程进行分析。最后,以ICR小鼠为动物模型,研究佛手皮渣果胶对镉诱导的肝肾损伤的预防作用。结果:调节pH值能明显提高果胶结构中的游离羧基含量,并降低果胶的酯化度。改性佛手皮渣果胶的镉吸附能力明显高于未改性果胶。佛手皮渣果胶吸附镉的过程主要涉及离子交换和物理吸附。佛手皮渣果胶能显著缓解镉引起的小鼠血液谷草转氨酶、谷丙转氨酶、总胆红素、γ-谷氨酰转肽酶、尿素氮、肌酐以及尿蛋白水平升高的症状(P<0.05)。另外,佛手皮渣果胶干预组小鼠肝肾的超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶活力显著高于镉暴露组小鼠(P<0.05)。佛手皮渣果胶显著改善了镉引起的肝肾氧化损伤和肝肾形态学变化。结论:化学改性能降低佛手皮渣果胶的酯化度并提高果胶对镉的吸附能力。佛手皮渣果胶能够有效缓解镉诱导的肝肾损伤。
In this paper,the effects of chemical modification on the chemical properties and cadmium adsorption capacity of pectin from the peel of finger citron fruit were studied.The cadmium adsorption capacity and adsorption process were analyzed by kinetic and thermodynamic studies.Furthermore,a 20-day gavage experiment using ICR mice was performed to explore the preventive effect of pectin on cadmium-induced liver and kidney injury.The esterification degree of the modified pectin was significantly lower than that of the unmodified one.The modified pectin had stronger cadmium adsorption capacity than its unmodified counterpart.The adsorption process of cadmium mainly involved ion exchange and physical adsorption.In addition,the pectin significantly alleviated the increased aspartate aminotransferase,alanine aminotransferase,total bilirubin,γ-glutamyl transpeptidase,urea nitrogen,and creatinine in plasma,and urinary albumin level(P<0.05).Moreover,the activities of superoxide dismutase,catalase and glutathione peroxidase in the liver and kidney of the mice treated with either the unmodified or the modified pectin were significantly higher than those in the cadmium exposure group(P<0.05).The pectin significantly alleviated cadmium-induced oxidative stress,and mitigated the morphological changes of the liver and kidney.In conclusion,the chemical modification process reduces the esterification degree and enhances the cadmium adsorption capacity of finger citron pectin.The pectin can effectively relieve cadmiuminduced liver and kidney injury.
作者
吴莎极
寇兴然
丁寅翼
王洪新
WU Shaji;KOU Xingran;DING Yinyi;WANG Hongxin(The State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第13期177-186,共10页
Food Science
基金
中央高校基本科研业务费专项资金资助项目(JUSRP51501)
关键词
佛手皮渣果胶
超声辅助酸提
果胶改性
镉吸附
肝肾损伤
finger citron peel residue pectin
ultrasonic-assisted acid extraction
modified pectin
cadimium adsorption
liver and kidney injury
