The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu, Sichuan 610065, PR China.
Food Chem Toxicol. 2013 Aug;58:311-7. doi: 10.1016/j.fct.2013.05.004. Epub 2013 May 14.
The antioxidant activity of Gnaphalium affine extract (GAE) against H2O2-induced oxidative injury in Caco-2 cells was evaluated, and the main antioxidant component was isolated and identified by column chromatography, high performance liquid chromatography, time-of-flight mass spectrometer and nuclear magnetic resonance. In vitro assays, GAE showed remarkable antioxidant activity to scavenge free radicals (ABTS, DPPH, superoxide and hydroxyl radicals), inhibit lipid peroxidation and show reducing power. In food system, GAE exhibited the obvious capacity to inhibit the oxidation of peanut oil and lard, which may be attributed to its high content of phenolic compounds. Moreover, GAE could effectively protect Caco-2 cell against H2O2-induced oxidative injury. With the isolation and purification by chromatography, quercetin was identified as the main antioxidant component of GAE, which was capable of scavenging ABTS, DPPH, superoxide and hydroxyl radicals. These results suggest that G. affine is a potential source for preparing functional foods and nutraceuticals in food industry.
研究了尖瓣蓟提取物（GAE）对 Caco-2 细胞中 H2O2 诱导的氧化损伤的抗氧化活性，并通过柱层析、高效液相色谱、飞行时间质谱和核磁共振对其主要抗氧化成分进行了分离和鉴定。体外试验表明，GAE 具有显著的清除自由基（ABTS、DPPH、超氧自由基和羟自由基）、抑制脂质过氧化和还原能力的抗氧化活性。在食品体系中，GAE 对花生油和猪油的氧化具有明显的抑制作用，这可能与其酚类化合物含量高有关。此外，GAE 还能有效保护 Caco-2 细胞免受 H2O2 诱导的氧化损伤。通过色谱分离纯化，鉴定出槲皮素是 GAE 的主要抗氧化成分，具有清除 ABTS、DPPH、超氧自由基和羟自由基的能力。这些结果表明，尖瓣蓟是食品工业中制备功能性食品和营养保健品的潜在来源。
