| 黑穗醋栗多糖抗氧化及抑制非酶糖基化活性的研究 |
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| 引用本文： | 于泽源,任中杰,徐雅琴,李兴国.黑穗醋栗多糖抗氧化及抑制非酶糖基化活性的研究[J].东北农业大学学报,2012(10):73-78. |
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| 作者姓名： | 于泽源 任中杰 徐雅琴 李兴国 |
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| 作者单位： | 1. 东北农业大学园艺学院,哈尔滨 150030
2. 东北农业大学理学院,哈尔滨 150030 |
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| 基金项目： | 农益性行业(农业)科研专项(201103037);东北农业大学博士启动基金 |
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| 摘 要： | 从清除超氧阴离子自由基、清除羟自由基、清除DPPH自由基3个方面研究黑穗醋栗多糖体外抗氧化活性,VC作对比,并通过NBT还原试验、二羰基化合物测定试验、非酶糖基化终产物荧光性测定试验,分别测定黑穗醋栗多糖对糖基化的干预作用,以明确黑穗醋栗多糖体外抗氧化作用及抑制非酶糖基化能力.当黑穗醋栗多糖浓度为1.0 mg·mL-1时,对DPPH清除率为46.20%,对OH·,O2-·的清除能力较强,其IC50分别为0.976和0.3931 mg·mL-1,对非酶糖基化反应3个阶段的抑制率分别为34.78%、30.80%和43.14%.结果表明黑穗醋栗多糖具有抗氧化活性,且抗氧化能力随浓度的增加而增强,呈量效关系,同时也表现出一定的抑制非酶糖基化的活性.
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| 关 键 词： | 黑穗醋栗 多糖 抗氧化性 非酶糖基化反应 |
Study on antioxidant and anti-non-enzymatic glycation activity of black current polysaccharides |
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| YU Zeyuan,REN Zhongjie,XU Yaqin,LI Xingguo.Study on antioxidant and anti-non-enzymatic glycation activity of black current polysaccharides[J].Journal of Northeast Agricultural University,2012(10):73-78. |
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| Authors: | YU Zeyuan REN Zhongjie XU Yaqin LI Xingguo |
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| Institution: | 1 (1.School of Horticulture,Northeast Agricultural University,Harbin 150030,China;2.School of Science,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | The polysaccharides antioxidant activity in vitro were measured by the fenton method,the pyrogallol self-oxidation method and DPPH reduction method,and VC for reference.The inhibitory effect of polysaccharides on the three periods of non-enzymatic glycation reaction were investigated by NBT reductive assay,measurement of dicarbonyl compounds and the fluorescence of advanced glycation end products.The antioxidant activities of black current polysaccharides in vitro and the inhibitory effect of polysaccharides on non-enzymatic glycation activity were investigated in this study.When the concentration was 1.0 mg·mL-1,the scavenging rate of DPPH radical reached 46.20%,the removal oxdative activity of the OH·,O2·-were IC50 0.976 and 0.3931 mg·mL-1,respectively.The three stages of non-enzymatic glycosylation reaction inhibition rate was 34.78%,30.80%,and 43.14%.The results showed that the antioxidant activities of polysaccharides increased with the increase of concentration,in a concentration effect manner,meanwhile,it showed certain inhibitory effects of polysaccharides on the non-enzymatic glycation. |
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| Keywords: | black current polysaccharides antioxidant activity non-enzymatic glycation reaction |
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