丁香不同极性部位抑制低密度脂蛋白脂质氧化修饰的研究

Inhibitory effect of different fractions from clove on lipid oxidative modification in low density lipoprotein

为研究丁香提取物对LDL中脂质氧化修饰的抑制作用,采用生物活性追踪法对该提取物抑制LDL弱氧化及完全氧化过程中共轭二烯(CD)产生、总胆固醇降解及脂褐素产生的效果进行了测定。结果表明,在LDL弱氧化过程中,丁香不同极性部位对CD产生、总胆固醇降解均有显著抑制作用(p<0.05),抑制作用强弱顺序为正己烷相>乙酸乙酯相>正丁醇相>水相。在LDL完全氧化过程中,不同极性部位对CD产生、总胆固醇降解及脂褐素产生均有显著抑制作用(p<0.05),抑制作用强弱顺序与上述相同。总多酚、总黄酮含量高低是各极性相对LDL脂质氧化修饰抑制效果产生差异的原因。本文为后续研发丁香抑制LDL氧化功能食品提供参考。

To study the inhibitory effect of clove on lipid oxidative modification in LDLThe inhibition of conjugated diene（CD） generated,total cholesterol degradation, and lipofuscin generated were determined by bioassay- guided in the course of minimally oxidation and complete oxidation of LDL. The results showed that the formation of CD and degradation of total cholesterol were significantly inhibited in the different polar parts of clove （p 〈 0.05 ）during mild oxidation of LDL.The order of inhibitory effect was as follows ： n-hexane fraction 〉 ethyl acetate fraction 〉 n-butanol fraction 〉 water fraction.The formation of conjugated diene（CD） ,degradation of total cholesterol and formation of lipofuscin were significantly inhibited in the different polar parts of clove（p 〈 0.05）during complete oxidation of LDL.The order of inhibition was the same as above.The difference contents of the total polyphenols and total flavonoids results in the difference of the inhibitory effect of the different polar fractions on LDL lipid oxidation.This study provided a reference for the further research and development of functional food that clove inhibits LDL from oxidation.