荞麦提取物对·OH诱导pBR322DNA损伤的影响

The Effect of Buckwheat Extracts on H ydroxyl Radical-induced DNA Breaks

在研究Fe2+和二甲基亚砜(DMSO)浓度对羟基自由基诱导pBR322 DNA损伤结果分析基础上,建立评价羟基自由基致pBR322 DNA损伤体系。通过在损伤体系中加入不同浓度荞麦乙醇提取物2号和5号,考察对pBR322 DNA损伤的影响,结果显示:在实验浓度范围内两种荞麦乙醇提取物对羟基自由基致pBR322 DNA损伤都具有明显抑制作用,且均随浓度的增加抑制作用增强。

Based on the results of analysis that the concentration of Fe2 ＋ and DMSO effected on hydroxyl radicals-induced pBR322 DNA breaks,the evaluation system that hydroxyl radical-induced pBR322 DNA breaks was established.To add different concentrations of ethanol extracts of buckwheat 2 and 5 in the system,we investigated effect of buckwheat extracs to free radicals-induced pBR322 DNA breaks.The result showed that hydroxyl radical-induced pBR322 DNA breaks was inhibited by adding ethanol extracts of buckwheat 2 and 5,and both increased with increasing concentration of inhibition.