扁桃斑鸠菊叶酵素发酵过程中理化性质分析、抗氧化能力评价及对氧化应激细胞防护作用研究

郑文豪 王珍珍 李江 司奇 季红福 叶春林 戴静 沙如意 毛建卫

郑文豪,王珍珍,李江,等. 扁桃斑鸠菊叶酵素发酵过程中理化性质分析、抗氧化能力评价及对氧化应激细胞防护作用研究[J]. 食品工业科技,2021,42(18):9−17. doi:  10.13386/j.issn1002-0306.2020110014
引用本文: 郑文豪,王珍珍,李江,等. 扁桃斑鸠菊叶酵素发酵过程中理化性质分析、抗氧化能力评价及对氧化应激细胞防护作用研究[J]. 食品工业科技,2021,42(18):9−17. doi:  10.13386/j.issn1002-0306.2020110014
ZHENG Wenhao, WANG Zhenzhen, LI Jiang, et al. Physicochemical Properties, Antioxidant Activity and Protective Effect on Oxidative Stress Cells of Vernonia amygdalina Delile Leaf Jiaosu during Fermentation[J]. Science and Technology of Food Industry, 2021, 42(18): 9−17. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020110014
Citation: ZHENG Wenhao, WANG Zhenzhen, LI Jiang, et al. Physicochemical Properties, Antioxidant Activity and Protective Effect on Oxidative Stress Cells of Vernonia amygdalina Delile Leaf Jiaosu during Fermentation[J]. Science and Technology of Food Industry, 2021, 42(18): 9−17. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020110014

扁桃斑鸠菊叶酵素发酵过程中理化性质分析、抗氧化能力评价及对氧化应激细胞防护作用研究

doi: 10.13386/j.issn1002-0306.2020110014
基金项目: 基于多组学技术的植物酵素精准制备,省属高校基本科研业务费专项(2019JL10);浙江省重点研发计划项目:特殊人群营养健康食品研发-“三高”人群营养健康食品制造共性关键技术及新产品研制(2017C02009)
详细信息
    作者简介:

    郑文豪(1995−),男,硕士研究生,研究方向:生物质资源利用技术与工程,E-mail:18268823203@163.com

    通讯作者:

    叶春林(1969−),男,博士,副教授,研究方向:天然产物的提取分离及其生物活性研究,E-mail:chlye2005@126.com

    毛建卫(1964−),男,硕士,教授,研究方向:农业生物资源生化制造研究,E-mail:zjhzmjw@163.com

  • 中图分类号: TS201.2

Physicochemical Properties, Antioxidant Activity and Protective Effect on Oxidative Stress Cells of Vernonia amygdalina Delile Leaf Jiaosu during Fermentation

  • 摘要: 以扁桃斑鸠菊叶为原料制备酵素,监测发酵过程中理化指标的变化,通过ABTS+自由基、羟基自由基清除能力考察其发酵过程中抗氧化能力变化,并利用人正常肝细胞(WRL-68)模型考察其对氧化应激的保护作用。结果表明:对比酵素第2和第55 d,pH从4.24±0.01降至3.46±0.07,可溶性蛋白质、总糖、总酚、总黄酮含量呈下降趋势,分别从0.95±0.02、244.94±4.89、6.05±0.03、0.37±0.01 mg/mL降至0.71±0.02、34.26±0.57、3.42±0.21、0.08±0.01 mg/mL。总酸含量呈上升趋势,从0.15±0.01提高至0.95±0.01 mg/mL。在第2~28 d,抗坏血酸含量从25.36±0.52提高至28.44±0.01 µg/mL,随后呈下降趋势;ABTS+自由基清除能力在第18 d最强,为73.72%±0.86%,第28 d羟基自由基清除能力最高,为54.14%±0.43%,且ABTS+自由基、羟基自由基清除能力和总酸含量呈显著正相关性(P<0.01);WRL-68细胞经H2O2处理造模后,酵素处理组的胞内ROS显著降低(P<0.05),胞内抗氧化系酶SOD、CAT、GSH-Px活提高。综上,扁桃斑鸠菊叶酵素在发酵中期具有较强的清除自由基能力,且经酵素预处理后WRL-68细胞抵御氧化应激的能力提高。
  • 图  1  发酵过程中pH和总酸含量的变化

    Figure  1.  Changes of pH and total acid during fermentation

    图  2  发酵过程中总糖含量的变化

    Figure  2.  Changes of contents of total sugar during fermentation

    图  3  发酵过程中可溶性蛋白质含量的变化

    Figure  3.  Changes of soluble protein content during fermentation

    图  4  发酵过程中总酚、总黄酮含量的变化

    Figure  4.  Changes of total phenolic and total flavonoid content during fermentation

    图  5  发酵过程中抗坏血酸含量的变化

    Figure  5.  Changes of ascorbic acid content during fermentation

    图  6  发酵过程中抗氧化能力的变化

    Figure  6.  Changes of antioxidant capacity during fermentation

    图  7  H2O2浓度对WRL-68细胞存活率的影响

    Figure  7.  Effect of H2O2 concentration on viability of WRL-68 cells

    注:***表示与空白对照组相比差异极显著(P<0.001)。

    图  8  VAJ对H2O2诱导WRL-68细胞氧化应激的保护作用

    Figure  8.  Protective effect of VAJ on viability of H2O2-induced WRL-68 cells

    注:与空白对照组比较,***,差异极显著(P<0.001);与模型组比较,##,差异非常显著(P<0.01);###,差异极显著(P<0.001)。

    表  1  经标准化处理后各参数的相关性分析

    Table  1.   Correlation analysis of parameters after normalization

    组别ZpHZTAZTPZTFZVcZHRZABTS
    ZpH1−0.711**0.2240.635*0.019-0.432−0.120
    ZTA/1−0.805*−0.906**−0.4080.791**−1.22
    ZTP//10.805**0.490−0.815**0.221
    ZTF///10.377−0.859**0.291
    ZVc////1−0.4510.610*
    ZHR/////1−0.566*
    ZABTS1
    注:ZpH、ZTA、ZTP、ZTF、ZVc、ZHR、ZABTS分别代表标准化的pH、总酸、总酚、总黄酮、抗坏血酸、羟基自由基清除能力、ABTS+自由基清除能力;*表示P<0.05;**表示P<0.01。
    下载: 导出CSV

    表  2  不同浓度VAJ及VC对WRL-68细胞存活率的影响

    Table  2.   Effects of different concentrations of VAJ and VC on the survival rate of WRL-68 cells

    组别存活率(%)组别存活率(%)
    空白对照组100.00±2.72对照组100±2.79
    VAJ1030.00±1.74***VC-0.2596.18±2.76
    VAJ2097.29±1.67VC-0.50113.98±1.27**
    VAJ4098.26±4.90VC-1.00116.16±1.94***
    VAJ60101.77±2.52VC-1.5080.48±2.61***
    VAJ80100.66±2.78VC-2.0050.15±3.50***
    注:VAJ10、VAJ20、VAJ40、VAJ60、VAJ80分别代表标扁桃斑鸠菊叶酵素稀释10、20、40、60、80倍;VC-0.25、VC-0.50、VC-1.00、VC-1.50、VC-2.00分别代表VC 0.25、0.50、1.00、1.50、2.00 mg/mL;与空白对照组比较,**,差异非常显著(P<0.01);***,差异极显著(P<0.001)。
    下载: 导出CSV

    表  3  不同浓度VAJ对H2O2作用WRL-68细胞后胞内ROS、SOD、CAT、GSH-Px的影响

    Table  3.   Effect of VAJ on intracellular ROS、SOD、CAT、GSH-Px in H2O2-induced WRL-68 cells

    组别ROS(% of control)SOD(U/mg prot)CAT(units/mg prot)GSH-Px(mU/mg prot)
    空白对照组100±5.6457.74±1.7671.01±2.73230.92±1.22
    模型组236.93±20.42***38.44±0.99***39.54±0.06***53.11±0.99***
    VC112.00±0.51###54.86±0.65###89.84±4.79***###158.86±0.75***###
    VAJ20122.94±2.87*###54.08±5.24*###68.86±4.11###173.91±2.08***###
    VAJ40141.34±6.47***###45.08±1.61***#65.51±4.39###274.95±18.51***###
    VAJ60159.91±2.03***###41.96±1.41***#64.75±2.21###145.74±5.43***###
    VAJ80186.54±11.87***###42.92±3.60***#42.67±1.15***###132.86±13.07***###
    注:与空白对照组比较,*,差异显著(P<0.05);***,差异极显著(P<0.001);与模型组比较,#,差异显著(P<0.05);###,差异极显著(P<0.001)。
    下载: 导出CSV
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  • 收稿日期:  2020-11-03
  • 网络出版日期:  2021-07-30
  • 刊出日期:  2021-09-14

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