黑蒜多酚粗提物体内抗氧化功能研究

摘要

This study investigated the antioxidant activities of polyphenols in black garlic. According to“health food inspection and evaluation of technical specifications”, SPF grade KM mice were randomly divided into the blank control group, model control group and black garlic polyphenols groups. The mice in the garlic polyphenols groups were treated at a dosage of 2. 04, 4. 10, and 12. 25 g/( kg•bw) for 30 days. The gastric oxidative damage was induced by bromobenzene oil. The liver tissues of mice in the control group and black garlic polyphenols treated groups were taken. The MDA contents, superoxide dis-mutase ( SOD) activities, glutathione peroxidase ( GSH-Px) activities, and total antioxidant capacity ( T-AOC) in liver and serum were investigated. The results showed that the contents of MDA in serum and liver tissue of mice significantly decreased, and the activity of SOD, GSH-Px and T-AOC significantly in-creased with the increase of the crude extract. According to the standard of health food functional evalua-tion procedure and test method standard, it is concluded that the crude extract of black garlic has the function of antioxidation.%研究黑蒜多酚体内抗氧化功能。按《保健食品检验与评价技术规范》,将SPF级KM小鼠随机分为空白对照组、模型对照组和3个不同剂量的黑蒜多酚量组,以2.04,4.10,12.25 g/( kg·bw)剂量连续灌胃30 d后,取血。并制造溴代苯油灌胃氧化损伤模型,取黑蒜受试组与模型对照组小鼠的肝脏组织。分别测定造模损伤前血液及造模损伤后肝脏组织中的过氧化脂质丙二醛含量,超氧化物歧化酶、谷胱甘肽过氧化物酶活力和总抗氧能力活性。结果表明,随黑蒜多酚粗提物剂量增加可明显降低小鼠血清和肝脏组织中MDA含量,显著提高SOD、GSH-Px、T-AOC活力。根据“保健食品功能学评价程序和检验方法规范”判定标准,认为黑蒜多酚粗提物具有抗氧化功能。