摘要
以海蒿子为研究对象,首先从中提取游离酚(free phenolics,FP)、酯(esterified-bound phenolics,EP)和糖苷结合酚(glycoside-bound phenolics,GP)3种不同存在形式的可溶性多酚,并采用超高效液相色谱-四极杆飞行时间串联质谱法分析各多酚组分的化学成分;其次,评价各多酚组分的体外抗氧化活性和α-葡萄糖苷酶抑制活性。结果发现海蒿子中可溶性多酚以结合态为主,GP的总酚含量(68.30 mg/g)最高,EP的总黄酮含量(83.49 mg/g)最高。从3个多酚组分中共鉴定出22个化合物,其中包括3种酚类化合物、4种黄酮和2种酚酸。生物活性研究表明:GP的细胞抗氧化活性(细胞抗氧化值为18.18μmol/g)、1,1-二苯基-2-三硝基苯肼自由基(IC_(50)=84.6μg/mL)和2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基(IC_(50)=127.01μg/mL)清除能力最强。EP的氧自由基吸收能力(5322.85μmol/g)和α-葡萄糖苷酶抑制活性(IC_(50)=27.09μg/mL)最强,且其降血糖活性显著强于阿卡波糖。抑制动力学分析表明3个多酚组分对α-葡萄糖苷酶的抑制类型均为混合型。本研究发现海蒿子结合酚具有很好的降血糖和抗氧化活性,为其作为天然抗氧化剂和降血糖食品开发提供科学依据。
Three forms of soluble phenolics,free phenolics(FP),esterified-bound phenolics(EP)and glycoside-bound phenolics(GP),were extracted from Sargassum pallidum,and their chemical composition was identified by ultra-high performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry(UPLC-QTOF-MS/MS).Their antioxidant andα-glucosidase inhibitory activities in vitro were evaluated.Results demonstrated that the soluble phenolics in S.pallidum mainly existed in a bound form,GP and EP fractions contained the highest contents of total phenolics(68.30 mg/g)and flavonoids(83.49 mg/g),respectively.A total of 22 compounds were identified in the three phenolic fractions,including three simple phenolics,four flavonoids and two phenolic acids.Biological activity tests indicated GP had the highest cellular antioxidant activity(CAA value=18.18μmol/g),1,1-dipheny1-2-picrylhydrazyl(DPPH)radical scavenging activity(IC_(50)=84.6μg/mL)and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical cation scavenging activity(IC_(50)=127.01μg/mL),while EP had the strongest oxygen radical absorbance capacity(5322.85μmol/g)andα-glucosidase inhibitory activity with IC_(50) value of 27.09μg/mL.The hypoglycemic activity of EP was significantly higher than that of acarbose.Inhibition kinetics analysis showed that the inhibition mode of α-glucosidase by the three phenolic fractions was a mixed type.In conclusion,bound phenolics from Sargassum pallidum have excellent antioxidant and α-glucosidase inhibitory activities,which will provide a scientific basis for the development of natural antioxidants and hypoglycemic foods.
作者
谢星
王思宇
王佩欣
张露
涂宗财
陈春
扶雄
XIE Xing;WANG Siyu;WANG Peixin;ZHANG Lu;TU Zongcai;CHEN Chun;FU Xiong(School of Health,College of Life Sciences,Jiangxi Normal University,Nanchang 330022,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第10期281-290,共10页
Food Science
基金
广东省自然科学基金项目(2022A1515010730)
江西省青年科学基金项目(20224BAB215051)。
关键词
海蒿子
多酚
抗氧化
α-葡萄糖苷酶抑制活性
超高效液相色谱-四极杆飞行时间串联质谱法
Sargassum pallidum
phenolics
antioxidant
α-glucosidase inhibitory activity
ultra-high performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry
