花椒挥发油在体外对低密度脂蛋白氧化的影响

Effect of Huajiao Volatile Oil on Cu^(2+)-induced Oxidative Modification of Low Density Lipoprotein in vitro

目的探讨花椒挥发油能否对抗脂蛋白的氧化。方法采用CU2+介导正常人低密度脂蛋白(LDL)的氧化反应,应用硫代巴比妥酸法测定LDL氧化过程中硫代巴比妥酸反应物质(TBARS)的变化,采用琼脂糖凝胶电泳测定氧化型低密度脂蛋白的相对电泳迁移率(REM)的变化。结果40MG/ML的花椒挥发油对CU2+介导LDL氧化修饰时TBARS与REM的差异有统计学意义(P<0.01)。未加花椒挥发油的对照组LDL氧化反应延滞期为1H,在2~4H后TBARS值进入快速增长期,于24H达到高峰并趋于稳定;而在花椒挥发油组(40MG/ML组),LDL的氧化反应延滞期延长到4H左右,快速增长期延长到6~8H;但TBARS最大值无明显降低。结论花椒挥发油能够在体外对抗CU2+介导LDL的氧化修饰。

Objective To evaluate the effect of Huajiao volatile oil on copper mediated low density lipoprotein （LDL） oxidative modification. Methods LDL was isolated by ultracenfugation from normal human plasma. The extent of LDL peroxidation was measured in terms of thiobarbituric acid reactive substances （TBARS） expressed as malondiadelhyde （MDA） equivalents. The electrophoresis mobility of LDL was determined as relative electrophoresis mobility （REM） on an agarose gel electrophoresis. Results The TBARS generation and the REM in Cu^2＋-induced oxidation of LDL with Huajiao volatile oil at different concentrations were statistically different （P.〈0. 01）. The Cu^2＋-induced oxidation of LDL without addition of Huajiao volatile oil exhibited a lag phase of 1 h, a rapid increasing phase at 2 h-4 h, and a summit phase starting at 24 h. Then, with the addition of Huajiao volatile oil（40 mg/mL）, the lag phase lasted 4 h, the rapid increasing phase was seen at 6 h-8 h, but the summit of TBARS was not on the decline. Conclusion Huajiao volatile oil could protect LDL against Cu^2＋-induced oxidative modification in vitro.