柑橘皮发酵液抗氧化活性及对油酸诱导HepG2细胞脂肪堆积的影响

Antioxidant of citrus peel fermentation and effect on oleic acid-induced fat accumulation in HepG2 cells

目的:评价柑橘皮发酵液的抗氧化能力,并通过建立体外肝细胞脂肪堆积模型评价橘皮发酵液清除肝细胞脂肪堆积能力。方法:通过乳酸菌发酵获得柑橘皮发酵液,并测定发酵液对DPPH与羟自由基的清除能力;依次采用70%乙醇、正丁醇、乙酸乙酯对柑橘皮发酵液进行提取获得相应提取物,利用油酸诱导Hep G2细胞并建立细胞脂肪堆积模型,从噻唑蓝染色吸光度(MTT值)、甘油三酯(TG值)、细胞内脂滴形态3方面评价柑橘皮发酵液提取物的作用。结果:发酵后的柑橘皮对DPPH及羟自由基具有一定的清除能力,发酵液提取物可减轻细胞内脂质堆积现象,显著降低细胞内TG的积累量,其中200μg/mL正丁醇与乙酸乙酯提取物对细胞内TG清除率分别达40.35%和41.64%。结论:柑橘皮发酵液具有良好的体外抗氧化与降脂活性,对非酒精性脂肪肝具有良好的预防效果。

Objective: To evaluate antioxidant function of citrus peel fermentation and effect of fermentation extract in the model of hepatic fat accumulation in vitro. Methods: Lactic acid bacteria were selected to ferment citrus peel, then taking scavenging effects on DPPH, OH free radicals as indicators, the antioxidant function were investigated. Citrus peel fermentation was extracted consecutively by 70% ethanol, n-butanol and ethyl acetate. Oleic acid at different concentrations were used to induce fat accumulation in HepG2 cells. MTT value, total triglyceride(TG) and intracellular lipid droplet morphology were used to evaluate the effect of citrus peel fermentation extraction on HepG2 cells. Results: After fermentation, citrus peel has certain scavenging capacity for DPPH and OH free radicals. Fermentation extract of citrus peel showed a significant inhibitory effect against TG accumulation in HepG2 cells induced by 1 mmol/L oleic acid. At concentration of 200 μg/mL from n-butanol and ethyl acetate, the clearance rate of TG reached 40.35%,41.64%, respectively. Conclusion: The fermentation of citrus peel has good antioxidant properties and lipid-lowering activity in vitro which possess a potential preventive effect on fatty liver.