发酵巴戟天中多糖、寡糖与蒽醌复配的抗氧化活性研究

Study on antioxidant activity of the compound of polysaccharide, oligosaccharide and anthraquinone in fermented Morinda officinalis How.

中文关键词:  发酵巴戟天  抗氧化活性  多糖  寡糖  蒽醌  复配

英文关键词:fermented Morinda officinalis How.  antioxidant activity  polysaccharides  oligosaccharide  anthraquinone  compound

中文摘要:

      目的 研究发酵巴戟天中多糖、寡糖与蒽醌单独及复配后的抗氧化活性。方法 通过1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基、羟自由基、超氧自由基的清除率和线虫模型对3种有效组分的抗氧化活性进行测定。结果 多糖、寡糖与蒽醌单独作用及复配均对活性氧自由基具有清除作用, 复配组在低中质量浓度下清除DPPH自由基具有协同抗氧化作用; 以羟自由基为清除对象时, 在高质量浓度只有蒽醌+寡糖和多糖+寡糖+蒽醌组才存在协同作用; 以超氧自由基为清除对象时, 除了多糖+寡糖组在低质量浓度下表现为协同作用, 其余3组均在中质量浓度下表现为协同作用。此外, 复配组分对线虫的寿命延长和运动行为能力增强作用效果普遍优于单独作用。结论 发酵巴戟天中多糖、寡糖与蒽醌的含量较为丰富, 复配后具有良好的抗氧化效果, 本研究可为发酵巴戟天的开发提供基础数据。

英文摘要:

      Objective To study the antioxidant activities of polysaccharides, oligosaccharides and anthraquinones in fermented Morinda officinalis How. alone and in combination. Methods The scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, hydroxyl free radical, superoxide free radical, and Caenorhabditis elegans How. model were used to determine the antioxidant activities of the 3 kinds of active components. Results Polysaccharides, oligosaccharides and anthraquinone alone and in combination had a scavenging effect on reactive oxygen free radicals, and the combination group had a synergistic antioxidant effect on DPPH free radicals at low and medium mass concentrations. When hydroxyl free radicals were used as scavengers, only the anthraquinone+ oligosaccharide and polysaccharide+oligosaccharide+anthraquinone groups showed synergistic effects at high mass concentrations. When superoxide free radicals were used as scavengers, all three groups showed synergistic effects at medium mass concentrations, except for the polysaccharide+oligosaccharide group which showed synergistic effects at low mass concentrations. In addition, the effects of the compound components on Caenorhabditis elegans How. lifespan extension and enhanced locomotor behaviour were generally more effective than those of the Caenorhabditis elegans How. alone. Conclusion The content of polysaccharides, oligosaccharides, and anthraquinones in fermented Morinda officinalis How. are rich, the compound have a good antioxidant effect, this study can provide basic data for the development of fermented Morinda officinalis How..