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来自……的多酚-多糖复合提取物的抗氧化和抗衰老特性

Antioxidant and Anti-Aging Properties of Polyphenol-Polysaccharide Complex Extract from .

作者信息

Li Shangkun, He Yunhai, Zhong Saiyi, Li Yutong, Di Yuan, Wang Qiukuan, Ren Dandan, Liu Shu, Li Di, Cao Fangjie

机构信息

College of Food Science and Engineering, Dalian Ocean University, Dalian 116000, China.

Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China.

出版信息

Foods. 2023 Oct 10;12(20):3725. doi: 10.3390/foods12203725.

DOI:10.3390/foods12203725
PMID:37893618
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10606324/
Abstract

has a long history of consumption and medicinal use in China. It has been found that natural plants containing polyphenol-polysaccharide complexes have better activity compared with polyphenols and polysaccharides. Therefore, in this study on enzymatic hydrolysis and fractional alcohol precipitation, two kinds of polyphenol-polysaccharide complexes (PPC), PPC1 and PPC2, were initially obtained from , while the dephenolization of PPC1 and PPC2 produced PPC3 and PPC4. Through in vitro assays, PPC2 and PPC4 were found to have higher antioxidant activity, and thus were selected for testing the PPCs' anti-aging activity in a subsequent in vivo experiment with D-gal-induced aging in mice. The results indicated that PPCs could regulate the expressions of antioxidant enzymes and products of oxidation, elevate the expressions of genes and proteins related to the Nrf2 pathway in the mouse brain, enrich the gut microbiota species and increase the - (B/F) ratio. Above all, the polyphenol-polysaccharide complex has potential in the development of natural anti-aging drugs.

摘要

在中国有着悠久的食用和药用历史。研究发现，含有多酚 - 多糖复合物的天然植物相比多酚和多糖具有更好的活性。因此，在本酶解和分级醇沉研究中，最初从[具体来源未给出]获得了两种多酚 - 多糖复合物（PPC），即PPC1和PPC2，而PPC1和PPC2的脱酚作用产生了PPC3和PPC4。通过体外试验，发现PPC2和PPC4具有较高的抗氧化活性，因此在随后用D - 半乳糖诱导小鼠衰老的体内实验中选择它们来测试PPCs的抗衰老活性。结果表明，PPCs可以调节抗氧化酶和氧化产物的表达，提高小鼠脑中与Nrf2途径相关的基因和蛋白质的表达，丰富肠道微生物群种类并增加[具体内容未给出] - （B/F）比值。最重要的是，多酚 - 多糖复合物在天然抗衰老药物开发方面具有潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/ecb1caf7ecc6/foods-12-03725-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/9045b9f5713c/foods-12-03725-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/1b21f17bea32/foods-12-03725-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/9dc9e218ccbc/foods-12-03725-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/2697cdaebffc/foods-12-03725-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/a8d3ba476539/foods-12-03725-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/2a304edd72aa/foods-12-03725-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/e9725fdc8bef/foods-12-03725-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/93ab9ee90991/foods-12-03725-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/1c3715142c38/foods-12-03725-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/ecb1caf7ecc6/foods-12-03725-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/9045b9f5713c/foods-12-03725-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/1b21f17bea32/foods-12-03725-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/9dc9e218ccbc/foods-12-03725-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/2697cdaebffc/foods-12-03725-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/a8d3ba476539/foods-12-03725-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/2a304edd72aa/foods-12-03725-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/e9725fdc8bef/foods-12-03725-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/93ab9ee90991/foods-12-03725-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/1c3715142c38/foods-12-03725-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0740/10606324/ecb1caf7ecc6/foods-12-03725-g010.jpg

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