Shen Haoran, Quan Hong, Cai Yixi, Lu Yazhou, Yu Peiyao, Lan Xiaozhong, Guo Xinbo
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou, China.
Key Laboratory of Forest Ecology in Xizang Plateau (Xizang Agricultural and Animal Husbandry University), Ministry of Education, Linzhi, Xizang, China.
Food Chem (Oxf). 2025 Aug 24;11:100290. doi: 10.1016/j.fochms.2025.100290. eCollection 2025 Dec.
This study investigated the antioxidant capacity and molecular mechanisms of lily bulb polyphenols using zebrafish () embryos subjected to AAPH-induced oxidative stress. Two extraction methods-cold (CE) and hot (HE) water extraction-were compared. HE exhibited significantly higher total phenolic content (31 ± 4 %, < 0.05) and polyphenol abundance (9.8 ± 0.6-fold increase, < 0.05), particularly regaloside A and coumaric acid, than CE. Heat-assisted extraction of lily bulbs liberated more polyphenols (both in terms of content and variety), which translated into measurably greater antioxidant protection in vivo. In vivo assays revealed that both extracts improved embryo survival, restored SOD activity, and reduced ROS accumulation, lipid peroxidation, and cell death, with HE demonstrating superior efficacy. Mechanistically, regaloside A and coumaric acid reversed AAPH-induced dysregulation of key oxidative stress-related genes. Specifically, they downregulated , , , and expression while restoring , , and levels, indicating modulation of Nrf2, NF-κB, and MAPK pathways. The data support the hypothesis that heating increases polyphenol yield and that lily polyphenols exert antioxidant effects via the stated pathways. These findings provide a mechanistic basis for developing lily-based antioxidant ingredients for functional foods.
本研究利用经2,2'-偶氮二异丁基脒二盐酸盐（AAPH）诱导氧化应激的斑马鱼胚胎，研究了百合鳞茎多酚的抗氧化能力及其分子机制。比较了两种提取方法——冷水提取（CE）和热水提取（HE）。与CE相比，HE的总酚含量显著更高（31±4%，P<0.05），多酚丰度也显著更高（增加9.8±0.6倍，P<0.05），尤其是帝王皂苷A和香豆酸。热辅助提取的百合鳞茎释放出更多的多酚（在含量和种类方面），这在体内转化为可测量的更强抗氧化保护作用。体内试验表明，两种提取物均提高了胚胎存活率，恢复了超氧化物歧化酶（SOD）活性，并减少了活性氧（ROS）积累、脂质过氧化和细胞死亡，其中HE显示出更高的功效。从机制上讲，帝王皂苷A和香豆酸逆转了AAPH诱导的关键氧化应激相关基因的失调。具体而言，它们下调了Nrf2、NF-κB和MAPK通路相关基因的表达，同时恢复了相关基因的水平，表明对Nrf2、NF-κB和MAPK通路具有调节作用。这些数据支持以下假设：加热可提高多酚产量，且百合多酚通过上述途径发挥抗氧化作用。这些发现为开发基于百合的功能性食品抗氧化成分提供了机制基础。
