发芽处理对青稞β-葡聚糖抗氧化和抗炎作用的影响

孙昌武; 谢云飞; 姚卫蓉; 郭亚辉; 成玉梁; 钱和

doi:10.13386/j.issn1002-0306.2020.17.052

发芽处理对青稞β-葡聚糖抗氧化和抗炎作用的影响

Effect of Germination on the Anti-oxidation and Anti-inflammatory of Qingke β-glucan

摘要

摘要: 本文对青稞进行发芽处理,主要探究发芽过程对其β-葡聚糖含量、分子量、抗氧化及抗炎作用的影响。实验结果表明:发芽过程中,β-葡聚糖的含量总体呈现先上升后下降的趋势,分子量从275.74 kDa持续降至114.63 kDa;和未发芽青稞β-葡聚糖相比,FRAP值、DPPH自由基和ABTS自由基抑制率等三项体外抗氧化能力测定指标分别上升了35.63%、248.64%、80.57%;此外,通过建立脂多糖(LPS)诱导结肠癌细胞(Caco-2)炎症模型发现,发芽青稞β-葡聚糖能明显提高细胞存活率,减少炎症因子肿瘤坏死因子(TNF-α)、白细胞介素-6(IL-6)和促炎因子前列腺素E2(PGE₂)、一氧化氮(NO)的分泌水平,降低丙二醛(MDA)生产量并增加超氧化物歧化酶(SOD)、谷胱甘肽(GSH)含量从而改善细胞炎症期间的氧化应激水平。综上得出,发芽处理能显著增强青稞β-葡聚糖抗氧化和抗炎作用,从而缓解肠道在炎症受到的损伤。

Abstract: This article mainly explored the effects of the germination process of Qingke on its β-glucan content,molecular weight,anti-oxidation and anti-inflammatory effect. The results showed that during the germination process,the content of β-glucan increased at first and then decreased,and the molecular weight decreased from 275.74 kDa to 114.63 kDa;Compared with the non-germinated Qingke beta-glucan,the FRAP value,DPPH and ABTS inhibition rate of germinated Qingke beta-glucan had increased by 35.63%,248.64% and 80.57% respectively. In addition,it was found that germinated Qingke β-glucan could improve the cell survival rate,reduce the secretion levels of inflammatory factors TNF-α,IL-6 and pro-inflammatory factors PGE₂,NO,decrease the production of MDA,increase the content of SOD and GSH to improve the level of oxidative stress during cell inflammation significantly by establishing an LPS-induced Caco-2 cell inflammation model. In summary,germination treatment could significantly enhance the function of Qingke β-glucan to relieve intestinal inflammation damage.