【摘要】：低密度脂蛋白(LDL)氧化修飾是導(dǎo)致動脈粥樣硬化(AS)的關(guān)鍵因素,LDL在氧化修飾過程中熒光特性會發(fā)生一系列改變。為評價丁香對LDL氧化過程中熒光的抑制效果,采用傳統(tǒng)熒光及三維熒光等高線光譜研究丁香對LDL氧化修飾過程中熒光特性的影響。結(jié)果顯示:LDL氧化孵育熒光特性的最佳測定時間為48h;丁香粗提物對LDL氧化修飾過程中色氨酸(Trp)熒光猝滅、熒光發(fā)色團(tuán)紅移、氧化產(chǎn)生的活性醛修飾apoB 100所含賴氨酸(Lys)殘基變化、熒光物質(zhì)和脂褐素產(chǎn)生及三維熒光的變化均具有較好的抑制作用,且抑制作用與粗提物濃度成正相關(guān)。在此基礎(chǔ)上進(jìn)一步發(fā)現(xiàn),丁香各極性成分(正己烷相(丁香精油)、乙酸乙酯相、正丁醇相及水相)對LDL氧化修飾過程熒光特征的變化影響不一。其中,正己烷相對Trp熒光猝滅、熒光發(fā)色團(tuán)紅移及三維熒光變化的抑制作用最強(qiáng),而乙酸乙酯相抑制活性醛修飾Lys殘基、熒光物質(zhì)和脂褐素的產(chǎn)生效果最好。結(jié)果表明,丁香對LDL氧化修飾過程中熒光特性的變化具有較好的抑制作用,抑制作用的主要物質(zhì)集中在正己烷相和乙酸乙酯相。該研究為后續(xù)丁香組成分析及其功能食品研發(fā)提供參考。
[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.
【作者單位】： 蘇州大學(xué)基礎(chǔ)醫(yī)學(xué)與生物科學(xué)學(xué)院;九江學(xué)院藥學(xué)與生命科學(xué)學(xué)院;九江安德和生物科技有限公司;
【基金】：國家自然科學(xué)基金項目(31171467,31360371) 江西省科技支撐計劃項目(20151BBF60026,20171BBF60049)資助
【分類號】：O657.3;TS201.2
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本文編號：2457837