摘要
以柚皮苷及其酶解产物柚皮素为考察目标,采用抑菌圈法测定其抑菌活性,通过测定它们对Fe3+的还原能力、对1,1-二苯-2-苦基苯肼自由基(DPPH·)、羟基自由基(·OH)的清除能力,来评价它们的体外抗氧化性能。抑菌试验结果表明,柚皮苷及柚皮素在相同的试验浓度下,两者的抑菌能力存在着较大差别,柚皮素的抑菌能力要明显强于柚皮苷,且柚皮素对革兰阳性菌的抑制作用要强于革兰阴性菌,但两者对黑曲霉菌未表现出抑制效果。而体外抗氧化试验结果表明,两者在相同浓度下的抗氧化能力也有所不同,柚皮苷、柚皮素及对照物BHT对DPPH自由基的IC50分别为7.044、1.277、0.035 mg/mL,对羟自由基的IC50分别为1.499、1.288、1.081 mg/mL。
The agar disk diffusion procedure was used to assess the antimicrobial activities of naringin and naringenin against three bacterial strains and a fungus, while three complementary in vitro essays： the radical scavenging activities of naringin and naringenin against DPPH radical and hydroxyl radical, and metal chelating ability were used to evaluate the antioxidant activities of naringin and naringenin. The antimicrobial experiments showed that the antimicrobial activities of naringin and naringenin were greatly different at the same concentration, and naringenin showed a relatively better antimicrobial activity than naringin, while naringnin failed to inhibit the growth of all of the tested microorganisms. Moreover, naringenin showed a better antimicrobial activity for Gram-positive bacteria than that for Gram-negative bacteria. The results of in vitro essays against the radical scavenging activities of naringin and naringenin showed that the IC50 of naringin, naringenin and BHT against DPPH radical was 7.044 mg/mL, 1.277 mg/mL and 0.035 mg/mL, respectively, while the IC50 of naringin, naringenin and BHT against hydroxyl radical was 1.499 mg/mL, 1.288 mg/mL and 1.081 mg/mL.
出处
《食品科技》
CAS
北大核心
2014年第3期155-159,共5页
Food Science and Technology
基金
国家自然科学基金项目(31271914)
福建省科技计划重点项目(2011N1008)
福建省自然科学基金项目(2011J01225)
关键词
棘孢曲霉
柚苷酶
柚皮苷
酶法转化
柚皮素
生物活性
Aspergillus aculeatus
naringinase
naringin
enzymolysis
naringenin
bioactivity
