在甘尖上的自由和结合的多的组成和抗氧化活性的比较评估
Qiqi Huang1, Tongquan Wen1, Taowen Fang1
1College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Food chemistry
|October 6, 2024
概括
甘尖端结合的多 (SPB) 显著超过自由多 (SPF). SPB表现出卓越的抗氧化活性,并增强了Caenorhabditis elegans的健康状况,表明其作为天然抗氧化剂的潜力.
科学领域:
- 农业化学 农业化学
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 甘的尖端含有丰富的化合物.
- 以前的研究集中在自由多上,忽略了结合的多.
- 结合的多醇是生物活性化合物的尚未探索的来源.
研究的目的:
- 量化和描述甘尖中的自由和结合的多.
- 为了评估结合的多的抗氧化潜力.
- 为了研究结合多在Caenorhabditis elegans的体内作用.
主要方法:
- 使用光谱光度学量化自由和结合的多的量化.
- 通过UPLC-EIS-QTOF-MS/MS识别和表征化合物.
- 使用ABTS+和DPPH测定对抗氧化剂活性的评估.
- 在体内使用Caenorhabditis elegans进行抗氧化剂测试.
主要成果:
- 结合的多醇 (SPB) 含量 (31.9 mg GAE/g DW) 比自由的多醇 (SPF) (3.4 mg GAE/g DW) 显著高.
- 确定了44种自由和31种结合,其中SPB含有较高的素含量.
- SPB表现出更强烈的ABTS+和DPPH激素清理活动.
- SPB显著改善了Caenorhabditis elegans的生存率,抗氧化酶活性,并降低了ROS水平,相当于高度的维生素C.
结论:
- 甘尖端结合的多比自由的多更丰富,具有更大的抗氧化能力.
- 从甘尖端结合的多醇显示出显著的体内抗氧化作用.
- 甘尖端结合的多是天然抗氧化剂发展的有希望的来源.
相关概念视频
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