紫色番茄（Solanum lycopersicum L.）的生物可及性、体外抗氧化活性及体内抗炎活性

Bioaccessibility, in vitro antioxidant activities and in vivo anti-inflammatory activities of a purple tomato (Solanum lycopersicum L.).

作者信息

Li Hongyan, Deng Zeyuan, Liu Ronghua, Loewen Steven, Tsao Rong

机构信息

State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang 330047, Jiangxi, China; Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.

State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang 330047, Jiangxi, China.

出版信息

Food Chem. 2014 Sep 15;159:353-60. doi: 10.1016/j.foodchem.2014.03.023. Epub 2014 Mar 13.

DOI:10.1016/j.foodchem.2014.03.023

PMID:24767066

Abstract

The bioaccessibility, antioxidant activities and anti-inflammatory activities of phytochemicals in a purple tomato (Solanum lycopersicum L.) V118 was studied using a simulated gastrointestinal digestion model, chemical and cell based antioxidant assays. The total phenolic and carotenoid contents and the antioxidant activities were significantly lowered (37-72%) and degradation seemed to have occurred during the in vitro digestion. Results indicated that these phytochemicals were bioavailable to the cells as demonstrated by the cell based antioxidant assay. Extracts from the purple tomato showed significant and dose dependent anti-inflammatory effect in the in vivo carrageenan-induced paw oedema rat study (oedematous inhibition: 7.48% and 13.8%), suggesting that anthocyanins may play a role in the anti-inflammatory effect. Direct antioxidant actions as indicated by reduced MDA and NO production and indirect actions as shown in increased GPx and SOD activities in oedematous tissue support the conclusion that tomatoes containing anthocyanins can potentially provide better protection against oxidative stress related chronic diseases of humans.

摘要

利用模拟胃肠消化模型、化学和基于细胞的抗氧化剂测定法，研究了紫色番茄（Solanum lycopersicum L.）V118中植物化学物质的生物可及性、抗氧化活性和抗炎活性。总酚和类胡萝卜素含量以及抗氧化活性显著降低（37 - 72%），且在体外消化过程中似乎发生了降解。基于细胞的抗氧化剂测定法表明，这些植物化学物质对细胞具有生物可利用性。在体内角叉菜胶诱导的爪肿胀大鼠研究中，紫色番茄提取物显示出显著的剂量依赖性抗炎作用（肿胀抑制率：7.48%和13.8%），这表明花青素可能在抗炎作用中发挥作用。水肿组织中丙二醛和一氧化氮生成减少所表明的直接抗氧化作用，以及谷胱甘肽过氧化物酶和超氧化物歧化酶活性增加所显示的间接作用，支持了含有花青素的番茄可能对人类氧化应激相关慢性疾病提供更好保护的结论。