Liu Pingxiang, Chen Ju, Wen Xing, Shi Xin, Yin Xiaoqian, Yu Jiang, Qian Yongzhong, Gou Chunlin, Xu Yanyang
Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
Foods. 2024 Jul 28;13(15):2384. doi: 10.3390/foods13152384.
L., an important functional food in China, has antioxidant and antiaging activity. However, the exact antioxidant activity mechanism of extracts (LBE) is not well understood. Therefore, a carbendazim (CBZ)-induced PC12 cell injury model was constructed and vitrificated to study the antioxidant activity of fresh LBE on the basis of extraction parameter optimization via the full factorial design of experiments (DOE) method. The results showed that the pretreatment of PC12 cells with LBE could reduce the reactive oxygen species (ROS) level by 14.6% and inhibited the mitochondrial membrane potential (MMP) decline by 12.0%. Furthermore, the integrated analysis revealed that LBE played an antioxidant role by activating oxidative phosphorylation (OXPHOS) and restoring MMP, maintaining the tricarboxylic acid (TCA) cycle stability, and regulating the GSH metabolic pathway. The results of the present study provide new ideas for the understanding of the antioxidant function of LBE from a global perspective.
在中国，L是一种重要的功能性食品，具有抗氧化和抗衰老活性。然而，提取物（LBE）的确切抗氧化活性机制尚不清楚。因此，构建并验证了多菌灵（CBZ）诱导的PC12细胞损伤模型，以通过全因子实验设计（DOE）方法在优化提取参数的基础上研究新鲜LBE的抗氧化活性。结果表明，用LBE预处理PC12细胞可使活性氧（ROS）水平降低14.6%，并抑制线粒体膜电位（MMP）下降12.0%。此外，综合分析表明，LBE通过激活氧化磷酸化（OXPHOS）和恢复MMP、维持三羧酸（TCA）循环稳定性以及调节谷胱甘肽（GSH）代谢途径发挥抗氧化作用。本研究结果为从全局角度理解LBE的抗氧化功能提供了新思路。
