College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem. 2017 May 1;222:74-83. doi: 10.1016/j.foodchem.2016.12.012. Epub 2016 Dec 9.
This study investigated the cooperative antioxidative effects of sage extract (SE) and zein hydrolysates (ZH). The combination of 3mg/ml ZH and 10μg/ml SE exhibited a significant synergism in inhibition of the formation of thiobarbituric acid-reactive substances and provided superior protection of liposomes against oxidation. Zeta-potential results revealed that the interactions between liposomes and ZH were electrostatic interactions. Particle size determination further proved that ZH and SE added to oxidized liposomes significantly decreased the mean particle size. Confocal laser scanning microscopy revealed that when ZH was present in the liposome oxidizing system, the droplet sizes were obviously decreased compared to oxidized samples. ZH dispersed more uniformly and the interfacial membrane was more compact in the ZH-SE liposome. Transmission electron microscopy conveyed that the ZH-SE complex around the liposome particles could form a denser network structure, preventing radicals and oxidants from the approach of the liposomes.
本研究考察了鼠尾草提取物（SE）和玉米醇溶蛋白水解物（ZH）的协同抗氧化作用。3mg/ml 的 ZH 和 10μg/ml 的 SE 的组合在抑制硫代巴比妥酸反应物质的形成方面表现出显著的增效作用，并为脂质体提供了对氧化的优越保护。Zeta 电位结果表明，脂质体和 ZH 之间的相互作用是静电相互作用。粒度测定进一步证明，添加到氧化脂质体中的 ZH 和 SE 显著降低了平均粒径。共聚焦激光扫描显微镜显示，当 ZH 存在于脂质体氧化体系中时，与氧化样品相比，液滴尺寸明显减小。ZH 在 ZH-SE 脂质体中分散得更均匀，界面膜更紧密。透射电子显微镜表明，围绕脂质体颗粒的 ZH-SE 复合物可以形成更密集的网络结构，阻止自由基和氧化剂接近脂质体。
