小米枣黄酮与多糖的抗氧化协同作用研究

Synergistic Antioxidant Effects of Flavonoids and Polysaccharides from Millet Jujube

目的研究小米枣黄酮与多糖的协同抗氧化作用。方法以小米枣为原料提取黄酮和多糖;采用1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除实验、超氧阴离子自由基清除实验与加和法、等辐射分析法(Isobologram)相结合评价小米枣黄酮与多糖复配后的协同抗氧化作用。结果 DPPH、超氧阴离子自由基清除实验的Isobologram分析图表明,小米枣黄酮与多糖复配后的效应点都在相加线及95%可信限的左侧,理论IC_(50add)值与实验IC_(50mix)值存在显著性差异,且相互作用指数都小于1,且加和法亦表明黄酮与多糖复配物对自由基的清除率高于简单加和的清除率。结论小米枣黄酮与多糖之间存在明显的协同抗氧化效应,且黄酮与多糖组合比为1:1时发挥最大协同作用。

Objective To study the synergistic antioxidant effects of flavonoids and polysaccharidesfrom millet jujube.Methods The flavonoids and polysaccharides wereextractedfrommillet jujube.The DPPH radical scavenging assay,superoxide anion radical scavenging assay coupled with additive method and isobologram method were adopted toevaluate the synergistic antioxidant effects of flavonoids and polysaccharides from millet jujubeaftercombination.Results The effect-response points of the compounds of flavonoids and polysaccharides from millet jujube wereobserved below the addition line with 95% confidence interval in isobolographic plots of DPPH or superoxide anionradical scavenging assay. Meanwhile, a significant difference between theoretical IC50add value and experimental IC50mixvalue was achieved. The interaction index of each combination was less than 1. The additive method also showed thatthe free radical scavenging rates of the compounds werehigher than those of simple addition. Conclusion There wasa significant synergistic antioxidant effects between the flavonoids and polysaccharides frommillet jujube, and thecombination of flavonoids and polysaccharide can play a maximum synergistic effect when the combination ratio is 1：1.