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一种发酵麸皮多糖的提取及其对大鼠的抗氧化作用 预览 被引量:3

Extraction of Fermented Wheat Bran Polysaccharides and Its Antioxidative Effects on Rats
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摘要 对发酵麸皮多糖的提取工艺进行研究,测定其单糖组成,并对其体内抗氧化活性进行研究。采用水提醇沉法提取混菌发酵麸皮中的多糖,并优化提取条件;利用柱前衍生高效液相色谱法分析发酵麸皮多糖的单糖组成;腹腔注射敌草快建立大鼠氧化应激模型,测定低、中、高(100、200和400 mg/kg)剂量发酵麸皮多糖对模型大鼠血浆和肝脏组织中总抗氧化能力、抗氧化酶、还原型谷胱甘肽和丙二醛含量的影响。结果表明,发酵麸皮多糖的适宜提取条件为浸提料水比1∶20(w/v,g/m L)、浸提温度80℃和浸提时间30 min,此条件下发酵麸皮多糖含量为151.57 mg/g;其单糖组成包括甘露糖、鼠李糖、葡萄糖、半乳糖、木糖、阿拉伯糖和岩藻糖,摩尔比为2.70∶0.62∶100.20∶4.34∶7.80∶12.23∶35.17;与敌草快致氧化应激大鼠相比,灌胃多糖可显著提高大鼠血浆和肝脏组织中抗氧化酶活性和GSH含量(p〈0.05),降低脂质过氧化产物MDA水平(p〈0.05)。综上所述,适宜条件下提取的发酵麸皮多糖可缓解由敌草快诱导的大鼠氧化应激,因此该多糖具有在功能性食品方面的应用潜力。 To research the extraction process of polysaccharides from fermented wheat bran,determine its monosaccharide components,and investigate its antioxidative activity in vivo,using water extraction and alcohol precipitation method to extract fermented wheat bran polysaccharides( FWBP),and the extraction conditions were optimized. The monosaccharide composition of FWBP was determined by precolumnderivatization HPLC. The rats were established as oxidative stress model by peritoneal injecting diquat.The rats were orally treated with FWBP at 100,200 and 400 mg/kg for 2 weaks,respectively.Effects of FWBP on the activities of total antioxidative capacity,catalase,glutathione peroxidase and superoxide dismutase,and the glutathione and malondialdehyde levels in the plasma and liver of rats were investigated. The results demonstrated that the optimum extraction conditions for FWBP were material/water ratio 1 ∶ 20( w/v,g/m L),extraction temperature 80 ℃ and extraction duration 30 min. The FWBP contained mainly mannose,rhamnose,glucose,galactose,xylose,arabinose and mycose with the molar ratio at 2.70∶ 0.62∶ 100.20∶ 4.34∶ 7.80 ∶ 12.23 ∶ 35.17. Compared with diquat induced oxidative-stress rats,pretreatment of rats with FWBP significantly increased the activities of CAT,SOD,GSH-Px and the levels of GSH whereas( p〈0.05) decreased the levels of MDA in plasma and liver( p〈0.05). In summary,FWBP exerted a protective effect against diquat-induced oxidative stress and would be worthy of becoming a potential dietary antioxidant.
作者 安晓萍 王园 史俊祥 段元霄 张倩茹 孟子琪 李暄 齐景伟 AN Xiao-ping, WANG Yuan, SHI Jun-xiang, DUAN Yuan-xiao, ZHANG Qian-ru, MENG Zi-qi, LI Xuan, QI Jing-wei ( College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China)
出处 《食品工业科技》 CSCD 北大核心 2018年第16期281-285,共5页 Science and Technology of Food Industry
基金 内蒙古农业大学引进人才科研启动项目(YJ2015-1) 内蒙古自治区科技重大项目 内蒙古自治区科技创新引导奖励资金
关键词 发酵麸皮多糖 提取 单糖组成 氧化应激大鼠 抗氧化功能 fermented wheat bran polysaccharides extraction monosaccharide composition oxidative stress rats antioxidative properties
作者简介 安晓萍(1973-),女,硕士,副教授,研究方向:生物饲料的研发与应用,E-mail:Xiaoping_an@163.com。;王园(1986-),女,博士,讲师,研究方向:生物饲料的研发与应用,E-mail:wangyuan.926@163.com。;通讯作者:齐景伟(1966-),男,博士,教授,研究方向:生物饲料的研发与应用,E-mail:qijingwei_66@126.com。
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