Zhang Linxia, Xu Yang, Li Yuting, Bao Tao, Gowd Vemana, Chen Wei
Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2017 Sep 1;230:306-315. doi: 10.1016/j.foodchem.2017.03.045. Epub 2017 Mar 9.
The aim of this study was investigating the protective effect of mulberry digest (MBD) on acrylamide-induced oxidative stress. Composition analysis of MBD revealed that it contained six major phenolic compounds (quercetin-3-O-rutinoside, quercetin hexoside, quercetin rhamnosylhexoside hexoside, kaempferol rhamnosylhexoside, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside). After in vitro digestion, the contents of two anthocyanins were both decreased significantly, while the contents of four flavonoid glycosides were all increased. In addition, MBD was found to successfully suppress acrylamide-induced ROS overproduction, restore the mitochondrial membrane potential, and inhibit the mitochondrial membrane lipid peroxidation and glutathione depletion. More interestingly, the protective effect of MBD against acrylamide-induced oxidative damage was enhanced compared with mulberry fruits without digestion (MBE). Further study revealed that MBD enhanced the cell resistance capacity to acrylamide-induced oxidative stress, rather than its direct reaction with acrylamide. Overall, our results indicate that MBD provides a potent protection against acrylamide-induced oxidative stress.
本研究旨在探讨桑椹提取物（MBD）对丙烯酰胺诱导的氧化应激的保护作用。MBD的成分分析表明，它含有六种主要酚类化合物（槲皮素-3-O-芸香糖苷、槲皮素己糖苷、槲皮素鼠李糖基己糖苷己糖苷、山奈酚鼠李糖基己糖苷、矢车菊素-3-O-葡萄糖苷和矢车菊素-3-O-芸香糖苷）。体外消化后，两种花青素的含量均显著降低，而四种黄酮糖苷的含量均增加。此外，发现MBD成功抑制了丙烯酰胺诱导的活性氧过量产生，恢复了线粒体膜电位，并抑制了线粒体膜脂质过氧化和谷胱甘肽消耗。更有趣的是，与未消化的桑椹果实（MBE）相比，MBD对丙烯酰胺诱导的氧化损伤的保护作用增强。进一步研究表明，MBD增强了细胞对丙烯酰胺诱导的氧化应激的抵抗能力，而不是其与丙烯酰胺的直接反应。总体而言，我们的结果表明，MBD对丙烯酰胺诱导的氧化应激提供了有效的保护。
