期刊论文

Preventive Effect of Blueberry Polyphenols on Oleic Acid-induced Fat Accumulation in HepG2 Cells

中文

食品科学

Food Science

1002-6630

2011

31

17

308-312

国家“863”计划项目(2007AA100404)；

本校为其他机构

目的:通过建立体外肝细胞脂肪累积模型评价蓝莓多酚清除肝细胞脂肪累积的能力及揭示蓝莓对脂肪肝的潜在预防作用。方法:用70%乙醇超声提取蓝莓果浆30min,经XAD-7大孔树脂纯化得到蓝莓多酚;采用福林-肖卡法和pH示差法测定鲜果中总酚及花色苷含量;用油酸(oleic acid,OA)诱导HepG2细胞脂肪累积并建立模型;分别从噻唑兰染色吸光度(MTT值)、甘油三酯(TG)值、细胞内脂滴形态三个方面评价蓝莓多酚的作用。结果:蓝莓中多酚及花色苷含量分别为(573.9±6.9)、(156.1±9.1)mg/100g。蓝莓多酚能显著降低1.0mmol/L OA诱导的肝细胞脂肪累积,其中100μg/mL蓝莓多酚对TG的清除率达到40%。结论:蓝莓富含多酚类物质...

Objective： To evaluate the potential preventive function of blueberry polyphenols on fatty liver in the model of hepatic fat accumulation in vitro.Methods： After being pulped,blueberries were extracted with 70% aqueous alcohol solution for 30 min under the assistance of ultrasonic.The polyphenol compounds extracted were purified by XAD-7 macroporous resin adsorption.The contents of total polyphenols and anthocyanins in wild Chinese blueberries were detected by Folin-Ciocalteu,s method and pH differential methods,respectively.Oleic acid at dif...