不同大麦多酚的抗氧化及降脂能力差异研究
Study on the differences in antioxidant and lipid lowering activities of different barley polyphenols
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摘要: 分别采用微生物(植物乳植杆菌dy-1)发酵和酶法(硫酸酯酶)水解制备大麦多酚,解析其酚类化合物组分,并从抗氧化及降脂能力两方面研究不同酚类化合物组分对大麦多酚生物活性的影响。结果表明:酶解大麦多酚和发酵大麦多酚的总酚含量分别为78.35 μg GAE/mL和146.56 μg GAE/mL。在这两种大麦多酚中,香草醛、苯甲酸、2,4-二羟基苯甲酸、表儿茶素和水杨酸等组分的绝对含量存在显著差异。在总酚含量相同的条件下,香草醛、绿原酸和没食子酸是酶解大麦多酚的特征组分,而苯甲酸、3,4-二甲氧基苯甲酸和表儿茶素是发酵大麦多酚的特征组分。相较于酶解大麦多酚,发酵大麦多酚的DPPH和ABTS+自由基清除率分别提高了36.8%和13.3%。在20 μg GAE/mL总酚含量下,发酵大麦多酚和酶解大麦多酚均能有效减少秀丽隐杆线虫体内的脂肪累积,并使甘油三酯(TG)含量分别降低了23.3%和27.9%。此外,两种大麦多酚均能促进秀丽隐杆线虫的运动行为,加速其脂质消耗,并通过抑制SBP-1信号通路的异常激活发挥降脂作用,其中酶解大麦多酚对胰岛素/胰岛素样生长因子信号通路的抑制更加显著(P<0.05)。因此,在总酚含量相同的条件下,大麦多酚的组分差异显著影响其抗氧化和降脂能力。Abstract: Two different barley polyphenols were prepared by fermentation (Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (sulfatase), respectively. The phenolic compounds composition of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant abilities and lipid-lowering effects of FBP and EBP were further investigated. The results indicated that total phenol contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute contents of vanillin, benzoic acid, 2, 4-dihydroxybenzoic acid, epicatechin and salicylic acid were significantly different between EBP and FBP. Under the condition of the same total phenol content, vanillin, chlorogenic acid, and gallic acid are characteristic components of the EBP while benzoic acid, 3, 4-dimethoxybenzoic acid and epicatechin are characteristic components of FBP. Compared with EBP, the DPPH and ABTS+ free radical scavenging rates of FBP were increased by 36.8% and 13.3%. At 20 μg GAE/mL total phenol content, both FBP and EBP effectively reduced the accumulation of lipid droplets, and reduced the triglyceride content by 23.3% and 27.9%, respectively, in Caenorhabditis elegans. In terms of lipid-lowering mechanism, both FBP and EBP could promote the movement of C. elegans to accelerate its lipid consumption and inhibit the abnormal activation of the SBP-1 signaling pathway. The effect of EBP on the insulin/insulin-like growth factor signaling pathway was more significant than that of FBP (P< 0.05). In conclusion, when total phenol content is the same, the composition differences of barley polyphenols could significantly affect their antioxidant ability and lipid-lowering effect.
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