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目的利用体外、体内不同评价模型研究海参内脏功能成分的抗氧化活性。方法采用体外DPPH、·OH和·O_2~-清除模型、转基因斑马鱼整体动物模型评价海参内脏皂苷、多肽和多糖的抗氧化活性。结果海参内脏皂苷和多肽对DPPH自由基有较好的清除效果,IC50分别为(0.303 8#0.24)mg/mL和(0.435 8#0.17)mg/mL;海参内脏多糖对·OH自由基显现出一定的抑制活性,质量浓度1.0 mg/mL时·OH自由基清除率可达到27.3%;海参内脏多肽对·O_2~-自由基具有较好的清除作用,IC_(50)为(1.112#0.21)mg/mL。在斑马鱼体内抗氧化实验中,质量浓度50μg/mL的海参内脏多肽和多糖相对抗氧化能力分别为60.4%和70.4%,与Vc的效果相当。结论海参内脏功能成分显现出良好的体内外抗氧化能力,具有广阔的开发利用前景。
Objective To study the antioxidant activity of visceral functional components of sea cucumber using in vitro and in vivo evaluation models. Methods Antioxidant activities of visceral saponins, polysaccharides and polysaccharides in sea cucumber were assessed by the transgenic animal models of DPPH, · OH and · O 2 - in vitro. Results The visceral ginsenosides and peptides of scrophularia ningpoensis showed good scavenging effects on DPPH free radicals with IC50 of (0.303 8 # 0.24) mg / mL and (0.435 8 # 0.17) mg / mL, respectively. The scavenging activity of OH radical reached 27.3% at the mass concentration of 1.0 mg / mL. The splanchnic polypeptide had good scavenging effect on · O 2 - free radical with IC 50 of (1.112 # 0.21) mg / mL. Antioxidant activity in zebrafish in vivo experiments, the concentration of 50μg / mL of sea cucumber visceral polypeptide and polysaccharide relative antioxidant capacity were 60.4% and 70.4%, respectively, with the effect of Vc quite. Conclusion The visceral functional components of sea cucumber show a good antioxidant capacity in vitro and in vivo, which has broad prospects for development and utilization.