摘要
探究沙棘原花青素(sea buckthorn procyanidins,SBPC)对自由基的清除能力,然后在细胞水平研究其抗氧化活性,最后评估SBPC对α-葡萄糖苷酶的抑制作用和机制。研究结果表明,SBPC在质量浓度为0~40μg/mL范围内均显示出比VC更强的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除能力以及Fe3+还原力。当SBPC质量浓度为10μg/mL和40μg/mL时,对DPPH自由基和ABTS阳离子自由基的清除率高达98.18%和87.08%。在细胞水平上,仅20μg/mL的SBPC就能显著恢复棕榈酸引起的HepG2细胞活力下降(P<0.001),并且不同质量浓度的SBPC均能显著降低细胞ROS水平(P<0.001)。同时,SBPC还能通过抑制脂质氧化产物丙二醛的生成、调节超氧化物歧化酶和谷胱甘肽过氧化物酶活性发挥抗氧化作用。此外,SBPC对α-葡萄糖苷酶具有显著的可逆竞争性抑制作用,其半抑制浓度为8.646μg/mL。进一步研究发现,SBPC可与α-葡萄糖苷酶上一个或一类活性位点中的氨基酸残基相互作用,形成氢键和疏水作用力,从而发挥α-葡萄糖苷酶抑制作用。本研究证实了SBPC具有显著的抗氧化活性和α-葡萄糖苷酶抑制作用,并可为其作为降糖类功能性食品开发的优良资源提供理论依据。
This study investigated the free radical scavenging capacity of sea buckthorn procyanidins(SBPC)and evaluated their antioxidant activity at the cellular level,and it also assessed theα-glucosidase inhibitory effect and mechanism of SBPC.The results indicated that SBPC exhibited stronger scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)cation radical,and Fe3+reducing power than did VC within the concentration range of 0–40μg/mL.At concentrations of 10 and 40μg/mL,SBPC scavenged 98.18%and 87.08%of DPPH radical and ABTS cation radical,respectively.At the cellular level,20μg/mL of SBPC significantly reversed the decline in HepG2 cell viability caused by palmitic acid(P<0.001),and various concentrations of SBPC significantly reduced cellular ROS levels(P<0.001).Additionally,SBPC exerted antioxidant effects by inhibiting the production of lipid oxidation products such as malondialdehyde(MDA)and by regulating the activities of superoxide dismutase(SOD)and glutathione peroxidase(GSH-Px).Furthermore,SBPC demonstrated a significant inhibitory effect onα-glucosidase in a reversible competitive manner,with a 50%inhibition concentration of 8.646μg/mL.It was found that SBPC interacted with amino acid residues at one or more active sites inα-glucosidase,forming hydrogen bonds and hydrophobic interactions,thereby inhibitingα-glucosidase.This study confirmed that SBPC possessed significant antioxidant andα-glucosidase inhibitory activities,providing a theoretical basis for its potential development as a hypoglycemic ingredient of functional foods.
作者
吴雪
李毅诺
董永惠
魏来
彭强
韩林
王敏
WU Xue;LI Yinuo;DONG Yonghui;WEI Lai;PENG Qiang;HAN Lin;WANG Min(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Puredia Ltd.,Xining 810003,China)
出处
《食品科学》
北大核心
2025年第6期63-72,共10页
Food Science
基金
国家自然科学基金青年科学基金项目(32001701)
西宁市科技计划项目(2023-Y-05)。
