摘要
【目的】研究白藜芦醇(resveratrol,RES)与维生素E联合作用下体外抗氧化作用效果,并探究联合作用下活性成分的协同效应对抗氧化功效的影响。【方法】以特丁基对苯二酚(tertiary butyl hydroquinonentrd,TBHQ)为阳性对照组(TBHQ组),二苯基苦基苯肼(diphenylpicrylhydrazyl,DPPH)、2,2′-偶氮双(3-乙基苯并噻唑啉-6-磺酸)二铵(ABTS)还原力和铁离子还原力(ferric reducing antioxidant power,FRAP)为检测指标,通过半数清除率IC50和中效原理联合作用指数(combination index,CI)对单一使用RES和维生素E的RES组、VE组,以及联合使用的DARV组、ARV组(DARV组的半剂量)的抗氧化效果进行评价。【结果】RES组、VE组、DARV组和ARV组的质量浓度与抗氧化活性呈现显著性相关且具有一定的正协同效应(P<0.05);RES和VE联合后的DARV组IC50值显著降低,小于单一组分RES组和VE组(P<0.05),表明RES和维生素E联合后呈现出协同抗氧化作用,比各组分单一使用时具有更好的抗氧化效果;联合作用时,RES为主剂,维生素E作为辅剂;以DPPH自由基清除率为检测指标,V(RES)∶V(维生素E)=1∶2~1∶3时表现为相加作用(0.95<CI<1.05),V(RES)∶V(维生素E)=1∶1~7∶1之间时具有良好的协同效果(CI<0.95);当V(RES)∶V(维生素E)=3∶1时,IC50为0.011 g·L^(-1),CI<0.95,RES联合维生素E抗氧化作用正协同效应最强。【结论】白藜芦醇与维生素E按照一定体积比例联合使用具有良好的抗氧化协同作用,这有助于活性成分与保健食品及药物联合使用的研发与应用。
【Objective】This study was designed to study the antioxidative interaction of resveratrol and vitamin E and to explore the synergistic effect of active ingredients under the combined action of anti-oxidation effect.【Methods】Using TBHQ as positive control group,and DPPH,ABTS,and FRAP as detection indexes,and the antioxidant effects of RES and vitamin E were evaluated in RES group,VE group,DARVgroup and ARVgroup(half dose of DARVgroup).【Results】The dosages of RES,VE,DARVand ARVwere significantly correlated with the antioxidant activity and showed some positive synergistic effect(P<0.05).The IC50value of DARVgroup decreased significantly after RES and VE were combined,which was smaller than that of single component RES group and VE group(P<0.05),indicating that the combination of RES and vitamin E showed synergistic antioxidant effect,which had better antioxidant effect than the single use of each component.RES was the primary agent and VE was the secondary agent in the combined action.Using DPPH·as the detection index,RES∶VE showed additive effect at 1∶2-1∶3(0.95<CI<1.50),which had good synergistic effect at 1∶1-7∶1(CI<0.95).And the IC_(50) was 0.011 g·L^(-1)(CI<0.95)at 3∶1 for RES∶VE,when the antioxidant had the strongest positive synergistic effect.【Conclusion】Resveratrol and vitamin E have a good antioxidant synergistic effect under a certain proportion of use,which provides a theoretical basis for the future research and development of active ingredients combined in health food or auxiliary drugs.
作者
王娜
高恩光
李娜
刘情情
王凡
任红涛
李正邦
余秋颖
WANG Na;GAO Enguang;LI Na;LIU Qingqing;WANG Fan;REN Hongtao;LIZhengbang;YU Qiuying(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;College of Animal Medicine,Henan Agricultural University,Zhengzhou 450046,China;Zhengzhou Key Laboratory of Nutrition and Health Food,Zhengzhou 450002,China;Henan Shuanghui Investment Development Co.,Ltd.,Luohe 462000,China;Zhengyang Xindi Peanut Group,Zhumadian 463600,China)
出处
《河南农业大学学报》
CAS
CSCD
2022年第6期1007-1014,共8页
Journal of Henan Agricultural University
基金
河南省花生产业技术体系项目(2022)
郑州市营养与健康食品重点实验室项目(KF20200515)。
关键词
白藜芦醇
维生素E
抗氧化
协同效应
互作效应
resveratrol
vitamin E
antioxidant
synergistic effect
interaction effect
