目的:评价菊苣酸对自由基诱导蛋白质氧化损伤的影响.方法:采用Cu2+/H2O2和2,2′-偶氮二(2-甲基丙基咪)二盐酸盐(2,2′-azobis(2-methylpropionamidine)dihydrochloride,AAPH)两种不同的自由基诱导体系,分别诱导牛血清白蛋白(bovine serum albumin,BSA)、小鼠肝脏蛋白和脑蛋白氧化损伤,研究菊苣酸对蛋白氧化损伤的影响;通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和蛋白免疫印迹法检测蛋白氧化损伤程度.结果:菊苣酸在100~1000 μmol/L浓度范围内能够抑制Cu2+/H2O2诱导的BSA氧化损伤;低浓度菊苣酸对Cu2+/H2O2诱导的小鼠肝脏蛋白和脑蛋白氧化损伤具有保护作用,但在高浓度时表现出促氧化作用;在AAPH诱导体系中,菊苣酸对3 种蛋白模型均具有保护作用,且菊苣酸浓度越高保护效果越好.结论:在Cu2+/H2O2和AAPH两种诱导体系中,菊苣酸对蛋白质氧化损伤表现出不同的作用效果.%The effect of chicoric acid on free radical-induced oxidative damage to proteins was evaluated in this paper. Two different paradigms including metal-catalyzed oxidation induced by Cu2+/H2O2and alkylperoxyl radicals formed by azo initiator 2, 2′-azobis (2-amidinopropane) hydrochloride (AAPH) were used to induce oxidative damage to proteins including bovine serum albumin (BSA) and mouse liver and brain proteins. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Western blot were applied to determine the level of oxidative protein damage. Results showed that chicoric acid in the range of 100-1 000 μmol/L significantly inhibited oxidative protein damage induced by Cu2+/H2O2. However, chicoric acid at high concentration could induce oxidative damage to mouse tissue proteins. Chicoric acid protected the proteins against oxidative damage induced by AAPH-derived alkylperoxyl radicals in a dose-dependent manner. In conclusion, chicoric acid has different protective effects on oxidative protein damage in both paradigms.
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