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在HepG2细胞中,α-托科菲罗和γ-奥里桑醇之间的抗氧化相互作用

Zhu Zhu¹, Ying Xu¹, Yiwen Guo¹

¹State Key Laboratory of Food Science and Technology, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan, University, 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, PR China. ruijieliu-2007@hotmail.com.

Food & function

|January 5, 2024

概括

像α-托科菲罗尔和gamma-oryzanol这样的小成分在细胞中表现出协同的抗氧化作用. 这种相互作用通过改善摄取和增强保护性酶来增强细胞的抗氧化活性.

科学领域:

* 营养生物化学和食品科学

背景情况:

*体外研究表明,小成分之间存在抗氧化相互作用,但消化后的细胞相互作用尚不清楚.
*了解这些相互作用对于开发功能性食物和优化饮食选择至关重要.

研究的目的:

* 为了研究HepG2细胞中α-托科菲罗和gamma-oryzanol之间的抗氧化相互作用.
*阐明这种二元混合物的协同抗氧化作用背后的机制.

主要方法:

* 在HepG2细胞中使用细胞抗氧化剂测试 (CAA) 模型.
*采用联合指数 (CI) 方法来评估抗氧化剂活性和相互作用.
*分析了细胞吸收,细胞内活性氧物种 (ROS) 水平和内源性酶活性.

主要成果:

*阿尔法-托科菲罗和玛-奥里桑醇的二元混合物在HepG2细胞中表现出协同的抗氧化活性.
*最佳组合 (TO11:1μg mL−1α-托科菲罗尔和10μg mL−1 gamma-oryzanol) 产生了最高的细胞抗氧化活性 (94.84±4.2).
* 协同作用归因于增强的细胞吸收,ROS清理和增加的谷氨过氧化酶 (GSH-Px) 活性.

结论:

*阿尔法-托科菲罗尔和玛-奥里桑醇在细胞内表现出显著的协同抗氧化作用.
* 相互作用机制涉及改善细胞吸收和调节细胞防御系统.
*研究结果支持开发功能性食品和基于营养相互作用的协同作用的知情饮食策略.

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