Intracellular antioxidant activities of selected cereal phenolic extracts and mechanisms underlying the protective effects of adlay phenolic extracts on H2O2-induced oxidative stress in human erythrocytes
Intracellular antioxidant activities of selected cereal phenolic extracts and mechanisms underlying the protective effects of adlay phenolic extracts on H2O2-induced oxidative stress in human erythrocytes
复制标题
精选谷物酚类提取物的细胞内抗氧化活性以及薏仁酚类提取物对 H2O2 诱导的人红细胞氧化应激的保护作用机制
DOI：
10.1016/j.jff.2017.01.046
复制
发表时间：
2017-04
影响因子：
5.6
通讯作者：
Wang Yong
中科院分区：
文献类型：
--
作者：
Zhao Mouming;Yang Qingyun;Lin Lianzhu;Sun Baoguo;Wang Yong
在厌氧活红细胞系统中测定了小米、水稻、小麦、糙米、燕麦、荞麦、玉米和延后酚提取物的胞内抗氧化活性。荞麦、玉米和无褐延酚提取物能有效减弱h2o2诱导的红细胞溶血。进一步研究了抛光延后、褐色延后和延后麸皮酚提取物的保护作用及其机制。黄皮酚类提取物的细胞内抗氧化活性降低的顺序为：黄皮黄皮黄皮黄皮黄皮黄皮黄皮黄黄皮无麸酚提取物的细胞内抗氧化活性高于绿原酸、对香豆酸和阿魏酸。游离酚提取物比结合酚提取物更有效地抑制溶血和血浆氧化，通过抑制MDA等量物、MetHb和ROS的产生，并使Na+K+- atp酶、Ca2+Mg2+- atp酶和细胞内抗氧化酶的活性恢复到正常水平。富含adlay的饮食可以降低癌症、心血管和神经退行性疾病的发病率。
The intracellular antioxidant activities of millet, rice, wheat, brown rice, oat, buckwheat, corn and adlay phenolic extracts were evaluated in anex vivoerythrocytes system. Buckwheat, corn, and brown adlay free phenolic extracts could effectively attenuate H2O2-induced erythrocyte hemolysis. The protective effects and involved mechanisms of polished adlay, brown adlay and adlay bran phenolic extracts were studied further. The intracellular antioxidant activities of adlay phenolic extracts decreased in the following order: adlay bran > brown adlay > polished adlay. Adlay bran free phenolic extract possessed stronger intracellular antioxidant activity than chlorogenic acid,p-coumaric acid and ferulic acid. The free phenolic extracts were more effective than bound phenolic extracts to suppress hemolysis and plasma oxidation through inhibition of MDA equivalents, MetHb and ROS generation and to restore the activities of Na+K+-ATPase, Ca2+Mg2+-ATPase and intracellular antioxidant enzyme to normal levels. Adlay-rich diets could reduce the incidence of cancer, cardiovascular and neurodegenerative diseases.
登录
查看更多内容
影响因子：
4.3
作者：
Anderson, D;Phillips, BJ
通讯作者：
Phillips, BJ
影响因子：
6.1
作者：
Kabo Masisi;W. Diehl-Jones;J. Gordon;D. Chapman;M. Moghadasian;T. Beta
通讯作者：
Kabo Masisi;W. Diehl-Jones;J. Gordon;D. Chapman;M. Moghadasian;T. Beta
影响因子：
8.8
作者：
Cheung, LM;Cheung, PCK;Ooi, VEC
通讯作者：
Ooi, VEC
影响因子：
5
作者：
Komosinska-Vassev, K;Olczyk, K;Kotulska, A
通讯作者：
Kotulska, A
影响因子：
8.8
作者：
Kim, KH;Tsao, R;Cui, SW
通讯作者：
Cui, SW