丁香对低密度脂蛋白氧化过程中荧光特性变化的影响
发布时间：2019-04-13 18:55
【摘要】：低密度脂蛋白(LDL)氧化修饰是导致动脉粥样硬化(AS)的关键因素,LDL在氧化修饰过程中荧光特性会发生一系列改变。为评价丁香对LDL氧化过程中荧光的抑制效果,采用传统荧光及三维荧光等高线光谱研究丁香对LDL氧化修饰过程中荧光特性的影响。结果显示:LDL氧化孵育荧光特性的最佳测定时间为48h;丁香粗提物对LDL氧化修饰过程中色氨酸(Trp)荧光猝灭、荧光发色团红移、氧化产生的活性醛修饰apoB 100所含赖氨酸(Lys)残基变化、荧光物质和脂褐素产生及三维荧光的变化均具有较好的抑制作用,且抑制作用与粗提物浓度成正相关。在此基础上进一步发现,丁香各极性成分(正己烷相(丁香精油)、乙酸乙酯相、正丁醇相及水相)对LDL氧化修饰过程荧光特征的变化影响不一。其中,正己烷相对Trp荧光猝灭、荧光发色团红移及三维荧光变化的抑制作用最强,而乙酸乙酯相抑制活性醛修饰Lys残基、荧光物质和脂褐素的产生效果最好。结果表明,丁香对LDL氧化修饰过程中荧光特性的变化具有较好的抑制作用,抑制作用的主要物质集中在正己烷相和乙酸乙酯相。该研究为后续丁香组成分析及其功能食品研发提供参考。
[Abstract]:Oxidative modification of low density lipoprotein (LDL) is the key factor leading to atherosclerotic (AS). A series of changes in fluorescence characteristics of LDL will take place during the process of oxidative modification. In order to evaluate the inhibitory effect of cloves on fluorescence during the oxidation of LDL, the effects of cloves on the fluorescence characteristics during the oxidation of LDL were studied by traditional fluorescence and three-dimensional fluorescence contour spectra. The results showed that the best time for determination of fluorescence characteristics of LDL oxidation incubation was 48 h. The fluorescence quenching of tryptophan (Trp), the red shift of fluorescence chromophores and the change of lysine (Lys) residues in reactive aldehydes modified apoB 100 were observed during the oxidative modification of LDL by the crude extract of clove. Fluorescence substances and lipofuscin production and three-dimensional fluorescence changes had a good inhibitory effect, and the inhibitory effect was positively correlated with the concentration of crude extracts. On this basis, it was found that different polar components of clove (n-hexane phase (clove essential oil), ethyl acetate phase, n-butanol phase and water phase) had different effects on the fluorescence characteristics of LDL oxidative modification process. Among them, n-hexane had the strongest inhibitory effect on Trp fluorescence quenching, red shift of fluorescence chromophores and three-dimensional fluorescence change, while ethyl acetate phase inhibited active aldehydes modified Lys residues, and the production of fluorescence substances and lipofuscin was the best. The results showed that clove had a good inhibitory effect on the changes of fluorescence characteristics in the process of oxidative modification of LDL, and the main components of the inhibition were n-hexane phase and ethyl acetate phase. This study provides a reference for further analysis of clove composition and its functional food development.
【作者单位】： 苏州大学基础医学与生物科学学院;九江学院药学与生命科学学院;九江安德和生物科技有限公司;
【基金】：国家自然科学基金项目(31171467,31360371) 江西省科技支撑计划项目(20151BBF60026,20171BBF60049)资助
【分类号】：O657.3;TS201.2
，
本文编号：2457837
[Abstract]:Oxidative modification of low density lipoprotein (LDL) is the key factor leading to atherosclerotic (AS). A series of changes in fluorescence characteristics of LDL will take place during the process of oxidative modification. In order to evaluate the inhibitory effect of cloves on fluorescence during the oxidation of LDL, the effects of cloves on the fluorescence characteristics during the oxidation of LDL were studied by traditional fluorescence and three-dimensional fluorescence contour spectra. The results showed that the best time for determination of fluorescence characteristics of LDL oxidation incubation was 48 h. The fluorescence quenching of tryptophan (Trp), the red shift of fluorescence chromophores and the change of lysine (Lys) residues in reactive aldehydes modified apoB 100 were observed during the oxidative modification of LDL by the crude extract of clove. Fluorescence substances and lipofuscin production and three-dimensional fluorescence changes had a good inhibitory effect, and the inhibitory effect was positively correlated with the concentration of crude extracts. On this basis, it was found that different polar components of clove (n-hexane phase (clove essential oil), ethyl acetate phase, n-butanol phase and water phase) had different effects on the fluorescence characteristics of LDL oxidative modification process. Among them, n-hexane had the strongest inhibitory effect on Trp fluorescence quenching, red shift of fluorescence chromophores and three-dimensional fluorescence change, while ethyl acetate phase inhibited active aldehydes modified Lys residues, and the production of fluorescence substances and lipofuscin was the best. The results showed that clove had a good inhibitory effect on the changes of fluorescence characteristics in the process of oxidative modification of LDL, and the main components of the inhibition were n-hexane phase and ethyl acetate phase. This study provides a reference for further analysis of clove composition and its functional food development.
【作者单位】： 苏州大学基础医学与生物科学学院;九江学院药学与生命科学学院;九江安德和生物科技有限公司;
【基金】：国家自然科学基金项目(31171467,31360371) 江西省科技支撑计划项目(20151BBF60026,20171BBF60049)资助
【分类号】：O657.3;TS201.2
，
本文编号：2457837
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