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CLC number: TS264.2

On-line Access: 2017-04-05

Received: 2016-02-24

Revision Accepted: 2016-05-04

Crosschecked: 2017-03-13

Cited: 0

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Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Run-ting Huang

http://orcid.org/0000-0002-8351-7077

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

http://doi.org/10.1631/jzus.B1600088


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.

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author="Run-ting Huang, Qing Huang, Gen-liang Wu, Chun-guang Chen, Zong-jun Li",
journal="Journal of Zhejiang University Science B",
volume="18",
number="4",
pages="324-333",
year="2017",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1600088"
}

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%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
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%N 4
%P 324-333
%@ 1673-1581
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%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600088

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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
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SP - 324
EP - 333
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PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B1600088


Abstract: 
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.

湘西香醋的抗氧化特性及其对秀丽隐杆线虫作用评价

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。
创新点:首次以秀丽隐杆线虫为模式生物评价湘西香醋体内抗氧化作用及其作用机制。
方法:利用高效液相色谱法对配制白醋(AA)、酿造白醋(RV)、未经陈酿湘西香醋(XVWA)和湘西香醋(XV)四种食醋中抗氧化物质(芦丁、没食子酸、阿魏酸、对香豆酸、香草酸和川芎嗪)的组成和体外清除DPPH··OH和O2·−自由基的能力进行检测分析,并评价湘西香醋体外抗氧化特性。以秀丽隐杆线虫及突变体线虫LD1171为模式生物,给药后检测其体内活性氧簇(ROS)相对含量;研究体内抗氧化酶超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)、过氧化氢酶(CAT)活性,以及线虫抗氧化信号通道特征蛋白GCS-1表达情况;对细胞凋亡执行蛋白CED-3以及抗凋亡蛋白CED-9表达情况进行检测分析;探究食用湘西原香醋对体内生化水平的影响。
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。

关键词:醋;抗氧化物质;自由基清除能力;秀丽隐杆线虫;抗氧化酶;活性氧簇;细胞凋亡

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

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