期刊论文

In Vivo Antioxidant Activity of Xiangxi Vinegar: A Study in Caenorhabditis elegans

Li, Zongjun(hnlizongjun@163.com)

中文

食品科学

1002-6630

2016

37

7

208-212

10.7506/spkx1002-6630-201607038

本校为第一机构

本研究对秀丽隐杆线虫分别饲喂配制白醋、酿造白醋、发酵1 a香醋以及湘西原香醋,通过测定其体内活性氧(reactive oxygen species,ROS)含量,谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)、超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)活力以及细胞凋亡相关蛋白表达情况,对湘西香醋体内抗氧化作用进行评价。结果表明:湘西香醋具有明显抗氧化效果,与对照组相比,发酵1 a香醋组与湘西原香醋组秀丽隐杆线虫体内ROS含量明显降低(P

The antioxidant activity of Xiangxi vinegar was evaluated by determining the level of reactive oxygen species (ROS), the activities of GSH-PX, SOD and CAT, and cell apoptosis in Caenorhabditis elegans. The results showed that Xiangxi vinegar had a remarkable antioxidant effect in C. elegans. Compared with the control group (M9 buffer), the level of ROS in Caenorhabditis elegans treated with one-year fermented, one-year aged Xiangxi vinegar and one-year fermented Xiangxi vinegar decreased significantly (P <0.01) by 24.03% and 39.44%, respectively. The activities of GSH-PX, SOD and CAT in the...