摘要
为研究从酱香型白酒中分离出的活性成分(maotai-flavor liquor xtract,MLE)是否具有保护氧化损伤作用及其机制,该文采用萃取及冻干的方法获得MLE,通过HPLC-MS分析其组成,并用H2O2刺激HepG2细胞建立氧化损伤模型,检测MLE对氧化损伤模型中细胞增殖能力和细胞中活性氧(reactive oxygen species,ROS)的影响以及对相关抗氧化酶及抗氧化基因的影响。结果表明:MLE处理细胞后,其ROS清除能力及增殖能力明显增强;H2O2刺激细胞会引起谷胱甘肽过氧化物酶(glutathione peroxidase,GPx)、超氧化物歧化酶(superoxide dismutase,SOD)和过氧化氢酶(catalase,CAT)的活性降低,同时导致还原型谷胱甘肽(Glutathione,GSH)的降低,氧化型谷胱甘肽(Glutathiol,GST)和丙二醛(malondialdehyde,MDA)的增加,而MLE可以逆转这些过程,使损伤细胞内抗氧化基因NQO-1、PI3K的表达显著提高(P<0.05),可见MLE氧化保护功能与提高抗氧化酶的活性及细胞内相关抗氧化基因的表达有关。氧化损伤与多种疾病有关,而从酱香型白酒中分离出的活性成分为抗氧化提供了一种可能的方向。
The purpose of this study was to determine whether the active ingredient isolated from the Maotai-flavor liquor(Maotai-flavor liquor,MLE)had protective oxidative damage and its mechanism.MLE was obtained by extraction and freeze-drying,and the composition was analyzed by HPLC-MS,while the oxidative damage model was established using the H2O2 stimulated HepG2 cell.Based on the model,the effects of MLE on cell growth rate,presence of reactive oxygen species(ROS)within the cell,antioxidant enzyme activity,and on antioxidant gene expression in HepG2 induced by H2O2 were analyzed.Treatment with H2O2 resulted in significant increase in ROS scavenging rate and cell growth rate,as well as decrease in glutathione peroxidase(GPx),superoxide dismutase(SOD)and catalase(CAT)activity.It also caused decrease in glutathione(GSH),and increase in oxidized glutathione(GST)and malondialdehyde(MDA).Addition of MLE can not only reverse these processes,but also significantly increase(P<0.05)expression rate of antioxidant gene NQO-1 and antioxidant gene PI3K in the HepG2 cell.In summary,MLE’s antioxidant protection function was related to its ability of enhancing antioxidant enzyme activity and the expression of the antioxidant gene.Oxidative damage is associated with various diseases,and this active ingredient isolated from the Maotai-flavor liquor provides a possible solution for preventing these diseases.
作者
罗强
刘杰
刘志刚
LUO Qiang;LIU Jie;LIU Zhigang(Health Science Center,Shenzhen University,Shenzhen 518000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期84-89,共6页
Food and Fermentation Industries
基金
深圳市科技计划基础研究项目(JCYJ20160429114659119)
