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On-line Access: 2017-04-05

Received: 2016-02-24

Revision Accepted: 2016-05-04

Crosschecked: 2017-03-13

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Run-ting Huang


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Journal of Zhejiang University SCIENCE B 2017 Vol.18 No.4 P.324-333


Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar

Author(s):  Run-ting Huang, Qing Huang, Gen-liang Wu, Chun-guang Chen, Zong-jun Li

Affiliation(s):  College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

Corresponding email(s):   tammywong@yeah.net, hnlizongjun@163.com

Key Words:  Vinegar, Antioxidant, Free radical scavenging property, Caenorhabditis elegans, Antioxidant enzyme, Reactive oxygen species (ROS), Apoptosis

Run-ting Huang, Qing Huang, Gen-liang Wu, Chun-guang Chen, Zong-jun Li. Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar[J]. Journal of Zhejiang University Science B, 2017, 18(4): 324-333.

@article{title="Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar",
author="Run-ting Huang, Qing Huang, Gen-liang Wu, Chun-guang Chen, Zong-jun Li",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar
%A Run-ting Huang
%A Qing Huang
%A Gen-liang Wu
%A Chun-guang Chen
%A Zong-jun Li
%J Journal of Zhejiang University SCIENCE B
%V 18
%N 4
%P 324-333
%@ 1673-1581
%D 2017
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600088

T1 - Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar
A1 - Run-ting Huang
A1 - Qing Huang
A1 - Gen-liang Wu
A1 - Chun-guang Chen
A1 - Zong-jun Li
J0 - Journal of Zhejiang University Science B
VL - 18
IS - 4
SP - 324
EP - 333
%@ 1673-1581
Y1 - 2017
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600088

Xiangxi flavor vinegar (XV) is one of Hunan Province’s traditional fermented vinegars. It is produced from herb, rice, and spring water with spontaneous liquid-state fermentation techniques. In this study, we investigated the antioxidant property of XV by analyzing its antioxidant compounds, its free radical scavenging property in vitro and in vivo, and its effects on antioxidant enzyme activity and apoptosis in Caenorhabditis elegans. The results showed that XV is rich in antioxidants. In particular, ligustrazine reached 6.431 μg/ml. The in vitro 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH), hydroxyl radical (OH), and superoxide anion radical (O2•−) scavenging rates of XV were 95.85%, 97.22%, and 63.33%, respectively. The reactive oxygen species (ROS) content in XV-treated C. elegans decreased significantly (P<0.01) compared to the control group. Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities were remarkably increased (P<0.01) in C. elegans after XV treatment. In addition, XV could upregulate CED-9 protein expression and downregulate CED-3 protein expression in C. elegans. These results prove that XV is rich in antioxidants and scavenges radicals in vitro efficiently. XV inhibits apoptosis in C. elegans probably by scavenging ROS and increasing the activities of its antioxidant enzymes.


目的:评价湘西香醋体外及其对秀丽隐杆线虫(Caenorhabditis elegans)的抗氧化特性,并初步探讨其作用机制。
结论:两种湘西香醋中抗氧化物质组成较白醋丰富,含量较高(表1)。体外清除自由基分析结果发现湘西香醋清除自由基能力较白醋强(表2),且湘西香醋在低浓度情况下(0.05 ml/ml)对·OH清除率仍达到11%。使用湘西香醋后秀丽隐杆线虫体内ROS含量相对于对照组有显著下降(P<0.01;图2);线虫体内GSH-Px、SOD和CAT三种抗氧化酶活性较对照组显著提高(P<0.05;图3),从而能够提高其抗氧化能力。湘西香醋还能下调线虫凋亡蛋白CED-3的表达,并上调抗凋亡蛋白CED-9的表达(图4),从而能够有效地减少线虫细胞凋亡的发生情况。


Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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