大米鲊海椒抗氧化活性及其对肝脏脂质过氧化的影响

Antioxidant activity of fermented Rice-Chili and its effect on liver lipid peroxidation

以总还原力最高发酵时间15d和ORAC最高发酵时间60d大米鲊海椒为样品,研究大米鲊海椒DPPH·清除率、BSA氧化抑制率、红细胞溶血和对肝脏脂质过氧化的影响。结果显示,发酵15d样品DPPH·清除率优于发酵60d样品;发酵15d样品对蛋白质氧化损伤有较好的保护作用,但发酵60d有潜在促BSA氧化的作用;发酵15d和60d样品均有抑制肝脏脂质过氧化和较好的抗细胞溶血作用,且发酵15d样品优于发酵60d样品;相关分析显示样品总酚含量与抑制肝脏脂质过氧化显著正相关(P<0.01),与抑制BSA氧化和细胞溶血负相关。表明单独用化学抗氧化方法评价食物抗氧化能力不太全面,在化学抗氧化研究基础上,结合对红细胞溶血以及对蛋白质和肝脏脂质过氧化的影响能更客观判断食物的抗氧化能力。

Selecting the for 15 days, which has the highest otal reduc- ing power, and 60 days of the fermented Rice-Chili, which has the highest ORAC, as samples, The effeets were studied, including the fermented Rice-Chili on the free radical DPPH · scavenging activity, oxidation inhibition rate of BSA, erythroeyte hemolysis and liver lipid peroxidation. Results showed that the DPPH · scavenging rate of samples fermented 15 days was better than 60 days and had a bet- ter protective effect from protein oxidative damage. However, the sample fermented 60 days had potential to promote the oxidation of BSA. Besides, both samples fermented 15 days and 60 days had a good effect on inhibition of the liver lipid peroxidation and anti-hemolysis, but the sample fermented 15 days was better. Correlation a- nalysis indicated that the total phenols content in sample was associ- ated with the inhibition of liver lipid peroxidation significantly positive correlation （P〈0.01） while negatively correlated with inhi- bition of BSA oxidation and cell hemolysis. All those suggested that, only by chemical antioxidant method to evaluate antioxidant activity was less comprehensive. Therefore, based on studying the chemical antioxidant, combining the effects on erythrocyte hemolysis, protein oxidation and liver lipid peroxidation would be more objective to eval- uate food antioxidant activity.