CLC number:
On-line Access: 2021-05-07
Received: 2020-11-23
Revision Accepted: 2021-01-18
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Tao BAO, Ming ZHANG, Yuanqing ZHOU, Wei CHEN. Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage[J]. Journal of Zhejiang University Science B,in press.Frontiers of Information Technology & Electronic Engineering,in press.https://doi.org/10.1631/jzus.B2000754 @article{title="Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage", %0 Journal Article TY - JOUR
肠道菌群酵解对红枣多酚及其保护氨基甲酸乙酯所致氧化损伤的影响创新点:首次研究了肠道菌群酵解对红枣中生物活性物质组成和抗氧化能力的影响及其对氨基甲酸乙酯诱导细胞毒性的保护作用。 方法:红枣模拟肠道菌群酵解(0~48 h)后,采用比色法和高效液相色谱法分析黄酮、多酚、总糖和还原糖在发酵过程中的含量变化;采用体外抗氧化活性评价方法研究红枣发酵代谢产物抗氧化活性;采用MTT法和Hoechst 33258荧光探针研究不同浓度(0.25、0.50、1.00和2.00 mg/mL)红枣发酵48 h代谢产物对氨基甲酸乙酯诱导Caco-2细胞的细胞活力和DNA损伤的影响;分别采用6-羧基-2’,7’-二氯二氢荧光素二乙酸酯(DCFH-DA)和萘-2,3-二甲醛(NDA)荧光探针检测不同浓度(0.25、0.50和1.00 mg/mL)红枣发酵48 h代谢产物对氨基甲酸乙酯诱导Caco-2细胞内活性氧(ROS)和谷胱甘肽(GSH)水平;采用RH123荧光探针检测不同浓度(0.25、0.50和1.00 mg/mL)红枣发酵48h代谢产物对氨基甲酸乙酯诱导Caco-2细胞内线粒体膜电位的影响。 结论:红枣经肠道菌群酵解后含有丰富的生物活性成分,具有很强的抗氧化能力。红枣发酵代谢物可抑制氨基甲酸乙酯诱导的Caco-2细胞活力下降和DNA损伤,减少细胞内ROS生成,恢复GSH水平和线粒体膜电位,抑制氨基甲酸乙酯诱导的细胞氧化损伤。 关键词组: Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article
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