食品科学2017，Vol.38Issue(7)：49-54,6.DOI:10.7506/spkx1002-6630-201707009
槌果藤乙醇提纯物保护酿酒酵母免受氧化损伤机制研究
The Alcoholic Extract of Capparis zeylanica Linn Protects against Oxidative Damage in Saccharomyces cerevisiae: An Investigation into the Mechanism
摘要
Abstract
The crude alcoholic extract of Capparis zeylanica Linn (AECZ) was purified through AB-8 macroporous resin.The in vitro tests indicated that AECZ had potent hydroxyl radical and (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities.The cytoprotection of AECZ in Saccharomyces cerevisiae BY4741 and its homogenous strains deficient in antioxidant enzyme genes under oxidative stress induced by H2O2,CCl4 and CdSO4 was explored.Interestingly,AECZ could dramatically protect yeasts against oxidative stresses induced by H2O2,CCl4 and CdSO4.Adaptive treatment with AECZ could reduce the level of intracellular lipid peroxidation and reactive oxygen species in yeasts under stress conditions.Moreover,the GTT1 gene played an important role in alleviating oxidative damage in yeast cells.This study for the first time demonstrated the intracellular antioxidant activity of AECZ,which will provide theoretical evidence for further exploitation and utilization of Capparis zeylanica Linn.关键词
槌果藤/抗氧化/酿酒酵母/细胞内氧化/脂质过氧化Key words
Capparis zeylanica Linn/antioxidant/Saccharomyces cerevisiae/cellular oxidation/lipid peroxidation分类
轻工纺织引用本文复制引用
张鹏,王向星,杨雅萍,李士明,赵辉,骆焱平..槌果藤乙醇提纯物保护酿酒酵母免受氧化损伤机制研究[J].食品科学,2017,38(7):49-54,6.基金项目
国家自然科学基金面上项目(21162007) （21162007）
国家大学生创新项目(201510069043) （201510069043）
天津市农产品加工新工艺及相关机理研究创新团队项目(TD12-5049) （TD12-5049）
