食品工业科技2012，Vol.33Issue(19)：147-149,154,4.
丁香多酚细胞抗氧化活性的研究
Study on the antioxidant capacity of clove polyphenols in cell
张慧芸 1申云翔 1任国艳1
作者信息
- 1. 河南科技大学食品与生物工程学院,河南洛阳471003
- 折叠
摘要
Abstract
Objective:A study was conducted to investigate the protective effects of clove polyphenols extracts on RBL caused by the damage of H2O2 and its protective mechanism.Method:Oxidative damage was induced by H2O2,and cell viability was measured by the MTT assay.The influence of clove polyphenols extracts on H2O2 induced RBL injury was assessed by measuring the superoxide dismutase(SOD),catalase(CAT),and glutathione peroxidase(GSH-Px)activities and the malondialdehyde(MDA)content.Result:The results demonstrated that RBL cells were damaged by incubation with 100μmol/L H2O2 for 24h,and the viability of RBL cells reduced to 24.64%.The addition of clove polyphenols extracts(0.1,0.5,2 and 10mg/L)into the RBL cell suspensions prior to the exposure to 100μmol/L of H2O2 resulted in a greater survival rate of the cells.In particular,the cell viability reached 59.18% after treating with 10mg/L clove polyphenols extracts.Moreover,at elevated concentrations,clove polyphenols extracts exhibited increased repairing capability for injured RBL as well as increased protection of SOD,CAT and GSH-PX while reduced MDA formation.Conclusion:The clove polyphenols extracts possessed protective effects on RBL cell injuries induced by H2O2,and this may be related to the antioxidative activity of clove polyphenols.关键词
丁香多酚/抗氧化能力/人肝细胞/过氧化氢/保护作用Key words
clove polyphenols/antioxidant capacity/RBL/H2O2/protection分类
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张慧芸,申云翔,任国艳..丁香多酚细胞抗氧化活性的研究[J].食品工业科技,2012,33(19):147-149,154,4.
