首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献，搜索用时 31 毫秒
1.
Effect of aldehyde lipid oxidation products on myoglobin   总被引：1，自引：0，他引：1  
The effects of aldehyde lipid oxidation products on myoglobin (Mb) were investigated at 37 degrees C and pH 7.2. Oxymyoglobin (OxyMb) oxidation increased in the presence of 4-hydroxynonenal (4-HNE) compared to controls (P < 0.05). Preincubation of metmyoglobin (MetMb) with aldehydes rendered the heme protein a poorer substrate for enzymatic MetMb reduction compared to controls, and the effect was inversely proportional to preincubation time; unsaturated aldehydes were more effective than saturated aldehydes (P < 0.05). The order of MetMb reduction as affected by preincubation was control > hexanal > heptanal > octanal > nonanal = decanal = hexenal > heptenal = octenal > nonenal = decenal = 4-HNE (P < 0.05). Preincubation of MetMb with 4-HNE enhanced the subsequent ability of the heme protein to act as a prooxidant in both liposomes and microsomes when compared to controls (P < 0.05); the effect was reduced in microsomes containing elevated concentrations of alpha-tocopherol (P < 0.05). MetMb preincubation with mono-unsaturated aldehydes enhanced the catalytic activity of MetMb to a greater degree than saturated aldehydes (P < 0.05). These results suggest that aldehyde lipid oxidation products can alter Mb stability by increasing OxyMb oxidation, decreasing the ability of MetMb to be enzymatically reduced and enhancing the prooxidant activity of MetMb.  相似文献   

2.
alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidation.   总被引：3，自引：0，他引：3  
This study investigates the potential basis for enhancement of oxymyoglobin (OxyMb) oxidation by lipid oxidation products. Aldehydes known to be formed as secondary lipid oxidation products were combined with OxyMb in aqueous solution at 37 degrees C and pH 7.4. Metmyoglobin (MetMb) formation was greater in the presence of alpha,beta-unsaturated aldehydes than their saturated counterparts of equivalent carbon chain length. Additionally, increasing chain length from hexenal through nonenal resulted in increased MetMb formation (P < 0.05). Electrospray ionization mass spectrometry (ESI-MS) revealed that OxyMb incubated with 4-hydroxynonenal (HNE) at pH 7.4 at 37 degrees C yielded myoglobin molecules adducted with one to three molecules of HNE from 0.5 to 2 h of incubation, respectively. A prooxidant effect of HNE was noted at pH 7.4 but was not apparent at pH 5.6 when compared to the control (P < 0.05). This appeared to be due to rapid OxyMb autoxidation at this pH compared to pH 7.4. ESI-MS demonstrated that adduction of HNE to OxyMb occurred at pH 5.6. This research demonstrates that alpha, beta-unsaturated aldehydes accelerate OxyMb oxidation and appear to do so via covalent attachment.  相似文献   

3.
The interaction between fish myoglobin (Mb) and natural actomyosin (NAM) extracted from fresh and frozen fish was studied. The quantity of soluble Mb in Mb-NAM extracted was less in frozen than in fresh fish (P < 0.05). However, no differences were observed in Mb that remained in solution following preparation of Mb-NAM from frozen whole fish vs frozen fillets (P > 0.05). MetMb formation in Mb-NAM was generally greater than that observed in control Mb (P < 0.05); the greatest MetMb content occurred in Mb-NAM extracted from frozen whole fish (P < 0.05). The effect of different aldehyde oxidation products on the interaction between fish Mb and NAM was also studied in vitro. The loss of soluble Mb from NAM:Mb preparations was greater in the presence of hexenal and hexanal (P < 0.05) relative to controls, and the degree of solubility loss varied with aldehyde type. Hexenal caused greater OxyMb oxidation than hexanal (P < 0.05). Whiteness of washed NAM and NAM-Mb mixtures decreased following aldehyde addition (P < 0.05). In the absence of Mb, the Ca2+ -ATPase activity of NAM was lower with added hexenal than with hexanal (P < 0.05). However, no differences in Ca2+ -ATPase activity between hexanal and hexenal-treated samples were observed when Mb was present (P > 0.05). Reducing and nonreducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis analyses suggested that both disulfide and nondisulfide covalent linkages contributed to aldehyde-induced cross-linking between Mb and myofibrillar proteins.  相似文献   

4.
Effect of glutathione on oxymyoglobin oxidation   总被引：4，自引：0，他引：4  
The oxidation of oxymyoglobin (OxyMb) to metmyoglobin (MetMb) is responsible for fresh meat discoloration. Glutathione (GSH) is an important tripeptide reductant that can protect lipid and protein from oxidation. The objective of this research was to investigate the effect of GSH on MetMb formation in vitro and in bovine skeletal muscle cytosol. Equine MetMb formation was greater in the presence of GSH than controls at pH 5.6 or 7.2 and 25 or 37 degrees C (p < 0.05); GSH addition to purified bovine OxyMb solution also resulted in more MetMb formation at pH 7.2 and 25 or 37 degrees C (p < 0.05). This effect on MetMb formation was partly or completely inhibited by EDTA or catalase in the GSH-equine OxyMb system (p < 0.05). The addition of GSH to bovine muscle cytosol inhibited MetMb formation at pH 5.6 or 7.2 and 4 or 25 degrees C (p < 0.05); the effect was concentration-dependent. The inhibitory effect was observed in a high molecular weight (HMW) but not low molecular weight fraction of cytosol at pH 7.2 and 25 degrees C (p < 0.05); there was no effect when HMW was heated at 90 degrees C for 15 min. These results suggest the antioxidant effect of GSH on bovine OxyMb is dependent on heat-sensitive HMW cytosolic component(s).  相似文献   

5.
The objective of this study was to assess the morphological integrity and functional potential of mitochondria from postmortem bovine cardiac muscle and evaluate mitochondrial interactions with myoglobin (Mb) in vitro. Electron microscopy revealed that mitochondria maintained structural integrity at 2 h postmortem; prolonged storage resulted in swelling and breakage. At 2 h, 96 h, and 60 days postmortem, the mitochondrial state III oxygen consumption rate (OCR) and respiratory control ratio decreased with time at pH 7.2 and 5.6 (p < 0.05). Mitochondria isolated at 60 days did not exhibit ADP-induced transitions from state IV to state III oxygen consumption. Tissue oxygen consumption also decreased with time postmortem (p < 0.05). Mitochondrial oxygen consumption was inhibited by decreased pH in vitro (p < 0.05). In a closed system, mitochondrial respiration resulted in decreased oxygen partial pressure (pO(2)) and enhanced conversion of oxymyoglobin (OxyMb) to deoxymyoglobin (DeoMb) or metmyoglobin (MetMb). Greater mitochondrial densities caused rapid decreases in pO(2) and favored DeoMb formation at pH 7.2 in closed systems (p < 0.05); there was no effect on MetMb formation (p > 0.05). MetMb formation was inversely proportional to mitochondrial density at pH 5.6 in closed systems. Mitochondrial respiration in open systems resulted in greater MetMb and DeoMb formation at pH 5.6 and pH 7.2, respectively, vs controls (p < 0.05). The greatest MetMb formation was observed with a mitochondrial density of 0.5 mg/mL at both pH values in open systems. Mitochondrial respiration facilitated a shift in Mb form from OxyMb to DeoMb or MetMb, and this was dependent on pH, oxygen availability, and mitochondrial density.  相似文献   

6.
Interest in using lactoferrin in foods for its antimicrobial activity inspired the present study of its antioxidant activity. Natural bovine lactoferrin inhibited oxidation in buffered corn oil emulsions and lecithin liposome systems at pH 6.6 and 50 degrees C. The antioxidant activity increased with lactoferrin concentration in both phosphate- and Tris-buffered emulsions, but not in both buffered liposome systems. A mixture of 1 microM lactoferrin and 0.5 microM ferrous ions was a significantly better antioxidant than 1 microM lactoferrin alone in Tris-buffered emulsions and in phosphate-buffered liposomes. Lactoferrin was a prooxidant at 1 microM in phosphate-buffered liposomes and at 15 and 20 microM in Tris-buffered liposomes. Copper was a stronger prooxidant than iron in both buffered emulsions. Lactoferrin decreased the prooxidant effect of iron, but not of copper, in emulsions. The antioxidant or prooxidant activities of lactoferrin depended on the lipid system, buffer, its concentration, the presence of metal ions, and oxidation time.  相似文献   

7.
We evaluated the usefulness of the ratio A503/A581 as a browning index (BI) for estimating brown color formation in solutions containing oxymyoglobin (OxyMb) and carboxymyoglobin (COMb). In split-chamber cuvette analyses with different proportions of metmyoglobin (MetMb), COMb and OxyMb, BI was highly correlated (r = 0.93-0.94) with direct estimation of MetMb. Moreover, A503/A581 was not influenced by different COMb-OxyMb proportions. Second, we investigated 4-hydroxy-2-nonenal (HNE)-induced spectral changes in OxyMb and COMb solutions. At pH 7.4 and 37 degrees C, BI was greater in HNE-treated OxyMb and COMb samples than in aldehyde-free controls (P < 0.05). However, at pH 5.6 and 4 degrees C, HNE-induced browning was more pronounced in COMb than in OxyMb. These results indicated that COMb is susceptible to lipid-oxidation-induced browning in a pH- and temperature-dependent manner.  相似文献   

8.
Off-flavor and discoloration of meat products result from lipid oxidation and myoglobin (Mb) oxidation, respectively, and these two processes appear to be interrelated. The objective of this study was to investigate their potential interaction in mitochondria and the effects of mitochondrial alpha-tocopherol concentrations on lipid oxidation and metmyoglobin (MetMb) formation in vitro. The addition of ascorbic acid and ferric chloride (AA-Fe(3+)) increased ovine and bovine mitochondrial lipid oxidation when compared with their controls (p < 0.05); MetMb formation also increased with increased lipid oxidation relative to controls (p < 0.05). Reactions containing Mb and mitochondria with greater alpha-tocopherol concentrations demonstrated less lipid oxidation and MetMb formation than mitochondria with lower alpha-tocopherol concentrations. Greater mitochondrial alpha-tocopherol concentration was also correlated with increased mitochondrial oxygen consumption in vitro and with a more pronounced effect at pH 7.2 than at pH 5.6. Relative to controls, succinate addition to bovine mitochondria resulted in increased concentrations of ubiquinol 10 and alpha-tocopherol and decreased lipid and Mb oxidation (p < 0.05). Mitochondrial lipid oxidation was closely related to MetMb formation; both processes were inhibited by alpha-tocopherol in a concentration-dependent manner.  相似文献   

9.
Myoglobin (Mb) redox stability affects meat color and is compromised by lipid oxidation products such as 4-hydroxy-2-nonenal (HNE). Pork lipids are generally more unsaturated and would be expected to oxidize readily and produce more oxidation products than beef. Supranutritional supplementation of vitamin E improves Mb redox stability of beef but not pork. The present study investigated HNE-induced redox instability in porcine and bovine myoglobins at 4 degrees C and pH 5.6. Oxymyoglobin (OxyMb) was incubated with HNE (0.075 mM porcine OxyMb + 0.5 mM HNE; 0.15 mM bovine OxyMb + 1.0 mM HNE). In porcine Mb, only monoadducts formed via Michael addition were detected after 72 h, whereas in bovine Mb both mono- and diadducts were identified. LC-MS-MS identified four histidine residues (His 36, 81, 88, and 152) of bovine Mb that were readily adducted by HNE, whereas in porcine Mb only two histidine residues (His 24 and 36) were adducted. These results suggested that the primary structure of bovine Mb predisposes it to greater nucleophilic attack by HNE and subsequent adduction than is suffered by porcine Mb.  相似文献   

10.
The hemoglobin variant rHb 0.1, which possesses a decreased ability to form subunits, stimulated lipid oxidation in washed fish muscle less effectively as compared to wild-type hemoglobin (rHb 0.0). This could be due to the lower hemin affinity and more rapid autoxidation rate of subunits as compared to tetramers. To differentiate between hemin affinity and autoxidation effects, ferrous V68T Mb was compared to ferrous wild-type myoglobin (WT Mb). WT Mb has a more rapid hemin loss rate (25-fold) than does V68T, while V68T autoxidized more rapidly than did WT Mb (60-fold). Ferrous WT Mb promoted TBARS and lipid peroxide formation more rapidly than did ferrous V68T (p < 0.01). This indicated hemin loss rate was more critical in determining onset of lipid oxidation as compared to autoxidation rate. Hemin alone was capable of stimulating lipid oxidation. Albumin enhanced the ability of hemin to promote lipid oxidation. MetMb promoted lipid oxidation more effectively than did ferrous Mb, which could be due to the lower hemin affinity of metMb as compared to that of ferrous Mb. EDTA, an iron chelator, had no effect on the rate or extent of lipid oxidation mediated by Mb in the cooked system. Variants with a 975-fold range of hemin affinities promoted lipid oxidation with equivalent efficacy in cooked washed cod contrary to results in uncooked washed cod. The cooking temperatures apparently denature the globin and release hemin reactant to such an extent that the impact of hemin affinity on lipid oxidation observed in the raw state is negated in the cooked state. These studies collectively suggest released hemin is of primary importance in promoting lipid oxidation in raw and cooked washed fish muscle.  相似文献   

11.
The effect of the lipid oxidation product, 4-hydroxy-2-nonenal (HNE), on oxidation of oxymyoglobin (OxyMb) from seven different meat-producing species was investigated. Relative to controls, HNE increased OxyMb oxidation within all species (p < 0.05) at both 25 and 4 °C, pH 5.6. The relative effect of HNE was greater for myoglobins (Mbs) that contained 12 ± 1 histidine (His) residues than for those that contained 9 His residues (p < 0.05); HNE efficacy in all species except chicken and turkey decreased with time. Mono-HNE adducts were detected in all species except chicken and turkey. In general, HNE alkylation increased the Mbs' ability to accelerate lipid oxidation in a microsome model. However, neither an HNE nor a Mb species dependent effect was observed. Results suggested that microsome model system associated lipid oxidation overshadowed HNE and species effects on OxyMb oxidation observed in lipid-free systems.  相似文献   

12.
Solvent-extracted bamboo leaf extract (BLE) containing chlorogenic acid, caffeic acid, and luteolin 7-glucoside was evaluated in vitro for free radical scavenging and antioxidant activities using a battery of test methods. BLE exhibited a concentration-dependent scavenging activity of DPPH radical. BLE prolonged the lag phase and suppressed the rate of propagation of liposome peroxidation initiated by peroxyl radical induced by 2,2'-azobis(2-amidinopropane dihydrochloride (AAPH) at 37 degrees C. BLE also prevented human low-density lipoprotein oxidation, mediated by Cu(2+), which was monitored by the lower formation of conjugated diene and fluorescence and a reduced negative charge of apo-B protein. Finally, BLE protected supercoiled DNA strand against scission induced by AAPH-mediated peroxyl radical. Prooxidant activity of BLE was seen in a Cu(2+)-induced peroxidation of structured phosphatidylcholine liposome, indicating catalytic peroxidation due to a relatively high reducing power of BLE. It was concluded that the BLE has both antioxidant activity and prooxidant activity; the antioxidant activity was attributed to free radical scavenging activity, and the prooxidant activity, albeit minor, resulted from the reducing power of plant phenolics in the presence of transitional metal ions.  相似文献   

13.
Caseinophosphopeptides (CPP) and casein hydrolysates have been shown to bind prooxidant metals such as iron, but their effectiveness as metal chelators to inhibit lipid oxidation in foods has still not been fully investigated. Thus, the antioxidant activity of CPP and casein hydrolysates was studied in phosphatidylcholine liposome model systems. CPP (< 1.0 mg/mL) and casein hydrolysates (0.3-1.7 mg/mL) were effective inhibitors of TBARS development when oxidation was promoted by ferric/ascorbate. High amounts of CPP (> 1.0 mg/mL) were prooxidant, whereas casein hydrolysates were observed to be only antioxidative. In the presence of peroxyl radicals, casein hydrolysates were more effective scavengers than enriched CPP (3-15 mM). In cooked ground beef, TBARS formation was inhibited 75, 39, and 17% by 0.5% enriched CPP, casein hydrolysates, and low molecular weight casein hydrolysates, respectively, after 4 days of storage. The results show that CPP and casein hydrolysates are promising sources of natural antioxidants for foods.  相似文献   

14.
The effects of water extracts from Cassia tora L. (WECT) treated with different degrees of roasting (unroasted and roasted at 150, 200, and 250 degrees C) on the oxidative damage to deoxyribose, DNA, and DNA base in vitro were investigated. It was found that WECT alone induced a slight strand breaking of DNA. In the presence of Fe(3+)/H(2)O(2), WECT accelerated the strand breaking of DNA at a concentration of 2 microg/mL; however, it decreased with increasing concentrations (>5 microg/mL) of WECT. WECT also accelerated the oxidation of deoxyribose induced by Fe(3+)-EDTA/H(2)O(2) at a concentration of 0.2 mg/mL but inhibited the oxidation of deoxyribose induced by Fe(3+)-EDTA/H(2)O(2)/ascorbic acid. Furthermore, WECT accelerated the oxidation of 2'-deoxyguanosine (2'-dG) to form 8-OH-2'-dG induced by Fe(3+)-EDTA/H(2)O(2). The prooxidant action of WECT on the oxidation of 2'-dG was in the order of unroasted > roasted at 150 degrees C > roasted at 200 degrees C > roasted at 250 degrees C. The decrease in the prooxidant activity of the roasted sample might be due to the reduction in its anthraquinone glycoside content or the formation of antioxidant Maillard reaction products after roasting. Thus, WECT exhibited either a prooxidant or an antioxidant property in the model system that was dependent on the activities of the reducing metal ions, scavenging hydroxyl radical, and chelating ferrous ion.  相似文献   

15.
The effect of natural phenolic compounds on the antioxidant and prooxidant activity of lactoferrin was studied in liposomes and oil-in-water emulsions containing iron. The antioxidants tested with lactoferrin were alpha-tocopherol, ferulic acid, coumaric acid, tyrosol, and natural phenolic extracts obtained from three different extra-virgin olive oils and olive mill wastewater. The natural extracts of olive oils and mill wastewaters were composed mainly of polyphenols and simple phenolics, respectively. Lipid oxidation at 30 degrees C was determined by the formation of hydroperoxides and fluorescent compounds resulting from oxidized lipid interactions. All phenolic compounds showed synergistic properties in reinforcing the antioxidant activity of lactoferrin in lipid systems containing iron. The highest synergistic effects were observed for the phenolic extracts rich in polyphenols of extra-virgin olive oils and lactoferrin. This synergistic effect was higher in liposomes than in emulsions.  相似文献   

16.
Formation of physical structures, known as association colloids, in bulk oils can promote lipid oxidation. However, the cause of this accelerated lipid oxidation is unknown. Therefore, the aim of this study was to investigate whether transition metals were important prooxidants in bulk oils containing reverse micelles produced from 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) and water. The Fe(III) chelator deferoxamine (DFO) increased the oxidative stability of stripped soybean oil (SSO) containing reverse micelles from 2 to 7 days. Because phosphatidylcholine (1,2-dibutyl-sn-glycero-3-phosphocholine) that does not form reverse micelles is not prooxidative, these results suggest that the prooxidant activity of DOPC reverse micelles could be due to their ability to concentrate both endogenous iron and lipid hydroperoxides at the water-lipid interface, thereby increasing the ability of iron to decompose lipid hydroperoxides. DFO was also able to improve the activity of α-tocopherol and Trolox in SSO containing DOPC reverse micelles increasing the lag phase from 2 to 11 and 13 days, respectively. DOPC reverse micelles decreased iron-promoted α-tocopherol and Trolox decomposition and decreased the ability of α-tocopherol and Trolox to decrease Fe(III) concentrations. Overall, these results suggest that iron is an important prooxidant in bulk oils containing reverse micelles; therefore, finding ways to control iron reactivity in association colloids could provide new technologies to increase the oxidative stability of oils.  相似文献   

17.
Natural phenolic antioxidants have been tested in hake (Merluccious merluccious) microsomes as inhibitors of lipid oxidation promoted by fish muscle prooxidants: hemoglobin (Hb), enzymatic NADH-iron and nonenzymatic ascorbate-iron. The phenolics selected were as follows: (a) a grape phenolic extract (OW), (b) a fraction (IV) with isolated grape procyanidins with a medium-low degree of polymerization and galloylation percentage, (c) hydroxytyrosol obtained from olive oil byproducts, and (d) a synthetic phenolic antioxidant, propyl gallate. All compounds delayed lipid oxidation activated by Hb, enzymatic NADH-iron, and nonenzymatic ascorbate-iron, excluding hydroxytyrosol that was not an effective antioxidant on oxidation promoted by nonenzymatic iron. The relative antioxidant efficiency was independent of the prooxidant system, IV > propyl gallate > OW > hydroxytyrosol, and showed a positive correlation with their incorporation into microsomes (p < 0.05). The reducing capacity or ability for donating electrons and the chelating properties may also contribute to the antioxidant activity of phenolics, although these factors were less decisive than their affinity for incorporating into the microsomes. Conversely, the inhibition of Hb oxidation by phenolics and their polarity did not seem to play an important role on antioxidant mechanism. These results stressed the importance of incorporating the exogenous antioxidants into the membranes where are located key substances for fish lipid oxidation (highly unsaturated phospholipids, iron-reducing enzymes, and endogenous alpha-tocopherol).  相似文献   

18.
The influence of charge status of both lipid emulsion droplets and phenolic antioxidants on lipid oxidation rates was evaluated using anionic sodium dodecyl sulfate (SDS) and nonionic polyoxyethylene 10 lauryl ether (Brij)-stabilized emulsion droplets and the structurally similar phenolic antioxidants gallamide, methyl gallate, and gallic acid. In nonionic, Brij-stabilized salmon oil emulsions at pH 7.0, gallyol derivatives (5 and 500 microM) inhibited lipid oxidation with methyl gallate > gallamide > gallic acid. In the Brij-stabilized salmon oil emulsions at pH 3.0, low concentrations of the galloyl derivatives were prooxidative or ineffective while high concentrations were antioxidative. In SDS-stabilized salmon oil emulsions, oxidation rates were faster and the galloyl derivatives were less effective compared to the Brij-stabilized emulsions. Differences in antioxidant activity were related to differences in the ability of the galloyl derivatives to partition into emulsion droplets and to increase the prooxidant activity of iron at low pH.  相似文献   

19.
To investigate the effects of processing Chinese quince fruit on the denaturation of phenolics and their food functions, fruit phenolic extracts were heated together with organic acid for up to 12 h. Chinese quince phenolic (mostly procyanidins) solution subjected to heat treatment changed from almost colorless, pale yellow, to a reddish color. Before heat treatment, the absorption spectra of polymeric procyanidins were observed only around 280 nm; after heat treatment, absorption occurred between 400 and 600 nm, which is related to the reddish color appearance. Thioacidolysis of denatured reddish phenolics showed that (-)-epicatechin subunits decreased during heat treatment and, in contrast, cyanidin increased. In addition, novel substances that could not be degraded by thioacidolysis were formed. Meanwhile, antioxidant activities, assessed by linoleic acid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteu, and FRAP methods, increased during heat treatment. The antiinfluenza viral activity of denatured reddish phenolics was inferior to that of intact fruit phenolics; however, they retained moderate activity. These results indicate that red coloration of fruit products of Chinese quince was mainly due to the spectral (i.e. structural) changes of procyanidins accompanied with formation of cyanidin. Increasing the length of heat treatment increased the antioxidant capacity of phenolics, and the resultant reddish phenolics retained moderate antiinfluenza viral activity.  相似文献   

20.
Prenylated flavonoids found in hops and beer, i.e., prenylchalcones and prenylflavanones, were examined for their ability to inhibit in vitro oxidation of human low-density lipoprotein (LDL). The oxidation of LDL was assessed by the formation of conjugated dienes and thiobarbituric acid-reactive substances (TBARS) and the loss of tryptophan fluorescence. At concentrations of 5 and 25 microM, all of the prenylchalcones tested inhibited the oxidation of LDL (50 microg protein/ml) induced by 2 microM copper sulfate. The prenylflavanones showed less antioxidant activity than the prenylchalcones, both at 5 and 25 microM. At 25 microM, the nonprenylated chalcone, chalconaringenin (CN), and the nonprenylated flavanone, naringenin (NG), exerted prooxidant effects on LDL oxidation, based on TBARS formation. Xanthohumol (XN), the major prenylchalcone in hops and beer, showed high antioxidant activity in inhibiting LDL oxidation, higher than alpha-tocopherol and the isoflavone genistein but lower than the flavonol quercetin. When combined, XN and alpha-tocopherol completely inhibited copper-mediated LDL oxidation. These findings suggest that prenylchalcones and prenylflavanones found in hops and beer protect human LDL from oxidation and that prenylation antagonizes the prooxidant effects of the chalcone, CN, and the flavanone, NG.  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号