论文部分内容阅读
目的探讨加热或脂质过氧化产物丙二醛(MDA)氧化修饰大豆蛋白对小鼠体内自由基水平及抗氧化能力的影响。方法将大豆蛋白加热或MDA氧化处理,饲喂6w龄雄性KM小鼠(40只),按体重随机分成4组:对照组(未处理蛋白)、MDA氧化组(MDA氧化蛋白)、加热氧化组(100℃加热蛋白)、硫辛酸(LA)组(100℃加热蛋白+0.08%LA)。4w后测定小鼠血液和组织的自由基水平、总抗氧化能力、抗氧化酶活性、MDA含量。结果饲喂氧化大豆蛋白提高小鼠全血、肝脏、胰腺、十二指肠、空肠自由基水平,MDA氧化组自由基水平最高(P<0.01);与对照组相比,加热与MDA氧化组的小鼠组织的总抗氧化能力(T-AOC)、超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、过氧化氢酶(CAT)活力显著下降(P<0.05),MDA含量显著增加(P<0.01);添加0.08%LA能加速自由基的清除,提高小鼠抗氧化能力。结论摄食加热或脂质氧化产物MDA氧化的大豆蛋白,导致小鼠血液及消化器官自由基显著增加,组织抗氧化能力降低。添加抗氧化剂LA可有效清除活性氧自由基,提高机体抗氧化能力,缓解营养性氧化应激。
Objective To investigate the effect of heating or oxidation of malondialdehyde (MDA) on the level of free radicals and antioxidant capacity in mice. Methods Six days old male KM mice (40 mice) were fed with heat or oxidized soybean protein. The mice were randomly divided into 4 groups according to body weight: control group (untreated protein), MDA oxidation group (MDA oxidized protein) (100 ℃ heating protein), lipoic acid (LA) group (100 ℃ heating protein + 0.08% LA). After 4 weeks, the free radicals, total antioxidant capacity, antioxidant enzyme activity and MDA content in blood and tissues were determined. Results Compared with the control group, the levels of free radicals in the MDA oxidation group were significantly higher than those in the control group (P <0.01) (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT) <0.05), MDA content increased significantly (P <0.01). Add 0.08% LA can accelerate the free radical scavenging and improve the anti-oxidation ability of mice. Conclusion Ingestion of heat-induced or oxidation of soy protein by lipid oxidation product MDA led to a significant increase of free radicals in blood and digestive organs of mice and decreased antioxidant capacity of tissues. Adding antioxidants LA can effectively remove reactive oxygen species, improve the body’s antioxidant capacity, alleviate the nutritional oxidative stress.